@Wombatred26 You will love it. It is InstaPot’s answer to the Foodi and should do the same things. And you are right, they are HUGE. Gotta say, the air frying works great to imitate fried foods. Just remember to spray them with a bit of oil to get the outside color and texture closer to fried.
Using the pressure cook mode, you can make a pot roast that is as good or better than you can get in a restaurant.
I really do use my Ninja Foodi for about half of my cooking. Hope you get as much fun and satisfaction out of you InstaPot Duo as I get from my Foodi.
I make this about 2 times a month, maybe more… It’s something I watched on Youtube, but I’ve made it so many times it’s stuck in my head…
Ingredients:
Sausage - Either Hot Italian, Mexican Chorizo or Cajun (but going to finally get my hands on Andouille so I’ll be making this after my specialist appointment this week)
Ground meat, I can’t have beef as much anymore, so I usually grab ground turkey from the thigh, with the fat from the sausage it makes it really rich.
4 Roma Tomatoes
1 Large onion - usually yellow
1 Bell Pepper or two,
Jalapenos based on tastes
large can of tomato sauce
Basmati Rice
Celery - couple stalks.
Chicken Stock
a full bulb of garlic
Thyme, Parsley, fresh…
add onions, sweat… add ground turkey and sausage sans casing and garlic, brown, at this point you should have a mixture of fat and olive oil in the pan and maybe some left over liquid from the onions, toss in a cup of rice and lightly toast it in the oil/fats, add butter if there isn’t enough coverage… Ones toasted add your peppers, celery, jalapenos, chopped romas and tomato sauce and thyme and smooth or flatten out the mix in your pan, add chicken stock up to the top of the mixture and cover and cook until rice is soft, add yourself the rest of the herbs and serve…
When I make this it feeds me a good portion of the week, it’s kind of a quick take on a jambalaya I do, I usually make a real Jambalaya a more long drawn out process with cooking but this one is done in a short amount of time and hits the spot.
Today is homemade chicken, veggie and bean soup. The weather in Denver is finally getting almost cold, and that makes it “perfect for soup” weather.
After seasoning with a number of spices and rubbed with olive oil, roast about 4 pounds of boneless-skinless chicken thighs in the oven until done.
While the chicken is roasting, pressure cook the dried pinto beans in chicken broth in the Ninja Foodi.
In VERY large pot put in 3 pounds of thawed frozen veggies (I’m lazy), 4 large Hatch Green Chile’s, one large onion, lots of celery and some mushrooms.
When the chicken is done, dice it up and put in the VERY large pot with the other goodies. Be sure to add the drippings from the roasted chicken thighs.
When done, dump the pinto beans and chicken broth in the VERY large pot and cover. Add additional chicken broth if needed.
Bring to a boil, then turn down to simmer for about 45 minutes. Stir occasionally while heating-simmering and taste the broth to be sure it is to your liking. Add additional seasoning of choice if needed.
Turn off the heat and let it sit for about half an hour.
Then…ENJOY !!
Pick out a lean cut of steak or your favorite cut of steak and as your butcher or meat counter person to grind it up for you. They’ll look at you kind of funny but it makes amazing (and low fat) burgers! I like a nice, well marbled rib eye.
If I can find some that is well marbled without big chunks of fat, I’ll grab em up and ask the meat counter person to grind it into hamburger for me.
I season it with a splash and dash of Daddy Hinkles wet/dry instant marinade, mix it up, make patties, and cook those puppies medium rare for some awe inspiring burgers that are surprisingly juicy but still low in fat.
Though I have, like a couple folks here, cut back on carbs in my diet, tonight will NOT be low carb. Just finished making spaghetti sauce with Canino’s Italian Sausage, onion, red, yellow and orange peppers, mushrooms and LOTS of additional veggies. So, tonight my apartment mates and I are having a full carb spaghetti dinner. The base I use for the sauce itself is a mixture of Classico and Rau’s with some extra minced garlic and Italian seasoning. Right now the apartment smells great.
@anon44012888 WOW !! I get a 5 pack for not much more than that at Sam’s Club. For some items, Sam’s has okay pricing and for some things they are MUCH less expensive that a regular grocery store. I use half-n-half in my coffee and at Sam’s it is $1.88 per quart. At the grocery store it is almost double that price.
They actually came out really well, i made it with fat free milk without the chia seeds, and it was more liquid than I wanted, so either 1/3 cup milk or 3/4 cup oats for that.
Not a recipe, but am roasting some chicken thighs in my new Ninja Foodi XL Pro Air Fryer/Convection oven for dinner tonight. Will cube it up and with some veggies, add it to some creme of mushroom soup and pasta. Hopefully it will both tasty and homey feeling during the cold weather.
Mine turned out smicko (pretty good) as well @DarkJester89. Used plain milk (powdered is all I use) and some vanilla flavoured stevia sweetener and “steeped” overnight. I’ll be tweaking with strawberry and caramel stevia sweetner in due course but given my age and amount of inactivity, I’m gonna have to limit the carbs so it’ll be a once in a while “treat” unfortunately. Thanks mate…
1 lb lean ground beef 90/10 or leaner
1/2 lb chorizo sausage
1 yellow onion
Salt and pepper to taste
Garlic and onion powder to taste
Adobo seasoning to taste
Olive oil or other vegetable cooking oil
Toppers
Shredded cheddar
Salsa
Jalapeños
I prefer potato buns but whatever you use is fine
Mix the beef and sausage and make loosely packed meatballs
Slice up the onion into 1/8 inch slices
Using a pan or flat top griddle place a thin layer of oil on the cooking surface then place onions where the burgers are going to be placed
Once onions start to brown, place your meatballs on top of each pile of onions and smash flat
Season each pattie then flip. Season the other side then top with cheese.
Once the cheese starts to melt place on buns and top with your toppings and serve.
overnight. I’ll be tweaking with strawberry and caramel stevia sweetner in due course but given my age and amount of inactivity, I’m gonna have to limit the carbs so it’ll be a once in a while “treat” unfortunately. Thanks mate…