![]() When cooking is complete, remove pot from unit and serve with fresh vegetables. Add in the celery, carrot, onion, garlic, salt and pepper, parsley, basil and rosemary. Cook until softened, stirring occasionally, about 5 minutes. Select AIR FRY and set temperature to 18 0° C time to 10- 15 minutes. Set Instant Pot to regular saut function. After 5 minutes, add oil, onion, celery, carrots, and garlic to the pot. Wipe around pot with a paper towel to clea n. Make a small cut in center of pie crust so that steam can escape during baking. Lay pastry evenly on top of the filling mixture, t ucking edges in if necessary. Stir until sauce thickens and bubbles for about 5 minutes. Add remaining ingredients to pot, except pastry and milk. Select SEAR/ SAUTÈ and set to 3 Select START/STOP to begin. Then press START/ STOP to begin cooking (the unit will build pressure for approximately 6 minutes before cooking begins).Ĭarefully remove lid when unit has finished releasing pressure. Use the arrows to the left of the display to select PRESSURE RELEASE and select QUICK RELEASE. Make sure the pressure release valve is in the SEAL position. Cook in the Air Fryer or Air Crisp for the Ninja Foodi at 375F for. ![]() Place in the center of the air fryer basket or on the wire rack with the Ninja Foodi in the lowest position. Carefully use foil to cover the edges of the pot pie. Stir in mustard, chicken, mushrooms, stock, cider, thyme, bay leaf and se a son to taste.Ĭlose the lid and move slider to left position. Remove the pot pie from the box package, leave it in the oven-safe carton (pie pan) that it comes in. Once butter has melted add onion, leeks, bacon, garlic and saut é until softened for about 5 minutes. 2 cups frozen mixed vegetables the recipe in the book uses fresh and I may do that next time, but I actually had some cooked frozen mixed vegetables. Allow to preheat for 2 minutes, then add butter to pot. ![]()
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