Recipes

RECIPE INTRODUCTION Peppermint Bark Peppermint bark is usually made by melting chocolate in a bain-marie, spreading it, chilling it, then melting a second batch and spreading that on top. This version skips all of it — the chocolate bars go straight onto the tray in layers, the air fryer melts them where they lie, and you swirl the two together into a marble. The temperature is the entire trick. Ninety-five degrees is barely warm by air fryer standards, and that is deliberate: chocolate seizes and turns grainy if it gets too hot, and white chocolate is particularly unforgiving. Seven to eight minutes at that temperature gets you melted and glossy without ever reaching a bubble. Layer the bars dark, white, dark, pushed close together with no gaps. Once they soften they spread into each other and the layering determines how the marble looks — more dark on the outside gives you a cleaner edge, and the white in the middle is what you drag through when you swirl. Swirl with a toothpick or skewer, not a spoon. You want distinct ribbons of white through the dark rather than a uniform beige, which is what happens the moment you start stirring properly. A few passes is enough, and it is worth keeping the overall rectangle intact so it breaks into neat pieces later. Crushed candy canes go on immediately, while the chocolate is still molten enough to hold them, followed by a light scattering of flaky salt — which sounds odd on a sweet and is exactly what stops it being sickly. Two hours in the fridge, then break it into pieces. It keeps for a week and makes a genuinely good edible gift. RECIPE AT A GLANCE Prep Time Cook Time Total Time Servings Course Appliance 10 mins 7–8 mins About 2 hrs 20 mins, including chilling* 8–10 pieces Dessert, Seasonal, Snack Air fryer oven with a flat tray* * Not stated in the source document — see the note at the top of this page. PRODUCT USED IN THIS RECIPE Appliance: Instant Vortex air fryer (no model given in the source) — a flat oven-style tray is needed rather than a basket Shop this recipe: https://instantpot.ie/air-fryers INGREDIENTS Amount Ingredient 1 bar (110g) white chocolate, broken into pieces 2 bars (110g each) dark chocolate, broken into pieces 8 candy canes, crushed As needed flaky sea salt   METHOD 1. Line the tray with parchment paper, ensuring it covers the entire surface to prevent sticking. 2. Arrange the chocolate bars directly on the parchment paper, starting with one layer of dark chocolate, then white chocolate, and finishing with another layer of dark chocolate. Place the pieces close together, leaving no gaps. 3. Preheat the air fryer to 95°C on the Bake function. Place the tray in and Bake for 7–8 minutes, or until the chocolate is melted and glossy but not bubbling. 4. Remove the tray. Using a toothpick or skewer, swirl the melted dark and white chocolate to create a marbled effect, being careful to maintain the overall rectangular shape of the bark. 5. Immediately sprinkle the crushed candy canes evenly over the swirled chocolate, followed by a light sprinkle of flaky sea salt for added texture and flavour. 6. Refrigerate the tray for 2 hours, or until very chilled and firm. 7. Once the chocolate is firm, break the bark into pieces of your desired size. Store in an airtight container at room temperature or in the refrigerator for up to 1 week. NUTRITION (PER SERVING) Nutritional information was not provided in the original source document, so it has not been included here rather than estimated.   Melting chocolate at a low, steady 95°C is something an air fryer does far more reliably than a pan of simmering water — no bowl to balance, and no risk of steam catching the chocolate and seizing it. Browse the full air fryer range at instantpot.ie, or find more festive recipes in our recipe collection.

RECIPE INTRODUCTION Peanut Butter, Sweet Potato and Chickpea Curry Peanut butter in a curry is not a novelty — it does the same job here that it does in a West African groundnut stew, which is to give a sauce body and a rounded, savoury richness without any dairy. Paired with Thai red curry paste and coconut milk, it produces something considerably more complex than the five-minute prep suggests. Please note before you go any further: this recipe contains peanuts twice over, in the sauce and in the garnish, and peanut allergy is one of the more serious ones. If you are cooking for other people it is worth saying so before you serve it rather than after. The order of the first three steps is doing real work. Onion softened until it begins to brown, then garlic and ginger for a minute or two, then — and this is the step people skip — the curry paste and peanut butter fried together for thirty seconds before any liquid arrives. Frying the paste blooms the spices in it and takes away the raw, slightly harsh edge it has straight from the jar. Everything else goes in at once: chickpeas, cubed sweet potato, red pepper, coconut milk and stock. Deglaze the base properly at this point, because peanut butter is prone to catching, and a pressure cooker that has caught will tell you about it with a burn notice ten minutes later rather than immediately. Ten minutes at pressure with a ten-minute natural release, and the sweet potato will be soft enough to break under a spoon while still holding its shape. Coriander and chopped peanuts over the top, rice underneath. It reheats well and is arguably better the following day, once the sauce has had time to thicken further. RECIPE AT A GLANCE Prep Time Cook Time Total Time Servings Course Appliance Not stated in source* Not stated in source — 10 mins at pressure* Not stated in source* Not stated in source* Main Course Instant Pot Multi-Cooker* * Not stated in the source document — see the note at the top of this page. PRODUCT USED IN THIS RECIPE Appliance: Instant Pot Duo Crisp 6 Multi Pressure Cooker and Air Fryer — note the recipe only pressure cooks, so any Instant Pot multi-cooker will work Shop this recipe: https://instantpot.ie/instant-pot-duo-crips-multipressure-cooker INGREDIENTS Amount Ingredient 1 tbsp oil 1 onion 2 cloves garlic, minced 1 tbsp ginger, minced 2 tbsp Thai red curry paste — check the label for shrimp paste or fish sauce if you need it vegan 2 heaped tbsp smooth peanut butter 1 tin (400g) chickpeas 2 large sweet potatoes, peeled and cubed 1 red pepper 1 tin (400ml) coconut milk 300ml vegetable stock To garnish chopped peanuts and fresh coriander To serve rice (no quantity given in the source, and not cooked in the method)   METHOD 1. Select Sauté and, once the display indicates Hot, add the oil and onion and sauté until softened and starting to brown. 2. Add the minced garlic and ginger and cook for 1–2 minutes. 3. Add the red curry paste and peanut butter, mix well and fry for 30 seconds. 4. Next add the chickpeas, sweet potato, pepper, coconut milk and stock. 5. Mix well and deglaze the base of the inner pot. 6. Secure the lid, select Pressure Cook and set the time for 10 minutes. 7. When the cooking programme finishes, allow the pressure to release naturally for 10 minutes, then quick release the remaining pressure. 8. Garnish with fresh coriander and chopped peanuts, and serve with rice. NUTRITION (PER SERVING) Nutritional information was not provided in the original source document, so it has not been included here rather than estimated.   Allergen note: this recipe contains peanuts in both the sauce and the garnish. Browse multi-cookers at instantpot.ie, or find more vegan curry recipes in our recipe collection.

RECIPE INTRODUCTION Pea and Mushroom Risotto Risotto has a reputation for demanding twenty minutes of undivided attention and a strong wrist. Pressure cooking removes both requirements, and the reason it works is that the constant stirring was never really about the stirring — it was about agitating the rice to release its starch, which happens under pressure anyway. The first stage is the same as any risotto and it is the one part not to rush. Olive oil and butter together in the pot, onions cooked until they turn translucent, then garlic, then the rice and mushrooms for two or three minutes. Toasting the grains briefly is what keeps them distinct in the finished dish rather than collapsing into porridge. The wine goes in next and it earns its place. A hundred and twenty-five millilitres of white lifts everything off the base of the pot and brings an acidity that cuts through what is otherwise a rich, starchy, buttery dish. Let it cook off for a moment before the stock follows. Seven minutes at pressure, then a short natural release before you vent the rest. That brief natural release matters — releasing all the pressure the instant the timer stops will make the liquid boil violently and can leave the rice unevenly cooked. A few minutes of settling gives you a more consistent result. Everything else happens off the heat. Frozen peas stirred through the hot rice thaw and cook in seconds while staying bright; parmesan and half the parsley go in next and melt into the residual starch to make the sauce properly creamy. Season, plate, and scatter over the rest of the parsley. RECIPE AT A GLANCE Prep Time Cook Time Total Time Servings Course Appliance Not stated in source* 13 mins Not stated in source* Not stated in source — 350g rice suggests 4–5* Main Course, Side Dish* Instant Pot Multi-Cooker * Not stated in the source document — see the note at the top of this page. PRODUCT USED IN THIS RECIPE Appliance: Instant Pot Multi-Cooker (model not specified in source) Shop this recipe: https://instantpot.ie/multicookers INGREDIENTS Amount Ingredient 2 tbsp olive oil 25g butter 1 onion 2 cloves garlic 350g arborio rice 250g mushrooms 125ml white wine 1.3 litres hot vegetable stock — a large quantity for a pressure cooker, please test (see note) 200g frozen peas 50g parmesan cheese (use a vegetarian hard cheese if needed) 2 tbsp flat-leaf parsley, chopped To taste salt and pepper   METHOD 1. Start your risotto by selecting Sauté and, when the display indicates Hot, add the olive oil and butter to the inner pot. 2. Add the onions and cook, stirring occasionally, until they begin to turn translucent. 3. Add the garlic and stir, then add the rice and mushrooms and cook for 2–3 minutes. 4. Pour in the wine and the stock, and deglaze the base of the inner pot. 5. Secure the lid, select Pressure Cook and set the time to 7 minutes. 6. When the cooking programme finishes, allow the pressure to release naturally for a few minutes, then quick release the remaining pressure. 7. Remove the lid, add the peas and give the risotto a stir. 8. Add the parmesan, stir in half of the chopped parsley and season with salt and pepper. 9. Serve the risotto with the remaining parsley sprinkled on top. NUTRITION (PER SERVING) Nutritional information was not provided in the original source document, so it has not been included here rather than estimated.   Seven minutes at pressure instead of twenty minutes of stirring, and the same pot handles the sauté, the cook and the finish — which is what turns risotto from a weekend project into a weeknight dinner. Browse multi-cookers at instantpot.ie, or find more Italian recipes in our recipe collection.

RECIPE INTRODUCTION Party Sized Caramelised Pineapple Margaritas Batch cocktails usually mean compromise — something you mix in bulk and accept will be a bit thin. This one goes the other way, because the pineapple is roasted with sugar and water at 205°C until it caramelises into a sticky, concentrated syrup, and that purée gives the finished jug a depth no fresh juice would manage. Start with the garnish, since it takes the longest by far. Thin slices cut straight through the whole pineapple, skin on, laid flat in the VersaZone with the divider removed, then two hours on Dehydrate at 54°C. They come out as translucent, papery discs that sit on the rim of a glass and look considerably more impressive than the effort involved. The caramelising is the part that matters to the taste. Three hundred grams of pineapple flesh, caster sugar and boiling water in a roasting dish, fifteen minutes at 205°C, turned and stirred halfway through so the syrup does not catch. What you are after is golden, sticky fruit sitting in a reduced syrup rather than boiled pineapple in sugar water. Blend the fruit and syrup together and then — this is the step to be patient about — let it cool completely. Warm purée poured into a jug of tequila will dull the spirit and take the edge off the lime. Both the purée and the finished mix are better made ahead and chilled, which is also what makes this practical for a party. The ratio is two cups of tequila to one of lime juice to half of Cointreau, with three-quarters of a cup of purée stirred through — taste and add more if you want it fruitier. Rim the glasses with a chilli-lime salt, fill with ice, pour over, and finish with a dried pineapple slice. RECIPE AT A GLANCE Prep Time Cook Time Total Time Servings Course Appliance 10 mins 2 hrs dehydrating (optional) + 15 mins roasting Not stated in source — allow 3 hrs* 8 Drinks Instant Vortex Plus VersaZone Air Fryer * Not stated in the source document — see the note at the top of this page. PRODUCT USED IN THIS RECIPE Appliance: Instant Pot Vortex Plus VersaZone 8.5L Air Fryer — a blender is also needed Shop this recipe: https://instantpot.ie/instant-pot-plus-versazone-8.5l-air-fryer INGREDIENTS Amount Ingredient 1 whole pineapple 120g caster sugar 250ml boiling water 2 cups tequila or mezcal 1 cup freshly squeezed lime juice ½ cup Cointreau or triple sec ¾ cup pineapple purée (from the roasted pineapple) For rimming Tajín, or another chilli-lime salt As needed ice   METHOD 1. To make an optional garnish, start by slicing the top and tail off the pineapple and use a sharp bread knife to cut 8 to 10 thin slices, about 1mm thick, leaving the skin on. Set these aside. 2. Open your Instant Vortex Plus VersaZone air fryer, remove the divider to create one large basket, and lay the pineapple slices in a single layer. 3. Select the Dehydrate setting, set the temperature to 54°C (130°F) and the time to 2 hours, then press Start. Check after 2 hours and, if not fully dried, add an extra hour. Once dry, set aside until serving. 4. Next, peel the remaining pineapple and trim off the eyes. Cut 300g of the flesh into chunks. Place the chunks in a roasting dish that fits inside your air fryer basket and add the 120g caster sugar and 250ml boiling water. 5. Place the roasting dish in the air fryer basket and set the air fryer to 205°C (400°F) for 15 minutes. Halfway through, open the basket, turn the pineapple pieces over and stir the syrup to prevent burning and ensure even caramelising. 6. Once cooked, remove the tray from the air fryer and allow to cool slightly. Blend the roasted pineapple and syrup into a smooth purée, then leave to cool completely. 7. To mix the margaritas, add the 2 cups tequila, 1 cup freshly squeezed lime juice, ½ cup Cointreau or triple sec and ¾ cup pineapple purée to a large jug. Stir well to combine, then taste and adjust the pineapple purée if you would like it fruitier or sweeter. 8. For serving, run a lime wedge around the rim of each glass and dip the rim into the chilli-lime salt for a spicy-salty edge. Fill the glasses with ice, pour over the margarita mix and finish with a dried pineapple slice. NUTRITION (PER SERVING) Nutritional information was not provided in the original source document, so it has not been included here rather than estimated.   The VersaZone's Dehydrate function and its removable divider are what make the garnish possible at all — one large basket, a low steady temperature, and dried pineapple wheels without a dedicated dehydrator. Shop the Vortex Plus VersaZone at instantpot.ie, or find more drinks and entertaining recipes in our recipe collection.

RECIPE INTRODUCTION Party Platter Buffalo Chicken Taquitos Twenty taquitos sounds like a lot until you put them on a table, at which point it turns out to be about right. Crisp on the outside, molten within, and built on a filling that takes about four minutes to assemble once the chicken is cooked — this is party food that rewards the small amount of effort it asks for. The chicken goes into the air fryer whole rather than diced, seasoned with oil, salt, pepper and a teaspoon of taco seasoning, for fifteen minutes at 180°C. Whole breasts hold their moisture far better than cubes do, and since they are going to be shredded anyway, there is nothing to gain from cutting them first. The filling is where the richness comes from: shredded chicken folded through cream cheese, mozzarella and a buttery hot sauce mixture melted together in the microwave. Butter is not there for flavour so much as texture — it emulsifies the hot sauce and stops the filling from turning grainy or splitting when it heats. Roll them tightly, and place them seam-side down. Both instructions matter. A loose taquito unrolls in the basket and spills its filling; one with the seam facing up will open as the tortilla dries and contracts. The weight of the taquito itself is what holds the seam closed while it crisps. Six to eight minutes at 205°C with a light spray of oil, working in batches, and they come out golden. Then the toppings, which are doing real work rather than decorating — lime-pickled red onion and shredded gem cut straight through the cream cheese and butter, and without them the platter gets very rich very quickly. RECIPE AT A GLANCE Prep Time Cook Time Total Time Servings Course Appliance 20 mins 25 mins 45 mins 4–6 American, Lunch, Main Course, Mexican, Snack Instant Vortex VersaZone Air Fryer* * Not stated in the source document — see the note at the top of this page. PRODUCT USED IN THIS RECIPE Appliance: Instant Vortex air fryer — the source names the VersaZone 12L PFAS-Free model, which was not listed on instantpot.ie at the time of writing (see note) Shop this recipe: https://instantpot.ie/air-fryers INGREDIENTS For the taquitos Amount Ingredient 4 chicken breasts 1 tsp (plus extra to taste) taco seasoning, any brand 250g cream cheese ½ bottle Cholula or another hot sauce — no volume given in the source, please confirm (see note) 2 tbsp butter 125g mozzarella cheese 20 mini corn or flour tortillas As needed oil, salt and pepper For the toppings Amount Ingredient 1 red onion 2 limes 1 head gem lettuce To serve sour cream   METHOD 1. Drizzle the 4 chicken breasts with olive oil, season with salt and pepper and about 1 teaspoon taco seasoning, then place into the air fryer. Cook at 180°C/350°F for 15 minutes, or until cooked through and juicy. 2. While the chicken cooks, thinly slice the red onion and place into a bowl with the juice of 2 limes and a pinch of salt. Toss well and set aside to lightly pickle. Finely slice the gem lettuce and set aside for serving. 3. In a small microwave-safe bowl, combine the hot sauce with the 2 tablespoons butter. Microwave until the butter has melted, then stir to combine. 4. Once the chicken is cooked, allow it to cool slightly, then shred. Add the shredded chicken to a bowl with the 250g cream cheese, the melted hot sauce butter and the 125g mozzarella. Mix until well combined into a creamy filling. 5. Fill the 20 mini tortillas with the chicken mixture, rolling each one tightly into taquitos. Place them seam-side down into the air fryer basket, working in batches if needed. 6. Lightly spray with oil and cook at 205°C/400°F for 6–8 minutes, until golden and crisp. 7. Serve the taquitos hot, drizzled with sour cream and topped with the pickled onions and shredded lettuce. NUTRITION (PER SERVING) Nutritional information was not provided in the original source document, so it has not been included here rather than estimated.   Twenty taquitos crisped without a pan of hot oil, and cooked in batches so you can keep serving as guests arrive — which is the practical argument for an air fryer at a party rather than a deep fryer. Browse the full air fryer range at instantpot.ie, or find more party food recipes in our recipe collection.

RECIPE INTRODUCTION Panzanella Panzanella exists because Tuscan cooks refused to waste bread, and the whole dish still turns on that principle — the bread is not a garnish, it is the point. What makes this version worth making even when you have no stale loaf to use up is the addition of peaches, which sit alongside the tomatoes as though they had always belonged there. The bread gets toasted rather than left to go stale, which is faster and gives you more control. Torn into bite-sized chunks, tossed with three tablespoons of oil and seasoned, then five minutes at 180°C on Bake until lightly golden. You want them dry and crisp on the outside but not rock-hard — they need to absorb dressing without dissolving. The most important step is the one that looks like it does nothing. Cut tomatoes go into a colander over a bowl with a generous pinch of salt and sit for fifteen minutes. The salt draws out their juice, which collects underneath and becomes the base of the dressing — sweeter and more concentrated than anything you could build from scratch. While that happens, the red onion pickles in red wine vinegar with a little sugar and salt. Fifteen minutes is enough to take the raw bite off it and turn it slightly pink. Then the tomato juices, the pickled onions and the Dijon get whisked together into a dressing that costs you nothing and tastes of the tomatoes themselves. Assemble at the very last moment. Tomatoes, peaches, toasted bread and basil tossed through the dressing and served immediately — this is not a salad that improves while it waits. Give it ten minutes on the table and the bread goes from pleasantly chewy to unpleasantly soggy, which is the one way to get panzanella wrong. RECIPE AT A GLANCE Prep Time Cook Time Total Time Servings Course Appliance 20 mins 5 mins 25 mins 6 Lunch, Main Course, Salad, Side Dish* Instant Vortex Air Fryer (model not specified) * Not stated in the source document — see the note at the top of this page. PRODUCT USED IN THIS RECIPE Appliance: Instant Vortex Air Fryer (model not specified in source) Shop this recipe: https://instantpot.ie/air-fryers INGREDIENTS Amount Ingredient 350–400g sourdough loaf 700g mixed tomatoes ½ red onion 3 tbsp red wine vinegar ¼ tsp sugar, for balance 2 tsp Dijon mustard 6 tbsp olive oil (3 tbsp for the bread — see note regarding the remaining 3) A handful basil, picked 2 peaches, sliced To taste salt and pepper (used in the method but missing from the source ingredient list)   METHOD 1. Cut or tear the sourdough into bite-sized chunks. 2. Add the sourdough to a bowl, then drizzle over 3 tablespoons of the olive oil and toss to coat. Season the bread with salt and pepper. 3. Place the bread into the basket of the Instant Vortex. 4. Select Bake, set the temperature to 180°C and bake for 5 minutes, until lightly golden. 5. Cut the tomatoes into bite-sized pieces. Place them in a colander set over a large mixing bowl to catch the juices. Sprinkle over a generous pinch of salt, then let the tomatoes sit for 15 minutes to release their juices. 6. In a small bowl, combine the red onion, red wine vinegar, sugar and a pinch of salt, and set aside to pickle. 7. Once ready to serve, mix the tomato juices with the pickled onions and mustard until combined. Season the dressing to taste. 8. Add the tomatoes, peaches, toasted bread and basil to the dressing. 9. Toss and serve immediately. NUTRITION (PER SERVING) Nutritional information was not provided in the original source document, so it has not been included here rather than estimated.   Five minutes in an air fryer turns fresh bread into croutons without heating an oven for a salad — which is exactly what you want in the middle of summer. Browse the full air fryer range at instantpot.ie, or find more salad recipes in our recipe collection.

RECIPE INTRODUCTION One Pot Swedish Meatball Pasta Swedish meatballs are really about the sauce — the balls are simply the delivery mechanism for something creamy, savoury and faintly mustardy. This version is entirely plant-based, which turns out to matter very little, because a good roux and a spoonful of oat crème fraîche get you to the same place. The plant balls go in first, on a trivet under the air fryer lid, three minutes at 200°C until golden and crisp. Doing them separately and setting them aside means they keep some texture rather than dissolving into the sauce, which is what happens if you simmer them from raw. The sauce is a proper roux, and it is worth making it properly. Onions cooked until translucent and golden, garlic for a minute, then vegan butter melted and the flour scattered in and stirred until it forms a paste. Cook that paste briefly before any liquid arrives — it takes the raw flour taste away and it is the difference between a silky sauce and a floury one. Add the stock in two stages: a dash first, whisked until the roux has fully incorporated, then the rest all at once. Adding it gradually is the standard advice and it is standard for a reason — dump it all in at the start and you will be chasing lumps for the next five minutes. Then the oat crème fraîche, mustard and half the parsley. The last step is what lifts it above a pan of pasta in sauce. Vegan parmesan, panko and the remaining parsley scattered over the top, air fryer lid back on, ten minutes at 200°C — and it comes out with a crisp, golden crust over a creamy base. Serve it immediately, straight from the pot. RECIPE AT A GLANCE Prep Time Cook Time Total Time Servings Course Appliance 10 mins 20 mins (the full method runs longer)* Not stated in source* 4 Lunch, Dinner, Main Course Instant Pot Duo Crisp or Pro Crisp * Not stated in the source document — see the note at the top of this page. PRODUCT USED IN THIS RECIPE Appliance: Instant Pot Duo Crisp 6 Multi Pressure Cooker and Air Fryer — a trivet is also needed Shop this recipe: https://instantpot.ie/instant-pot-duo-crips-multipressure-cooker INGREDIENTS Amount Ingredient 300g plant-based meatballs, or meatballs of your choice (the source named a specific retailer's product — see note) 350g dried whole wheat penne or macaroni 1 onion, finely diced 2 cloves garlic, grated 30g vegan butter 40g plain flour 850ml vegetable stock 200ml oat crème fraîche, or vegan sour cream 8g (small handful) parsley, chopped ½ tbsp whole grain mustard 20g panko breadcrumbs (the source list says breadcrumbs, step 7 says panko) 20g vegan parmesan As needed oil, salt and pepper   METHOD 1. Start by adding the trivet to the inner pot of your Instant Pot with the plant balls on top, then secure the air fryer lid. 2. Select Air Fry and set the temperature to 200°C and the time to 3 minutes, cooking until golden brown and crispy, then remove from the pot and set aside. 3. Remove the trivet and fill the inner pot with boiling water. Select Sauté and add the pasta to the boiling water, cooking until al dente, then drain the water and toss the pasta in oil. Put the pasta to one side and wipe down the inner pot. 4. Select Sauté again and add the diced onion and some oil. Cook until translucent and golden brown, then add the garlic and sauté for a further minute. Add the vegan butter to the inner pot and, once melted, scatter in the plain flour, stirring until the mixture becomes a paste. 5. Pour a dash of vegetable stock into the pot and combine until the roux has incorporated into the stock. Add the rest of the stock and whisk. Continue sautéing until the sauce has thickened and is bubbling, then add the oat crème fraîche, mustard and half of the parsley. 6. Add the pasta to the sauce and combine, then add the cooked plant balls and stir together. 7. In a separate bowl, combine the vegan parmesan, panko crumbs and remaining chopped parsley, then sprinkle the mixture over the pasta. Secure the air fryer lid again and select Air Fry. Set the temperature to 200°C and the time to 10 minutes, cooking until golden brown and crisp. 8. Serve immediately. NUTRITION (PER SERVING) Nutritional information was not provided in the original source document, so it has not been included here rather than estimated.   Air frying, boiling and sauce-making in the same pot, then finishing the whole dish under a crisping lid, is the sort of thing only a combination model manages — and it means one pot to wash for a bake that would normally need three. Shop the Instant Pot Duo Crisp at instantpot.ie, or find more vegan recipes in our recipe collection.

RECIPE INTRODUCTION One-Pot 5-Minute Boursin Pasta There is a whole genre of recipe built on the fact that soft cheese melts into a sauce without any help, and this is the fastest and best of them. Pasta, stock, a punnet of cherry tomatoes and one whole Boursin go into the pot at the same time. Nothing needs browning, nothing needs stirring, and nothing needs draining. The Boursin sits on top of the pasta rather than being mixed in, and the tomatoes go on top of that. Keeping the cheese out of the liquid until the pressure comes up means it melts down slowly through the pasta rather than dispersing into the stock, and it emulsifies into something silky instead of watery. Cherry tomatoes are doing more than decoration. Under pressure they burst and release their juice into the stock, which brings acidity and sweetness to balance a sauce that would otherwise be almost entirely rich. Two hundred and fifty grams sounds like a lot for three hundred grams of pasta; it is the right amount. Season at the start rather than the end. Salt, pepper and chilli flakes go in with the stock, so they season the pasta as it cooks rather than sitting on the surface afterwards. The chilli is a small quantity doing a specific job — it lifts the garlic and herb notes in the cheese, and it is easy to scale up or down. Quick release, then mix well — properly well, so the melted cheese and burst tomatoes come together into a sauce that coats every piece. Fresh parsley over the top and it is done. It is not a complicated dish and it does not pretend to be, but it is one of the most reliable weeknight recipes there is. RECIPE AT A GLANCE Prep Time Cook Time Total Time Servings Course Appliance Not stated in source* 5 mins at pressure About 15–20 mins in practice* 4 Italian, Main Course* Instant Pot Pro 5.7L Multi-Cooker * Not stated in the source document — see the note at the top of this page. PRODUCT USED IN THIS RECIPE Appliance: Instant Pot Pro 5.7L Multi-Cooker Caviar Grey (source specified Coconut White — see note) Shop this recipe: https://instantpot.ie/instant-pot-multicooker-caviar-grey INGREDIENTS Amount Ingredient 300g dry pasta 500ml vegetable or chicken stock 250g cherry tomatoes 1 x 150g Boursin garlic and herb cheese, or another garlic and herb soft cheese To taste salt and pepper To taste chilli flakes To serve fresh parsley (used in the method but missing from the source ingredient list)   METHOD 1. Put the pasta in the inner pot, then add the stock, seasoning and chilli flakes. 2. Place the Boursin on top of the pasta and sprinkle the cherry tomatoes over the top. 3. Set the multi-cooker to Pressure Cook for 5 minutes. Do a quick steam release when the time is up. 4. Mix well, then serve sprinkled with fresh parsley. NUTRITION (PER SERVING) Nutritional information was not provided in the original source document, so it has not been included here rather than estimated.   Everything goes in at once and the pressure cooker does the rest — no separate sauce, no colander, and a creamy pasta with a single pot to wash at the end. Shop the Instant Pot Pro Multi-Cooker at instantpot.ie, or find more quick pasta recipes in our recipe collection.

RECIPE INTRODUCTION No Waste Coconut Curry Almost everyone throws away cauliflower leaves, and almost everyone is wrong to. Crisped at high heat they turn into something close to kale chips — dark, brittle and faintly sweet — and here they do double duty as both an ingredient and a garnish, which is where this recipe gets its name. The rice goes in first and comes out before anything else happens: six minutes at pressure with a natural release, fluffed and set aside. It will keep perfectly well while the rest is made, and doing it first means the pot is free for the two quite different jobs that follow. Then the spice mix, which is where the flavour is built. Garam masala, mild chilli powder and turmeric stirred into coconut oil to make a loose paste, most of it massaged into the cauliflower florets, the leaves and the drained chickpeas until everything is properly coated. The rest is held back for the sauce. The crisping happens in two stages at two temperatures, and the order matters. Ten minutes at 140°C with the leaves sitting on top, then the leaves come out — they are done, and any longer will burn them — and the florets and chickpeas go back in for eight minutes at 200°C to take on real colour. Skip all of this if you would rather, and add the vegetables raw to the curry later; the texture is just considerably better this way. The sauce is quick after that: onions softened, ginger and garlic paste, the remaining spice mix and tomatoes for two minutes, then the coconut milk brought to a simmer. Fold the crisped vegetables and the spinach through, season, and serve over the rice with the crispy leaves scattered on top. RECIPE AT A GLANCE Prep Time Cook Time Total Time Servings Course Appliance Not stated in source* Not stated in source* Not stated in source* 3 Main Course Instant Pot Duo Crisp, Pro Crisp or Crisp Ultimate * Not stated in the source document — see the note at the top of this page. PRODUCT USED IN THIS RECIPE Appliance: Instant Pot Duo Crisp 6 Multi Pressure Cooker and Air Fryer (the source named the Ultimate Lid model, which was not listed on instantpot.ie — see note) Shop this recipe: https://instantpot.ie/instant-pot-duo-crips-multipressure-cooker INGREDIENTS For the rice Amount Ingredient 350g basmati rice 650ml water For the spice mix Amount Ingredient 2 tsp garam masala 1½ tsp mild chilli powder ½ tsp turmeric 2 tbsp coconut oil For the vegetables Amount Ingredient 1 cauliflower, plus its leaves 1 tin (400g) chickpeas 100g baby spinach For the curry Amount Ingredient 2 onions 3 tomatoes 1 tbsp coconut oil 1 tbsp ginger paste 1 tbsp garlic paste 400ml coconut milk To taste salt and pepper   METHOD 1. Place the rice and water into the inner pot and put the pressure cooking cover in place. 2. Secure the lid, select Pressure Cook and set the time to 6 minutes, with a natural pressure release. 3. Once the rice has cooked and the pressure has released, open the lid, fluff the rice with a spoon and set to one side. 4. Mix the spices together with the 2 tablespoons coconut oil. Spoon most of this over the cauliflower, cauliflower leaves and chickpeas, reserving the rest for the sauce, and massage the spices into the vegetables until coated. (The exact proportion was corrupted in the source — see the note at the top of this page.) 5. Remove the pressure cooking cover and place the coated vegetables into the fryer basket, with the cauliflower leaves on top, then put the basket into the inner pot. No Duo Crisp, Pro Crisp or Crisp Ultimate? You can complete this step in a separate air fryer or your oven, or skip the crisping and add the vegetables raw to the curry later — though crisping adds a lovely texture to the final dish. 6. Secure the lid, select Air Fry and set the temperature to 140°C for 10 minutes. 7. Remove the crisped cauliflower leaves, then select Air Fry again, increase the temperature to 200°C and set the time to 8 minutes. 8. Remove the vegetables and fryer basket once cooked and set aside. 9. Replace the pressure cooking cover and add 1 tablespoon coconut oil to the inner pot. 10. Select Sauté and, when the oil is hot, add the onions and fry until soft. Add the ginger and garlic paste. 11. Add the remaining spice mix and the tomatoes to the inner pot and sauté for 2 minutes, then add the coconut milk and bring to a simmer. 12. Add the cooked vegetables and baby spinach and stir together. 13. Season to taste and serve the curry over the cooked rice, with the crispy cauliflower leaves as a garnish. NUTRITION (PER SERVING) Nutritional information was not provided in the original source document, so it has not been included here rather than estimated.   Cooking the rice, crisping the vegetables and building the sauce all happen in the same pot here, which is exactly what a combination pressure cooker and air fryer is designed to do. Shop the Instant Pot Duo Crisp at instantpot.ie, or find more vegan recipes in our recipe collection.

RECIPE INTRODUCTION No Knead Milk Rolls The secret in this recipe is a Japanese one, and it is called tangzhong. Thirty grams of flour cooked with water and milk into a thick, gloopy paste, then mixed into the dough — it pre-gelatinises the starch, which lets the dough hold considerably more moisture than it otherwise could. That is why these rolls are still soft on day three. It also happens to be why no kneading is needed. Normally you develop gluten by working the dough; here the tangzhong does enough of the structural work that a long rise handles the rest. You stir with a wooden spoon until no flour remains and then leave it alone. The dough will be thick and sticky and that is correct. Start the yeast first, in just-warm milk and water with half the sugar, and give it five minutes to foam. Just-warm matters — hot liquid kills yeast, and cold liquid will not wake it. If it has not foamed after five minutes, the yeast is dead and it is better to find out now than after two hours of waiting. The first rise takes it to triple its volume, one to two hours depending on how warm your kitchen is. Then it gets punched down, divided into twelve, and shaped: each piece pushed into a disc with lightly oiled hands, the edges gathered into the centre, then rolled between your palms until smooth. That gathering is what gives you a tight surface and an even rise. A second prove of thirty minutes to an hour under cling film, then seventeen minutes at 165°C on Bake. Tap the bottom of one — it should sound hollow. Brush them with melted butter while they are still warm for the gloss, and eat at least one immediately, standing up, which is the traditional baker's tax. RECIPE AT A GLANCE Prep Time Cook Time Total Time Servings Course Appliance 10 mins (plus 1½–3 hrs rising)* 17 mins 2–3½ hours, including both proves* 12 rolls Breakfast, Side Dish, Snack, Starter Instant Vortex Air Fryer (model not specified) * Not stated in the source document — see the note at the top of this page. PRODUCT USED IN THIS RECIPE Appliance: Instant Vortex Air Fryer (model not specified in source) — a 9 x 7 inch rimmed baking sheet that fits your basket is also needed Shop this recipe: https://instantpot.ie/air-fryers INGREDIENTS For the dough Amount Ingredient 6g yeast (type not specified in the source) 3 tbsp warm milk 3 tbsp water 20g sugar 270g flour (type not specified in the source — strong bread flour is usual for rolls) ¾ tsp salt 25g butter 1 egg For the tangzhong Amount Ingredient 30g flour 80g water 50g milk To finish Amount Ingredient As needed melted butter, for brushing the rolls (optional)   METHOD 1. To start your milk rolls, add the yeast, just-warm milk and water, along with half of the sugar, then whisk to combine. Set aside to get foamy, about 5 minutes. 2. For the tangzhong, combine the 30g flour, 80g water and 50g milk and whisk until smooth. Put the mixture in the microwave and stir every 20 seconds until it forms a thick, gloopy paste. 3. Add the butter to the tangzhong mixture and stir until combined. Add the egg, then quickly whisk this into the mixture. 4. Make the dough by adding the 270g flour, salt and remaining sugar to a bowl. Once the yeast is foamy, whisk the yeast mixture into the wet ingredients, then form a well in the flour and pour in the mixture. 5. Using a spatula or wooden spoon, stir the mixture until no traces of flour remain and the dough is evenly mixed. The dough will be thick and sticky. Cover with a damp tea towel and allow to rise until tripled in volume, about 1–2 hours depending on the room temperature. 6. Once tripled in volume, punch the dough down, then briefly work it in the bowl to get rid of any bubbles. (The source wording for this step was unclear — see the note at the top of this page.) 7. Turn the dough out onto a floured surface, roll it into a sausage shape, then divide into 12 evenly sized pieces. 8. Dust the balls in flour to prevent sticking. Using lightly oiled hands, push each piece of dough into a disc, gather the edges into the centre to form a tight ball, then roll the ball between your hands to smooth out the shape. Repeat with the remaining pieces, then place them all onto a lightly oiled baking sheet, leaving a slight gap between each to allow room to prove. 9. Drape a sheet of cling film over the dough and set aside for 30 minutes to 1 hour to prove, or until doubled in size. 10. Once ready to bake, preheat the air fryer. Select Bake at 165°C for 17 minutes. The rolls will sound hollow when tapped if cooked through completely. 11. Brush the rolls with a little melted butter for a lovely glossy finish. NUTRITION (PER SERVING) Nutritional information was not provided in the original source document, so it has not been included here rather than estimated.   Chef's tip: the tangzhong paste is borrowed from the technique used for Japanese milk bread, and it is the secret to rolls that stay soft and fluffy for days rather than hours. Browse the full air fryer range at instantpot.ie, or find more baking recipes in our recipe collection.