Hi folks my 57th birthay is around the corner and Mr. Riaz got me an instant pot duo crisp for an early birthday present the other day. I used it for the first time yesterday for this recipe and I totally love it. This can be done on stovetop too so this post is going to be in two methods.
On the left is my air fryer lid with a protective pad and the right is my new instant pot duo crisp. I asked for this because It is a a way I can do every task in my kitchen cooking wise. It even dehydrates too and I also wanted a food dehydrater forever I will end up dehydrating some fruit with this baby too so stay tuned.
This yummy recipie is something I concocted myself and I hope you will like it. You can use any type of vegetables you wish, It can be assorted color bell peppers with mushrooms, eggplant, zucchini and or yellow squash. Sorry The hard winter squash is not feasable for this dish not this time.
Mixed greens is an idea too and this recipe requires fresh vegetables only. The one I did was asperagus, carrot and potato. For stovetop it is 1/4 cup of cooking oil of choice such as oils of olive, corn, canola, peanut, grapeseed, sunflower, safflower and avocado.
I used 1 bag of baby carrots. You can add 1 bag of the bigger ones peeled and cut as well, 1 bunch of asperagus, 1 or 2 potato scrubbed and quartered. Also cauliflower and broccoli is recomended too for this dish. For regular stovetop on high heat add the oil to the pot and for instant pot duo crisp turn on to saute and add 1 onion or shallot and let this brown.
Add 3 cloves of garlic chopped, 1 pinch of black peppercorns ground in mortar and pestle, either 1 pinch of pink salt, seasoned salt, pink salt or 1 bullion cube, 1 chili of any type or 1 drop of hot sauce, 3 dashes of maggi or knorr aroma, either 1 capful of either lemon or lime juice or balsamic vinegar.
The Mixed herbs comes in to play also it is 1 pinch each of parsley, rosemary, marjoram, thyme, basil and oregano. For stovetop reduce heat to low and for instant pot duo crisp which is the model I have stir the vegetables around for a bit to mix the mixed herb and other yummy components of this lovely dish for 4 minutes then add 1 cup of water to both methods. For stovetop cook for 20 minutes on low or until vegetables are soft. For instant pot users turn place the pressure cook lid on the instant pot duo crisp and set high on pressure cook for 5 minutes.
Wait until the button pops up which signals that it is pressurised. When you tap any one of these buttons for each function press start and it starts cooking and when time is up it lets you know as it goes through keep warm or not. When ready press the quick release button and this gizmo will depressurize.
Serving suggestion is with pasta with marinara sauce. It is simply yummy and please check it out for yourself.
benazir's blog 