|By :From Freezer to Instant Pot Cookbook by Bruce Weinstein and Mark Scarbrough|
|Cooking Technique||Max Pressure Cook, Pressure Cook|
|Main Ingredient||Chicken Wings|
|Prep Time||5 minutes|
|Cook Time||25 minutes|
- 1/2 cup red hot sauce preferably Texas Pete or Frank’s Red Hot
- 1/4 cup chicken broth
- 4 tbsp butter (
1/2 stick) cut into three or four pieces
- 2 tbsp dried Cajun seasoning blend (a gluten-free version if that’s a concern)
- 3 lbs not-breaded frozen chicken wings (preferably individually frozen wings (sometimes called “ice glazed”)
- 1/2 cup mayonnaise regular or low-fat
- 1/2 cup sour cream regular or low-fat
- 2 oz crumbled blue cheese
- 1/2 tsp onion powder
- 1/2 tsp ground black pepper
- Stir the hot sauce, broth, butter, and seasoning blend in an Instant Pot. Set the wings in the sauce and toss well. Lock the lid onto the pot.
- Optional 1 Max Pressure Cooker
Press Pressure cook on Max pressure for 12 minutes with the Keep Warm setting off.
- Optional 2 All Pressure Cookers
Press Poultry, Pressure cook or Manual on High pressure for 15 minutes with the Keep Warm setting off.
- Use the quick-release method to bring the pot’s pressure back to normal. Unlatch the lid and open the cooker. Use tongs to transfer the wings to a large serving platter.
- Whisk the mayonnaise, sour cream, blue cheese, onion powder, and pepper in a small bowl until creamy. Serve alongside the hot wings as a dip (perhaps with some of the boiled-down liquid from the machine for a second dip).
• For an 8-quart Instant Pot, you must increase all the ingredients by 50 percent.
• To make these wings crisp (and thus take them over the top): In step 3, use tongs to transfer them from the cooker to a large, lipped baking sheet. Position the oven rack about 4 inches from the broiler and heat the broiler. Broil the wings until crunchy, basting several times with the pot’s juices and turning once, 2–3 minutes.
• Buffalo wings need celery and carrot sticks!
• Although this blue cheese dip is traditional, we’ll confess we’ve come to like the wings with ranch dressing that’s been mixed with minced pickled jalapeño rings and minced chives.
*Using a –20°F CHEST FREEZER?
There is no difference in cooking times.
From Freezer to Instant Pot Cookbook by Bruce Weinstein and Mark Scarbrough
The ultimate INSTANT POT convenience cookbook, with 75 recipes for delicious meals straight from your freezer to the table in minutes, no thawing required.
Have you ever come home at the end of a long day, pulled an ice-coated lump of meat out of the freezer, and thought, “Can I eat this tonight?” With this book and your Instant Pot, the answer is a resounding “Yes.”
Here, you’ll find 75 recipes and tons of strategies for cooking quick, flavorful one-pot meals with frozen ingredients, all with zero thaw time and no advance prep necessary. Each recipe gives timings and ingredients for every 6- and 8-quart model of Instant Pot, including the new Instant Pot Max. Just open your freezer, lock on the lid, and cook! You’ll be eating dinner in no time.
The Instant Pot transformed the way you feed your family. Now you can get even more out of your Instant Pot with these delicious, straight-from-the-freezer, one-and-done meals for every occasion.
These satisfying meals include hearty stews and casseroles, savory roasts, healthy sides, and everything in between. You’ll enjoy:
• Butternut Squash Bisque
• Ground Beef Lo Mein
• Ziti with Sausage and Peppers
• Italian-Style Braised Pork Chops
• French Dip Sandwiches
• Chicken Fajitas
• Sweet and Sour Shrimp
• And much more!
About the authors:
Bruce Weinstein and Mark Scarbrough are the bestselling authors of the Instant Pot Bible, among more than 30 other cookbooks. They are the owners of mediaeats, a culinary production company, were nominees for 2011 and 2015 James Beard Awards, won the 2015 IACP Award, and are the longest-serving columnists on WeightWatchers.com, as well as regular contributors to the Washington Post, Fine Cooking, and Cooking Light.
All recipes by : From Freezer to Instant Pot Cookbook by Bruce Weinstein and Mark Scarbrough
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