How to Convert Your Instant Pot Into an Air Fryer With One Simple Accessory

Let’s face it; when it comes to cooking, the less time we spend in the kitchen, the better. It’s not that making food isn’t an enjoyable process, but if you can make something quicker, then you can spend more of your time having fun. The Instant Pot has already proven to be a great kitchen accessory, and it just got better with an air frying option.

How to Convert Your Instant Pot Into an Air Fryer With One Simple Accessory

The Only Utensil You’ll Need

Slow cookers, rice cookers, and Dutch ovens take up room in your kitchen, and it’s prime real estate that not everyone can afford. The Instant Pot has given people a well-rounded alternative to multiple kitchen accessories since its introduction, and it’s just about to get even better. The Instant Pot now comes with a fancy new lid that will add six more cooking functions to your already versatile kitchen aid. For just $80, you can buy a lid for your 6-quart Instant Pot that allows you to air fry your food, giving you hot and crispy food in minutes.

How to Convert Into an Air Fryer With One Simple Accessory

Switching the Lids

Using as little as 2 tablespoons of oil, you can fry your chicken wings and other foods to perfection thanks to the air fryer lid. Ther cooking options with this new lid include baking, dehydrating, roasting, reheating, and broiling. You Instant Pot can not take care of a variety of dishes that would otherwise require the stovetop or the oven.

It’s also an energy-efficient way of cooking as the lid doesn’t consume a lot of energy to prepare the food how you want it. Frying is typically a hot and stressful experience, but this new Instant Pot lid takes the hassle out of it. The lid will come with a dehydrating tray, protective pad, and multi-level air fry basket.

Thanks to this new lid by Instant Pot, you can create even more amazing dishes in the kitchen with the touch of a button.

Expert Timesaver Tips to Prepare Thanksgiving Dinner Faster and Easier

If there is anything that can be called the Super Bowl of cooking days, that’s Thanksgiving. It’s the day, when the humble home-cooks are transformed into all-rounders by roasting a 15-pound turkey simultaneously with sides and pies made from scratch, managing their time from dawn to dusk swirling around the kitchen. But what if you can enjoy a blissful Thanksgiving surrounded by loved ones with just a few manageable kitchen works? Here are a few tried-and-true tips from professional chefs to get your Thanksgiving dinner on the table faster and easier.

Plan Ahead and Delegate

According to the chef and co-owner of Crudo e Nudo, Brian Bornemann, planning ahead and delegating tasks are the chef-style key factors of event-day cooking. While there is no shame to get some help for the marathon task, also making a few dishes ahead will ensure your time off from cooking on the day to enjoy some loving time with your family. Reheating the sides and gravies just before serving is way easier and faster than making everything from scratch on the very day.

Drop Peeling Potatoes

Peeling potatoes before boiling is a headache especially in stressed and rushed situations. Forget peeling and boil the potatoes skin-on. When cooked through, just shock them in an ice bath. The skins will come off in no time! According to the owner of NuLeaf, Craig Cochran, this is one of the major timesavers of any cooking prep work.

Go for Spatchcock Cooking

The turkey is the centerpiece of the Thanksgiving table. But it’s no fun to wait just for the turkey to finish cooking, while the rest of the meals are ready to be savored. Instead of taking the traditional full-roasting route, which kind of takes forever, try the spatchcock cooking method to get the same beautifully roasted turkey on the table, but much faster. The executive chef and partner of Huckleberry Bakery and Café, Jennifer Toomey explains, that the bird has to be flattened out and roasted skin side up after the backbone is removed. This butterflying technique will allow you to serve that juicy turkey with crispy skin, in less than half the time.