Instant Pot Vortex Plus 4QT Air Fryer Cookbook

Ingredients

• 1 lb chicken tenderloins
• 1 tbsp olive oil
• 1 tbsp lemon juice
• 1 tsp lemon zest
• 1 tsp lemon pepper seasoning
• ½ tsp garlic powder
• ¼ tsp kosher salt
• ½ cup panko breadcrumbs

Method

1. 1Set the Instant Pot Vortex Plus 4QT Air Fryer on a stable, level, heat-resistant counter with open space around the vents. Insert the clean basket and tray.
2. 2Pat chicken dry. Toss with olive oil, lemon juice, lemon zest, lemon pepper seasoning, garlic powder, and salt, then press lightly into panko.
3. 3Preheat on Air Fry at 390°F for 3 min when a crisp coating or browned edge is desired.
4. 4Arrange tenders in a single layer without overlap, cooking in 2 batches if needed for airflow.
5. 5Air Fry for 5 min, flip with silicone-tipped tongs, then cook 4 to 5 min more until golden and 165°F inside.
6. 6Turn the air fryer off. Remove the food carefully, let the basket and tray cool, then clean them before storing.

Ingredients

• 1 lb boneless skinless chicken breast, cut into 1 in pieces
• 1 tbsp olive oil
• ⅓ cup grated Parmesan cheese
• ½ cup panko breadcrumbs
• 1 tsp garlic powder
• ½ tsp Italian seasoning
• ¼ tsp black pepper
• ¼ tsp kosher salt

Method

1. 1Set the Instant Pot Vortex Plus 4QT Air Fryer on a stable, level, heat-resistant counter with open space around the vents. Insert the clean basket and tray.
2. 2Toss chicken with olive oil. Mix Parmesan, panko, garlic powder, Italian seasoning, pepper, and salt, then coat the chicken pieces.
3. 3Preheat on Air Fry at 380°F for 3 min when a crisp coating or browned edge is desired.
4. 4Spread chicken bites in a single layer with a little space between pieces. Cook in batches if the basket looks crowded.
5. 5Air Fry for 6 min, shake the basket, then cook 4 to 5 min more until browned at the edges and 165°F inside.
6. 6Turn the air fryer off. Remove the food carefully, let the basket and tray cool, then clean them before storing.

Ingredients

• 2 thin chicken cutlets, about 6 oz each
• 1 tbsp Dijon mustard
• 1 tbsp honey
• 1 tsp olive oil
• ½ cup panko breadcrumbs
• ½ tsp paprika
• ¼ tsp garlic powder
• ¼ tsp kosher salt

Method

1. 1Set the Instant Pot Vortex Plus 4QT Air Fryer on a stable, level, heat-resistant counter with open space around the vents. Insert the clean basket and tray.
2. 2Stir Dijon mustard, honey, and olive oil together. Brush over both sides of the chicken cutlets.
3. 3Preheat on Air Fry at 375°F for 3 min when a crisp coating or browned edge is desired.
4. 4Mix panko, paprika, garlic powder, and salt. Press the crumbs onto the chicken and arrange cutlets in a single layer.
5. 5Air Fry for 6 min, flip, then cook 5 to 6 min more until crisp, lightly browned, and 165°F inside.
6. 6Turn the air fryer off. Remove the food carefully, let the basket and tray cool, then clean them before storing.

Ingredients

• 1 lb chicken breast, sliced into strips
• 1 tbsp plain Greek yogurt
• 1 tsp olive oil
• ½ cup panko breadcrumbs
• 1 tbsp ranch seasoning
• ¼ tsp paprika
• ¼ tsp black pepper
• 1 tsp olive oil, for misting

Method

1. 1Set the Instant Pot Vortex Plus 4QT Air Fryer on a stable, level, heat-resistant counter with open space around the vents. Insert the clean basket and tray.
2. 2Coat chicken strips with Greek yogurt and olive oil. Combine panko, ranch seasoning, paprika, and pepper, then press onto the chicken.
3. 3Preheat on Air Fry at 390°F for 3 min when a crisp coating or browned edge is desired.
4. 4Lightly mist the basket with oil. Arrange strips in a single layer and mist the tops lightly.
5. 5Air Fry for 5 min, flip, then cook 4 to 5 min more until crisp and 165°F inside.
6. 6Turn the air fryer off. Remove the food carefully, let the basket and tray cool, then clean them before storing.

Ingredients

• 1 lb boneless skinless chicken thighs, trimmed
• 1 tbsp lime juice
• 1 tbsp olive oil
• 1 tsp smoked paprika
• ½ tsp garlic powder
• ½ tsp ground cumin
• ½ tsp kosher salt
• ¼ tsp black pepper

Method

1. 1Set the Instant Pot Vortex Plus 4QT Air Fryer on a stable, level, heat-resistant counter with open space around the vents. Insert the clean basket and tray.
2. 2Pat chicken thighs dry and cut any large pieces in half so they fit flat. Toss with lime juice, olive oil, paprika, garlic powder, cumin, salt, and pepper.
3. 3Preheat on Roast at 380°F for 3 min when a crisp coating or browned edge is desired.
4. 4Arrange chicken in a single layer, leaving space between pieces so the edges can brown.
5. 5Roast for 8 min, flip, then cook 6 to 8 min more until browned, tender, and 165°F inside.
6. 6Turn the air fryer off. Remove the food carefully, let the basket and tray cool, then clean them before storing.

Ingredients

• 1 lb chicken tenderloins
• 1 tbsp unsalted butter, melted
• 2 tbsp Buffalo-style hot sauce
• ½ cup panko breadcrumbs
• ½ tsp garlic powder
• ¼ tsp kosher salt
• ¼ tsp black pepper
• 1 tsp olive oil, for misting

Method

1. 1Set the Instant Pot Vortex Plus 4QT Air Fryer on a stable, level, heat-resistant counter with open space around the vents. Insert the clean basket and tray.
2. 2Mix melted butter and hot sauce. Toss chicken in the sauce, then coat with panko mixed with garlic powder, salt, and pepper.
3. 3Preheat on Air Fry at 390°F for 3 min when a crisp coating or browned edge is desired.
4. 4Lightly mist the basket with oil. Arrange tenders in a single layer and mist the tops lightly.
5. 5Air Fry for 5 min, flip, then cook 4 to 5 min more until crisp and 165°F inside.
6. 6Turn the air fryer off. Remove the food carefully, let the basket and tray cool, then clean them before storing.

Ingredients

• 1 lb boneless skinless chicken breast
• 1 tbsp olive oil
• 1 tsp chopped fresh rosemary
• 1 tsp chopped fresh thyme
• ½ tsp garlic powder
• ½ tsp kosher salt
• ¼ tsp black pepper
• 1 tsp lemon juice

Method

1. 1Set the Instant Pot Vortex Plus 4QT Air Fryer on a stable, level, heat-resistant counter with open space around the vents. Insert the clean basket and tray.
2. 2Slice chicken breast crosswise into ¾ in medallions and pat dry. Toss with olive oil, rosemary, thyme, garlic powder, salt, pepper, and lemon juice.
3. 3Preheat on Roast at 375°F for 3 min when a crisp coating or browned edge is desired.
4. 4Arrange medallions in a single layer with space between pieces for even browning.
5. 5Roast for 6 min, turn, then cook 4 to 5 min more until lightly browned and 165°F inside.
6. 6Turn the air fryer off. Remove the food carefully, let the basket and tray cool, then clean them before storing.

Ingredients

• 1 lb boneless skinless chicken thighs, cut into 1 in pieces
• 1 tbsp low-sodium soy sauce
• 1 tsp toasted sesame oil
• 1 tsp grated fresh ginger
• ½ tsp garlic powder
• 1 tsp honey
• 1 tbsp cornstarch
• 1 tsp sesame seeds

Method

1. 1Set the Instant Pot Vortex Plus 4QT Air Fryer on a stable, level, heat-resistant counter with open space around the vents. Insert the clean basket and tray.
2. 2Toss chicken with soy sauce, sesame oil, ginger, garlic powder, and honey. Sprinkle with cornstarch and sesame seeds, then toss again.
3. 3Preheat on Air Fry at 380°F for 3 min when a crisp coating or browned edge is desired.
4. 4Arrange bites in a single layer, leaving small gaps so hot air can circulate.
5. 5Air Fry for 6 min, shake the basket, then cook 4 to 5 min more until browned and 165°F inside.
6. 6Turn the air fryer off. Remove the food carefully, let the basket and tray cool, then clean them before storing.

Ingredients

• 1½ lb chicken drumettes
• 1 tsp olive oil
• ½ tsp smoked paprika
• ½ tsp garlic powder
• ½ tsp kosher salt
• ¼ tsp black pepper
• 3 tbsp barbecue sauce
• 1 tsp apple cider vinegar

Method

1. 1Set the Instant Pot Vortex Plus 4QT Air Fryer on a stable, level, heat-resistant counter with open space around the vents. Insert the clean basket and tray.
2. 2Pat drumettes dry. Toss with olive oil, smoked paprika, garlic powder, salt, and pepper.
3. 3Preheat on Air Fry at 380°F for 3 min when a crisp coating or browned edge is desired.
4. 4Arrange drumettes in a single layer, cooking in 2 batches if they overlap.
5. 5Air Fry for 10 min, turn, then cook 7 min more. Brush with barbecue sauce mixed with vinegar and cook 2 to 3 min more until 165°F inside.
6. 6Turn the air fryer off. Remove the food carefully, let the basket and tray cool, then clean them before storing.

Ingredients

• 2 thin chicken cutlets, about 6 oz each
• 1 egg, beaten
• ½ cup Italian-style breadcrumbs
• 2 tbsp grated Parmesan cheese
• ½ tsp garlic powder
• ¼ tsp kosher salt
• ¼ tsp black pepper
• 1 tsp olive oil, for misting

Method

1. 1Set the Instant Pot Vortex Plus 4QT Air Fryer on a stable, level, heat-resistant counter with open space around the vents. Insert the clean basket and tray.
2. 2Pat chicken dry. Dip each cutlet in beaten egg, letting excess drip off, then press into breadcrumbs mixed with Parmesan, garlic powder, salt, and pepper.
3. 3Preheat on Air Fry at 375°F for 3 min when a crisp coating or browned edge is desired.
4. 4Lightly mist the basket with oil. Place cutlets in a single layer and mist the tops lightly.
5. 5Air Fry for 6 min, flip, then cook 5 to 6 min more until crisp and 165°F inside.
6. 6Turn the air fryer off. Remove the food carefully, let the basket and tray cool, then clean them before storing.

Ingredients

• 1 lb boneless skinless chicken thighs, cut into 1 in pieces
• 1 tbsp Dijon mustard
• 1 tbsp maple syrup
• 1 tsp olive oil
• ½ tsp garlic powder
• ½ tsp smoked paprika
• ¼ tsp kosher salt
• ¼ tsp black pepper

Method

1. 1Set the Instant Pot Vortex Plus 4QT Air Fryer on a stable, level, heat-resistant counter with open space around the vents. Insert the clean basket and tray.
2. 2Toss chicken with Dijon mustard, maple syrup, olive oil, garlic powder, smoked paprika, salt, and pepper.
3. 3Preheat on Air Fry at 380°F for 3 min when a crisp coating or browned edge is desired.
4. 4Arrange bites in a single layer. Use 2 batches if the pieces touch too closely.
5. 5Air Fry for 7 min, shake the basket, then cook 5 to 6 min more until browned, sticky at the edges, and 165°F inside.
6. 6Turn the air fryer off. Remove the food carefully, let the basket and tray cool, then clean them before storing.

Ingredients

• 1 lb chicken tenderloins
• 1 tbsp olive oil
• 1 tsp Cajun seasoning
• ½ tsp smoked paprika
• ¼ tsp garlic powder
• ¼ tsp kosher salt
• ½ cup panko breadcrumbs
• 1 tsp olive oil, for misting

Method

1. 1Set the Instant Pot Vortex Plus 4QT Air Fryer on a stable, level, heat-resistant counter with open space around the vents. Insert the clean basket and tray.
2. 2Toss tenderloins with olive oil, Cajun seasoning, paprika, garlic powder, and salt, then press into panko.
3. 3Preheat on Air Fry at 390°F for 3 min when a crisp coating or browned edge is desired.
4. 4Lightly mist the basket with oil. Arrange chicken in a single layer and mist the tops lightly.
5. 5Air Fry for 5 min, flip, then cook 4 to 5 min more until golden, crisp, and 165°F inside.
6. 6Turn the air fryer off. Remove the food carefully, let the basket and tray cool, then clean them before storing.

Ingredients

• 1 lb boneless skinless chicken breast, cut into 1 in chunks
• 1 egg, beaten
• ¾ cup panko breadcrumbs
• ½ tsp garlic powder
• ½ tsp onion powder
• ½ tsp paprika
• ½ tsp kosher salt
• 1 tsp olive oil, for misting

Method

1. 1Set the Instant Pot Vortex Plus 4QT Air Fryer on a stable, level, heat-resistant counter with open space around the vents. Insert the clean basket and tray.
2. 2Dip chicken chunks in beaten egg. Mix panko, garlic powder, onion powder, paprika, and salt, then coat each piece.
3. 3Preheat on Air Fry at 390°F for 3 min when a crisp coating or browned edge is desired.
4. 4Lightly mist the basket with oil. Arrange nuggets in one layer with space between pieces.
5. 5Air Fry for 5 min, shake or turn, then cook 4 to 5 min more until golden and 165°F inside.
6. 6Turn the air fryer off. Remove the food carefully, let the basket and tray cool, then clean them before storing.

Ingredients

• 1 lb boneless skinless chicken breast, cut into 1 in pieces
• 1 tbsp sweet chili sauce
• 1 tsp low-sodium soy sauce
• 1 tsp olive oil
• 1 tbsp cornstarch
• ½ tsp garlic powder
• ¼ tsp kosher salt
• 1 tsp lime juice

Method

1. 1Set the Instant Pot Vortex Plus 4QT Air Fryer on a stable, level, heat-resistant counter with open space around the vents. Insert the clean basket and tray.
2. 2Toss chicken with sweet chili sauce, soy sauce, olive oil, cornstarch, garlic powder, salt, and lime juice.
3. 3Preheat on Air Fry at 380°F for 3 min when a crisp coating or browned edge is desired.
4. 4Arrange chicken in a single layer without pooling sauce in the basket.
5. 5Air Fry for 6 min, shake the basket, then cook 5 to 6 min more until browned at the edges and 165°F inside.
6. 6Turn the air fryer off. Remove the food carefully, let the basket and tray cool, then clean them before storing.

Ingredients

• 1 lb boneless skinless chicken thighs, cut into large pieces
• 1 tbsp olive oil
• 2 tsp chopped fresh rosemary
• 1 tsp minced garlic
• ½ tsp kosher salt
• ¼ tsp black pepper
• ¼ tsp onion powder
• 1 tsp lemon juice

Method

1. 1Set the Instant Pot Vortex Plus 4QT Air Fryer on a stable, level, heat-resistant counter with open space around the vents. Insert the clean basket and tray.
2. 2Toss chicken with olive oil, rosemary, garlic, salt, pepper, onion powder, and lemon juice.
3. 3Preheat on Roast at 375°F for 3 min when a crisp coating or browned edge is desired.
4. 4Arrange pieces in a single layer with the smooth sides up for browning.
5. 5Roast for 8 min, turn, then cook 5 to 7 min more until edges are browned and the chicken reaches 165°F inside.
6. 6Turn the air fryer off. Remove the food carefully, let the basket and tray cool, then clean them before storing.

Ingredients

• 1 lb chicken tenderloins
• 1 egg, beaten
• ½ cup unsweetened shredded coconut
• ½ cup panko breadcrumbs
• ½ tsp garlic powder
• ½ tsp kosher salt
• ¼ tsp black pepper
• 1 tsp olive oil, for misting

Method

1. 1Set the Instant Pot Vortex Plus 4QT Air Fryer on a stable, level, heat-resistant counter with open space around the vents. Insert the clean basket and tray.
2. 2Dip chicken in beaten egg. Mix coconut, panko, garlic powder, salt, and pepper, then press onto the tenders.
3. 3Preheat on Air Fry at 375°F for 3 min when a crisp coating or browned edge is desired.
4. 4Lightly mist the basket with oil. Arrange tenders in a single layer and mist the tops lightly.
5. 5Air Fry for 5 min, flip, then cook 5 to 6 min more until the coconut is golden and the chicken reaches 165°F inside.
6. 6Turn the air fryer off. Remove the food carefully, let the basket and tray cool, then clean them before storing.

Ingredients

• 1½ lb split chicken wings
• 1 tsp olive oil
• 1 tsp smoked paprika
• ½ tsp garlic powder
• ½ tsp onion powder
• ½ tsp kosher salt
• ¼ tsp black pepper
• ¼ tsp baking powder

Method

1. 1Set the Instant Pot Vortex Plus 4QT Air Fryer on a stable, level, heat-resistant counter with open space around the vents. Insert the clean basket and tray.
2. 2Pat wings very dry. Toss with olive oil, smoked paprika, garlic powder, onion powder, salt, pepper, and baking powder.
3. 3Preheat on Air Fry at 390°F for 3 min when a crisp coating or browned edge is desired.
4. 4Arrange wings in a single layer, cooking in 2 batches if needed so they do not stack.
5. 5Air Fry for 11 min, turn, then cook 9 to 11 min more until crisp and 165°F inside, with juices running clear.
6. 6Turn the air fryer off. Remove the food carefully, let the basket and tray cool, then clean them before storing.

Ingredients

• 1 lb chicken tenderloins
• 2 tbsp teriyaki sauce
• 1 tsp grated fresh ginger
• ½ tsp garlic powder
• 1 tsp olive oil
• 1 tbsp cornstarch
• 1 tsp sesame seeds
• 1 green onion, thinly sliced

Method

1. 1Set the Instant Pot Vortex Plus 4QT Air Fryer on a stable, level, heat-resistant counter with open space around the vents. Insert the clean basket and tray.
2. 2Toss chicken with teriyaki sauce, ginger, garlic powder, olive oil, and cornstarch until lightly coated.
3. 3Preheat on Air Fry at 380°F for 3 min when a crisp coating or browned edge is desired.
4. 4Arrange strips in a single layer. Sprinkle with sesame seeds and keep any extra sauce out of the basket.
5. 5Air Fry for 5 min, flip, then cook 5 to 6 min more until glazed at the edges and 165°F inside. Top with green onion after cooking.
6. 6Turn the air fryer off. Remove the food carefully, let the basket and tray cool, then clean them before storing.

Ingredients

• 1 lb ground chicken
• ¼ cup grated Parmesan cheese
• ¼ cup panko breadcrumbs
• 1 egg
• 1 tsp Italian seasoning
• ½ tsp garlic powder
• ½ tsp kosher salt
• ¼ tsp black pepper

Method

1. 1Set the Instant Pot Vortex Plus 4QT Air Fryer on a stable, level, heat-resistant counter with open space around the vents. Insert the clean basket and tray.
2. 2Mix ground chicken, Parmesan, panko, egg, Italian seasoning, garlic powder, salt, and pepper. Shape into 8 small patties about ½ in thick.
3. 3Preheat on Air Fry at 375°F for 3 min when a crisp coating or browned edge is desired.
4. 4Arrange patties in a single layer, leaving space between them. Cook in 2 batches if needed.
5. 5Air Fry for 6 min, flip, then cook 5 to 6 min more until browned and 165°F inside.
6. 6Turn the air fryer off. Remove the food carefully, let the basket and tray cool, then clean them before storing.

Ingredients

• 2 thin chicken cutlets, about 6 oz each
• 1 tbsp mayonnaise
• ½ cup panko breadcrumbs
• ½ tsp paprika
• ½ tsp garlic powder
• ¼ tsp kosher salt
• ¼ tsp black pepper
• 1 tsp olive oil, for misting

Method

1. 1Set the Instant Pot Vortex Plus 4QT Air Fryer on a stable, level, heat-resistant counter with open space around the vents. Insert the clean basket and tray.
2. 2Spread a thin layer of mayonnaise over both sides of the chicken. Mix panko, paprika, garlic powder, salt, and pepper, then press onto the cutlets.
3. 3Preheat on Air Fry at 380°F for 3 min when a crisp coating or browned edge is desired.
4. 4Lightly mist the basket with oil. Arrange cutlets in one layer and mist the tops lightly.
5. 5Air Fry for 6 min, flip, then cook 5 to 6 min more until crisp, browned, and 165°F inside.
6. 6Turn the air fryer off. Remove the food carefully, let the basket and tray cool, then clean them before storing.