Life in the Lower Mainland (BC, Canada)

I have an 8 quart InstantPot with the Air Fryer lid. The manual recommends the "Bake" setting for breads at 365 F for 30 minutes, but I thought why try Air Frying it? Here's how the experiment went: Dough I used the simple bread dough I always use. You can probably get away with using whatever bread dough you normally make, but here's the recipe I use in case you're stuck for one: 5 cups flour 2 cups water + 1 tablespoon quick rise yeast + 1 tablespoon sugar I let this sit for a bit to let the yeast wake up and start bubbling, or at least not still look like dry grains 1-1/2 teaspoons salt 1/4 cup cooking oil After mixing it into a dough, I let it sit and rise for about an hour or so till it has approximately doubled in volume. Once this has happened, I scrape it out and gently knead it into a manageable shape, then cut it into eight to sixteen buns, depending on how large you want them to be. Normally I put them in the freezer and only pop them in the InstantPot ...

My 8-quart InstantPot with Air Fryer worked so well on crisping up raw potatoes that I wanted to try them on Walmart's Great Value brand perogies . Here are the results at the default 400 degrees Farenheit setting on the Air Fryer. I used the air fryer bin, used straight-from-the-freezer frozen perogies, did not add any oil. 5 minutes (slide 1) Did not appear sufficiently cooked. add 5 minutes (slide 2) From the same batch as slide 1, I closed the lid and added another 5 minutes of air fryer time. Since the lid was opened for inspection, there was a lot of heat loss, so this is not exactly the same as an uninterrupted 10 minute fry. The skin was still slightly undercooked but palatable. Steaming the perogies first and then air frying for 10 minutes produced similar results. 15 minutes (slide 3) This was a new batch, cooked from frozen with 15 minutes on the air fryer timer. Still too long. The skin was crisp on the outside but still had a chew to it. The filling that came out wa...