It’s hard to imagine that fried food could be healthy, but air frying has completely changed my perspective on what ‘frying’ can be. This healthy Air Fryer Brat recipe is a double whammy for good eating by both air frying the brats and using a a high quality bratwurst from Teton Waters Ranch.
I am working on a TaoTronics Air Fryer review and putting together a few fun healthy spins on my favorite ‘unhealthy’ recipes. With a 6-quart basket I have plenty of space to put an entire package of bratwurst and the frying basket fully detaches for easy cleaning. Air frying is technically convection cooking. The TaoTronics Air Fryer features a 1750W fan that allows air to circulate in a full 360 degrees. This ensures even cooking and gives food that perfect ‘just fried’ finish.
One of the best things about using brats from Teton Water’s Ranch is there isn’t as much of a ‘recipe’ as there is an amazing product to start with. Brats are easy to cook, and the air fryer makes it that much easier.
I first discovered Teton Waters Ranch during Whole 30. Completely free of both sugar and chemicals I love how flavorful all of their products are! My favorite thing to do currently is adding brats to a box of mac and cheese but we’ll save that recipe for another day.
For this recipe I used the Classic Bratwurst. Completely hormone, antibiotic, and MSG free I love that these brats taste amazing without even adding a dipping sauce. Its really hard to find preserved meats that you can actually understand all of the ingredients and these definitely hit the mark as a product I can trust.
This is a meal that can be on your table in minutes. Unpackage the brats and place them in the air fryer basket. Set the temp to 360 degrees for 6 minutes.
While the brats cook, slice up bell peppers and onions and sauté them with extra virgin olive oil. It should only take a few minutes for the toppings to cook in a cast iron skillet.
Plate together and serve with your favorite Whole 30 compliant dipping sauce [If you need it]. I feel like these brats are so flavorful and rich tasting that I don’t need anything else to make this meal feel complete.
Disclaimer: I received produce samples of both Teton Waters Ranch Bratwursts and the Taotronics Air Fryer to facilitate this article. I was not compensated in any other way. All photography and writing are my own.
On busy weeknights the Instant Pot is a lifesaver. If you are new to Instant Pot cooking this is a great basic recipe to add to your repertoire!
One of my favorite things about cooking Instant Pot Chicken is the ability to start with frozen meat and still have dinner on the table in less than a half hour. Pressure cooking speeds up the prep time, making even frozen meats perfectly cooked and tender in just enough time to walk to dog.
Place the trivet that came with your instant pot in the bottom of the basin. This will keep your chicken from sticking to the bottom as it cooks.
Add in 1 cup of sliced mushrooms and pour your Nobel Made Marinade Sauce over the top. I use a combination of the Nobel Made Classic Sauce and Hot & Spicy. The Hot and Spicy brings a small amount of ‘heat’ to the flavor without becoming spicy.
I first discovered Nobel Made Marinades while I was doing Whole 30 and they have quickly become my go to cooking sauce. Perfect for stir fry, adding to meat loaf or burgers, or as a marinade, the sauces really lend a great flavor to both meat and vegetables.
Set the Instant Pot to 10 mins for defrosted chicken or 15 mins for frozen. Once the cooking time has elapsed use the quick release method to depressurize your pot.
Remove the chicken breasts and trivet leaving the mushrooms and sauce in the pot. Switch over to the saute setting on the Instant Pot and saute until the cooking sauce has reduced down. Serve the mushrooms on top of your chicken for the perfect quick dinner!
Stand alone this is a fully Whole30 compliant meal!
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Interested in other weeknight dinners? Check out Instant Pot Roast Chicken!
Disclaimer: This is a sponsored post paid for by Perdue Farms. All thoughts and opinions are my own. This post contains affiliate links
While extremely necessary, grocery shopping can quickly become one of the last things I want to do. I just started a new job and as I’m getting settled into the role and commute, the less I have to think about at home the better.
Easy meals like Kielbasa with Perogies are my go to on work nights. I first discovered Niman Ranch when I was doing Whole 30 last year and since then they have become one of my favorite brands to cook with.
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Summer is prime shrimp season and while we live in Colorado far from the ocean it’s still one of my favorite dishes, especially if you can get your hands on a fresh catch. If not frozen still works out pretty good and makes it easy to enjoy a shrimp boil anytime of year.
In the south, shrimp is cooked up outside in a big stock pot over a high heat. It’s not complicated to make but it does make the kitchen pretty hot. Cooking this dish up in the instant pot means you can easily have dinner on the table in minutes, all without adding extra heat into your house. Instant Pot Shrimp is the perfect spin on a classic summer dish and once you’ve tried it you’ll never make it the old way again!
After cleaning the corn place the corn, sausage and potatoes into the instant pot with 4 cups of water. In this instance I used frozen sausage and it came out perfectly but you could use defrosted.
Add in 4 tablespoons creole seasoning. You can use whatever your preferred pre-made brand is. I really like Ton Chacheres but there are tons of different options available.
Set the instant pot to high pressure for 3 minutes. If you are using frozen shrimp, defrost under cold water while the rest cooks. Once the pressure cycle completes allow to slow release for 5 minutes and then quick release the rest of the pressure.
Leave the lid off and set the instant pot to saute. This will bring the pot to a fast boil. If you used frozen sausage retrieve it from the pot and cut into small pieces. Add the shrimp and cook for 4-5 minutes until pink.
Serve with lemon and butter and eat out on the patio!
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Interested in other summer recipes for your Instant Pot? Check out my Instant Pot Roast Chicken!
