My Chicken Sausage Bowl with Roasted Apples & Parsnips make a delicious seasonal meal. Hi friends, this is Jennifer from JENRON DESIGNS. Today I am sharing a double feature that used both your Instant Pot & Ninja Air Fryer with my recipe for my Chicken Sausage Bowl with Roasted Apples & Parsnips.
This is such a delicious option that uses fresh fruits and vegetables that are currently in season this time of year. My Chicken Sausage Bowl with Roasted Apples & Parsnips is low calorie, savory dish that utilizes both the Instant Pot and Ninja Air Fryer all in one recipe.
Of course, you will want to wash and dry all your fresh produce. Then peel your parsnips, just as you would a carrot, and cut into thin disks. Repeat the process for your apples, I personally decided to leave the peels on my apples, since we like the extra fiber, that is up to you.
Liberally coat with 1 tbsp of olive oil, and half of the listed spices in the recipe, which are minced thyme leaves, salt, cinnamon, and smoked paprika. Roast in the Air Fryer at 390 degrees until crisp, approximately 10-12 minutes. Be sure to check them halfway through the cooking time and toss the mix around to ensure even cooking.
While your veggies are cooking, add 1 tbsp olive oil to your Instant Pot on the saute setting. Add in garlic, diced onions, and a pinch of salt. Cook, stirring until onions are softened and translucent approximately 2-3 minutes. Then add in the chicken sausage and brown for an additional 5 minutes.
You should not have any excess grease with the chicken sausage, but if you do I recommend straining it off.
Then deglaze the pot by stirring in 1 cup of stock, along with the lemon and orange zest. Pour in your mixture of the bulgur wheat, and remaining spices. Seal and set your Instant Pot to cook at manual high pressure, for 10 minutes. Allow venting to happen naturally, do not quick release. When it’s no longer venting on its own, press the button to release any leftover pressure. Then stir in sour cream while hot.
Place into bowl and layer with AirFryer roasted veggies, top with walnuts, fresh parsley and a squeeze of orange juice.
You may also enjoy my other recipes made in the 3 Qt. Instant Pot. It may be mini, but it does the job! Enjoy.
You can also check out my other tasty bowl recipes like my Amazing Apricot Tagine and Mediterranean Couscous which are sure to delight your taste buds!
Chicken Sausage Bowl with Roasted Apples & Parsnips
Chicken Sausage Bowl with Roasted Apples & Parsnips
Equipment
- Instant Pot 3 Qt. Mini ( Recipe Can be doubled for larger size Instant Pots)
- Air Fryer
Ingredients
- 2 medium Parsnips Peeled and thinly sliced into disks
- 2 medium Apples (any kind) Cored and thinly sliced into half moons
- 1 cup Bulgur Wheat
- 1/2 cup Ocean Spray Cran Cherry Craisins
- 2 tbsp Cinnamon divided for each part of recipe
- 2 tbsp Smoked Paprika divided for each part of recipe
- 2 tsp salt divided for each part of recipe
- 4 tbsp Fresh Thyme stems removed, divided for each part of recipe
- 1 lb Chicken Sausage
- 1 Red Onion Diced
- 2 tbsp Olive Oil divided for each part of recipe
- 4 tbsp Sour Cream
- 1 Lemon zested
- 1 Orange zested, save juice for serving
- 2 tbsp Fresh Parsley Garnish only
- 1/4 cup Walnuts
Instructions
- Wash and dry all produce. Peel parsnips, like a carrot, and cut in thin disks. Core and cut apples into half moons.
- Coat liberally with 1 tbsp of olive oil, and half of the spices- mince thyme, salt, cinnamon and smoked paprika.
- Roast in Air Fryer at 390 degrees until crisp, 10-12 minutes. Be sure to check on these during cooking as toss the mix around for even cooking.
- While veggies are cooking, place 1 tbsp olive oil to Instant Pot on the saute setting. Add in your garlic, diced onions and a pinch of salt. Cook, stirring until onions are softened and translucent approximately 2-3 minutes.
- Then add in the chicken sausage and brown an additional 5 minutes.
- Then deglaze the pot by stirring in 1 cup of stock, Ocean Spray Cran Cherry Craisins, along with the lemon and orange zest.
- Then pour in your mix of the bulgur wheat, and remaining spices.
- Seal and set you Instant Pot to cook at manual high pressure, for 10 minutes.
- Allow to vent naturally then stir in sour cream while hot.
- Place into bowl and layer with AirFryer roasted veggies, top with walnuts, fresh parsley and a squeeze of orange juice.
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