Everything you need for your Independence Day cookout is on this list, from starters to sides to entrees to sweets. Each recipe has been tested by our GoWISE USA testing Chef and Graphic Designer, Hailey. There is no need to dirty your kitchen with pots and pans. These recipes can be made in our Air Fryers and Pressure Cookers.
Pressure Cooker Baby Back Ribs
- 1 rack baby back ribs
- 12 oz can coke
- 1/4 tsp liquid smoke
- 1 cup BBQ sauce
- 1/4 cup brown sugar
- 1 teaspoon chili powder
- 1 teaspoon ground cumin
- 1 teaspoon garlic powder
- 1 teaspoon smoked paprika
- 1 teaspoon ground black pepper
- Mix the dry rub: add all listed dry rub ingredients to a small bowl. Stir to combine.
- To prep the baby back ribs, work the silverskin off the ribs in 1 spot. From there, slide your finger under the membrane and the silverskin should pull of very easily,
- To season the ribs, generously season the ribs all over with kosher salt, then sprinkle the dry rub all over the ribs, using your hands to lightly work the rub into the meat.
- Pressure cook the ribs: Add the coke and liquid smoke mixture to the bowl of your pressure cooker. Fit the bowl with its trivet/rack. Place the prepared rack of ribs on the trivet/rack, bending as needed to fit into the bowl. Cover the pressure cooker, securely locking its lid into place and ensuring the vent is turned to its "sealing position.
- Cook on low pressure for 30 minutes. Once the timer goes off, allow the pressure to release naturally for about 10 minutes before carefully flicking the vent to its "venting" position to allow any residual pressure to release.
- Carefully transfer the ribs to a small baking tray when using an air fryer oven.
- Baste the ribs with bbq sauce. Select the saute function and let the juices boil and reduce until thick. Add cornstarch if necessary. Enjoy!
Bacon Ranch Potato Salad
- 1 1/2 lbs Yukon gold potatoes
- 5 eggs, room temperature
- 1/2 cup diced green onions
- 8 oz shredded cheddar cheese
- 8 slices bacon, cooked and crumbled
- 1 cup Hidden Valley Original Ranch
- 1 teaspoon fresh ground pepper
- Pour water into inner pot of the pressure cooker
- Fill the basket accessory with the potatoes, then place the eggs on top
- Lock the lid and cook for 5 minutes at high pressure. Release when timer is complete.
- Remove the potatoes and eggs from the pressure cooker. Toss the potatoes in a large bowl and let cool. Remove the shells from the eggs and slice.
- Add onion, cheese, ranch , bacon, and pepper. Stir to combine. Place in a refrigerator to cool. Enjoy!
Berry Marshmallow Pies
- 1 box Pillsbury refrigerated pie crusts, softened
- 1 teaspoon milk
- 2 teaspoon granulated sugar
- 8 oz. fat-free cream cheese
- 7.5 oz. (half 13 oz tub) marshmallow creme
- 1-2 teaspoons lemon peel, grated
- 1 cup fresh blueberries
- 1 cup fresh strawberries, sliced
- 2 tablespoons honey
- 1 teaspoon lemon juice
- On a lightly floured surface, unroll pie crusts. Use a rolling pin to evenly flatten edges.
- From each pie crust, cut out one large square and cut again in half. From the four halves, cut again to make a total of 8 4 1/2-inch squares.
- Roll all sides of each crust about 1/2 inch inward towards the center to create a lip to hold the filling. Lightly brush edges with milk. Sprinkle with sugar.
- Bake at 350 for 6 to 8 minutes or until lightly golden brown on an ungreased baking sheet. Remove crusts from baking sheet and cool on a wire rack.
- With the excess dough, cut out a variety of stars. Brush each star with milk. Sprinkle with remaining sugar.
- Bake stars on an ungreased baking sheet for 2-3 minutes or until lightly golden brown. Remove from baking sheet and allow to cool.
- In a medium bowl, beat the cream cheese until fluffy. Fold in marshmallow creme and grated lemon peel.
- Evenly spread 2 to 3 tablespoons of filling onto each cooled pie crust. Top with blueberries and strawberries. Insert stars throughout in between berries.
- In a small bowl, mix honey and lemon. Lightly brush glaze over berries.
Red, White, and Blue Deviled Eggs
- 6 eggs
- Red food coloring (10 drops)
- Blue food coloring (10 drops)
- 1 cup water
- 1/4 cup mayonnaise
- 2 tbsp mustard
- 2 tsp mustard
- 2 tsp Worcestershire sauce
- 2 tsp hot sauce
- Salt and Pepper
- Pour water into the inner pot of the pressure cooker.
- Place the egg holder into the pot, fill with eggs.
- Lock the lid and cook for 4 minutes at high pressure.
- Remove the eggs and immediately submerge in ice water. When cooled, remove the shells.
- In a large bowl, mix water and blue food coloring until a deep blue color is achieved. Submerge the eggs in the colored water and place in the refrigerator for 2 hours.
- Cut in half to remove the yolks. Combine yolk, mayo, mustard, Worcestershire sauce, hot sauce salt and pepper in a small mixing bowl. Add red food coloring until the desired shade of red is achieved.
- Using a pastry bag, fill it with the yolk mixture and pipe into the center holes of the halved egg whites.
- Sprinkle with paprika and serve cold.
Berry Swirl Cheesecake
- 8 golden Oreos
- 2 tbsp butter
- 1/2 cup strawberries
- 1/2 cup blueberries
- 1 tbsp sugar, divided
- 1.5 bricks cream cheese
- 1/2 cup sugar
- 1 tsp vanilla
- 2 eggs
- Preheat your air fryer to 325 degrees
- Crush 8 golden Oreos (with creme). Once crushed, add the melted butter and combine. Pour the mixture into the bottom of a 8 inch springform pan and press down gently using the bottom of a flat drinking glass or your fingers. Bake at 325 degrees for about 15 minutes. Remove from your air fryer and let cool.
- While the crust is baking, combine the chopped strawberries, 1/2 tbsp granulated sugar and 1 tbsp water in a small sauce pan over medium heat. Stir consistently, breaking up the strawberries as you go, until the mixture has thickened, about five minutes. Pour into a glass measuring cup and put in the refrigerator to cool.
- Add the blueberries, 1/2 tbsp granulated sugar, 1 tbsp water to the same saucepan (no need to clean it first). Stir consistently, breaking up the blueberries as you go, until the mixture has thickened, about 5 minutes. Pour into a glass measuring cup and put in the refrigerator to cool.
- While the crust and the berries are cooling , beat the cream cheese on medium low until broken apart and smooth. Add in the 1/2 cup granulated sugar and beat until combined. Add in the vanilla and eggs, one at a time, beating until combined and scraping up the bottom of the bowl to ensure it is all well combined.
- Increase the temperature of the oven to 350 degrees.
- Remove the crust and the berries from the refrigerator. Pour approximately a third of the cream cheese batter over the crust and gently spread. Add a few spoonfuls of each berry mixture. Pour the next third of the batter on top and gently spread to the edges of the pan. Add ore berries, just plopping spoonfuls of it onto the batter. Add the rest of the batter and then spoon on any more berries you might have left.
- Bake the cheesecake for 25 minutes or until the edges of the cheesecake have set and are just beginning to brown. The center will still be wobbly. Turn the air fryer off and leave it in there with the door closed for an hour. Take the cheesecake out of the oven and set it in the counter top allowing it to cool completely before moving it to the refrigerator. Refrigerate at least four hours before serving.
14.7 Quart Ultimate Air Fryer Oven Grill
Looking for more Air Fryer inspired recipes? Check out this recipe blog: Air Fryer Oven Mediterranean Kebabs
We appreciate every one of our customers and hope you found this post helpful with getting more familiar with your GoWISE USA Products. And don’t forget to share your experiences and creations with our products using the #GoWISEUSA on all of our social channels or join our GoWISE Creations community on Facebook.