ultra recipe

(Prep + Cooking Time: 35 minutes | Servings: 8) Ingredients: 29 oz. canned chicken stock 15 oz. canned kidney beans 3 lb. tomatoes; peeled and chopped. 1 tbsp. extra-virgin olive oil 1 celery stalk; chopped 2 carrots; chopped 1 onion; chopped 1 tsp. Italian seasoning 2 cups baby spinach 1 cup corn kernels 1 cup asiago cheese, grated 2 tbsp. basil; chopped 1 zucchini; chopped 4 garlic cloves; minced. 1 cup uncooked pasta Salt and black pepper to the taste Directions: Set your instant pot on Sauté mode; add oil and heat it up. Add onion, stir and cook for 5 minutes Add carrots, garlic, celery, corn and zucchini, stir and cook 5 minutes. Add tomatoes, stock, Italian seasoning, pasta, salt and pepper; then stir well. seal the instant pot lid and cook at High for 4 minutes. Release the pressure naturally for 15 minutes, then release remaining pressure by turning the valve to ‘Venting’, carefully open the lid; add beans, basil and spinach Add more salt and pepper if needed, divide into b

(Prep + Cooking Time: 30 minutes | Servings: 4) Ingredients: 3 carrots; chopped. 1 broccoli head, florets separated and chopped. 1 potato; chopped 1 yellow onion; chopped. 1 tbsp. olive oil 2 cups chicken stock 5 garlic cloves; minced. 1 tbsp. chives; chopped. 2 tbsp. cream Salt and black pepper to the taste Cheddar cheese, grated for serving Directions: Set your instant pot on Sauté mode; add oil and heat it up Add onion and garlic, stir and cook for 2 minutes Add broccoli, carrots, potato, stock, salt and pepper; then stir well. seal the instant pot lid and cook at High for 5 minutes. Release the pressure naturally for 15 minutes, then release remaining pressure by turning the valve to ‘Venting’, carefully open the lid; set it on Simmer mode, add cream, cheese and chives; then stir well. heat up for 2 minutes, divide into bowls and serve.

(Prep + Cooking Time: 40 minutes | Servings: 4) Ingredients: 1 lb. beef meat, cubed 14 oz. frozen okra 12 oz. tomato sauce 1 yellow onion; chopped. 1 garlic clove; minced. 1/2 cup parsley; chopped. A drizzle of olive oil 1 cardamom pod 2 cups chicken stock Juice of 1/2 lemon Salt and black pepper to the taste For the marinade: 1/2 tsp. onion powder 1 tbsp. 7- spice mix 1/2 tsp. garlic powder A pinch of salt Directions: In a bowl, mix meat with 7-spice mix, а pinch of salt, onion and garlic powder, toss to coat and leave aside for now Set your instant pot on Sauté mode; add some olive oil and heat it up Add onion, stir and cook 2 minutes Add garlic and cardamom, stir and cook for 1 minute Add meat, stir and brown meat for 2 minutes. Add stock, tomato sauce, okra, salt and pepper; then stir well. seal the instant pot lid and cook on Low for 20 minutes. Release the pressure naturally for 15 minutes, then release remaining pressure by turning the valve to ‘Venting’, carefully open the

(Prep + Cooking Time: 40 minutes | Servings: 8) Ingredients: 1 lb. chicken sausage, ground. 6 bacon slices; chopped 12 oz. evaporated milk 1 cup parmesan, shredded. 2 cup spinach; chopped 3 potatoes, cubed 3 tbsp. cornstarch 3 garlic cloves; minced. 1 cup yellow onion; chopped. 1 tbsp. butter 40 oz. chicken stock Salt and black pepper to the taste A pinch of red pepper flakes Directions: Set your instant pot on Sauté mode; add bacon; then stir well. cook until it’s crispy and transfer to а plate Add sausage to the pot; then stir well. cook until it browns on all sides and also transfer to a plate Add butter to the pot and melt it Add onion, stir and cook for 5 minutes Add garlic, stir and cook for 1 minute Add 1/3 of the stock, salt, pepper and pepper flakes and stir. Place potatoes in the steamer basket of the pot, seal the instant pot lid and cook at High for 4 minutes. Release the pressure naturally for 15 minutes, then release remaining pressure by turning the valve to ‘Venting

(Prep + Cooking Time: 50 minutes | Servings: 4) Ingredients: 6 cups baby spinach 1 small yellow onion; chopped. 2 tsp. olive oil 1 celery stalk; chopped. 1 tsp. turmeric 2 tsp. cumin 4 cups veggie stock 1 tsp. thyme 1 cup brown lentils, rinsed 2 carrots; chopped. 4 garlic cloves; minced. Salt and black pepper to the taste Directions: Set your instant pot on Sauté mode; add oil and heat it up Add onions, celery and carrots, stir and cook for 5 minutes. Add garlic, turmeric, cumin, thyme, salt and pepper, stir and cook for 1 minute more Add stock and lentils; then stir well. seal the instant pot lid and cook at High for 12 minutes Release the pressure naturally for 15 minutes, then release remaining pressure by turning the valve to ‘Venting’, carefully open the lid; add spinach, more salt and pepper; then stir well. divide into bowls and serve

(Prep + Cooking Time: 30 minutes | Servings: 6) Ingredients: 6 cups potatoes, cubed 1 cup cheddar cheese, shredded. 1 cup corn 6 bacon slices; cooked and crumbled. 2 tbsp. butter 3 oz. cream cheese, cubed 2 cups half and half 1/2 cup yellow onion; chopped 28 oz. canned chicken stock Salt and black pepper to the taste 2 tbsp. parsley; dried 1/8 red pepper flakes 2 tbsp. cornstarch 2 tbsp. water Directions: Set your instant pot on Sauté mode; add butter and melt it Add onion, stir and cook 5 minutes Add half of the stock, salt, pepper, pepper flakes and parsley and stir Put potatoes in the steamer basket, seal the instant pot lid and cook at High for 4 minutes Release the pressure naturally for 15 minutes, then release remaining pressure by turning the valve to ‘Venting’, carefully open the lid and transfer potatoes to а bowl. In another bowl, mix cornstarch with water and stir well. Set the pot to Simmer mode, add cornstarch, cream cheese and shredded cheese and stir well. Also