ultra recipe

(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

(Prep + Cooking Time: 55 minutes | Servings: 4) Ingredients: 1 lb. beef meat, cubed 2 tbsp. olive oil 4 garlic cloves; minced. 2 cups beef stock 1 tbsp. tomato paste 4 carrots; chopped 1/2 cup bourbon 1 rutabaga, diced A bunch of thyme; chopped A bunch of rosemary; chopped 1 cup cipollini onions, peeled 1 cup peas 2 bay leaves 2 bacon slices; cooked and crumbled. 1/2 cup white flour Salt and black pepper to the taste Directions: Mix flour with salt and pepper and place on а plate Dredge meat in flour mix and leave aside. Set your instant pot on Sauté mode; add oil and heat up Add meat, brown on all sides and transfer to a bowl Add garlic, bourbon, stock, thyme, rutabaga, carrots, tomato paste, rosemary and onions, stir and cook for 2 minutes Return beef to pot, seal the instant pot lid and cook at High for 10 minutes Release the pressure naturally for 15 minutes, then release remaining pressure by turning the valve to ‘Venting’, carefully open the lid; add bay leaves, bacon, peas,