ultra recipe

(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