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.