ultra recipe

(Prep + Cooking Time: 30 minutes | Servings: 6) Ingredients: 1 cup ham; cooked and crumbled. 1 cup kale leaves; chopped. 1 cup water 1 yellow onion; finely chopped 1/2 cup heavy cream 6 eggs 1 tsp. herbs de Provence 1 cup cheddar cheese; grated Salt and black pepper to taste Directions: In a bowl; mix eggs with salt, pepper, heavy cream, onion, kale, cheese and herbs, whisk very well and pour into a heat proof dish. Put 1 cup water in your instant pot; place dish in the steamer basket, close the instant pot lid and cook at High for 20 minutes Release the pressure, open the instant pot lid, remove the dish, divide eggs between plates and serve.

(Prep + Cooking Time: 40 minutes | Servings: 4) Ingredients: 1/2 cup ham, diced 1 cup sausage; already cooked and ground. 1 cup cheese; shredded. 4 bacon slices; cooked and crumbled. 1 ½ cups water 2 green onions; chopped. 1/2 cup milk 6 eggs, whisked Salt and black pepper to taste Directions: Put the water in your instant pot and leave it aside for now. In a bowl; mix eggs with salt, pepper, milk, sausage, ham, bacon, onions and cheese and stir everything well. Pour this into а baking dish, cover with some tin foil, place the dish in the steamer basket of your instant pot, cover and cook at High for 30 minutes. Release the pressure naturally for 10 minutes, then release remaining pressure by turning the valve to ‘Venting’, and carefully open the lid, take the quiche out and leave it aside for a few minutes to cool down. Cut the quiche, arrange it on plates and serve.

(Prep + Cooking Time: 25 minutes | Servings: 5) Ingredients: 2 cups steel cut oats 2 ½ cups nondairy milk; divided; or more as needed 1/4 cup chocolate chips 1/4 cup peanut butter 2 ½ cups water 2 tbsp. agave; or maple syrup 1/4 tsp. salt or as your liking Directions: In Your Instant Pot, combine the oats, water, 2 cups of milk, the salt and chocolate chips. Stir to mix. Lock the lid and turn the steam release handle to Sealing. Using the Manual function, set the cooker to High Pressure for 12 minutes. After completing the cooking time, turn off the pressure cooker Let the pressure release naturally for 10 minutes; quick release any remaining pressure Add the remaining ½ cup of milk “more if you want the oats thinner”. Stir in the peanut butter and agave and enjoy. Note: Inner pot of your pressure cooker is never filled more than halfway when cooking oats or the foam may clog the pressure release valve.

(Prep + Cooking Time: 20 minutes | Servings: 8) Ingredients: 1 cup pecans chopped 1 cup water 1/4 cup butter 1/4 cup maple syrup 1 tbsp. lemon peel 1/2 cup brown sugar 1 tbsp. cornstarch 1/4 tsp. salt 3 sweet potatoes peeled and sliced Whole pecans for garnish Directions: Pour the water in your instant pot; add lemon peel, brown sugar and salt and stir. Add potatoes, seal the instant pot lid and cook at High for 15 minutes Release the pressure and transfer the potatoes to a serving plate. Select sauté mode on your instant pot; add the butter and melt it. Add pecans, maple syrup, cornstarch and stir very well. Pour this over the potatoes, garnish with whole pecans and serve!

(Prep + Cooking Time: 25 minutes | Servings: 6) Ingredients: 1 oz. dry porcini mushrooms 1 tbsp. extra-virgin olive oil 1 shallot finely chopped 1/4 cup white wine 1 lb. button mushrooms sliced 1 cup boiled water 1 bay leaf 1 tbsp. truffle oil 3 tbsp. grated parmesan cheese 1 tbsp. butter Salt and pepper to the taste Directions: Put dry mushrooms in а bowl, add 1 cup boiling water over them and leave them aside for now. Set your instant pot on sauté mode; add butter and the olive oil and heat them up. Add the shallot; stir and cook for 2 minutes. Add dry mushrooms and their liquid, fresh mushrooms, wine, salt, pepper, and bay leaf Stir; seal the instant pot lid and cook at High for 16 minutes. Quick release the pressure, discard bay leaf and some of the liquid, transfer everything to your blender and pulse until you obtain a creamy spread Add truffle oil and grated parmesan cheese; blend again, transfer to а bowl and serve.