ultra recipe

(Prep + Cooking Time: 35 minutes | Servings: 6) Ingredients: 2 lb. chicken breasts, skinless and bone-in 4 carrots; chopped. 1 yellow onion; chopped. 1/2 tsp. thyme; dried 2 eggs 2/3 cup milk 1 tbsp. chives 1 tbsp. baking powder 2 cups flour 3 celery stalks; chopped. 3/4 cup chicken stock Salt and black pepper to the taste Directions: In your instant pot; add chicken, onion, carrots, celery, stock, thyme, salt and pepper; then stir well. seal the instant pot lid and cook on Low for 15 minutes Quick release the pressure, transfer chicken to а bowl and keep warm for now. In a bowl, mix eggs with salt, milk and baking powder and stir Add flour gradually and stir very well Set instant pot to Simmer mode and bring the liquid inside to а boil. Shape dumplings from eggs mix, drop them into stock, seal the instant pot lid and cook at High for 7 minutes. Shred chicken and add to the pot after you've released the pressure; then stir well. divide everything among plates and serve with chi...

(Prep + Cooking Time: 35 minutes | Servings: 4) Ingredients: 8 chicken drumsticks 8 oz. tomato sauce 1 tbsp. chicken bouillon 1/2 yellow onion; chopped. 1 tomato; chopped. 1/4 cup cilantro; chopped. 1 garlic clove; minced. 2 corn on the cob; husked and cut into halves 1 tsp. extra virgin olive oil 1/2 tsp. garlic powder 3 scallions; chopped. 2 cups water 1/2 tsp. cumin; ground. Salt and black pepper to the taste Directions: Set your instant pot on Sauté mode; add oil and heat up Add onions, tomato, scallions, and garlic, stir and cook for 3 minutes. Add cilantro, stir and cook for 1 minute Add tomato sauce, water, bouillon, cumin, garlic powder, chicken, salt, pepper and top with the corn. Cover the pot and cook at High for 20 minutes. Quick release the pressure, carefully open the lid; add more salt and pepper if needed, divide chicken and corn among plates and serve!

(Prep + Cooking Time: 25 minutes | Servings: 6) Ingredients: 1 ½ lbs. boneless; skinless chicken thighs, cut into 4 pieces each 1/2 cup grated fresh ginger 1/4 cup chopped fresh cilantro 1 (14.5-ounce) can diced tomatoes; undrained 2 tbsp. fresh lemon juice 2 tbsp. vegetable oil 1 tsp. ground cumin 2 tsp. Garam Masala 1 tsp. salt or as your liking 1/2 to 1 tsp. cayenne pepper Fresh ginger, cut into julienne, for serving Directions: Now Press “Sauté” on the Instant Pot. When the pot is hot, add the oil. When the oil is hot, add the minced ginger. Cook, stirring, until it starts to brown, 2 to 3 minutes Now Press “Cancel”. Add the chicken, tomatoes with their juices, cumin, 1 tsp. of the garam masala, the salt and the cayenne. Stir to combine Now secure the lid on the pot and close the valve. Now Press “Manual” and set the pot at “High” pressure for 5 minutes. After completing the cooking time, allow the pot to sit undisturbed for 10 minutes, then rele...