ultra recipe

(Prep + Cooking Time: 50 minutes | Servings: 4) Ingredients: 1 lb. chicken breast, skinless and boneless 30 oz. canned cannellini beans, drained 4 garlic cloves; minced. 2 tsp. oregano, dried 1 tsp. cumin 1 white onion; chopped. 2 tbsp. olive oil 1/2 tsp. red pepper flakes, crushed. 3 cups chicken stock 1 jalapeno pepper; chopped. Salt and black pepper to the taste Cilantro; chopped for serving Tortilla chips, for serving Lime wedges for serving Directions: Set your instant pot on Sauté mode; add oil and heat it up. Add jalapeno and onion, stir and cook for 3 minutes Add garlic, stir and cook for 1 minute. Add oregano, cumin, pepper flakes, stock, chicken, beans, salt and pepper; then stir well. seal the instant pot lid and cook on Low for 30 minutes. Release the pressure naturally for 15 minutes, then release remaining pressure by turning the valve to ‘Venting’, carefully open the lid; shred meat with 2 forks, add more salt and pepper, stir and divide into soup bowls Serve with ci...

(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...

(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.