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"Recipe" (we put it in quotes because I definitely barely measure anything) olive oil (or any other sauteing fat) 1 Very Large onion (diced? sliced? however you want) salt seasoned salt garlic whatever seasonings make you happy (within reason. Don't put cinnamon in here and then come ask me why it turned out weird.) a pack of turkey tails (usually 4-6 come in the packs I find) 2 to 4 cups of chicken broth couple bay leaves (if the spirit move you) Add your sauteing fat to the IP and punch saute Let your fat get hot Sautee your onion bits Once they start smelling and are kinda flaccid looking (I think pros call it 'fragrant'?), you can add your salt, seasoned salt, garlic, and seasonings Saute that til the garlic get to smelling Then add your turkey tails Saute the mix for a while. Let's say 3 minutes? It's really irrelevant. Stop saute function. Add your chicken broth. (please see note) Seal your IP Set to high pressure for 30 minutes Let the pot natural release (please see note) Serve/Eat Serving suggestions: Ladle your turkey tail over whatever you want. Grits? Rice? Jollof rice (here's the only recipe I've used: • Видео ). Yes. Maybe noodles? Like a super Black ramen? With collards instead of seaweed? It's your belly. Fill it how you feel. NOTE: Now, if you're going to cook more than turkey tail, add 4 cups of broth. Also, you don't need to let the pot natural release. You can quick release and add the thing you're cooking. What can you cook, you say? You can add beans that have been presoaked and cook on high for 30 more minutes. You can add collard greens that have been washed, de-stemmed, and cut. Again, only 30 more minutes. I am posting twice a week on Wednesdays and Fridays. Please follow along for more (and to help motivate me for the next stares at calendar three? years??)! Here are the links to my boards. If you see a recipe you want to see done, let me know, and I'll move it up the list. Love you lots! : Bread: / b. . Desserts: / s. . Meatless: / f. . Meatful: / a. . Funky Ferments: / f. . Sippables: / d. .