This easy Instant Pot Shredded Chicken Breast is simple and can even be made with frozen chicken breasts. Simply add all the ingredients to the Instant Pot, cook on high pressure for ten minutes, allow a natural release for 5 minutes, then release the pressure. That’s it! Your chicken will be fork-tender and ready to eat!
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These double chocolate banana muffins are delicious and surprise, they are a bit healthy too! The muffins are sweetened with pure maple syrup, coconut oil adds moisture and a smooth texture, and part of the flour is swapped to white whole wheat flour. And of course there is chocolate, which I deem a healthy food group! These muffins are perfect for breakfast, a snack, or even dessert.
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Irish brown bread is a favorite of mine and I especially love it with lamb stew. There’s nothing like a slice of hearty brown bread to soak up the gravy in a stew. Many years ago I had brown bread in Ireland and no matter what I do, I can never recreate how delicious it was. The wheat there is a bit different and it’s ground differently and of course the water tastes different but I’ve tried my best and this recipe comes close. And it goes fantastic along side my Instant Pot Lamb Stew recipe.
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This Instant Pot Lamb Stew is rich, flavorful, and perfect for a winter day! Sautéing the lamb in some cooked bacon fat sears the meat, caramelizes it, and locks in flavor that comes out during the pressure cook. Adding some good red wine intensifies and enhances the flavor of the stew.
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