Recipes Cookbook - Best Ever Strawberry Shortcake Trifle

Best Ever Strawberry Shortcake Trifle | #Strawberryshortcaketrifle #Burgerbarideas #Triflerecipes #Triffledesserts #Strawberrytriflewithpudding #Strawberrytriffle #Fingerfoods #Cookingrecipes #Easypartyfoodforacrowd #Partyappetizersforacrowd #Appetizersnacks #Foodplatters

Ingredients

• 1 large carton of strawberries
• 1-2 TB of sugar
• 1 Box of Angel Food Cake Mix
• 1 Box of Cheesecake Instant Pudding
• 1 1/4 Cup of Milk
• Lg Tub of Whipped Cream

Instructions

1. Cook the Angel Food Cake per the packaged directions
2. While the cake cooks, slice strawberries and put them in a bowl
3. Sprinkle sugar on the strawberries and mix it up a bit
4. Make the cheesecake pudding according to the recipe on the box
5. Once the angel food cake has cooled, cut it into small squares.
6. Layer all of the ingredients into the trifle bowl. In mine I did: cake, pudding, whipped cream, strawberries, cake, pudding, strawberries and top off with a little whipped cream in the middle.

recipe adapted  >>>>>  here

Recipes Cookbook - CHICKEN ENCHILADA CASSEROLE RECIPE

CHICKEN ENCHILADA CASSEROLE RECIPE |#Chickenandricerecipes #Chickenenchiladaswithwhitesauce #Chickenandricecasserolerecipes #Creamychickenenchiladas #Cheesychickenandricecasserole #Mexicanfoodrecipes #Weightwatchersmeals #Weightwatcherdinners #Wwrecipeswithpoints #Weightwatchersburritocasserole #Corntortillachipsbaked #Skinnychickenenchiladas

Ingredients

• 1 cup sliced yellow onion
• 2 cups shredded rotisserie chicken
• 2 cups red enchilada sauce; divided
• 1 cup black beans; drained and rinsed
• 1 cup pinto beans; drained and rinsed
• 1/4 cup freshly chopped cilantro
• 1/4 tsp salt
• 1/8 tsp freshly ground pepper
• 2 avocados, pitted, peeled and sliced
• 6-8 corn tortillas
• 2 cups shredded sharp cheddar cheese
• 1/2 cup sliced black olives
Optional Toppings:
• sour cream
• diced tomatoes
• chopped cilantro
• diced green onions

Instructions

1. Preheat oven to 350 degrees F.
2. Heat a large skillet over medium high heat and add sliced onions. Let onions cook till they turn a golden brown color; stirring occasionally. Remove from skillet and set aside.
3. In the same skillet add the shredded chicken, 1 1/2 cups enchilada sauce, black beans, pinto beans, and cilantro. Season with salt and pepper. Let simmer over medium-high heat, stirring occasionally for 3-5 minutes.
4. In an 8″x8″ casserole dish tear up 3-4 of the corn tortillas into 1″ pieces, and layer them on the bottom of the dish. Spoon half of the chicken filling on top of the torn tortilla pieces.
5. Layer the caramelized onions on top of the chicken filling, then lay the avocado slices on top of the onions. Spoon the remaining chicken filling over the avocados.
6. Tear up the remaining 3-4 corn tortillas to make a top layer over the chicken filling. Drizzle the remaining 1/2 cup of enchilada sauce evenly over the top layer. Cover with foil and bake for 20 minutes.
7. Remove foil and top with the shredded cheddar cheese, and black olives. Bake for an additional 5 minutes, or until cheese is melted and bubbly. Let sit for a few minutes before slicing.
8. Serve with sour cream and diced tomatoes. Enjoy!

RECIPE ADAPTED >>>>>  here

Recipes Cookbook - SUPER SIMPLE MAC & CHEESE ITALIAN STYLE

SUPER SIMPLE MAC & CHEESE ITALIAN STYLE |#Groundturkeyrecipesfordinnerhealthy #Groundturkeyskillet #Fudgeswirledoreobottomcheesecake #Bananapuddinglasagna #Turkeygroundmeatrecipes #Turkeymeatrecipeshealthy #Slowcookermacandcheese #Macaroniandcheesecrockpot #Cookingrecipes #Easydinnerrecipes #Crockpotmacandcheeserecipeeasy #Creamymacandcheeserecipe

Ingredients

• 4 tablespoons unsalted butter
• 1/4 cup all-purpose flour
• 2 cups whole milk (2% is good too)
• 1 pound dry mini penne pasta
• 8 ounces of Italian blend shredded cheese (*see below to make your own blend)
• 1/3 cup fresh grated Parmesan cheese
• 1 tablespoon dried Italian seasoning (I prefer McCormick Tuscan Style Italian Seasoning)

Instructions

1. Bring a large pot of water to a boil, salt it, cook pasta according to package directions, to al dente. Drain pasta once it is cooked and set aside. Work on the next step while your pasta is cooking.
2. Meanwhile, in a medium sauce pan over medium heat melt butter, add flour and Italian seasoning and whisk for about 2 minutes to cook out the 'flour-y' taste. Add milk and continue to whisk occasionally, allowing the mixture to thicken. Add cheeses and whisk until fully combined.
3. Pour cheese sauce over strained pasta and stir to combine. Sauce will thickens as it sits.
4. Serve and enjoy!

RECIPE ADAPTED  >>>>>  here

Recipes Cookbook - Soft and Chewy M&M Cookies

Soft and Chewy M&M Cookies |#Browniebites #Mmcookies #Browniecakepops #Chocolatechipcookieseasy4ingredients #Browniebombs #Chocolatechipcookiesmeltedbutter #M&mcookies #Smoresstuffedcookies #cookies #Fooddeserts #Bestmonstercookiesrecipe #Desertseasy

Ingredients

• 1/2 cup unsalted butter* softened to room temperature
• 1/2 cup shortening*
• 1 cup white sugar
• 3/4 cup packed brown sugar
• 2 teaspoons vanilla extract
• 2 large eggs
• 3 cups all-purpose flour, plus more if needed
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 3/4 cup M&Ms regular or mini
• 3/4 cup chocolate chips

Instructions

1. Preheat the oven to 325F degrees. Line cookie sheets with parchment or baking mats.
2. In a large bowl beat together the butter, shortening, white sugar & brown sugar until fluffy (about 2 minutes).
3. Beat in the vanilla & eggs.
4. With the mixer on low speed mix in the flour, baking soda & salt. Squeeze a little dough between your fingers, if it sticks to your fingers mix in a little more flour 1 tablespoon at a time until it doesn't.
5. Turn off the mixer and stir int he M&Ms and chocolate chips.
6. Form the dough into balls about 3 tablespoons in size.* Place 2 inches apart on the lined cookie sheets, and ensure they're taller than they are wide.
7. Bake for 12 minutes, or until the tops are just set.
8. Once out of the oven, optionally place a few extra M&Ms and chocolate chips on the top of each cookie.

  recipe adapted >>>>>  here

Recipes Cookbook - the motherload layered cookie bars

the motherload layered cookie bars |#Smoresbar #Shortbreadtoffeecookiebars #Dessertbars #Sweetrecipes #Yummysweets #Cookiedesserts #Cakemixcookies #Cakemixdesserts #Barcookiesrecipes #Chocolatecakemixrecipes #Oreodessert #Cakebars

Ingredients

• Layer 1: Sugar Cookie
• 1 Roll of Pillsbury Sugar Cookie Dough
• Preheat oven to 350 degrees F. Press sugar cookie dough into bottom of a 9x13 inch baking dish that's been lined foil and sprayed with cooking spray.
• Layer 2: Double Chocolate Chip Cookie
• the recipe below makes double what you'll need for the bars, use half for recipe, extra for cookies
• 1 cup butter
• 1 cup white sugar
• 3/4 cup brown sugar
• 2 eggs
• 1 tsp. vanilla
• 1 3/4 cups flour
• 1 1/4 cups cocoa powder I used Hershey’s Dark Chocolate Cocoa Powder
• 2 tsps. baking soda
• 1/4 tsp. salt
• 1 1/2 cups chocolate chips
• In a large bowl cream together the butter and sugars until light and fluffy. Slowly add eggs and vanilla until well combined.
• In another bowl combine the flour, cocoa, baking soda and salt. Slowly add to wet ingredients then stir in chips. Layer 1/2 the recipe over sugar cookie layer, pressing gently.
• Layer 3: Peanut Butter Cookie
• 1 Cup creamy peanut butter
• 1/2 Cup granulated sugar
• 1 egg
• Place all ingredients into a bowl and mix until combined. Press over chocolate cookie dough.
• Layer 4: Chocolate Chip Cookie
• the recipe below makes double what you'll need for the bars, use half for the recipe, extra for cookies
• 2 sticks softened butter
• 3/4 Cup granulated sugar
• 3/4 Cup brown sugar
• 2 eggs
• 1 Tablespoon pure vanilla
• 2 1/2 Cups all purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1 bag chocolate chips

Instructions

1. Preheat oven to 350 degrees F. For Sugar Cookie Dough Layer: Press sugar cookie dough into bottom of a 9x13 inch baking dish that's been lined foil and sprayed with cooking spray.
2. For Double Chocolate Cookie Dough Layer: In a large bowl, cream together the butter and sugars until light and fluffy. Slowly add eggs and vanilla until well combined.
3. In another bowl, combine the flour, cocoa, baking soda and salt. Slowly add to wet ingredients then stir in chips. Layer 1/2 the recipe over sugar cookie layer, pressing gently.
4. For Peanut Butter Cookie Dough Layer: Place all ingredients into a bowl and mix until combined. Press over chocolate cookie dough.
5. For Chocolate Chip Cookie Dough Layer: In a stand or electric mixer cream the butter and sugars until well combined. Beat in eggs and vanilla until combined. Place flour, baking soda and salt into a large bolw; mix to combine. Slowly add to wet ingredients along with chocolate chips. Spoon 1/2 of the dough evenly over peanut butter cookie dough but don't press, just leave uneven. Bake for 35-45 minutes or until center of dough is cooked mostly through. Edges will be brown. I covered pan with foil during the last 15 minutes of baking.
6. Let cookies cool completely. Lift out of pan with edges of foil. I cut off 1/2 inch edges and just used softer centers, but do as you wish. Edges are crispier. Drizzle top with 1/2 Cup melted chocolate chips if desired.

recipe adapated >>>>>  here

Recipes Cookbook - Dill Pickle Bacon Cheese Ball

Dill Pickle Bacon Cheese Ball | #DillPickle #Bacon #Cheese #Ball #Dillpicklecheeseballrecipes #Dillpicklecheeseballdelish #Dillpickledip #Dillpicklebaconcheeseball #Creamcheeseappetizer #Pickledipwithham #Appetizerrecipes #Appetizersnacks #Cookingrecipes #Snackrecipes #Appetizerdips #Yummyappetizers

Ingredients

• 1 Pound Bacon, Cooked and Crumbled
• 5 Green Onions, Diced
• 12 Ounces Cream Cheese Softened
• 2 Tablespoons Dill Pickle Juice
• 1 Cup Chopped Dill Pickles
• 1 Cup Shredded Cheddar Cheese
• 1 Teaspoon Garlic Powder

Instructions

1. Place the softened cream cheese in a large bowl and stir in the pickle juice and garlic powder until smooth.
2. Stir in the chopped pickles, cheddar, and half of the crumbled bacon until well combined.
3. Use your hands to shape the mixture into a ball.
4. Pour the remaining crumbled bacon and the diced onion in a single layer on a large plate.
5. Roll the cheese ball into the bacon and onion mixture until coated on all sides.
6. Serve immediately or cover in an airtight container for up to 2 days before serving.
7. Serve this with your favorite chips, crackers, and veggies.

recipe adapted >>>>>  here

Recipes Cookbook - CHICKEN BREASTS WITH JALAPENO CHEESE SAUCE

CHICKEN BREASTS WITH JALAPENO CHEESE SAUCE |#Cajunrecipes #Chickenthighsandrice #Gingerdressingjapanese #Chickenanddirtyrice #Cookingrecipes #Dinnerrecipes #Ketolemonpepperchicken #Smotheredchickenandrice #Cookingrecipes #Dinnerrecipes #Chickendishes #Healthyrecipes

Ingredients

• 4 teaspoons olive oil, divided
• 4 (5-6 oz.) boneless, skinless chicken breasts
• 1/2 teaspoon kosher salt
• 1/2 teaspoon black pepper
• 3/4 teaspoon chili powder
• 3/4 teaspoon cumin
• 1/2 cup onion, finely diced
• 3 medium jalapeños, seeds and membranes removed, finely diced
• 2 cloves garlic, minced
• 1/2 cup low-sodium chicken broth
• 4 oz. cream cheese (I use 1/3 less fat)
• 1 heaping cup shredded cheddar cheese

Instructions

1. Heat 2 teaspoons of the olive oil in a large skillet over medium-high heat. Meanwhile, season chicken breasts with the salt, pepper, chili powder and cumin. Add to pan and sear for 4 minutes on each side, until golden brown.
2. Remove chicken breasts from the skillet to a plate and cover with aluminum foil to keep warm. (They will finish cooking later.)
3. Reduce heat to medium and add remaining two teaspoons olive oil to pan.
4. Add diced onion and jalapeño and cook, stirring occasionally, for 4-5 minutes, until softened. Add garlic and saute for 30 more seconds.
5. Add chicken broth and cream cheese and stir until melted. Stir in shredded cheddar cheese and stir until melted and mixture is simmering.
6. Return the chicken breasts to the skillet, along with any accumulated juices, and turn to coat in the cheese sauce.
7. Cover the pan, reduce the heat to medium-low and cook for 7-9 minutes, until chicken is cooked through. (It will depend on how thick your chicken breasts are.) I like to spoon some of the sauce over the chicken breasts halfway through the cooking time.
8. Serve chicken breasts with extra sauce spooned over the top, and enjoy!

RECIPE ADAPTED  >>>>>  here

Recipes Cookbook - Ginger Garlic Noodle Soup with Bok Choy

Ginger Garlic Noodle Soup with Bok Choy | #Meatballrecipes #Easypeachcobblerwithfreshpeaches #Peachcobblerwithcannedpeaches #Easyfreshpeachrecipes #Cannedpeachcobblerrecipe #Sandwichrecipes #Autumnrecipes #Autumnfood #Autumnsoup #Healthysouprecipes #Kalesouprecipes #Cauliflowerkalesoup

Ingredients

• 1 tbsp olive oil
• 3 shallots - diced
• 1 bunch green onions - chopped, green and white divided
• 4 cloves garlic - minced
• 2 tbsp ginger - fresh, minced
• 5.5 cups low sodium chicken broth - or water for vegan
• 2 whole star anise
• 2 tbsp soy sauce - or Tamari for a Gluten Free option
• 10 oz crimini mushrooms - sliced
• 6 oz rice noodles
• 1.5 heads bok choy - roughly chopped
• sesame seeds - for topping
• red pepper flakes - for topping

Instructions

1. Heat 1-2 tablespoons olive oil in a medium-sized stockpot over medium heat.
2. To the oil add the diced shallots and mix well. Cook over medium heat for 4-5 minutes, or until the shallots turn translucent and start to soften. Stir often.
3. Chop the end off of each green onion- dividing the white part from the green part. Chop and set aside the green part for topping. Meanwhile, finely chop the white part of each green onion.
4. Add the white part of the green onions, minced garlic, and ginger to the shallots and mix. Cook, stirring occasionally, for 1-2 minutes or until garlic and ginger is fragrant.
5. Carefully pour the chicken stock or water (or mix) into the pot and bring to a simmer. To the pot add the star anise and soy sauce. Cover and continue to simmer for 10 minutes.
6. Remove lid from the pot and carefully remove and discard each star anise from the soup.
7. Add the sliced mushrooms, uncooked noodles, and bok choy to the pot and simmer for 5-8 minutes, or until noodles and bok choy are tender. Season to taste.
8. Divide soup between bowls and garnish with sesame seeds, the green parts of green onions and red pepper flakes (if desired).

recipe adapted  >>>>>  here

Recipes Cookbook - Healthy spinach tortillas

Healthy spinach tortillas |#Blackbeantortilla #Veganindianrecipes #Chickpeacrepes #Healthytortilla #Blackbeanrecipeshealthy #Vegantortilla #Spinachrecipes #Chickpeaflourrecipes #Vegantortilla #Healthyveganrecipes #Blackbeantortilla #Glutenfreewraps

Ingredients

• 1 cup chickpea flour also called garbanzo bean flour (120 g)
• 1/2 cup tapioca flour/starch (60 g)
• 2 oz fresh baby spinach leaves (60 g)
• 1 - 1 1/8 cup water (240-270 ml)
• 1/3 tsp salt

Instructions

1. Process all ingredients in your food processor or blender until the batter is smooth. Use 1 cup of water if you plan to make thicker/smaller tortillas for tacos. Add about 1 1/8 cup of water if you want to make thinner/bigger tortillas for e.g. burritos.
2. Pour about 1/3 cup of the batter into a non-stick skillet. You can add a few drops of oil to the skillet but I made the experience that the tortillas turn out great without oil. Make sure to use a non-stick skillet.
3. Cook for two minutes on low-medium heat, flip the tortilla and cook on the other side for about one minute. Enjoy your healthy spinach tortillas!

recipe adapted  >>>>>  here

Recipes Cookbook - REAL MEXICAN SHRIMP TACOS

REAL MEXICAN SHRIMP TACOS |#Vegetarianramen #Lentiltacomeatinstantpot #Vegetarianmisoramen #Wholefoodrecipes #Dinnerrecipes #Cleaneatingrecipes #Buffaloshrimplettucewraps #Ketoshrimprecipes #Pescatarianrecipes #Buffaloshrimprecipes #Shrimprecipeshealthy #Codfishtacos

Ingredients

• 500 g cocktail shrimp
• 2 tablespoons extra virgin olive oil
• 2 tablespoons orange juice freshly squeezed
• 2 teaspoons raw honey
• 6 cloves garlic ran through a press
• 1/2 teaspoon orange zest
• 1-3 teaspoons pickled chipotle
• 1 teaspoon white wine vinegar
• kosher salt to taste
• freshly ground black pepper to taste
• 1 tablespoon non-gmo cornstarch or 2 teaspoons arrowroot*
• 3 tablespoons water
TO SERVE
• 12 15-minute keto & grain free tortillas or
• 12 suuuper pliable gluten free 'flour' tortillas
• avocado sliced
• limes
• 1 batch pico de gallo salsa

Instructions

1. Mix shrimp with the following 7 ingredients in a bowl. Season to taste with salt and freshly ground black pepper. Cover and refrigerate for at least 1 hour.
2. Heat up a skillet or pan over medium heat. Add a drizzle of olive oil and cook your shrimp for 3 to 4 minutes on each side. Mix cornstarch with water (i.e. a cornstarch slurry) and mix it up with the shrimp. Toss them about, as needed, until thick and creamy.
3. Serve right away with warm tortillas, avocado, pico de gallo and plenty of limes.

RECIPE ADAPTED  >>>>>  here

Recipes Cookbook - BEST BAKED EGGPLANT PARMESAN

BEST BAKED EGGPLANT PARMESAN | #Lightdinnerrecipes #Healthysummerdinnerrecipes #Healthybowlrecipes #Healthychickenrecipes #Worklunchideasmakeahead #Mousakkarecipe #Eggplantrecipesbaked #Friedeggplantparmesan #Eggplantrecipesparmesan #Eggplantparmrecipes #Eggplantrecipeshealthy #Eggplantcasserolerecipes

Ingredients

• 3 large eggplants
• 1 teaspoon salt
• 1 cup all purpose flour
• 1 teaspoon salt
• ¼ teaspoon pepper
• 2 large eggs
• 1 cup panko bread crumbs
• 1 cup Italian style bread crumbs
• 1 teaspoon garlic powder
• 2 cups marinara sauce
• 8 ounces fresh mozzarella sliced
• ¼ cup chopped fresh basil
• 1/2 cup freshly grated parmesan cheese divided

Instructions

1. Slice eggplant into 1/4 inch rounds. Lay out in a single layer on a paper towel lined baking sheet and sprinkle with salt. Let sit 1 hour to release moisture.
2. Preheat oven to 400 degrees F. Lightly grease 1-2 large baking sheets.
3. Set up 3 shallow dishes for dredging. In the first dish, stir together flour, salt and pepper. In the second dish, whisk eggs. In the third dish, stir together panko bread crumbs, Italian bread crumbs, and garlic powder.
4. Working one at a time, dredge eggplant slices in flour mixture, dip in egg mixture, and then coat in bread crumb mixture. Place onto the prepared baking sheet in an even layer. Sprinkle on a light coating of parmesan cheese.
5. Roast in the preheated oven for 20 minutes, flipping eggplant slices halfway through.
6. Spread 2 tablespoons of marinara into the bottom of a lightly greased 9x13 dish. Layer half of the eggplant slices onto the bottom. Top with half of the remaining marinara, and then layer on all of the mozzarella slices. Sprinkle on half of the basil and half of the parmesan cheese.
7. Place remaining eggplant slices on top and cover with remaining marinara, basil, and parmesan cheese.
8. Bake, uncovered, in the 400 degree oven for 20-25 minutes until cheese is melted and the top is bubbling and lightly browned.

recipe adapted  >>>>>  here

Recipes Cookbook - Heart Shaped Peanut Butter Cookies

Heart Shaped Peanut Butter Cookies |#Valentinesdayfood #Valentinesdaytreats #Valentine'sdayrecipes #Valentinesdaydesserts #Holidayrecipes #Valentinefun #Sugarcookiefrostingrecipe #Cookiedecoratingvideos #Royalicingrecipeeasy #Sugarcookieicingthathardens #Royalicingrecipewithoutmeringuepowder #Cookiedecoratingicing

Ingredients

• ½ cup granulated sugar
• ½ cup packed light brown sugar
• ½ cup (1 stick) salted butter, melted (microwave for 25-30 seconds)
• ½ cup smooth peanut butter
• 1 large egg
• ½ teaspoon pure vanilla extract
• 1½ cups all-purpose flour
• 1 teaspoon baking soda

Instructions

1. Preheat oven to 350 degrees.
2. In a medium sized mixing bowl add sugar, brown sugar, & melted butter, stir until creamy. Add peanut butter, egg, & vanilla, stir until smooth & creamy.
3. Add flour & baking soda & stir until well combined.
4. Scoop or roll dough into 1½ inch balls & place on ungreased cookie sheets. Flatten each ball using the bottom of a glass (coated in sugar).
5. To make the top of the heart use a butter knife or the handle of fork to cut into the top center of dough. Press it outwards to the right & left to make the "V" shape.
6. Use your thumb & index finger to pinch the bottom of the dough to make the bottom "V" shape of the heart. You can use your hands to perfect the heart shape if needed.
7. Take a fork & press the dough down on each side making a criss-cross on the heart.
8. Bake for 10-12 minutes. Be careful not to over bake them or your cookies will turn out hard.

Recipe adapted >>>>>  here

Recipes Cookbook - Slow Cooker French Dip Sandwiches

INSTANT POT FRENCH DIP SANDWICH RECIPE | #Instantpotfrenchdip #Frenchdipsandwich #Instantpotdinnerrecipes #Instantpotsourdoughbread #Instantpotlunch #Stirfryinstantpot #Instantpotfrenchdipsandwiches #Howtocookfrozenchickenininstapot #Instantpotfrozenchickenrecipes #Instapotfrozenchickenrecipes #Instantpotchickenrecipesfrozen #Instantpotrecipeseasy

Ingredients

• 2.5 pound chuck roast
• 1 tablespoon of vegetable oil
• 2 teaspoons of kosher salt
• freshly ground pepper to taste
• 1/2 teaspoon of garlic powder
• 1 onion sliced
• 1/2 cup of red wine
• 1 14 oz can of low-sodium beef broth
• 1 dried bay leaf
• 6 soft rolls
• 3 tablespoons of butter melted
• 1/4 teaspoon of garlic powder
• pinch of kosher salt
• 6 slices of provolone cheese

Instructions

1. For best results, let chuck roast rest at room temperature for at least 15 minutes before searing.
2. Add vegetable oil to the Instant Pot and hit the sauté button.
3. Season chuck roast with 2 teaspoon of kosher salt, freshly ground pepper to taste and 1/2 teaspoon of garlic powder on all side.
4. Using a pair on long heat-proof kitchen tongs, sear roast on all sides in Instant Pot.
5. Remove seared roast from Instant Pot and set aside.
6. Add onions to pot and sauté just until they start to soften.
7. Add red wine to pot and let simmer until reduced by half.
8. Use a wooden spoon to scrape up seared bits from the bottom of the pot as it simmers.
9. Once wine has reduced, add low-sodium beef broth and bay leaf.
10. Return roast to Instant Pot, close lid and make pressure release valve is set to sealing.
11. Hit Meat/Stew function and increase time to 100 minutes.
12. Let Instant Pot natural release for 25 minutes, then turn valve to venting to release any excess pressure.
13. Remove lid and transfer roast to a serving plate and shred.
14. Strain liquid through a fine mesh strainer and serve warm for dipping sandwiches.
15. Set oven to broil and place sandwich rolls on a baking sheet.
16. Combine melted butter, 1/4 teaspoon of garlic powder and pinch of kosher salt in a small bowl.
17. Brush over rolls and toast 2-3 minutes, just until gold brown.
18. Pile meat onto rolls and top with cheese. Return to broiler and heat just until cheese has started to melt.
19. Top sandwiches with freshly chopped flat-leaf parsley and serve with warm au jus for dipping.

recipe adapted >>>>>  here