Fork-tender and bursting with umami, this is pure comfort food. This is an Instant Pot pressure cooker recipe, adapted from a recipe by Melissa Clark, from her book “Dinner in an Instant.” I have slow-cooker times at the end.
Lamb Chops with Four Herbs and Mashed Cauliflower Lamb: 6 servings // 579 calories, 3 net carbs
Cauliflower: 6 servings // … Read more
Recipes and cookbooks all over the world have this recipe in various forms. I’ve substituted Swerve for the classic brown sugar and swapped lettuce for corn tortillas, or fried cauliflower rice for regular rice. You can either cook it for 80 minutes in a pressure cooker, or 8 hours in a covered Dutch oven over low heat.
My sweetie and I like to make low-carb stews, pot roasts, braises, chili, curries, soups—and desserts—especially since cool weather in the Pacific Northwest favors those kinds of foods for most of the year.
So to simplify our lives, we just bought a six-quart Instant Pot. An hour or so before dinner, we’ll prep a pot full of something tasty,