Hello Instant Pot Lovers!
Are you ready for Easter? We are!
Before you head off on your mini vacation or get stuck in the kitchen to start preparing a family feast, we have a few new recipes to share with you.
In our last newsletter, we shared our amazing carrot cake and fish recipes, and if you missed it, click here to read more.
This week, we're getting stuck into a succulent, Greek-style lamb roast and a tasty egg and cheese salad, perfect for using up those leftover Easter eggs.
We're also continuing with our Instant Pot 101 series and this week we're teaching you how to cook frozen chicken. This is a good one!
We hope you have a great Easter weekend (check out our 25+ Easter ideas below) and we look forward to sharing more delicious Instant Pot recipes and ideas with you after a little break. Happy Instant Pot cooking, Irena & Alex
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