xiaoxl/recipe_data huggingface dataset:
Warm Double-Chocolate Brownie Cakes


Ingredients:
unsalted butter, unsalted butter, cake flour, all-purpose flour, salt, eggs, sugar, pure vanilla extract, vanilla ice cream

Directions:
Preheat oven to 350 degrees F.
Butter and flour 8 cups in a standard-size muffin pan.
In a small saucepan, melt butter. Add milk chocolate and whisk until melted; let cool slightly.
In a small bowl, whisk cake flour with all-purpose flour, unsweetened cocoa powder, and salt.
In a large bowl, using a handheld electric mixer, beat eggs with sugar at medium speed until pale and thick, about 5 minutes.
Beat in vanilla extract.
Beat in melted chocolate mixture and dry ingredients in 3 additions, scraping down bowl occasionally with a spatula.
Stir in remaining chopped chocolate.
Spoon cake batter into prepared muffin cups and bake about 22 minutes, until cakes are risen and springy.
Let cakes cool in muffin pan 15 minutes, then turn out onto a wire rack and let cool 15 minutes longer.
Serve cakes warm, with ice cream.
Jeff Smith's Tiramisu


Ingredients:
sugar, brandy, Amaretto, ladyfingers, mascarpone cheese, vanilla, confectioners' sugar, cocoa powder

Directions:
Stir the expresso, sugar and brandy/amaretto together until the sugar dissolves.
Remove 1/3 of the coffee mixture to another bowl and set the remainder aside.  Whisk the egg yolks into the 1/3 cup mixture.  Add the marscapone and whisk together until smooth.  Don't overmix.
Line a loaf pan with a large sheet of wax paper.  Tuck it carefully into the corners.  There should be a lot of wax paper remaining outside the pan.
Dip the ladyfingers one at a time into the reserved coffee mixture and begin to place them crosswide in the lined pan.  They will expand when soaked with coffee.  This will take only a few seconds, don't leave them too long or they will fall apart. Line the whole bottom of the pan (7 ladyfingers].  Spread with half the cheese mixture.  Sprinkle with 2 oz of the shaved chocolate.
Repeat layers of ladyfingers, cheese and shaved chocolate.
Top the pan off with the remaining soaked ladyfingers.
Fold the wax paper up around the top of the pan, cover tightly with plastic wrap and refrigerate for 6 hours.
Invert the chilled loaf pan onto a serving platter and tap the bottom of the pan to remove the loaf.  Remove the wax paper.
Place the cream, vanilla and confectioners sugar in a bowl and whip until stiff.  Spread the whipped cream all over the cake in an attractive manner.
Dust the cake with cocoa and decorate with shaved chocolate.
Slice to serve.
Roasted Red Pepper and Parmesan Biscuits


Ingredients:
all-purpose flour, double-acting baking powder, salt, cayenne pepper, black pepper, unsalted butter, parmesan cheese, milk

Directions:
Preheat oven to 425°F.
In a bowl, whisk together the flour, the baking powder, the salt, the cayenne and a pinch of black pepper.
Add the butter and blend the mixture until it resembles a coarse meal.
Add the roasted peppers, the Parmesan and the milk and stir the mixture until it just forms a dough.
Drop the dough in 6 mounds about 2 inches apart onto buttered baking sheet and bake the biscuits in the middle of the oven for 15 to 18 minutes, or until they are cooked through and slightly golden.
Vodka Pasta


Ingredients:
butter, vodka, red pepper flakes, garlic clove, diced tomatoes, heavy cream, pasta, parmesan cheese, flat leaf parsley

Directions:
Melt butter in a medium skillet.
add pepper flakes---cook over med high heat 1 minute.
add garlic cook 1 min (don't let it become brown].
MOVE OFF HEAT add vodka.
cook on high 2 minute.
add tomatoes cook 2 minute.
add cream & cream cheese, cook 2 minute.
Adjust hot pepper or add salt if you think it's necessary.
Drain cooked pasta, add to sauce, toss to mix, cook 1 minute covered, put into serving bowl, top with parmesean and chopped parsley.
(We like our pasta wet not dry, you may find this enough sauce for a pound of pasta, but not us].
Serve with salad and crunchy italian bread.
Chocolate Snowball Cookies - Christmas


Ingredients:
confectioners' sugar, vanilla, butter, butter, evaporated milk, vanilla, confectioners' sugar, flour, walnuts

Directions:
Preheat oven to 325., Mix 1 cup confectionary sugar and 1 teaspoon vanilla.  Set aside., Cream butter until fluffy., Beat in evaporated milk and vanilla., Add dry ingredients and nuts. Mix well., Shape into 1" balls., Bake for 15-20 minutes., Roll immediately in vanilla and confectionary sugar mixture., Let cool.
Gluten-Free Chocolate Cake With Frosting


Ingredients:
sea salt, baking soda, eggs, vanilla extract, orange zest, semisweet vegan chocolate chips, vanilla extract, sea salt

Directions:
In a small bowl combine flour, cacao, salt and baking soda.
In a large bowl using an electric hand mixer, blend eggs, oil, agave nectar, vanilla and orange zest.
Add dry ingredients into large bowl and continue to blend.
Oil (2] 9 inch round cake pans and dust with coconut flour.
Pour batter into pans and bake at 325 degrees for 35-40 minutes.
Remove from oven, allow to cool completely then remove from pans.
In a small saucepan over very low heat, melt chocodrops and grapeseed oil.
Stir in agave, vanilla and salt.
Place frosting in freezer for 15 minutes to cool.
Remove from freezer and whip frosting with a hand blender until it is thick and fluffy.
Frost over cake.
Hearty Black Bean Soup


Ingredients:
diced tomatoes, onion, carrots, celery, garlic cloves, mushrooms, chili powder, ground cumin, black pepper, frozen corn

Directions:
Puree 2 cans of beans, tomatoes and 1 can of broth and add to large soup pot (at least 6 quarts]. I puree with an immersion blender right in the pot.
Add remaining two cans of beans, two cans of broth and the rest of the ingredients to the pot.
Bring to a boil, stirring frequently to prevent the bottom from sticking and burning.
Reduce heat and simmer 30 minutes, stirring occasionally.
Korean Bean Curd (Miso) Soup
Category: soups-stews-and-chili
By Esther

This soup is tasty, delicious, easy to make and full of vegetables!  This is a very simple Korean soup eaten with rice and other side dishes. Includes tofu, green squash, mushrooms and onions. True Korean recipe!  Garnish with sliced green onions.

Ingredients:
3 ½ cups water
3 tablespoons denjang (Korean bean curd paste)
1 tablespoon garlic paste
½ tablespoon dashi granules
½ tablespoon gochujang (Korean hot pepper paste)
1  zucchini, cubed
1  potato, peeled and cubed
¼ pound fresh mushrooms, quartered
1  onion, chopped
1 (12 ounce) package soft tofu, sliced

Directions:
In a large saucepan over medium heat, combine water, denjang, garlic paste, dashi and gochujang.  Bring to a boil and let boil 2 minutes.  Stir in zucchini, potato, mushrooms and onions and let boil 5 to 7 minutes more.  Stir in tofu and cook until tofu has expanded and vegetables are tender.

Prep time: 15 mins
Cook time: 20 mins
Total time: 35 mins
Yields: 4 servings

Calories: 157.9
Fat: 4.1 g
Saturated fat: 0.6 g
Carbohydrates: 21.6 g
Sugars: 4.8 g
Dietary fiber: 3.4 g
Protein: 9.1 g
Sodium: 640.7 mg
Mixed Mushrooms With Garlic


Ingredients:
cremini mushrooms, shiitake mushrooms, fresh parsley, garlic cloves, salt, pepper, olive oil

Directions:
Remove stems from crimini mushrooms and cut into quarters.
Cut off about 1/4" of the stems from the Shitakes, cut in halves down the stem.
Heat olive oil in a large skillet (making sure mushrooms have plently of room and don't overlap] over medium-high heat, add mushrooms.
Saute until moisture evaporates and they start to brown and shrink in size, about 10 minutes, stirring occasionally.
Add garlic, herbs, salt and pepper, cook 1 minute longer.
Easy A La King Biscuit Casserole
Category: meat-and-poultry
By sal

An A La King mixture including cubed chicken, peas, mushrooms, bell pepper and broth is poured into a casserole dish and baked with biscuits on top. Classic A La King goes casserole!

Ingredients:
¼ cup butter, melted
⅛ cup all-purpose flour
1 ½ cups chicken broth
2 ½ cups cubed skinless, boneless chicken breast meat
1 ½ cups green peas
1 ½ cups canned mushrooms, drained
1 cup cooked, sliced carrots
½  onion, chopped
¼ cup chopped red bell pepper
1 (16 ounce) can refrigerated buttermilk biscuits

Directions:
Melt butter in a medium saucepan over medium heat; stir in flour, then pour in broth and let thicken, stirring. Add chicken, peas, mushrooms, carrots, onion and bell pepper. Mix together and bring to a boil. Preheat oven to 350 degrees F (175 degrees C). Pour chicken mixture into a 9x13 inch baking dish. Place refrigerated biscuits over top and bake in preheated oven for 25 to 30 minutes, or until biscuits are done.

Prep time: 10 mins
Cook time: 35 mins
Total time: 45 mins
Yields: 6 servings

Calories: 401.2
Fat: 12.2 g
Saturated fat: 5.4 g
Carbohydrates: 46.8 g
Sugars: 8 g
Dietary fiber: 4.9 g
Protein: 26.2 g
Cholesterol: 68.5 mg
Sodium: 906.2 mg
Spinach and Feta Muffins


Ingredients:
egg, milk, fresh spinach, plain flour, nutmeg, ground black pepper, salt, baking powder, feta cheese

Directions:
Pre heat the oven to 190'C fan bake or 200'C regular bake.
Put the oil, egg, milk and spinach into a a food processor and process until finely chopped.
In another bowl mix all the dry ingredients together and then fold through the feta cheese until it is coated.
Add the spinach mixture and combine until just mixed.
Place in greased muffin tins and fan bake for approx 25 minutes.
Remove from oven and leave in pans for a few minutes before placing on a wire rack to cool.
Serve warm or cold.
*Note:  you can also add in some chopped sundried tomato, chopped spring onions or chopped red or green capsicums to vary the flavour.
Pizza Toast (Microwave)


Ingredients:
processed cheese, green bell pepper, tomatoes

Directions:
After you have toasted your bread, quickly apply the sliced cheese on top.
Place your desired favorite pizza toppings on top.
Place the bread slices on a large microwave-safe plate and microwave for about 20-30 seconds (careful not to overheat your pizza toast, as your cheese will overheat and there will be a mess!].
Delicious!
Mushroom Fondue Sauce


Ingredients:
butter, Worcestershire sauce, mushroom pieces, flour, sour cream

Directions:
Melt butter in saucepan., Add flour, mixing well., Add remaining ingredients and cook over medium heat until thick.
Avocado, Mango, and Scallop Salad
Category: salad
By maplewood

This light refreshing salad is invigorating and tempting in color - yellow, red, white, green, black - especially in the hot, listless summer. Just a pinch of salt and a tablespoon of olive oil are needed for savoring the natural but unique flavors of different ingredients harmoniously combined. Perfect as a light meal by itself or to serve with Italian bread and olive oil/balsamic vinegar dip and white wine.

Ingredients:
water as needed
8  large bay scallops
1 tablespoon extra-virgin olive oil
1 pinch salt to taste
12 sprigs fresh cilantro
2  mangoes - peeled, seeded, and diced
1  red bell pepper - stemmed, seeded, and diced
12  dark Italian olives, pitted and sliced into rings
2  avocados - peeled, pitted, and thinly sliced
1  lemon, juiced

Directions:
Fill a skillet with water to about 1/2-inch depth and bring to a boil; cook scallops until tender and cooked through, 5 to 10 minutes. Drain water and allow scallops to cool to room temperature. Place scallops in a bowl and coat with olive oil and season with salt. Break leaves off cilantro and chop the stalks into about 1-inch pieces. Mix leaves and stalks together in a bowl. Sprinkle 1/2 of the cilantro mixture onto a serving plate. Combine mangos, red bell pepper, and olives in a bowl; spread over the cilantro on the serving platter. Mix remaining cilantro with scallops and arrange on top of the mango mixture. Fan the avocado slices around the outside of the serving plate. Spoon lemon juice over avocado slices.

Prep time: 20 mins
Cook time: 5 mins
Total time: 25 mins
Yields: 4 servings

Calories: 288.9
Fat: 20.2 g
Saturated fat: 2.9 g
Carbohydrates: 27.8 g
Sugars: 13 g
Dietary fiber: 10.6 g
Protein: 6.3 g
Cholesterol: 7.2 mg
Sodium: 180.7 mg
Chicken and Sweet-Potato Curry


Ingredients:
onions, fresh ginger, garlic cloves, curry powder, sweet potatoes, frozen okra, chicken breasts, chicken broth, coconut milk

Directions:
In a food processor combine onions, ginger, garlic, curry powder,chili paste and 1/3 cup chicken broth, blend until smooth.
Heat oil in a Dutch oven (approximately 5-quart pot] sauté onion mixture, stirring frequently until just starting to change color.
Add sweet potatoes, okra and 1 Cup of chicken broth with 2 cups coconut milk. Bring to just where you start to see bubbles, reduce to a medium/low heat. Simmer until potatoes are tender,9 to 12 minutes. Stir in chicken strips, cook until just opaque throughout, 5 to 8 minutes. Season with salt and pepper.
Eggie, Cracks Me Up


Ingredients:
string beans, onion, garlic cloves, eggs, butter, red bell pepper, mayonnaise, cream cheese, cinnamon, salt

Directions:
Making "EGGIE", Optional!  Use one of the hard boiled eggs (see below] and take some small, tiny pieces of vegetables (for example: carrot, pimento, red pepper, olive] and two small whole peppercorns (as eyes] and  make a funny-faced egg  (use your creative imagination], set aside.
Place the string beans in boiling water, add little salt and cook until "al dente," drain and put into a wooden bowl for chopping.
Roasted Garlic; see various recipes on RecipeZaar and chop up after roasting, set aside.
Hard Boiled Eggs; See various recipes on RecipeZaar, make sure to run under cold water (and/or add ice] immediately after cooking,  set aside the eggs after removing the shells.
Take 4 hard boiled eggs and then place in a wooden bowl for chopping.
In a frying pan add the onions, butter and cook until caramelized, then add the chopped roasted garlic,  toss and  set aside.
Add half of the chopped red bell peppers into the wooden bowl.
Next using a hand chopper, chop up the string beans, eggs and peppers to medium coarse.
Then add the caramelized onions, mayonnaise, cream cheese (optional] , paprika, cinnamon and salt to taste, and mix well.
Best Ever Quiche


Ingredients:
eggs, half-and-half cream, ricotta cheese, spinach, swiss cheese, fresh thyme, pepper

Directions:
parbake pie crust in 9 inch pie pan. while baking, combine, eggs,1/2&1/2,ricotta, herbs and seasonings. wisk very well. Once crust is done, add a layer of cheese,then spinach, then mushrooms, then remainder of cheese. pour egg mixture over,and sprinkle with parm. cheese. Place pie pan on a cookie sheet and  place on middle rack of preheated 350 oven. While on rack, pour hot water on to cookie sheet, around pie plate.Almost to top of cookie sheet. Carefully  close oven and bake till  set, about 35-40 minutes. do not over bake! A little jiggle is ok, as it will set while cooling. mungia tutti!
pour egg mixture over spinach, mushroom and cheese layers and bake till set. So not overbake. Enjoy!
divine indian spinach


Ingredients:
fresh spinach, cilantro, ground cumin, ground coriander, salt, cayenne, mustard seeds, ghee, onion

Directions:
wash, chop, and steam spinach.
wash and chop cilantro, discarding lower stems.
heat ghee in saucepan on medium-high setting.
once ghee is hot, add mustard seed.
once mustard seeds pop, add chopped onion and sautee till translucent.
reduce heat to medium-low; add to pan the steamed spinach, cumin, coriander, salt, and cayenne.
remove pan from heat and add chopped cilantro, stir.
serve with your favorite indian main dish.
Puerto Rican Rice and Beans (Arroz con Gandules)
Category: side-dish
By The Messy Cook

Afraid of rice so you use Minute® rice? Try this Puerto Rican style rice passed on from my family and you will never go back! No more boxed rice!

Ingredients:
1 tablespoon olive oil
½ cup sofrito
2 cloves garlic, chopped
1 (1.41 ounce) package sazon seasoning with achiote
½ tablespoon adobo seasoning
2 cups medium-grain white rice
2 cups chicken broth
1 ½ cups water
1 (15 ounce) can gandules (pigeon peas), drained and rinsed
2 tablespoons chopped fresh cilantro

Directions:
Heat olive oil over medium heat in a medium-sized caldero or nonstick pan. Stir in sofrito, garlic, sazon, and adobo; cook for 4 minutes, making sure not to burn garlic. Stir in rice until coated well; pour in chicken broth and water and stir once more. Bring mixture to a boil and cook over medium-high heat until all liquid has been absorbed and rice looks like it has little holes throughout, 20 to 25 minutes. Reduce heat to low. Stir in peas and cilantro gently from bottom to top, once or twice only. Cover and let sit for 10 minutes. Turn off heat and let rice sit, uncovered, for 10 minutes more.

Prep time: 10 mins
Cook time: 40 mins
Total time: 1 hr
Yields: 8 servings

Calories: 256.1
Fat: 3.8 g
Saturated fat: 0.4 g
Carbohydrates: 47.1 g
Sugars: 0.6 g
Dietary fiber: 2.7 g
Protein: 7.1 g
Cholesterol: 1.5 mg
Sodium: 1287.7 mg
Reindeer Feed


Ingredients:
character(0]

Directions:
Line cookie sheet with foil or waxed paper. Place cereal in large bowl.
In small microwavable bowl, microwave white vanilla baking chips uncovered on High about 1 minute 30 seconds, stirring every 30 seconds, until chips can be stirred smooth. Stir in half the crushed peppermint candy.
Pour over cereal mixture; toss to evenly coat. Spread mixture in single layer on cookie sheet. Immediately sprinkle with remaining candy. Let stand until set, about 20 minutes. Gently break up coated cereal. Store in airtight container.
Instant Pot® Crispy Barbecue Chicken Wings
Category: meat-and-poultry
By bd.weld

Save time by making chicken wings in an electric pressure cooker like the Instant Pot®. Frozen or thawed, these turn out great with your favorite barbecue sauce.

Ingredients:
1 cup water
2 ½ pounds frozen chicken wings
1 cup barbeque sauce
1 tablespoon butter, melted

Directions:
Turn on a multi-functional pressure cooker (such as Instant Pot®) and select manual function. Place the trivet in the pot and add the water. Place wings on the trivet. Close and lock the lid and seal the vent. Select high pressure according to manufacturer's instructions; set timer for 12 minutes. Allow 20 to 25 minutes for pressure to build. Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid. Set an oven rack about 6 inches from the heat source and preheat the oven's broiler. Line a jelly roll pan with aluminum foil. Remove wings from pressure cooker and pat dry with paper towels. Mix barbecue sauce and melted butter together in a bowl. Place wings on the prepared pan and baste with barbecue sauce mixture. Cook wings under the hot broiler, turning once, until desired crispness is reached, 5 to 15 minutes.

Prep time: 5 mins
Cook time: 40 mins
Total time: 50 mins
Yields: 4 servings

Calories: 348.4
Fat: 18.5 g
Saturated fat: 5.9 g
Carbohydrates: 30.4 g
Sugars: 16.3 g
Dietary fiber: 0.6 g
Protein: 14.1 g
Cholesterol: 63.5 mg
Sodium: 948 mg
Sauteed Green  Beans and Cherry Tomatoes


Ingredients:
extra virgin olive oil, green beans, water, garlic cloves, cherry tomatoes

Directions:
Heat 1 teaspoon oil in a large skillet over medium-high heat.
Add green beans and cook, stirring often, until seared in spots, 2 to 3 minutes. Add water, cover, reduce heat to medium and cook, stirring occasionally, about 3 minutes for tender-crisp or 6 minutes for tender.
Push the beans to the side; add the remaining 1 teaspoon oil and garlic and cook until fragrant, about 30 seconds.
Add tomatoes, stir everything together and cook until the tomatoes begin to break down, 2 to 3 minutes.
Remove from heat; stir in vinegar, salt and pepper.
Chef John's Cioppino
Category: soups-stews-and-chili
By Chef John

When you feel like splurging a little, San Francisco's famous Cioppino is a great choice.This spicy fish and shellfish stew is a big red bowl of yummy, and when paired with a loaf of crusty sourdough bread, it's downright otherworldly.

Ingredients:
2 tablespoons butter
2 tablespoons olive oil
1  onion, diced
1 stalk celery, diced
1 pinch salt
4 cloves garlic, minced
2 cups white wine
1 (28 ounce) can tomato puree
2 cups water
1  bay leaf
½ teaspoon dried oregano
½ teaspoon red pepper flakes, or to taste
½ teaspoon Worcestershire sauce
5  thin lemon slices
12 ounces cod, cut into 1-inch pieces
1  Dungeness crab, cleaned, cooked, and cracked
1 pound medium raw shrimp, peeled and deveined
1 pound mussels, cleaned and debearded
½ cup chopped fresh flat-leaf parsley
1 tablespoon chopped fresh basil  (Optional)
salt and ground black pepper to taste

Directions:
Combine butter and olive oil in a large Dutch oven over medium-low heat. Stir in onion and celery with a pinch of salt; cook until onion is soft and golden, 6 to 7 minutes. Stir in garlic and cook for 1 minute. Stir wine into onion mixture; increase heat to high and bring to a simmer. Stir in tomato puree, water, bay leaf, oregano, red pepper flakes, and Worcestershire sauce. Reduce heat to low and simmer 35 minutes. Increase heat to high and bring mixture to a boil. Stir in lemon and cod, return to simmer, about 2 minutes. Stir in crab, shrimp, and mussels. Cover and simmer until all mussels are cooked and open, about 5 minutes. Stir in fresh parsley and basil; season with salt and pepper to taste.

Prep time: 20 mins
Cook time: 1 hr
Total time: 1 hr 20 mins
Yields: 6 servings

Calories: 431.2
Fat: 12.1 g
Saturated fat: 3.7 g
Carbohydrates: 32 g
Sugars: 9 g
Dietary fiber: 7.9 g
Protein: 41.3 g
Cholesterol: 187.3 mg
Sodium: 1058.9 mg
Moroccan-Style Chicken


Ingredients:
olive oil, cinnamon, honey, prune, golden raisins, green apples, water, dry white wine

Directions:
Heat oil in a large, heavy frying pan.
Brown chicken pieces, seasoning with salt, pepper, cinnamon and honey.
Scatter the dried fruits around the chicken.
Pour in water and wine.  Bring to a boil then lower flame and simmer for about 1 1/2 hours, or until sauce is thick and chicken is tender.
Peel and core the apples and cut into quarters.  Add to the pot and cook until soft.
In a separate fry pan, brown the almonds until golden in a little oil.
Serve chicken pieces with fruit spooned on top and sprinkled with almonds.
Chickpea & Amaranth Salad


Ingredients:
red onion, fresh coriander, of fresh mint, radishes, eggplant, zucchini, cauliflower, canned chick-peas, amaranth, quinoa, feta cheese, za'atar spice mix, cumin powder, olive oil, extra virgin olive oil

Directions:
Wash and prepare herbs and vegetables.
Place aubergine slices on a chopping board and sprinkle with salt.
Preheat oven to 200 degrees.
Line an ovenproof dish with greaseproof paper and place the cauliflower florets inside.
Drizzle the cauliflower with regular olive oil and sprinkle with za'atar or sumac, cumin, salt and pepper, then bake for 30 minutes or until crisp and tender.
Add boiling water to the amaranth (or your chosen seed or grain] and cook according packet instructions.
Mix red onion, chickpeas, radish, salad leaves and herbs together in a bowl, with a drizzle of extra virgin olive oil and a splash of balsamic vinegar.
Add eggplant and zucchini to a frying pan with a splash of hot (but not smoking] olive oil and fry until starting to brown. Add red pepper and continue to fry until the mix is part blackened.
Combine the amaranth with the salad mix then serve.
Pile roasted cauliflower and fried vegetables on top of the salad mix, then sprinkle with seeds and extra fresh herbs if desired.
Instant Pot Chicken Pot Pie


Ingredients:
boneless chicken breasts, milk, onion, potatoes, celery, salt, pepper, poultry seasoning

Directions:
Place all the ingredients except biscuits in instant pot., Place the lid on top and make sure set to sealing., Press the manual button and select pressure time to 25 minutes., Allow it to come to pressure to cook., Meanwhile, prepare homemade biscuits or cook store bought biscuits., Once finished, do a quick release to remove the pressure., Remove the chicken and shred., Return it back to the instant pot and stir to combine., Serve in a bowl with a biscuit on top.