Using a very sharp knife, cut the top and bottom from the fennel bulbs and then remove tough or bruised outer layers. You will end up with a bulb about the size of your fist.

My sister is not sure where this recipe originated in our family, but it is my favorite thing that she makes. (She said she believes she received it from my cousin) Either way, it is easy and sooo yummy!

Set Instant Pot to “Sauté”. Sprinkle both sides of the pot roast with salt, black pepper and paprika and set aside. Add oil and butter to the Instant Pot. When the oil is hot and has a shimmer, use tongs to add the roast (resist the urge to flip it for 3-4 minutes). The roast should have a beautiful golden-brown sear. Turn the roast over and sear it on the opposite side. Transfer the roast to a 

Add bacon to a large, cold oven-ready skillet. Place over medium heat and cook for 10-12 minutes, until almost crisp. Transfer to a bowl, reserving the grease in the pan. Stir in sausage slices; cook 3-4 minutes. Add chicken thigh pieces; cook and stir for 5 minutes, until browned. Remove meat to the plate with bacon. Discard all the oil, but don't wipe out the pan. Add chopped onion and turn the heat to medium-low; cook and stir for 5 minutes, until the onions are translucent. Add 1 cup of chicken stock.

Preheat oven to 400º. In a large bowl, combine 2 cups mozzarella, Parmesan, garlic, Bellisari’s Calabrian and Sweet Tomato Fennel Spread, parsley, and red pepper flakes and season with salt and pepper. Stir until combined, then gently fold in chicken.