Pineapple Lamb-Pressure Cooker Recipe

Name: Pineapple Lamb-Pressure Cooker
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 6 lbs boneless lamb, cut into 1 1/2 inch cubes; ¼ cup cooking oil; 2 cups chopped onions; 4 cups sliced celery; 4 (3 ounce) cans mushrooms; salt and pepper; 3 cups beef stock; 2 (16 ounce) cans bean sprouts, drained; 4 (20 ounce) cans pineapple chunks, drained; 3 teaspoons cornstarch; ½ cup soy sauce

Servings: persons

6 lbs boneless lamb, cut into 1 1/2 inch cubes
¼ cup cooking oil
2 cups chopped onions
4 cups sliced celery
4 (3 ounce) cans mushrooms
salt and pepper
3 cups beef stock
2 (16 ounce) cans bean sprouts, drained
4 (20 ounce) cans pineapple chunks, drained
3 teaspoons cornstarch
½ cup soy sauce

1
Heat cooker-add oil and brown meat.
2
Add onion and celery, brown lightly.
3
Add mushroom liquid, seasonings and beef stock.
4
Close cover securely.
5
Place pressure regulator on vent pipe and cook 10 minutes at 15 pounds pressure.
6
Let pressure drop of its own accord.
7
Add sprouts, pineapple and mushrooms.
8
Blend cornstarch and soy sauce and stir into mixture.
9
Cook until thickened, stirring carefully.
10
Serve over chow mein noodles or steamed rice.

2332

kcal

Calories

158

Fat

Carbs

182

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 6 lbs boneless lamb, cut into 1 1/2 inch cubes, ¼ cup cooking oil, 2 cups chopped onions, 4 cups sliced celery, and more.

Yes, Pineapple Lamb-Pressure Cooker falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Pineapple Lamb-Pressure Cooker

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