Pressure Cooker Lamb Stew Recipe

Name: Pressure Cooker Lamb Stew
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 tablespoon olive oil; 2 medium onions, thinly sliced; 1 tablespoon minced garlic; 1/4 cup red wine vinegar, preferably balsamic; 2 lbs lamb shoulder, trimmed,cut into 2-inch cubes; 14 ounces tomatoes, coarsely chopped; 2 tablespoons tomato paste; 1 teaspoon dried basil; 1 teaspoon dried oregano; 2 bay leaves; salt; ground black pepper; 1 large red bell pepper, seeded,cut into eighths; 1 large green bell pepper, seeded,cut into eighths; 1/3 cup finely minced parsley

Servings: persons

1 tablespoon olive oil
2 medium onions, thinly sliced
1 tablespoon minced garlic
1/4 cup red wine vinegar, preferably balsamic
2 lbs lamb shoulder, trimmed,cut into 2-inch cubes
14 ounces tomatoes, coarsely chopped
2 tablespoons tomato paste
1 teaspoon dried basil
1 teaspoon dried oregano
2 bay leaves
salt
ground black pepper
1 large red bell pepper, seeded,cut into eighths
1 large green bell pepper, seeded,cut into eighths
1/3 cup finely minced parsley

1
In pressure cooker, heat oil.
2
Saute onions and garlic until onions are soft, about 2 minutes.
3
Stir in vinegar and, while cooking for 1 to 2 minutes over medium heat, scrape any browned bits from the bottom.
4
Add lamb, tomatoes, tomato paste, basil, oregano, bay leaves, salt and pepper to taste.
5
Stir well to blend Lock lid in place and, over high heat, bring to high pressure; cook 12 minutes.
6
Let the pressure drop naturally, about 7 to 10 minutes, or use a quick-release method.
7
Remove lid, tilting it away from you to allow any excess steam to escape.
8
If the lamb is not fork tender, return to high pressure for 5 minutes more.
9
Remove bay leaves; stir in the red and green peppers.
10
Cover and simmer over medium heat until peppers are crisp-tender, another 5 to 8 minutes.
11
Stir in the parsley and adjust seasonings before serving.
12
Serve over wide noodles.

770

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

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

My Personal Notes

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How did you like this recipe?

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

You need 15 ingredients. The key ingredients include: 1 tablespoon olive oil, 2 medium onions, thinly sliced, 1 tablespoon minced garlic, 1/4 cup red wine vinegar, preferably balsamic, and more.

Yes, Pressure Cooker Lamb Stew falls under the Soups & Stews 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.

That's it — enjoy your meal!

Pressure Cooker Lamb Stew

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions