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.

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 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.

Pressure Cooker Lamb Stew

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