Lamb Barley Stew Pressure Cooker Recipes

LAMB STEW (INSTANT POT RECIPE)

Steps:

• Add lamb cubes to a large bowl, then add salt, pepper, and ½ of the flour. Toss to coat the lamb.
• Preheat the Instant Pot on the Saute setting, High heat. Once preheated, add olive oil.
• In two batches, place lamb meat in the pot and sear on each side until lightly golden. Remove from lamb from the pot and set aside. (Note: if the pot indicates that it's too hot, turn the heat down to medium)
• Add additional olive oil if needed. Then add onions, carrots, and celery to the pot. Saute for 5 minutes.
• Turn the pot off. Add broth to the pot and stir, scraping any bits off the bottom of the pot.
• Add lamb (and any juices that have accumulated), potatoes, thyme, and peas to the pot. Stir to combine.
• Secure the lid and close valve. Select Pressure Cook, High, 27 minutes. Once the cooking cycle is complete, use the quick release method to release pressure.
• In a small bowl add remaining flour, then 2 ladles full of broth. Whisk together until lumps are gone. Add to the stew and stir in.
• Stir in fresh parsley. Adjust seasoning if necessary, and serve.

LAMB BARLEY STEW - PRESSURE COOKER

Steps:

• slice excess meat off bone and cut into bite size pieces and set aside. Place bones in pressure cooker with 6 cups of water, barley and boullion. Bring to high pressure and cook for 20 mins and release pressure.
• Remove bone(trim any additional meat) and then add all the vegetables except the peas(if using green beans, add now).
• Cook on high for 8-10 minutes, release pressure and add peas and meat.

PRESSURE COOKER LAMB STEW

Steps:

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