Pressure Cooker Lamb Stew Recipes

PRESSURE COOKER IRISH LAMB STEW

Steps:

• Put the sliced ingredients into the pot in layers. Start with a layer of half of the sliced onions, then a layer of half of the sliced potatoes, one sprig of thyme, and half of the lamb. Sprinkle with 1/2 teaspoon salt and 1/4 teaspoon of pepper. Repeat with the rest of the ingredients; layer in the rest of the sliced onions, then the sliced potatoes, the other sprig of thyme, and the rest of the lamb. Sprinkle with 1/2 teaspoon salt and 1/4 teaspoon pepper.
• Pour the beer over the layered ingredients in the pot. Set the pressure cooker pot over medium-high heat, but don't cover. (Use saute mode in an Instant Pot.) Bring the beer to a boil, and boil for 1 minute. (Listen for the boil - you won't be able to see it in the bottom of the pot.) Pour in the two cups of water.
• Sprinkle the chunked potatoes and carrots with 1/2 teaspoon salt, 1/4 teaspoon black pepper, and the minced parsley. Put the potatoes and carrots in a vegetable steaming basket, and set the basket in the pressure cooker, directly on top of the layered ingredients.
• Lock the lid on the pressure cooker, bring the cooker up to high pressure over high heat, and then reduce the heat to maintain high pressure. Cook at high pressure for 18 minutes in an electric pressure cooker, or 15 minutes in a stovetop PC. Let the pressure come down naturally, about 20 minutes.
• Open the lid away from you to avoid the hot steam. Lift out the basket of potatoes and carrots and set it aside. Stir the stew, breaking up the potato slices to thicken the broth. Fish out the thyme sprigs and discard. Stir the basket of potatoes and carrots into the stew. Taste for seasoning, adding more salt and pepper if needed. Serve by ladling out a bowl full of solids, then pour a few ladles of broth over the top.

PRESSURE COOKER LAMB STEW

Steps:

• Set pressure cooker to the "Saute/Sear" HIGH TEMP. Wait a minute or 2 for it to heat up.
• Add chopped meat into a ziplock bag or bowl with the 1/4 cup of plain flour. Coat meat in the flour by shaking the ziplock bag or stirring with a spoon if using a bowl. (this will help to thicken the stew as it cooks)
• Add one tablespoon of the oil to the inner pot and half of the meat and brown it off. (about 3 or 4 minutes) (Keep the lid off during this process)
• Remove the meat onto a plate and add the second lot of meat and repeat.
• Add all the meat back into the inner pot, along with tomatoes, onions, potatoes, carrots, tomato paste, rosemary, stock/broth and salt and pepper.
• Secure and lock in lid in clockwise direction. Set the valve to seal.
• Select the menu by pressing the PRESSURE COOK button
• Select the "MEAT/POULRTY" setting and adjust the cooking time to 20 minutes.
• Press start to commence the cooking process.
• Once timer has gone off, release pressure valve so steam can escape.
• Remove lid and stir the stew.
• Wash frozen peas under hot water for a minute and shake off the water. Add peas to the stew and stir in.
• If thickening is required: make a cornflour slurry by adding the cornflour and water in a small cup, stirring to combine. Stir the cornflour slurry into the curry and stir to thicken.

PRESSURE COOKER LAMB STEW WITH SPRING VEGETABLES

Steps:

• Seal the pot and cook: Cover the pot with the lid, seal it, and set it over a burner at high heat until the pressure gauge registers at its highest setting. Turn the heat to low and set the timer for 16 minutes. When the timer goes off, place the pot in the sink and run it under cold water until the pressure is released. This should only take about 1 minute, but it depends on your cooker. Open the pot and remove the lid.
• Cook the turnips: Add the turnips to the pot. Re-cover the pot with the lid, seal it, and set it over high heat until the pressure gauge registers at its highest setting. Turn the burner heat to low and set the timer for 3 minutes. When the timer goes off, place the pot in the sink and run it under cold water until the pressure is released. This should only take about 1 minute, but it depends on your cooker. Remove the lid.

INSTANT POT® LAMB STEW

Steps:

• Combine lamb and flour in a bowl; toss to coat.
• Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Add oil and heat until shimmering, 1 to 2 minutes. Add lamb and brown on all sides, 5 to 7 minutes. Add onion and saute until soft, about 3 minutes. Pour in broth and scrape up any browned bits with a spoon.
• Add mustard, thyme, rosemary, salt, and pepper. Close and lock the lid. Select Manual function according to manufacturer's instructions; set timer for 20 minutes. Allow 10 to 15 minutes for pressure to build.
• Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid.
• Add potatoes, carrots, and peas. Close and lock the lid again, and reselect Manual function; set timer for 10 minutes.
• Release pressure carefully using the quick-release method, about 5 minutes. Unlock and remove the lid.
• If stew is not thick enough, mix water and cornstarch together and add to pot. Cook for another 5 minutes on Manual with a quick release of pressure.

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.

LAMB STEW IN AN HOUR

Steps:

• Heat olive oil in a pressure cooker over medium heat. Cook and stir lamb in hot oil until browned completely, about 10 minutes. Add 2 cups water, pureed corn, chicken soup base, bay leaf, marjoram, parsley, chives, allspice, salt, and black pepper to the lamb.
• Lock the lid onto the pressure cooker, increase pressure to full, and reduce heat to medium-low to keep pressure consistent; cook 25 minutes.
• Release pressure from cooker. Add 2 cups water, potatoes, carrots, and onion to the lamb mixture.
• Lock lid on the cooker, increase pressure to full, and reduce heat to medium-low to keep pressure consistent. Cook another 8 minutes.

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.