Pressure Cooker Lamb Stew

Recipe by Dancer
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READY IN: 1hr 10mins
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • 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.
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