Name: Pressure Cooker Lamb Stew with Spring Vegetables Recipe
Prep time: 10 min
Cook time: 40 min
Total time: 50 min
Yield: 6
Cuisine: European
Ingredients: 2 sprigs rosemary; 2 sprigs parsley; 1 bay leaf; 2 wide strips of lemon peel; 2 lbs lamb; 1 tsp salt; ⅛ tsp pepper; 2 tbsp olive oil; 1 large shallot; 2 medium leeks; 2 tsp all purpose flour; 1 cup dry white wine; 1 cup chicken stock; 12 oz turnips; 1 lb asparagus; 2 cups frozen peas; 2 handfuls baby spinach

There's something comforting about a warm and hearty stew. This pressure cooker lamb stew recipe is a refreshing take on a classic with the addition of fresh, vibrant spring vegetables. The lamb becomes tender and flavorful, making it a perfect meal for those chilly spring evenings or even a family gathering.

Photos of Pressure Cooker Lamb Stew with Spring Vegetables Recipe

Most of the ingredients for this recipe can be found in your regular supermarket. However, you might want to pay special attention to finding high-quality lamb and fresh, vibrant spring vegetables. Those are the stars of this dish and using the freshest ingredients will make a difference. Also, make sure to get a dry white wine that you'd enjoy drinking, as it will add depth to the stew.

Ingredients for Pressure Cooker Lamb Stew with Spring Vegetables

Rosemary: This aromatic herb adds a fresh, pine-like flavor that complements the lamb well.

Parsley: Adds a fresh, slightly bitter flavor to balance the richness of the lamb.

Bay leaf: Adds a subtle, slightly floral flavor to the stew.

Lemon peel: Adds a bright citrus note, enhancing the fresh spring flavors.

Lamb: The star of the stew. Lamb has a rich, slightly gamey flavor that's delicious in stews.

Salt and Pepper: Basic seasonings to enhance the flavors of the stew.

Olive oil: Used for browning the lamb and sautéing the vegetables. Adds a rich flavor.

Shallot and Leeks: These alliums add a sweet, slightly sharp flavor to the stew.

Flour: Used to thicken the stew and give it a hearty texture.

Dry white wine and Chicken stock: They add depth and flavor to the stew, making it even more savory and delicious.

Turnips: These root vegetables add a nice crunch and a slightly sweet, peppery flavor.

Asparagus: Adds a fresh, slightly grassy flavor and a nice texture contrast.

Peas: They add a sweet, fresh flavor and a pop of bright green color.

Spinach: Adds a fresh, slightly bitter flavor and a beautiful green color.

One reader, Byran Nation says:

This pressure cooker lamb stew with spring vegetables recipe is a game-changer! The flavors are rich and the meat is incredibly tender. The combination of spring vegetables adds a fresh and vibrant touch. It's a perfect dish for a cozy family dinner or to impress guests. Highly recommended!

Byran Nation

Key Techniques for Crafting Lamb Stew with Spring Vegetables

How to brown the lamb: Browning the lamb in batches is essential to develop rich flavors in the stew. It involves cooking the lamb pieces in hot oil until they are well-browned on all sides, which adds depth and complexity to the dish.

How to deglaze the pot: After browning the lamb, adding the wine and chicken stock to the pot and using a flat wooden spoon to scrape the brown bits from the bottom helps to deglaze the pot. This process incorporates the flavorful browned bits into the stew, enhancing its taste.

How to release pressure in the pressure cooker: After the cooking time is complete, placing the pressure cooker in the sink and running it under cold water until the pressure is released allows for a quick and safe depressurization, ensuring that the stew can be opened without any risk of steam burns.

How to cook the vegetables in the pressure cooker: Adding the turnips, asparagus, peas, and spinach in stages and cooking them under pressure for specific times ensures that the vegetables are tender but not overcooked, preserving their texture and vibrant colors.

How To Make Pressure Cooker Lamb Stew with Spring Vegetables

This mouthwatering lamb stew is made flavorful with a bundle of spices, veggies, and seasoned stock. Takes just 10 minutes to prepare!

Preparation: 10 minutes

Cooking: 40 minutes

Total: 50 minutes

Serves:

Ingredients

2sprigsrosemary
2sprigsparsley
1bay leaf
2wide strips of lemon peel
2lbslamb,cut into 1½ to 2 inch pieces
1tspsalt
⅛tsppepper
2tbspolive oil
1large shallot,peeled and thinly sliced
2medium leeks,trimmed tough green parts, halved lengthwise and thinly sliced
2tspall purpose flour
1cupdry white wine
1cupchicken stock
12ozturnips,(3 to 4 small), trimmed, scrubbed and cut in 4 wedges
1lbasparagus,tough ends trimmed and cut on the diagonal into 1 inch pieces
2cupsfrozen peas
2handfuls baby spinach

Instructions

With a piece of kitchen twine, tie the rosemary, parsley, bay leaf, and lemon peel together. Set aside.
Sprinkle the meat all over with salt and pepper. In a stovetop pressure cooker over medium-high heat, heat the oil.
Add the lamb pieces in batches if they don’t all fit into the pot. Turn them with tongs until browned and transfer to a plate. This should take 10 to 15 minutes.
Add the shallots and leeks to the pot and cook over medium heat, stirring occasionally, for 2 to 3 minutes or until they soften slightly.
Add the lamb cubes back to the pot and sprinkle with the flour. Cook, stirring occasionally, for 30 seconds, or until the flour coats the meat.
Add the wine, chicken stock, and herb bundle to the pot. Use a flat wooden spoon to scrape the bottom of the pot to release the brown bits.
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 the cooker. Open the pot and remove the lid.
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 the cooker. Remove the lid.
With tongs, remove the herb bunch. Place the pot over medium heat and bring it to a simmer.
Add the asparagus and cook for 2 minutes. Add the peas and cook for 1 minute longer or until the vegetables are tender but not mushy.
Remove the pan from the heat and stir in the spinach until wilted and bright green. Taste and add more salt and pepper to taste. Serve in bowls with boiled new potatoes, if desired.

Instant Pot:

Follow the same instructions for the browned meat and stew base using the “Saute” setting.
Secure the lid and set the pressure release to “Sealing.”
Press the “Cancel” button to reset the cooking program, then select the ‘meat/stew’ setting, and set the cooking time for 30 minutes at high pressure. (The pot will take about 10 minutes to come up to pressure before the cooking program begins.)
When the cooking program ends, perform a quick pressure release by moving the pressure release to “Venting.” Watch for steam. Once the steam is no longer venting, open the pot.
Add the turnips and secure the lid again. Set the pressure release to “sealing.” Press the “Cancel” button to reset the cooking program, then select “Pressure Cook” or “Manual.”
Set the cooking time to 3 minutes at high pressure. (The pot will take about 15 minutes to come up to pressure before the cooking program begins.)
Open the lid and add the asparagus, peas, and spinach. Return the lid to the pot to allow the vegetables to cook in the residual heat for about 5 to 8 minutes, or until tender.

Nutrition

Calories: 1165.51kcal
Fat: 109.66g
Saturated Fat: 54.34g
Monounsaturated Fat: 45.86g
Polyunsaturated Fat: 5.08g
Carbohydrates: 22.80g
Fiber: 5.97g
Sugar: 9.06g
Protein: 15.99g
Cholesterol: 117.62mg
Sodium: 593.04mg
Calcium: 109.44mg
Potassium: 685.21mg
Iron: 4.66mg
Vitamin A: 105.89µg
Vitamin C: 30.72mg

Expert Technique Tip for Elevating Your Lamb Stew

When browning the lamb in the pressure cooker, make sure not to overcrowd the pot. This could cause the meat to steam instead of sear, preventing that rich, caramelized flavor from developing. If necessary, brown the meat in batches to ensure each piece gets a nice, even sear. This will greatly enhance the depth of flavor in your stew.

Time-Saving Tips for Preparing This Lamb Stew Recipe

Prep ahead: Chop and measure all the ingredients in advance to streamline the cooking process.

Use pre-cut vegetables: Save time by using pre-cut vegetables, such as pre-chopped leeks and turnips, to cut down on prep work.

Substitute Ingredients For Pressure Cooker Lamb Stew with Spring Vegetables Recipe

rosemary - Substitute with thyme: Thyme has a similar earthy and slightly floral flavor that can complement the lamb and vegetables in the stew.
parsley - Substitute with cilantro: Cilantro can add a fresh and slightly citrusy flavor to the stew, complementing the spring vegetables.
bay leaf - Substitute with dried oregano: Dried oregano can provide a similar aromatic and earthy flavor to the stew.
lemon peel - Substitute with orange peel: Orange peel can add a citrusy and slightly sweet flavor to the stew, similar to lemon peel.
lamb - Substitute with beef: Beef can be used as a substitute for lamb, providing a rich and hearty flavor to the stew.
shallot - Substitute with onion: Onion can be used as a substitute for shallot, providing a similar savory and slightly sweet flavor to the stew.
leeks - Substitute with celery: Celery can provide a similar mild and slightly sweet flavor, adding depth to the stew.
turnips - Substitute with rutabaga: Rutabaga can be used as a substitute for turnips, providing a similar earthy and slightly sweet flavor to the stew.
asparagus - Substitute with green beans: Green beans can add a similar crunchy texture and fresh flavor to the stew.
frozen peas - Substitute with edamame: Edamame can provide a similar texture and slightly sweet flavor to the stew.
baby spinach - Substitute with kale: Kale can be used as a substitute for baby spinach, providing a similar tender texture and earthy flavor to the stew.

How to Beautifully Present This Spring Vegetable Stew

Elevate the plating: Arrange the stew in a shallow, wide bowl to showcase the vibrant colors and textures of the dish. Ensure that each element, from the tender lamb to the spring vegetables, is visible and artfully arranged.
Garnish with fresh herbs: Sprinkle the stew with finely chopped fresh parsley and a few delicate rosemary leaves to add a pop of color and a burst of fresh flavor.
Add a drizzle of olive oil: Just before serving, drizzle a high-quality olive oil over the stew to enhance the richness and add a luxurious sheen to the dish.
Serve with crusty bread: Accompany the stew with slices of warm, crusty bread, allowing guests to soak up the flavorful broth and savor every last drop.
Use elegant serving ware: Present the stew in elegant, porcelain bowls or shallow casserole dishes to create a sophisticated and visually appealing presentation.
Incorporate edible flowers: For an extra touch of elegance, delicately place a few edible flowers, such as nasturtiums or pansies, on top of the stew to add a beautiful and unexpected element to the dish.
Consider the placement of the vegetables: Strategically place the vibrant spring vegetables, such as the asparagus spears and turnip slices, to create a visually stunning arrangement that highlights the freshness of the ingredients.
Add a finishing touch of lemon zest: Grate a touch of fresh lemon zest over the stew just before serving to impart a bright, citrusy aroma and a burst of zesty flavor.
Serve with a side of herb-infused butter: Offer a small side dish of herb-infused butter, such as rosemary or thyme, for guests to spread on the bread, adding an extra layer of flavor and sophistication to the meal.
Use a decorative rim: Consider rimming the serving bowls with a sprinkle of finely chopped chives or scallions to add a touch of elegance and a subtle hint of onion flavor to each bite.

Essential Tools for Making Pressure Cooker Lamb Stew

Stovetop pressure cooker: A stovetop pressure cooker is a sealed pot with a valve that controls the steam pressure inside. It is used to cook food quickly by raising the boiling point of water.
Tongs: Tongs are a versatile kitchen tool used for gripping and lifting hot or cold foods. They are essential for turning the lamb pieces while browning and for serving the stew.
Wooden spoon: A wooden spoon is used for stirring and scraping the bottom of the pot to release the brown bits while cooking the stew.
Kitchen twine: Kitchen twine is used to tie the rosemary, parsley, bay leaf, and lemon peel together to create a herb bundle, which infuses flavor into the stew.
Flat wooden spoon: A flat wooden spoon is used to scrape the bottom of the pot to release the brown bits while deglazing and stirring the stew.
Instant Pot: An Instant Pot is a multi-functional electric pressure cooker that can be used for browning, sautéing, and pressure cooking the stew.

Proper Storage and Freezing Methods for Lamb Stew

Let the lamb stew cool completely before storing or freezing.
Transfer the cooled stew to an airtight container or freezer-safe bags.
If using freezer bags, remove as much air as possible before sealing to prevent freezer burn.
Label the container or bag with the date and contents for easy identification.
Store the lamb stew in the refrigerator for up to 4 days.
To freeze, place the airtight container or freezer bag in the freezer for up to 3 months.
When ready to eat, thaw the frozen lamb stew in the refrigerator overnight.
Reheat the thawed or refrigerated stew in a saucepan over medium heat, stirring occasionally, until heated through.
If the stew appears too thick after thawing or reheating, add a little chicken stock or water to achieve the desired consistency.
For best results, consume the reheated lamb stew within 2 days of thawing.

How To Reheat Leftover Lamb Stew

Reheat the lamb stew in a saucepan over medium-low heat, stirring occasionally, until it reaches the desired temperature. This method allows you to control the heat and ensure that the vegetables and meat are evenly heated without overcooking.
If the stew has thickened too much during storage, add a splash of chicken stock or water to help loosen it up and restore its original consistency.
For a quicker reheating option, use the microwave. Transfer the desired portion of lamb stew to a microwave-safe bowl and cover it with a damp paper towel to prevent splatters. Heat the stew in 1-minute intervals, stirring between each interval, until it's heated through.
If you have stored the lamb stew and spring vegetables separately, reheat the stew first using one of the above methods. Then, quickly blanch the vegetables in boiling water for a minute or two to refresh them before adding them back to the heated stew.
To add a fresh twist to your leftover lamb stew, serve it over a bed of couscous, rice, or quinoa. The grains will absorb the flavorful broth and provide a new texture to the dish.
If you have a lot of leftover stew, consider transforming it into a shepherd's pie. Transfer the stew to an oven-safe dish, top it with mashed potatoes, and bake until the top is golden brown and the filling is bubbly.

Fascinating Trivia About Pressure Cooker Lamb Stew

The recipe uses lamb as the main protein, which is a rich source of high-quality protein and essential nutrients such as iron, zinc, and vitamin B12. Lamb is also a good source of conjugated linoleic acid (CLA), which has been linked to various health benefits, including improved body composition and reduced risk of heart disease.

Is Making Lamb Stew at Home Cost-Effective?

The cost-effectiveness of this pressure cooker lamb stew with spring vegetables recipe is quite high. The use of seasonal vegetables and lamb makes it a relatively affordable option. The total cost for a household of 4 people is approximately $30, making it a budget-friendly choice. The versatility of the dish and the use of fresh ingredients also add to its value. Overall Verdict: 9/10

Is This Lamb Stew Recipe Healthy or Unhealthy?

This pressure cooker lamb stew with spring vegetables recipe is a relatively healthy dish, offering a balance of protein, vegetables, and herbs. The lamb provides a good source of protein, while the vegetables like turnips, asparagus, peas, and spinach contribute essential vitamins, minerals, and fiber. The use of herbs and lemon peel adds flavor without relying heavily on salt or unhealthy fats.

However, there are a few aspects that could be improved to make the dish even healthier:

Trim any visible fat from the lamb to reduce the overall fat content
Use a leaner cut of lamb, such as leg or loin, instead of fattier cuts like shoulder or breast
Replace the all-purpose flour with a whole grain flour or omit it altogether to reduce the refined carbohydrates
Increase the variety and quantity of vegetables to boost the nutrient content and fiber
Use low-sodium chicken stock to control the salt content

To further enhance the nutritional value of this stew, consider the following suggestions:

Add more root vegetables like carrots and parsnips for additional fiber and complex carbohydrates
Include a variety of leafy greens, such as kale or Swiss chard, to increase the vitamin and mineral content
Incorporate whole grains, like barley or quinoa, to provide more fiber and protein
Garnish with fresh herbs like parsley or cilantro for added flavor and antioxidants
Serve with a side salad or a piece of whole grain bread to round out the meal

Our Editor's Honest Opinion on This Lamb Stew with Spring Vegetables

As a culinary expert, I find this pressure cooker lamb stew with spring vegetables recipe to be a delightful combination of flavors and textures. The use of fresh herbs and lemon peel adds a bright and aromatic essence to the dish, while the cooking method ensures tender and succulent lamb. The addition of turnips, asparagus, peas, and spinach brings a refreshing and vibrant element to the stew, making it a perfect springtime meal. The instructions are clear and detailed, making it accessible for home cooks. Overall, this recipe promises a satisfying and comforting dining experience.

Enhance Your Pressure Cooker Lamb Stew with Spring Vegetables Recipe with These Unique Side Dishes:

Garlic Mashed Potatoes: Creamy mashed potatoes with a hint of garlic and butter, topped with chives for a burst of freshness.

Roasted Root Vegetables: A medley of carrots, parsnips, and beets roasted to perfection with a drizzle of honey and a sprinkle of thyme for a touch of sweetness and earthiness.

Balsamic Glazed Brussels Sprouts: Tender Brussels sprouts roasted and then tossed in a balsamic glaze with crispy bacon for a savory and tangy side dish.

Delicious Alternatives to Pressure Cooker Lamb Stew

Savory Beef and Mushroom Stroganoff: This hearty dish combines tender beef, earthy mushrooms, and a creamy sauce for a comforting meal that's perfect for a cozy night in.

Zesty Lemon Garlic Shrimp Scampi: Bright and flavorful, this dish features succulent shrimp cooked in a zesty lemon garlic sauce, served over a bed of pasta for a refreshing and satisfying meal.

Crispy Baked Parmesan Chicken: Juicy chicken breasts coated in a crispy parmesan crust, baked to perfection for a delicious and easy weeknight dinner option.

Appetizer and Dessert Ideas to Complement Your Lamb Stew

Appetizers:

Savory Stuffed Mushrooms: Create a flavorful filling using a combination of cheeses, herbs, and breadcrumbs to stuff the mushrooms, then bake until golden and bubbly.

Crispy Coconut Shrimp: Coat jumbo shrimp in a seasoned flour mixture, dip in beaten egg, then coat in a mixture of shredded coconut and panko breadcrumbs before frying until golden and crispy.

Desserts:

Chocolate Mousse: Indulge in a rich and velvety chocolate mousse, topped with a dollop of whipped cream and a sprinkle of cocoa powder. The smooth texture and intense chocolate flavor will satisfy any sweet tooth.

Berry Parfait: Layered with creamy yogurt, fresh berries, and crunchy granola, this berry parfait is a delightful combination of sweet and tangy flavors. Each spoonful offers a refreshing burst of fruity goodness.

Why trust this Pressure Cooker Lamb Stew with Spring Vegetables Recipe:

This recipe guarantees a flavorful and tender lamb stew using high-quality ingredients like fresh rosemary, parsley, and lemon peel. The use of dry white wine and chicken stock adds depth to the dish, while the inclusion of turnips, asparagus, and peas ensures a vibrant and nutritious medley of spring vegetables. The step-by-step instructions and the option to use either a stovetop pressure cooker or an instant pot demonstrate versatility and convenience. With a balance of traditional and modern cooking techniques, this recipe is a trustworthy choice for a delightful meal.

Have you tried this delicious Pressure Cooker Lamb Stew with Spring Vegetables Recipe? Share your experience and discuss any variations or tips in the Cooking Techniques forum.

FAQ:

Can I use a different type of meat for this stew?

Yes, you can definitely use a different type of meat for this stew. Beef, pork, or even chicken can be used as a substitute for lamb in this recipe. Just adjust the cooking time accordingly based on the type of meat you choose.

Can I make this stew without alcohol?

Absolutely! If you prefer not to use wine, you can substitute it with additional chicken stock or even beef stock for added depth of flavor. The stew will still turn out delicious without the wine.

Can I prepare this stew in advance and reheat it later?

Yes, you can absolutely prepare this stew in advance. In fact, the flavors tend to deepen and develop even more if you make it ahead of time. Simply store it in the refrigerator and reheat it gently on the stovetop when you're ready to enjoy it.

Can I freeze the leftovers of this stew?

Definitely! This stew freezes very well. Once it has cooled to room temperature, transfer it to airtight containers or freezer bags, leaving some room for expansion, and freeze for up to 3 months. When you're ready to enjoy it, simply thaw it in the refrigerator overnight and reheat it on the stovetop.

Can I omit certain vegetables or add others to the stew?

Absolutely! Feel free to customize the vegetables in this stew based on your preferences or what's in season. You can omit any vegetables you don't like and add in others such as carrots, potatoes, or mushrooms. Just keep in mind the cooking times for the vegetables you choose to add.