Pressure Cooker Lamb Stew with Spring Vegetables Recipe

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Maxine Published: March 12, 2021 Modified: August 17, 2021

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
  • tsppepper
  • 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

  1. With a piece of kitchen twine, tie the rosemary, parsley, bay leaf, and lemon peel together. Set aside.

  2. Sprinkle the meat all over with salt and pepper. In a stovetop pressure cooker over medium-high heat, heat the oil.

  3. 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.

  4. 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.

  5. 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.

  6. 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.

  7. 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.

  8. 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.

  9. 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.

  10. 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.

  11. With tongs, remove the herb bunch. Place the pot over medium heat and bring it to a simmer.

  12. 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.

  13. 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:

  1. Follow the same instructions for the browned meat and stew base using the “Saute” setting.

  2. Secure the lid and set the pressure release to “Sealing.”

  3. 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.)

  4. 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.

  5. 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.”

  6. 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.)

  7. 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
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