Name: Instant Pot Lamb Stew with Spring Vegetables
Prep time: 10 min
Cook time: 10 min
Yield: 6
Ingredients: 2 sprigs rosemary -; 2 sprigs parsley -; 1 bay leaf -; 2 wide strips of lemon peel -; 2 pounds lamb, cut into 1 1/2 to 2 inch pieces -; 1 teaspoon salt -; 1/8 teaspoon pepper -; 2 tablespoons olive oil -; 1 large shallot, peeled and thinly sliced -; 2 medium leeks, trimmed tough green parts, halved lengthwise and thinly sliced -; 2 tablespoons all-purpose flour -; 1 cup dry white wine -; 1 cup chicken stock -; 3 to 4 small turnips (about 12 ounces), trimmed, scrubbed and cut into 4 wedges -; 1 pound asparagus, tough ends trimmed and cut on the diagonal into 1-inch pieces -; 2 cups frozen peas -; 2 handfuls baby spinach -

Instant Pot Lamb Stew with Spring Vegetables

Recipe information

Cooking:

10 min.

Servings per container:

Source:

More details

Ingredients for - Instant Pot Lamb Stew with Spring Vegetables

1. 2 sprigs rosemary -

2. 2 sprigs parsley -

3. 1 bay leaf -

4. 2 wide strips of lemon peel -

5. 2 pounds lamb, cut into 1 1/2 to 2 inch pieces -

6. 1 teaspoon salt -

7. 1/8 teaspoon pepper -

8. 2 tablespoons olive oil -

9. 1 large shallot, peeled and thinly sliced -

10. 2 medium leeks, trimmed tough green parts, halved lengthwise and thinly sliced -

11. 2 tablespoons all-purpose flour -

12. 1 cup dry white wine -

13. 1 cup chicken stock -

14. 3 to 4 small turnips (about 12 ounces), trimmed, scrubbed and cut into 4 wedges -

15. 1 pound asparagus, tough ends trimmed and cut on the diagonal into 1-inch pieces -

16. 2 cups frozen peas -

17. 2 handfuls baby spinach -

How to cook deliciously - Instant Pot Lamb Stew with Spring Vegetables

1. Stage

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

2. Stage

Brown the meat: 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.

3. Stage

Cook the shallots and leeks: 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.

4. Stage

Finish the stew base: 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.

5. Stage

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.

6. Stage

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.

7. Stage

Add the remaining vegetables to the stew: 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 you like.