Lamb Stew In an Hour

Lamb stew cooked in the pressure cooker and done in under 1 hour has the unusual addition of pureed corn, which will surprise you with the flavor.

• Preparation Time: 20 mins
• Cooking Time: 35 mins
• Total Time: 55 mins
• Calories: 476 Calories

Ingredients

• 2 cups water
• 2 tablespoons olive oil
• 1 tablespoon ground allspice
• 1 bay leaf
• salt and ground black pepper to taste
• 1 tablespoon dried parsley
• 1 tablespoon dried marjoram
• 1 small onion, cut into wedges
• 16 baby carrots
• 1 teaspoon dried chives
• 1 cup corn kernels, pureed in a blender
• 8 new potatoes, cut into chunks
• 2.5 pounds lamb, cut into 1-inch cubes
• 1.5 tablespoons chicken soup base

Recipe Instructions

Step 1

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.

Step 2

Lock the lid onto the pressure cooker, increase pressure to full, and reduce heat to medium-low to keep pressure consistent; cook 25 minutes.

Step 3

Release pressure from cooker. Add 2 cups water, potatoes, carrots, and onion to the lamb mixture.

Step 4

Lock lid on the cooker, increase pressure to full, and reduce heat to medium-low to keep pressure consistent. Cook another 8 minutes.