Lamb stew cooked in the pressure cooker and done in under 1 hour. The unique ingredient, which is corn, will surprise you with the flavor.
Provided by Carolyn Marie Hudler
Categories Soups, Stews and Chili Recipes Stews
Time 55m
Yield 6
Number Of Ingredients 15
Steps:
- 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.
- Lock the lid onto the pressure cooker, increase pressure to full, and reduce heat to medium-low to keep pressure consistent; cook 25 minutes.
- Release pressure from cooker. Add 2 cups water, potatoes, carrots, and onion to the lamb mixture.
- Lock lid on the cooker, increase pressure to full, and reduce heat to medium-low to keep pressure consistent. Cook another 8 minutes.
Nutrition Facts : Calories 476.3 calories, Carbohydrate 29.1 g, Cholesterol 108.4 mg, Fat 25.5 g, Fiber 4 g, Protein 32.7 g, SaturatedFat 9.1 g, Sodium 637.6 mg, Sugar 2.7 g
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