Pressure Cooker Lamb Stew

Easy comfort food Pressure Cooker Lamb Stew with a tomato base, fresh rosemary, onions, carrots, potatoes and peas. 30 minutes to create melt in your mouth tender lamb with rich thick gravy sauce and healthy veges. Make ahead and freeze for weeknight dinners.

Course Dinner

Cuisine Australian

Prep Time 10

Cook Time 20

Total Time 30

Servings people

Calories 495kcal

Author Kim

Equipment

Pressure Cooker

Ingredients

1.2 kg or 2.6 pounds Lean diced lamb
¼ cup Plain flour
2 tablespoons Olive Oil
1 Tin Diced tomatoes
2 medium Brown onions thinly sliced
3 medium White Potatoes Chopped into chunks
2 medium Carrots Chopped into chunks
1 cup Frozen peas
2 tablespoons Tomato paste
2 tablespoons Rosemary fresh and finely diced
1 ½ cups Beef stock/broth
1 teaspoon Sea salt
Pepper to taste
2 tablespoons cornflour
¼ cup tap water

Instructions

Set pressure cooker to the “Saute/Sear” HIGH TEMP. Wait a minute or 2 for it to heat up.
Add chopped meat into a ziplock bag or bowl with the ¼ cup of plain flour. Coat meat in the flour by shaking the ziplock bag or stirring with a spoon if using a bowl. (this will help to thicken the stew as it cooks)
Add one tablespoon of the oil to the inner pot and half of the meat and brown it off. (about 3 or 4 minutes) (Keep the lid off during this process)
Remove the meat onto a plate and add the second lot of meat and repeat.
Add all the meat back into the inner pot, along with tomatoes, onions, potatoes, carrots, tomato paste, rosemary, stock/broth and salt and pepper.
Secure and lock in lid in clockwise direction. Set the valve to seal.
Select the menu by pressing the PRESSURE COOK button
Select the “MEAT/POULRTY” setting and adjust the cooking time to 20 minutes.
Press start to commence the cooking process.
Once timer has gone off, release pressure valve so steam can escape.
Remove lid and stir the stew.
Wash frozen peas under hot water for a minute and shake off the water. Add peas to the stew and stir in.
If thickening is required: make a cornflour slurry by adding the cornflour and water in a small cup, stirring to combine. Stir the cornflour slurry into the curry and stir to thicken.

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