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Instant Pot Lamb Stew
A wonderfully delicious stew that will warm you up very nicely in a chilly night…
Course
Main Course
Cuisine
American
Prep Time
10
minutes
minutes
Cook Time
25
minutes
minutes
Total Time
35
minutes
minutes
Servings
6
Calories
38
kcal
Author
Corrie
Ingredients
1
tablespoon
olive oil
1
small
yellow onion
chopped
1
celery stalk
chopped
1
tablespoon
garlic
minced
2
pound
grass-fed lamb shoulder
trimmed and cubed into 2-inch size
2
cup
fresh tomatoes
chopped finely
2
tablespoon
sugar-free tomato paste
2-3
tablespoon
fresh lemon juice
1
teaspoon
dried oregano
crushed
1
teaspoon
dried basil
crushed
to taste
Salt and freshly ground black pepper
½
cup
homemade chicken broth
1
large
red bell pepper
seeded and cut into 8 slices
¼
cup
fresh parsley
minced
Instructions
Select “Sauté” and add oil to the Instant Pot.
Add onion and garlic and saute for 2 minutes.
Add the remaining ingredients except bell peppers and parsley.
Close the lid and cook on high pressure for 15 minutes.
When cooking time is complete, wait for a natural release for 10 minutes.
Once done, do a quick pressure release.
Remove the lid and select “Sauté”.
Add bell peppers and saute for 7 minutes.
Top with parsley and serve :)
Nutrition
Calories:
38
kcal
|
Carbohydrates:
4
g
|
Protein:
1
g
|
Fat:
2
g
|
Saturated Fat:
1
g
|
Polyunsaturated Fat:
1
g
|
Monounsaturated Fat:
2
g
|
Sodium:
4
mg
|
Potassium:
104
mg
|
Fiber:
1
g
|
Sugar:
2
g
|
Vitamin A:
1077
IU
|
Vitamin C:
40
mg
|
Calcium:
20
mg
|
Iron:
1
mg