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Instant Pot Lamb with Bell Peppers
Course
Main Course
Cuisine
American
Keyword
Lamb with Bell Peppers
Prep Time
15
minutes
minutes
Cook Time
25
minutes
minutes
Total Time
50
minutes
minutes
Servings
8
Calories
283
kcal
Author
Corrie
Ingredients
1
tablespoon
olive oil
2
onions
sliced thinly
4
cloves
garlic
minced
¼
cup
balsamic vinegar
2
lb
lamb shoulder
trimmed and cut into bite sized pieces
1 (14-ounce)
can
diced tomatoes
2
tablespoon
tomato paste
2
bay leaves
1
teaspoon
dried oregano
crushed
1
teaspoon
dried basil
crushed
to taste
Salt and freshly ground black pepper
1
large
green bell pepper
seeded and cut into slices
1
large
red bell pepper
seeded and cut into slices
1
large
yellow bell pepper
seeded and cut into slices
¼
cup
fresh parsley
chopped
Instructions
Place the oil in the Instant Pot and select “Sauté”. Then add the onion and garlic and cook for about 2-3 minutes.
Add the vinegar and scrape the brown bits from the bottom.
Press “Cancel” and stir in lamb, tomatoes, tomato paste, bay leaves, herbs, salt and black pepper.
Secure the lid and turn to “Seal” position.
Cook on “Manual” with “High Pressure” for about 15 minutes.
Press “Cancel” and allow a natural release.
Remove the lid and select “Sauté”.
Stir in bell peppers and cook for about 4-5 minutes or until desired doneness.
Press “Cancel” and stir in parsley.
Serve hot.
Nutrition
Calories:
283
kcal
|
Carbohydrates:
40
g
|
Protein:
22
g
|
Fat:
7
g
|
Saturated Fat:
2
g
|
Polyunsaturated Fat:
1
g
|
Monounsaturated Fat:
3
g
|
Cholesterol:
46
mg
|
Sodium:
164
mg
|
Potassium:
1895
mg
|
Fiber:
10
g
|
Sugar:
23
g
|
Vitamin A:
1892
IU
|
Vitamin C:
163
mg
|
Calcium:
276
mg
|
Iron:
10
mg