Beef / Pork

Pressure Cooker Lamb Stew is for Dinner.

Pressure Cooker Lamb Stew takes 15 minutes to prepare.

Pressure Cooker Lamb Stew takes 15 minutes to cook.

Pressure Cooker Lamb Stew makes 4 servings.

The ingredients for Pressure Cooker Lamb Stew are:

1.5 tbsp Crisco Pure Vegetable Oil
8 oz Lamb, Cubed
.5 medium (2-1/2" dia) Onions, raw
1.5 clove Garlic
0.15 cup Flour - Gold medal all purpose flour
4 fl oz Red Wine
1 cup Chicken stock, home-prepared
3 tsp Lea & Perrins, Worcestershire Sauce
4 serving Potato, Red, Raw (1 medium) (by STALEAN)
3 small (5-1/2" long) Carrots, raw
.5 serving ONIONS, PEARL (8 ONIONS) (by SUZYHOMEMAKER76)
0.5 cup Peas, frozen
.25 tsp Rosemary, dried
.5 tsp Thyme, ground
1 tsp, crumbled Bay Leaf
.5 tsp Pepper, black
0.25 tsp Morton Iodized Salt

Here is how you make Pressure Cooker Lamb Stew:

Brown meat in pressure cooker season with salt and pepper.(Original recipe calls for 1.5 lbs of lamb we don't eat that much meat so I cut it down) set meat aside. Cook onion and garlic 3 minutes. Sprinkle with flour cook 1 more minute. Deglaze with wine. Add everything else but peas to cooker. Lock lid in place and pressure cook for 15 minutes. Let pressure drop naturally. Add peas and serve.Serving Size: One quarter Number of Servings: 4Recipe submitted by SparkPeople user BEHARRIS55.

The nutritional information for Pressure Cooker Lamb Stew is:

• Servings Per Recipe: 4
• Amount Per Serving
• Calories: 330.6

• Total Fat: 9.2 g
• Cholesterol: 38.7 mg
• Sodium: 366.4 mg
• Total Carbs: 42.5 g
• Dietary Fiber: 5.4 g
• Protein: 19.2 g