“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.” - by FullHouse
Ingredients
Adjust Servings
Original recipe yields 6 servings
Directions
- 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
Amount Per Serving (6 total)
- Calories
- 479 cal
- 24%
- Fat
- 25.5 g
- 39%
- Carbs
- 29.8 g
- 10%
Based on a 2,000 calorie diet
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