Savory Pressure Cooker Lamb Stew with Peppers
Indulge in the rich flavors of this Savory Pressure Cooker Lamb Stew, featuring tender chunks of lamb shoulder simmered to perfection with aromatic herbs and vibrant bell peppers. This hearty dish combines the sweetness of onions and richness of tomatoes, with a tangy finish from balsamic vinegar. It's an ideal recipe for cozy evenings, and perfect for sharing with family and friends. Serve it over wide noodles to soak up the delicious sauce and enjoy a comforting meal that warms the heart.
4
Servings
180
Calories
15
Ingredients
Ingredients
Olive Oil
1 tablespoon (For cooking)
Onions
2 medium (Thinly sliced)
Minced Garlic
1 tablespoon (Minced)
Red Wine Vinegar
1/4 cup (Preferably balsamic)
Lamb Shoulder
2 lbs (Trimmed and cut into 2-inch cubes)
Tomatoes
14 ounces (Coarsely chopped)
Tomato Paste
2 tablespoons (For thickening)
Dried Basil
1 teaspoon (For flavor)
Dried Oregano
1 teaspoon (For flavor)
Bay Leaves
2 (For seasoning)
Salt
To taste (For seasoning)
Ground Black Pepper
To taste (For seasoning)
Red Bell Pepper
1 large (Seeded and cut into eighths)
Green Bell Pepper
1 large (Seeded and cut into eighths)
Finely Minced Parsley
1/3 cup (For garnish)
Instructions
1
In your pressure cooker, heat the olive oil over medium heat.
2
Add the thinly sliced onions and minced garlic, sautéing until the onions are soft and translucent, about 2 minutes.
3
Pour in the balsamic red wine vinegar, stirring and scraping any browned bits from the pot's bottom, cooking for an additional 1-2 minutes.
4
Incorporate the cubed lamb shoulder, coarsely chopped tomatoes, tomato paste, dried basil, dried oregano, bay leaves, and season with salt and pepper to taste. Mix well to ensure even distribution.
5
Secure the lid on the pressure cooker and, over high heat, bring it to high pressure. Once at high pressure, reduce the heat and cook for 12 minutes.
6
After 12 minutes, let the pressure drop naturally for about 7 to 10 minutes, or carefully use the quick-release method.
7
Remove the lid slowly, tilting it away from you to let out any remaining steam. Check the lamb for tenderness; if it's not fork-tender, return it to high pressure for another 5 minutes.
8
Remove the bay leaves, then gently stir in the red and green bell peppers.
9
Cover the pot and simmer over medium heat for another 5 to 8 minutes until the peppers are crisp-tender.
10
Fold in the finely minced parsley, taste, and adjust seasonings as necessary before serving.
11
Serve over wide noodles for a complete meal.
Nutrition Information
8.75g
Fat
12.5g
Carbs
15.25g
Protein
Frequently Asked Questions
Frequently Asked Questions
What is Savory Pressure Cooker Lamb Stew with Peppers?
It is a hearty dish featuring tender chunks of lamb shoulder simmered with aromatic herbs, vibrant bell peppers, onions, and tomatoes in a balsamic vinegar-infused sauce.
How many servings does this recipe make?
This recipe makes 4 servings.
What cut of lamb is recommended for this stew?
The recipe calls for 2 lbs of lamb shoulder, trimmed and cut into 2-inch cubes.
What is the calorie count per serving?
Each serving contains approximately 180 calories.
How much protein is in one serving of this lamb stew?
There are 15.25g of protein per serving.
What type of vinegar should be used for deglazing?
The recipe suggests using 1/4 cup of red wine vinegar, preferably balsamic.
How long do I cook the lamb under high pressure?
Cook the lamb under high pressure for 12 minutes.
Should I use a quick-release or natural release for the pressure?
Let the pressure drop naturally for 7 to 10 minutes, or you can carefully use the quick-release method.
What should I do if the lamb is not fork-tender after the initial cooking?
If the lamb is not tender, return it to high pressure for an additional 5 minutes.
When do I add the bell peppers to the stew?
The red and green bell peppers are added after the pressure has been released and the bay leaves are removed.
How long should the peppers simmer?
Simmer the peppers over medium heat for 5 to 8 minutes until they are crisp-tender.
What is the best way to serve this stew?
It is best served over wide noodles to soak up the delicious savory sauce.
What herbs are used for seasoning?
The stew is seasoned with dried basil, dried oregano, and bay leaves.
How many ingredients are needed for this recipe?
There are a total of 15 ingredients including the garnish and seasonings.
What is the purpose of the tomato paste in this recipe?
The tomato paste is used as a thickening agent for the stew sauce.
Can I use fresh garlic for this recipe?
Yes, the recipe calls for 1 tablespoon of minced garlic.
How are the onions prepared?
The onions should be thinly sliced and sautéed until soft and translucent.
What size should the bell peppers be cut into?
The red and green bell peppers should be seeded and cut into eighths.
How much fat is in this dish?
There is 8.75g of fat per serving.
How many carbohydrates are in a serving?
There are 12.5g of carbohydrates per serving.
What garnish is recommended for the finish?
Fold in 1/3 cup of finely minced parsley just before serving.
Do I need to brown the meat before pressure cooking?
The instructions involve sautéing aromatics and then incorporating the lamb and other ingredients before securing the lid, rather than a separate browning step.
How many bay leaves are required?
The recipe requires 2 bay leaves for seasoning.
Can I use fresh tomatoes?
Yes, the recipe calls for 14 ounces of coarsely chopped tomatoes.
Is the olive oil used for flavoring or cooking?
The 1 tablespoon of olive oil is used for cooking and sautéing the aromatics.
What temperature should I use to sauté the onions?
Heat the olive oil over medium heat in the pressure cooker for sautéing.
What does 'deglazing' the pot involve in this recipe?
It involves pouring in the balsamic red wine vinegar and stirring to scrape up any browned bits from the bottom of the pot.
Should the lid be on while simmering the peppers?
Yes, cover the pot while simmering the peppers for 5 to 8 minutes.
Is this a traditional-style stew?
Yes, it is categorized with tags like traditional, comfort food, and hearty family meal.
How long does the initial sautéing take?
Sautéing the onions and garlic takes about 2 minutes.