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IP Lamb and Lentil Stew




Source of Recipe


My own, with help from the Internet


Recipe Introduction


I did a little experimenting and discovered that my recipe for Lamb & Lentil stew (found in the “Soups and Stews” section) works beautifully in the Instant Pot with a couple of adjustments. I deglaze the pan with a little red wine after sautéing the meat and the aromatics, if I have some.


List of Ingredients




2 T. olive oil
1 lb. boneless lamb cut into 1" pieces
1 c. chopped celery
1 c. chopped onion
2 c. chopped carrots
2 garlic cloves - minced
1 - 16 oz. can tomatoes - crushed
2 t. chicken broth granules (I use Better than Bouillon)
3 1/2 c. water
1 t. salt
1/3 t. oregano
1/4 t. pepper
1 bay leaf
1 c. lentils


Recipe



Set IP to Sauté. Sauté lamb chunks in oil to brown. Remove and add onions, celery and carrots. Sauté for a few minutes, stirring. Add garlic and stir for a couple of minutes. Add the meat back in and deglaze with wine, if you like.

Add the tomatoes, water, chicken granules, salt, oregano, pepper, bay leaf, and lentils. Bring to a simmer.

Set the IP to Pressure Cook on HIGH for 30 minutes. Let naturally release. You can open the pot when the float valve drops. Taste and adjust seasonings, as needed.

Serves 4