Irish Pub Lamb Stew with Butternut Squash Pressure Cooker Recipe

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Recipe Category: Stew

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Irish Pub Lamb Stew With Butternut Squash Pressure Cooker Recipe

Ingredients

SERVES 4 – Cooker: 6- to 8-quart – Time: 22 minutes at HIGH pressure

  • 2 tablespoons olive oil
  • 1 large yellow or white onion, sliced ½ inch thick
  • 2 medium leeks (white part only), trimmed, cut in half lengthwise, rinsed well, and thinly sliced across
  • 3 Yukon Gold or new white potatoes, cut into 1-inch-thick slices
  • 3 tablespoons chopped fresh flatleaf parsley
  • 4 lamb round-bone shoulder chops (about 2 pounds), trimmed of fat and cut into thirds (one section will have the flavorful round bone)
  • 3 cups cubed (1-inch) peeled butternut squash
  • sea salt and freshly ground black pepper
  • 2 cloves garlic, sliced
  • 6 whole cloves
  • 1 bay leaf, broken in half
  • 1½ cups chicken or vegetable broth

Method

  1. In a 6- to 8-quart pressure cooker, heat the oil over medium-high heat
  2. Add the onion and leeks and cook, stirring a few times, until soft, about 3 minutes
  3. Remove to a plate
  4. Layer the ingredients, beginning and ending with potatoes, in the pressure cooker: half of the potatoes (overlapping), leeks and onion, the parsley, 2 lamb chops, squash, the remaining 2 lamb chops, and the remaining potatoes
  5. Lightly salt and generously pepper each layer as you go along, tucking in the garlic pieces, cloves, and bay leaf here and there
  6. Pour over the broth
  7. Close and lock the lid
  8. Set the burner heat to high
  9. When the cooker reaches HIGH pressure, reduce the burner heat as low as you can and still maintain HIGH pressure
  10. Set a timer to cook for 22 minutes
  11. Remove the pot from the heat
  12. Open the cooker with the Natural Release method; let stand for 15 minutes
  13. Be careful of the steam as you remove the lid
  14. The vegetables and lamb should be tender
  15. Discard the cloves and bay leaf
  16. Skim any fat from the sauce
  17. Serve in soup plates

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