Lamb Cacciatore with Black Olives Pressure Cooker Recipe

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Recipe Category: Meat

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Lamb Cacciatore With Black Olives Pressure Cooker Recipe

Ingredients

SERVES 6 – Cooker: 5- to 7-quart – Time: 18 minutes at HIGH pressure

  • 3 pounds boneless lamb stew, trimmed of excess fat and cut into 1-inch pieces
  • ½ teaspoon salt
  • several grinds freshly ground black pepper.
  • 1 cup packed fresh flatleaf parsley leaves
  • 2 medium to large cloves garlic, peeled
  • 3 tablespoons olive oil
  • 1 large white or yellow onion, thinly sliced
  • 1 tablespoon minced fresh rosemary
  • 1½ cups Pinot Grigio or other dry white wine
  • 1 (28-ounce) can diced or crushed plum tomatoes
  • ½ cup water
  • 4 ounces black Italian olives, rinsed and halved

Method

  1. Place the meat in a bowl
  2. Sprinkle with the salt and pepper and toss well
  3. Mince together the parsley and garlic
  4. Sprinkle over meat, toss again, then let stand, covered, at room temperature for 1 hour
  5. In a 5- to 7-quart pressure cooker, heat the oil over medium-high heat until very hot
  6. Brown the meat in batches in a single layer on all sides, 5 to 7 minutes per batch, adding more oil if needed
  7. Use a slotted spoon to transfer the browned meat to a bowl
  8. Add the onion and rosemary to pot and cook, stirring, until softened, about 3 minutes
  9. Add the wine and let boil until almost evaporated, scraping up any browned bits from the bottom of the pot
  10. Stir in tomatoes and water and return the meat and any accumulated juices to the pot
  11. Bring to a boil
  12. Close and lock the lid
  13. Set the burner heat to high
  14. When the cooker reaches HIGH pressure, reduce the burner heat as low as you can and still maintain HIGH pressure
  15. Set a timer to cook for 18 minutes
  16. Remove the pot from the heat
  17. Open the cooker with the Natural Release method; let stand for 15 minutes
  18. Be careful of the steam as you remove the lid
  19. The meat should be fork-tender
  20. Skim any fat from the top of the sauce
  21. Stir in the olives and let stand, uncovered, until they are heated through, about 5 minutes
  22. Serve immediately

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