Lamb Ragu Pressure Cooker Recipe

Lamb Ragu Pressure Cooker Recipe

Ingredients

Makes 5 cups, enough for 1½ pounds pasta – Cooker: 5- to 7-quart – Time: 10 minutes at HIGH pressure

• 2 tablespoons olive oil
• 1 large white or yellow onion, finely chopped
• ½ red bell pepper, seeded and finely chopped
• 1 pound very fresh ground lamb
• 4 lamb merguez sausages, casings removed
• 1 (28-ounce) can plum tomatoes in juice, crushed by hand into a bowl
• low-sodium chicken broth or water with a splash of dry red or white wine.
• sea salt
• 1 cup petite frozen peas
• 3 tablespoons chopped fresh flatleaf parsley

Method

1. In a 5- to 7-quart pressure cooker, heat the oil over medium-high heat
2. Add the onion, reduce the heat to medium, and cook, stirring a few times, until it begins to soften, about 3 minutes
3. Add the bell pepper and cook 1 minute
4. Do not let brown
5. Transfer the vegetables to a bowl and set aside
6. Add the ground lamb and sausage meat to the pot, breaking it up with a wooden spoon, and cook until the lamb is no longer pink
7. Return the vegetables to the pot and stir in
8. Add the tomatoes and their juice
9. Fill the tomato can halfway with broth or water and add to the pot along with a nice pinch of salt
10. Stir to combine
11. Close and lock the lid
12. If you like, place a heat diffuser on the burner and the pressure cooker on the diffuser
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 10 minutes
16. Remove the pot from the heat
17. Open the cooker with the Quick Release method
18. Be careful of the steam as you remove the lid
19. Stir and taste the sauce for salt
20. Add the peas and parsley
21. Cook, uncovered, over medium heat 3 to 4 minutes to heat the peas
22. Use or let cool completely and store in an airtight container in the refrigerator up to 3 days or in the freezer up to 1 month

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