Post by Sylvia on Jul 18, 2009 9:08:34 GMT -6
I have adapted this recipe to feed 2. I have an electric pressure cooker so I don't deal in different pressure weights.
Pressure Cooker Irish Stew for 2
8 ounces lamb, cubed
4 teaspoons extra virgin olive oil
1/3 (10 1/4 ounce) can tomato soup
1/3 (14 ounce) can chicken broth (or water)
1 1/3 carrots, coarsely chopped
1 1/3 large potatoes, peeled and cut into chunks
1 1/3 stalks celery, coarsely chopped
1 1/3 onions (half coarsely chopped, half diced)
2/3 teaspoon salt
1/3 teaspoon fresh ground pepper
5 1/3 teaspoons fresh parsley (chopped fine)
1/3 (12 ounce) can beer or ale
1 bay leaf
Pre-heat pressure cooker on medium-high heat.
Toss meat in a bowl with olive oil until the meat is well coated.
Drop half of the meat into the hot pressure cooker and sear on all sides. Repeat for other half of the meat.
Remove meat from the pc and set aside.
Pour beer or ale or water into hot pressure cooker and deglaze the pot. This is very important. A lot of taste in those sticky bits.
Return meat to pot and put the rest of the ingredients in the pot and stir well. After stirring all ingredients should be covered in fluid. If not, add more broth or water as needed.
Put lid on pot and bring to 15 lbs of pressure. cook for 17 minutes.
Open using what ever method you like. You've got stew.
Sylvia
Pressure Cooker Irish Stew for 2
8 ounces lamb, cubed
4 teaspoons extra virgin olive oil
1/3 (10 1/4 ounce) can tomato soup
1/3 (14 ounce) can chicken broth (or water)
1 1/3 carrots, coarsely chopped
1 1/3 large potatoes, peeled and cut into chunks
1 1/3 stalks celery, coarsely chopped
1 1/3 onions (half coarsely chopped, half diced)
2/3 teaspoon salt
1/3 teaspoon fresh ground pepper
5 1/3 teaspoons fresh parsley (chopped fine)
1/3 (12 ounce) can beer or ale
1 bay leaf
Pre-heat pressure cooker on medium-high heat.
Toss meat in a bowl with olive oil until the meat is well coated.
Drop half of the meat into the hot pressure cooker and sear on all sides. Repeat for other half of the meat.
Remove meat from the pc and set aside.
Pour beer or ale or water into hot pressure cooker and deglaze the pot. This is very important. A lot of taste in those sticky bits.
Return meat to pot and put the rest of the ingredients in the pot and stir well. After stirring all ingredients should be covered in fluid. If not, add more broth or water as needed.
Put lid on pot and bring to 15 lbs of pressure. cook for 17 minutes.
Open using what ever method you like. You've got stew.
Sylvia