Pressure-Cooker Lamb Stew

Not only is Pressure-Cooker Lamb Stew full of nutrient-dense ingredients, it’s super easy to prepare. This is one of those meals where all you have to do is throw everything into a pot and then just come back when it’s time to eat!

Featured Ingredients

Each variety of winter squash has a unique nutritional profile, but they all tend to be rich in fiber, vitamin C, vitamin B6 (pyridoxine), magnesium, potassium, and beta-carotene, with several studies showing that squash carotenoids (especially beta-carotene and lutein) increase with long-term storage (up to six months).

Carrots are a top food source carotenoids, which are a diverse group of fat-soluble phytonutrients responsible for giving fruits and vegetables vibrant red, orange, and yellow pigmentation. High dietary intake of carotenoids reduces risk of cardiovascular disease, type 2 diabetes, obesity, osteoporosis, many forms of cancer, age-related macular degeneration and cataracts.

Onions possess potent antimicrobial activity, protecting against various bacteria, fungi, molds and yeast.  The antibacterial activity of red varieties is higher than that of yellow and white varieties!

Winter Squash Nutrients

Carrot Nutrients

Onion Nutrients

Pressure-Cooker Lamb Stew

Nutrivore Score: 493

Prep Time 30 minutes minutes

Cook Time 1 hour hour 5 minutes minutes

Total Time 1 hour hour 35 minutes minutes

Servings 4

Calories 393kcal

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Ingredients

• 2 pounds lamb stew meat
• 1 acorn squash
• 3 large carrots
• 1 large onion
• 1 teaspoon rosemary finely minced (about 1 sprig)
• 1 bay leaf
• 6 cloves garlic sliced
• 3 tablespoons broth or water
• salt and pepper to taste

Instructions

• Peel, seed and cube acorn squash. A nice trick is to microwave the whole squash for 1 minute. This makes it easier to cut, seed and peel.
• Slice the carrots into thick circles.
• Peel the onion, cut in half, and then slice into half moons. 
• Place all of the ingredients in your pressure cooker. Cook on high pressure (on the soup/stew setting for 35 minutes.
• Carefully release the pressure before unlocking the lid.

Nutrition

Nutrition Facts

Pressure-Cooker Lamb Stew

Amount per Serving

Calories

393

% Daily Value*

Fat

 

12

g

18

%

Saturated Fat

 

4

g

25

%

Polyunsaturated Fat

 

1

g

Monounsaturated Fat

 

5

g

Cholesterol

 

147

mg

49

%

Sodium

 

194

mg

8

%

Potassium

 

1264

mg

36

%

Carbohydrates

 

21

g

7

%

Fiber

 

4

g

17

%

Sugar

 

4

g

4

%

Protein

 

48

g

96

%

Vitamin A

 

9420

IU

188

%

Vitamin C

 

19

mg

23

%

Calcium

 

91

mg

9

%

Iron

 

5

mg

28

%

* Percent Daily Values are based on a 2000 calorie diet.

Notes

On the stove top in a Dutch oven this will cook in 3 hours. In a slow cooker it will cook in 6 to 8 hours. In a pressure cooker it will cook in 35 minutes plus the 30 minutes it takes to seal.