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–+ servings
Horizontal image of pressure cooker lamb stew with acorn squash, carrots, and onions presented in a cast iron pan.

Pressure-Cooker Lamb Stew

Nutrivore Score: 493
Prep Time 30 minutes
Cook Time 1 hour 5 minutes
Total Time 1 hour 35 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.