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Electric Pressure Cooker Lamb
main dishes

Electric Pressure Cooker Lamb

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Fast. Easy. Holiday feast. Prepare a savory leg of lamb for your family in a hurry. Season this one pot dish with an herby, aromatic mix of McCormick spices for great flavor. Kitchen Basics stock simmered with fresh veggies makes a delicious gravy for a tender roast that’s on the table in less than an hour.

  • 10m

    prep time

  • 48m

    Cook Time

  • 341

    Calories

  • 13

    Ingredients

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Ingredients

12

Servings

Instructions

  • Mix spices and salt in small bowl. Set aside.

  • Heat oil on sauté setting of electric pressure cooker (instant pot) until shimmering. Sprinkle 1/2 of the seasoning mixture evenly over lamb. Place lamb in pot. Cook 8 to 10 minutes or until browned on all sides, turning occasionally. Add stock, wine and remaining seasoning mixture to pot. Arrange carrots and onion around lamb. Close lid.

  • Set to cook for 25 minutes on high pressure. Once cooking is completed, allow pressure to release naturally with vent closed for 15 minutes. Vent pot to release remaining pressure; remove lid (quick release method). (Check manufacturer’s manual for safe operating directions.) Remove lamb and vegetables from pot; set aside and keep warm.

  • Set electric pressure cooker to sauté. Cook, uncovered, until liquid is reduced by about half, about 5 to 10 minutes. Mix water and cornstarch in small bowl. Stir into pot with wire whisk. Cook, stirring occasionally, 1 to 2 minutes or until thickened. Serve lamb and vegetables with gravy.

Nutrition information (per Serving)

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