Instant Pot Lamb Stew
Ingredients:
2 lbs lamb stew meat (you could substitute beef or goat), cut into 1″ cubes
1 acorn squash
3 large carrots
1 large yellow onion
1 sprig rosemary (2 if it’s small)
1 bay leaf
6 cloves garlic, sliced
3 Tbsp broth or water
1/4-1/2 tsp salt, to taste (more if using water, less if using broth)
Directions:
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. Depending on whether you like your veggies softer or firmer in your stew, you can cut the pieces bigger (for firmer) or smaller (for softer).
Place all of the ingredients in your pressure cooker. Cook on high pressure (on the Instapot, use the soup/stew setting) for 35 minutes.
Carefully release the pressure before unlocking the lid. Enjoy!
