Craving a deeply satisfying, soul-warming meal that’s both incredibly easy and packed with flavor? Look no further! This Pressure Cooker Lamb and Cabbage Stew is your answer to a cozy night in. Tender lamb, savory cabbage, and aromatic herbs come together in a rich broth, all ready in under an hour. It’s the ultimate one-pot wonder for a busy weeknight.
Ingredients
• For the Stew
• 1 lb / 450g lamb leg, chopped into 1-inch bite-sized pieces
• 2 cups / 200g cabbage, shredded
• 6 garlic cloves, crushed
• 4 cups / 950ml vegetable stock
• 2 tbsp / 28g butter, for serving
• Spices
• 1 fresh rosemary sprig
• 1 fresh thyme sprig
• 1 bay leaf
• 1 tsp sea salt, plus more to taste
Instructions
1. Place the chopped lamb, shredded cabbage, crushed garlic, rosemary sprig, thyme sprig, bay leaf, and sea salt into your pressure cooker pot.
2. Pour in the vegetable stock and stir everything together to combine. Taste and add a pinch more salt or fresh black pepper if desired.
3. Secure the lid on the pressure cooker and turn the steam release handle to the ‘Sealing’ position.
4. Select the ‘Meat’ or ‘Stew’ function and set the timer for 35 minutes.
5. Once the cooking cycle is complete, allow the pressure to release naturally for 10-15 minutes. Then, carefully use oven mitts to move the steam release handle to the ‘Venting’ position to release any remaining pressure.
6. Carefully open the lid. Remove and discard the herb sprigs and bay leaf. Stir in the butter until it melts completely, creating a rich, glossy finish.
7. Let the stew rest for 2-3 minutes before ladling into bowls. Serve hot.
Nutritional Information
• (Per Serving)
• Calories: 378
• Total Fat: 19g
• Net Carbs: 3.9g
• Protein: 44.1g
• Fiber: 2g
Pro Tips
• For a deeper flavor, use your pressure cooker’s ‘Sauté’ function to brown the lamb pieces in a little olive oil before adding the other .
• Feel free to add other low-carb vegetables like chopped celery, radishes, or mushrooms along with the cabbage.
• For a creamier stew, stir in a splash of heavy cream or a dollop of sour cream along with the butter at the end.
• Leftovers store beautifully in an airtight container in the refrigerator for up to 3 days. The flavors will meld and become even richer.
FAQ
Q: What cut of lamb is best for this pressure cooker stew
A: The recipe recommends using lamb leg chopped into 1-inch bite-sized pieces. This cut becomes incredibly tender and flavorful in the pressure cooker.
Q: Can I make this lamb stew more flavorful
A: Yes, for a deeper flavor, use your pressure cooker’s ‘Sauté’ function to brown the lamb pieces in a little oil before adding the other ingredients and starting the pressure cooking cycle.
Q: Is this lamb and cabbage stew keto-friendly
A: Absolutely. With only 3.9g of net carbs per serving, this stew is an excellent meal choice for anyone following a ketogenic or low-carb diet.
Q: How long can I store leftovers
A: You can store leftover stew in an airtight container in the refrigerator for up to 3 days. The flavors often become even richer after a day.
