Rinse the lamb ribs under cold running water and chop them into smaller pieces to fit comfortably in your pressure cooker pot.
Place the lamb in the pot and pour in enough water to cover the meat completely.
Season with salt.
Secure the lid, set the steam release handle to the 'Sealing' position, and cook on high pressure for 20 minutes using the 'Manual' or 'Pressure Cook' setting.
Once the timer finishes, perform a quick pressure release. Carefully open the lid and add the sliced carrot, onions, whole tomato, black pepper, and smoked paprika.
Stir well to combine. Seal the lid again, ensure the steam release is in the 'Sealing' position, and cook on high pressure for an additional 10 minutes.
When the cooking is complete, allow the pressure to release naturally for at least 10 minutes before opening the lid.
Strain the liquid through a fine-mesh sieve into a large bowl, discarding the solids.
Stir the olive oil into the hot broth.
Let the broth cool down before transferring it to glass jars for storage.
Refrigerate for up to 5 days or freeze for several months.
After chilling the broth in the refrigerator, a layer of fat will solidify on top. This can be easily skimmed off with a spoon for a leaner final product.
Freeze the broth in ice cube trays.
Once frozen, transfer the cubes to a freezer bag for perfectly portioned amounts that are easy to add to any dish.
