Prep Time
20 min
Cook Time
50 min
Total Time
1 hr,10min
Servings
6
Ingredients
- 1–2 tablespoons olive oil
- 2 leeks, (sliced into rings, rinsed, drained)
- 1 cup carrot, (diced)
- 1 cup celery, (diced)
- 4 garlic cloves, (rough chopped)
- 1 head green cabbage, (halved, cored, cut into roughly 1-inch cubes)
- 1 1/2 pounds American lamb (stew meat- shoulder, leg, etc) (cut into 2-inch pieces, fat trimme6 cups chicken broth
- 1 1/2 teaspoons salt
- 1/2 teaspoon pepper
- 1 1/2 tablespoons Apple Cider vinegar
- 2 teaspoons dried thyme (or herbs de Provence, or Italian seasoning)
- 1/2 teaspoon caraway seeds (optional)
- 1/4 teaspoon cayenne (optional)
- 2 bay leaves
- 1 can white beans, drained (see notes for dry)
- Fresh parsley
- Grated Pecorino (or other hard salty cheese- Manchego, parmesan)
Directions
Cut leeks into rings, place in a bowl and soak in water, separating the rings. Rinse out any dirt and drain. Heat oil in the Pressure Cooker, add the rinsed leeks, carrots, celery and garlic. Sauté until leeks start to tenderize, about 5 minutes.
Add the cabbage, lamb, broth, salt, pepper, apple cider vinegar, thyme, caraway, cayenne and bay leaves. If adding dry white beans add them now (1/2 cup). Give a stir.
Set Pressure Cooker to High pressure for 40 minutes. Manually or naturally release.
Add canned white beans if using and set to sauté function to heat those beans through. Taste and adjust salt to your liking.
Serve in bowls with fresh Italian parsley, grated pecorino and crusty bread (or Savory Cheddar Scones).
USDA recommends the following time and temperature parameters
Ground Lamb
Internal temperature of 160°F
All Other Cuts
Internal temperature of 145°F, with a 3 minute rest
