Recipe Provided By"Platings and Pairings"
- 1 tablespoon olive oil
- 1 pound ground American Lamb
- Salt and pepper, to taste
- 4 cloves garlic, minced
- 3 green onions, sliced, whites and greens separated
- 2-1/2 cups chicken broth
- 4 ounces pasta, uncooked
- 12 ounces frozen green beans
- 1 lemon, zested and juiced
- 1/2 cup grated parmesan cheese
- 1/4 cup fresh mint, chopped
- 2 tablespoons butter
Set Instant Pot to SAUTÉ; add oil. Once hot, add American Lamb; season with salt and pepper. Cook 4 to 6 minutes, breaking apart with a spoon, until browned.
Add garlic and white parts of onions; sauté 2 to 4 minutes, until fragrant.
Pour in broth; scrape up any browned bits from the bottom of the Instant Pot. Add pasta.
Cover and seal the lid; turn vent to sealing. Hit CANCEL then press the MANUAL (high pressure) button; set the timer to 4 minutes (or 1/2 the time of the pasta package directions). It will take about 15 minutes for Instant Pot to come to full pressure, then the display will show a countdown timer.
Once the 4 minutes are up, hit CANCEL and do a quick pressure release to release the pressure.
Open the lid; stir in green beans, lemon zest, and juice, remaining green onions, parmesan, mint, and butter. Let sit with the lid on for 5 minutes. Season with additional salt and pepper, if needed.
USDA recommends the following time and temperature parameters
Internal temperature of 160°F
All Other Cuts
Internal temperature of 145°F, with a 3 minute rest