Instant Pot Icelandic Lamb Soup
- Yield: 6
- Servings: 6
- Prep Time: 10m
- Cook Time: 40m
- Ready In: 50m
Average Member Rating
(0 / 5)
1 People rated this recipe
This information is per serving.
Saturated Fat0.7 g
Trans Fat1.7 g
Unsaturated Fat0.8 g
Instant pot Icelandic lamb soup is a delicious, healthy, and nutritious dish that’s easy to prepare. Made with ingredients such as carrots and potatoes, this is a family-friendly recipe for the whole week.
What is the Original Taste of Icelandic Lamb Soup?
The Icelandic lamb soup is one of the most popular dishes in Iceland. It is a hearty and warming dish that is perfect for the cold weather.
The original taste of Icelandic lamb soup comes from the use of fresh herbs and vegetables, like onions, carrots, potatoes, and celery. The use of these vegetables provides a lot of flavor to the dish and creates a rich broth that can be topped with any number of herbs and spices.
This dish also has a great amount of protein in it which makes it perfect for vegetarians or people who are looking for some extra protein in their meal.
Make an Instant Pot Dinner Tonight with this Delicious Icelandic Recipe!
This recipe is easy to make and it’s a great way to use up that extra produce you have in your fridge. The result is a hearty meal that has the perfect mix of vegetables, protein, and carbs.
It’s not too late to make this dish tonight!
Why You Should Use An Instant Pot To Make Icelandic Lamb Soup
This dish is a traditional Icelandic dish and it is made with lamb, potatoes, carrots, onions, and other spices. The main reason for using an instant pot to make this dish is that the pressure cooker gets the meat so tender and juicy.
In Iceland, they believe in cooking with fire. They cook meals over open fires or on top of hot stones in a pit. This means that many of their dishes are cooked at high temperatures for a long time. They also enjoy eating raw fish and horse meat as well as drinking fermented shark’s blood soup.
The reason why they prefer this type of cooking over the use of an instant pot is because they feel it gives their food more flavor than what can be achieved with modern-day cooking methods such as pressure cookers or ovens.
Instant Pot Icelandic Lam Soup
You may like as well:
- 3 pounds (1.44 kg) bone-in lamb
- 1½ pounds (720 g) chopped potatoes
- 1/2 pound (240 g) chopped carrots
- 1/2 pound (240 g) chopped celery
- 1 yellow onion, peeled and chopped
- 1 garlic bulb, peeled and minced
- fresh thyme sprigs
- 1 teaspoon salt
Season both sides of the lamb with salt. Place seasoned in an electric instant pot turned to saute mode. Sear the lamb until browned.
Pour 5 cups (1.250 ml) of water into the cooker and bring to a boil. Turn off saute mode.
Remove seared meat and deglaze the pressure cooker. Return the lamb to the cooker. Close the pot and lock the lid. set the machine to cook at high pressure. Set the timer to cook for 32 minutes.
Using the natural Release method, bring pressure to normal. Carefully unlock and open the lid. Add vegetables and 5 thyme sprigs. Pour in 3 cups (750 ml) of water.
Close the pot and lock the lid. Set the machine to cook at high pressure. Set the timer to cook for a further 8 minutes.
Using the Quick Release method, bring pressure to normal. Carefully unlock and open the lid. Stir well before serving. Serve hot.