Pressure Cooker Classic Lamb Ragout Recipe

Step 1

Heat the olive oil in an electric pressure cooker turned to the browning function. Add the onion, carrots, and red bell peppers. Cook, stirring occasionally, until the onion softens, for about 4 minutes. Stir in minced garlic and continue cooking for a further 20 seconds.

Step 2

Add diced lamb and brown evenly, stirring, for about 5 minutes. Add all-purpose flour, then stir to coat the meat and vegetables. Stir in the rosemary, sage, and seasoning. Cook, stirring, for about 1 minute, just until aromatic.

Step 3

Pour in the beef broth, stirring wellto dissolve the flour, scraping up any broned bits on the bottom of the pot. Stir in dry red wine and tomato paste.

Step 4

Close the pressure cooker and lock the lid. Set the machine to cook at high pressure. Set the timer to cook for 15 minutes.

Step 5

Using the natural Release method, bring pressure to normal. Carefully unlco and open the lid. Stri the lamb ragout well before serving.