There are several reasons why lamb in an Instant Pot stew tastes so good. Not only is it delicious, but it reflects all the keto principles.
Firstly, lamb is a flavorful and tender meat that is perfect for slow-cooking methods like stewing. When cooked in an Instant pot lamb stew becomes incredibly tender and succulent, making it a delicious addition to any stew.
Secondly, the pressure-cooking function of the Instant Pot helps to infuse the lamb with the flavors of the other ingredients in the stew. As the stew cooks under pressure, the flavors of the spices, vegetables, and broth meld together, resulting in a rich and flavorful broth that permeates every piece of lamb.
Thirdly, the Instant Pot helps to lock in the nutrients and moisture of the lamb, ensuring that it remains juicy and flavorful throughout the cooking process. This means that the lamb in your stew will be incredibly tender and moist, making it an actual comfort food that is perfect for cold weather or anytime you need a hearty and satisfying meal.
Lastly, cooking lamb in an Instant Pot stew is incredibly easy and convenient. Simply add all the ingredients to the pot, set the pressure, and let it do its magic. The result is a delicious and nutritious meal that is perfect for feeding a crowd or enjoying as leftovers throughout the week.
If you’re just starting the transition to a keto diet, invest not in ketometers, keto strips, and supplements, but in gadgets.
The main ones are the multicooker and blender.
Even the most inexperienced hostesses and hostesses with a multicooker are Michelin chefs. It’s also a time and effort-saver. Spend them squatting.
Instant pot lamb stew recipe
Ingredients
- 3,3 pound lamb
- 1 onion (medium)
- 1 carrot (large)
- 100 ml heavy cream
- 150 ml broth (or water, I had a frothy broth)
- 2 tbsp tomato paste (or 2 medium sized chopped tomatoes)
- 1 tbsp ghee
- salt
- pepper
- chili pepper (I had a ready made tomato and pepper dressing from Georgia)
Instructions
- Large chunks of lamb roast in the multicooker in the meat mode with the lid open on the ghee. While it is roasting, chop large carrots and onions in half rings. Stir to brown the meat on all sides.
- Let the onions and carrots simmer, stirring a couple of times.
- Pour cream, and broth and add spices and pasta/chopped tomatoes.
- Put the lid on and cook in "meat" mode for an hour.
- Garnish with parsley when serving.
