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Recipes Recipes
Directions:
1. Place our in shallow wide dish.
2. Season lamb with salt and pepper and dredge in our to coat well.
3. Press “sear”, set to 12 minutes, then press “start/stop”.
4. Add olive oil to Cooker. Working in batches, sear lamb on all sides until
dark brown; set aside in covered dish.
5. Add carrots, celery, onions, garlic, and tomato paste and sauté.
6. Add red wine to pressure cooker and deglaze any bits off the bottom.
7. Add stock, juices, zests, bay leaves, spices and lamb.
8. Close lid and lock.
9. Press “meat/stew”, set to 35 minutes, then press “start/stop”.
10. When done, the pressure cooker will automatically go to the “warm”
feature and the pressure will release naturally.
11. Carefully open lid, season lamb, remove the meat and set aside.
12. Press “sear”, set to 5 minutes, and press “start/stop” to thicken sauce.
13. Once sauce has thickened, pour over lamb and garnish with parsley.
Tip: Use beef stock in place of red wine.
Braised Lamb Shanks Serves: 4-6
Ingredients:
6 lamb shanks
Salt and freshly ground black pepper
to taste
½ cup our
4 tablespoons olive oil
1 yellow onion, chopped
1 rib celery, diced small
1 medium carrot, diced small
2 cloves garlic, smashed
3 tablespoons tomato paste
2 cups red wine
1½ cups beef stock
2 bay leaves
1 teaspoon dried thyme
½ teaspoon dried oregano
1 orange, juiced and zested
1 lemon, juiced and zested
Fresh parsley, chopped
Directions:
1. Scrub mussels and run under running water to clean. Remove
beard protruding from shell and throw away any mussels that are
cracked or already opened.
2. Press “sear”, set to 9 minutes, then press “start/stop”.
3. Melt butter in pressure cooker and add shallot, garlic, thyme and
bay leaf and cook for 2-3 minutes.
4. Add white wine and mussels.
5. Close lid and lock.
6. Press “sh”, set to 4 minutes, and press “start/stop”.
7. When done, the pressure cooker will automatically go to the
“warm” feature and the pressure will release naturally.
8. Transfer mussels to serving dish, reserving liquid in Pressure
Cooker. Discard any mussels that did not open.
9. Press “sear”, set to 7 minutes, then press “start/stop”.
10. Bring liquid up to a simmer. Stir in parsley and heavy cream and
season with black pepper.
11. Pour sauce over mussels and serve immediately.
Tip: Use chicken stock in place of white wine.
Sailor’s Mussels Serves: 6-8
Ingredients:
4 pounds mussels
3 tablespoons butter, divided
1 large shallot, nely chopped
2 cloves garlic, minced
2 sprigs fresh thyme
1 bay leaf
1½ cups white wine
¼ cup minced parsley
½ cup heavy whipping cream
Pinch ground black pepper
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