Mom’s Instant Pot Lamb Stew

• portions: 8 servings

Ingrédients

1.5 lb lamb stew meat

1 lb red potatoes

2 tablespoons flour

2 tablespoons butter

4.5 cups beef broth

28 oz crushed tomatoes

2 tablespoons tomato paste

1 tsp thyme

1 tsp rosemany (dried)

1 tsp onion powder

2 cloves garlic

1 tablespoon Worcestershire

1 tablespoon soy sauce

1 tablespoon brown sugar

Instructions

Coat lamb first with flour with salt and pepper, then melt butter on saute. Lightly brown lamb, don’t overcook.

Once browned, pour 2 cups broth and let absorb (use to get browning on bottom of pan too!) Mix tomato paste, brown sugar, thyme, rosemary, garlic, soy sauce, worchester sauce, onion powder in separate bowl. Then pour into pot once all broth absorbed. Mix thoroughly.

Pour crushed tomatoes and 1.5 cups beef broth into pot.

Set to pressure cook for 35 minutes on high pressure and let be. Simmer after done to thicken. May use small amounts of cornstarch to thicken.