Seven Hour Lamb with White Beans { make that less than 2 hours in the Instant Pot}

It's good to get back to posting about food after a short break. Next year I will be getting a flu shot; this bout knocked me for a loop. While it was wonderful to get back to eating something that required a knife and fork, I would like to highlight this Seven Hour Lamb stew this week. We only need a spoon for it, that's how tender it was.

All the credit goes to my husband as he is the master of the Instant Pot. It's very cool to have dinner cooking by the time I arrive home from work.  Yet another benefit of him retiring first 😃

 

Out of habit I set the table with a fork.  It wasn't needed.  This is such a tender dish, so fragrant and delicious.  I know I was lamenting all the meals that needed a spoon when I was sick but this......oh, bring that spoon on!  It's very brothy so have some bread on hand for dipping.

 

I'm not sure how you would adapt this for a regular pressure cooker but I will provide the recipe using the IP below.  This is another winner from the Instantly French cookbook.  See all the tabs in this book Doug has marked?  He will be trying many more recipes from this book.

Seven Hour Lamb with White Beans

{prepared in the Instant Pot }

12 ounces dried great Northern beans, rinsed

2 TB olive or vegetable oil

1 ( 2-pound) lamb leg or shoulder (this recipe used boneless leg) trimmed of excess fat

2 onions, sliced

2 carrots, cut into ½ inch thick rounds

5 garlic cloves, smashed

1 cup white wine

2 cups unsalted chicken stock or water

1 teaspoon dried thyme

2 teaspoons salt

Place dried beans in large bowl and add cold water to cover by 2 inches.  Soak overnight.

The next day use the sauté function and heat oil, Add lamb and brown on all sides, about 4 minutes per side. Transfer to late and set aside.

Add onions, carrots and garlic and cook until softened, about 1 minute.  Add wine and stir, scraping up bits from the pressure cooker.  Add broth or water, thyme, salt and pepper and stir to combine.  Add lamb to the pot, nestling it into the braising liquid on high pressure for 60 minutes.

Just before the lamb has finished cooking drain the beans.

Manually release the steam from the pressure cooker.  Working quickly  flip lamb to its other side.  Add the beans to the pot and stir to combine. Cook on low pressure for 30 minutes.

Allow pressure to release naturally.

Sharing with  Beth Fish Reads for Weekend Cooking Series and Deb at Kahakai Kitchen for Souper Sunday.  Check out her Tomato and Garlic Soup HERE.