Pressure Cooker Lamb Stew

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Steps

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In pressure cooker , heat oil.

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Saut onions and garlic until onions are soft , about 2 minutes.

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Stir in vinegar and , while cooking for 1 to 2 minutes over medium heat , scrape any browned bits from the bottom.

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Add lamb , tomatoes , tomato paste , basil , oregano , bay leaves , salt and pepper to taste.

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Stir well to blend lock lid in place and , over high heat , bring to high pressure.

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Cook 12 minutes.

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Let the pressure drop naturally , about 7 to 10 minutes , or use a quick-release method.

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Remove lid , tilting it away from you to allow any excess steam to escape.

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If the lamb is not fork tender , return to high pressure for 5 minutes more.

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Remove bay leaves.

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Stir in the red and green peppers.

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Cover and simmer over medium heat until peppers are crisp-tender , another 5 to 8 minutes.

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Stir in the parsley and adjust seasonings before serving.

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Serve over wide noodles.

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Ingredients

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olive oil, onions, garlic, red wine vinegar, lamb shoulder, tomatoes, tomato paste, dried basil, dried oregano, bay leaves, salt, ground black pepper, red bell pepper, green bell pepper, parsley