Pressure Cooker Linguini with Stewed Lamb and Olives
Make this weeknight lamb linguini recipe in your RICARDO electric pressure cooker or Instant Pot.
Ingredients
- ¾ lb (340 g) deboned lamb shoulder, excess fat trimmed, diced
- 2 tbsp (30 ml) olive oil
- 1 onion, chopped
- 1 can (28 oz/796 ml) crushed tomatoes
- 1 cup (250 ml) beef broth
- ¼ cup (40 g) dried black olives, pitted and coarsely chopped
- ¾ lb (340 g) linguini
Instructions
- Preheat the pressure cooker on the Sauté function for 2 minutes. Brown the lamb in the oil. Season with salt and pepper. Add the onion and cook until softened. Add the tomatoes, broth and olives.
- Cover and select the Meat function. Set the machine to cook for 20 minutes.
- Let the pressure release naturally for at least 15 minutes. Once the pressure is released, remove the lid.
- Meanwhile, in a large pot of salted boiling water, cook the pasta until al dente. Drain.
- Add the pasta to the sauce and stir to coat well. Adjust the seasoning.
Make this weeknight lamb linguini recipe in your RICARDO electric pressure cooker or Instant Pot.