Spanish Braised Lamb - Pressure Cooker

Total Time: 1 hr 25 mins Preparation Time: 10 mins Cook Time: 1 hr 15 mins

Ingredients

• 5 lbs lamb butt, cut to 1/2-inch cubes
• 2 tablespoons olive oil
• 1/4 cup minced onion
• 1/4 cup garlic powder
• 1 tablespoon paprika
• 1/2 cup lemon juice
• 2 cups red wine
• 2 cups chicken stock

Recipe

• 1 in the pressure cooker, mix lamb butt, olive oil, minced onion, garlic powder, and paprika until spices are evenly distributed.
• 2 add lemon juice, red wine, and enough chicken stock to just cover the meat (you may need more than 2 cups stock).
• 3 ensure that you have adequate space between the top of the liquid/meat and the top of the pressure cooker. consult your pressure cooker manual if you're not sure.
• 4 bring to pressure on high heat, then turn heat down to maintain pressure. cook 45 minutes, then remove from heat and allow 15 minutes of cool-down before releasing pressure.