Lamb Stew In an Hour

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Carol Hudler 3

"Lamb stew cooked in the pressure cooker and done in under 1 hour. The unique ingredient, which is corn, will surprise you with the flavor."
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55 m servings 479 cals
Serving size has been adjusted!

Original recipe yields 6 servings



  • Calories:
  • 479 kcal
  • 24%
  • Fat:
  • 25.5 g
  • 39%
  • Carbs:
  • 29.8g
  • 10%
  • Protein:
  • 32.8 g
  • 66%
  • Cholesterol:
  • 108 mg
  • 36%
  • Sodium:
  • 708 mg
  • 28%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  • Prep

  • Cook

  • Ready In

  1. Heat olive oil in a pressure cooker over medium heat. Cook and stir lamb in hot oil until browned completely, about 10 minutes. Add 2 cups water, pureed corn, chicken soup base, bay leaf, marjoram, parsley, chives, allspice, salt, and black pepper to the lamb.
  2. Lock the lid onto the pressure cooker, increase pressure to full, and reduce heat to medium-low to keep pressure consistent; cook 25 minutes.
  3. Release pressure from cooker. Add 2 cups water, potatoes, carrots, and onion to the lamb mixture.
  4. Lock lid on the cooker, increase pressure to full, and reduce heat to medium-low to keep pressure consistent. Cook another 8 minutes.



This is really good! I loved the end result but had to change it to fit my taste. However, the recipe is great and I have given it to several friends who have made it and said, "I made that re...

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