This melt in your mouth beef with broccoli is sure to please the whole family. The perfect mid week meal, served to your table, in under 15 minutes.
Category: Recipe’s
Chocolate Caramel Cheesecake
This baked cheesecake has a trio of decadent flavours. Deep, rich chocolate; smooth caramel and the warmth of roasted hazelnuts. I first made it over a decade ago, and from that moment it’s become my “famous” cheesecake, often requested at parties and events. It has a professional finish, yet it is so easy to make and it’s one of my most used recipes from the Hummingbird Bakery’s “Cake Days”.
The Instant Pot is one of the best ways to bake a cheescake, and using the waterbath method will ensure that your cheesecakes bake evenly and don’t crack.
For a quick video tutorial, you can check out my instagram here.
Recipe as follows:
yields aprrox 8-12 slices
equipment: 20cm/8 inch round cake tin (preferably springform pan), deep roasting tin, aluminium foil
Ingredients:
Base:
220gr digestive/tennis biscuits (for an extra decadent cheescake you could crush lotus biscuits)
100gr unsalted butter
Cheesecake:
700gr full-fat cream cheese
120gr caster sugar
3 eggs
50gr Nestle tinned caramel
50gr dark chocolate broken into pieces
Topping:
4 tbsp tinned caramel
50gr hazelnuts, roasted and chopped into halves
1. Line the base of the cake tin with baking parchment.
2. Place the biscuits in a plastic bag and crush the biscuits with a rolling pin.
3. Melt the butter, add to the biscuit crumbs in a bowl and stir together. Tip the biscuit mixture into the tin and press it firmly in with a spoon. Place in the fridge and chill for 20-30 minutes.
4. If you are baking in an oven, preheat to 160C at this point (alternatively, Instant Pot requires no pre preperation) Preheat the oven to 160C.
5. Cream the cream cheese and sugar with an electric whisk until smooth. Add the eggs, one at a time mixing at medium speed, scraping the sides of the bowl after each addition. Make sure not to overmix, as this can cause cracks in the cheesecake when baked.
6. Set a third of the cheesecake mixture aside in a separate bowl. Stir the tinned caramel in the remaining two thirds and spoon into the cake tin onto the biscuit base.
7. Melt the chocolate, leave it to cool slightly and stir into the cheesecake mixture that you’ve set aside. Spoon this mixture onto the caramel cheesecake mixture in the tin and smooth over.
8. Wrap the cake tin in aluminium foil so that no water can enter the tin, folding it slightly over the sides of the tin. Place a cup of water at the bottom of your Instant Pot and close the lid and set valve to seal. Select pressure cook function and choose 40 minutes. Let it do a natural release for about 20 minutes and then open valve to venting. Once your metal popper has gone done, safely open up you lid and take your cheesecake out. It should have a slight wobble in the middle. (If Baking, fill a roasting tin until the water is about 5mm(1/4inch) from the top of the tin. Place the cheesecake in and bake in the oven for 35-45 minutes).
9. Once baked, allow cheesecake to cool in the tin (to room temperature). Then place it in the fridge for at least a few hours, but preferably overnight.
10. Remove the cheesecake from the spring-form tin, then top with the tinned caramel and sprinkle with hazelnuts.
Trust me, this cheesecake is well worth the wait, the flavour, and presentation, is amazing!
Fish And Asian Vegetable Spring Rolls
It’s almost been one whole year since COVID first struck South Africa.
That’s one whole year of my husband and I both working from home and juggling a balance of work, home schooling, activities, and lock downs. Safe to say, I have cooked more in this past year then I have in my entire life.
I am always looking for quick, easy and healthy meal options to serve to the family, and as a working mum, that’s typically delivered under extremely tight deadlines!
My kids and I love to cook together in the kitchen and I am trying to raise my boys to know how to cook from a young age, so they can never have a love for cooking and one day spoil their partners. I’ve also found that by encouraging them to cook WITH me, they actually eat a lot healthier and are typically more adventurous in their food choices. McCain and Sea Harvest offer a range of exceptional quality products that are both nutritious and delicious. I remember when we first went into lockdown stocking up on McCain’s frozen Veg and Sea Harvest fish because I knew that if the grocery stores did ever run out of fresh produce, at least my family had healthy meals at our fingertips; all products are frozen at their freshest, so you know the quality and nutrients are locked in.
Lunch time in particular is the worst for me. I’m in the middle of my work day, yet I have a hungry husband and two whiny kids who need a hot meal. McCain and Sea Harvest are such life savers when I need a quick, healthy meal and has offered huge flexibility to my mealtimes.
I’ll be sharing a couple of my easiest recipes featuring our favourites over the next week, but this one by far is my favourite, and it’s so easy, even my 5 year old can do it!
Quick and Easy Fish and Vegetable Spring Rolls
Ingredients:
- Sea Harvest Oven Crisp Fish (you could also use Hake, however, I love the slight crunch that Oven Crisp adds)
- McCain Stir Fry Asian Vegetables
- Rice Vermicelli Noodles
- Spring Roll Pastry (you can also use Phyllo if you can’t find)
- Chives/ Spring Onion to garnish
- Sweet Chilli sauce for dipping
Instructions:
- Place your Sea Harvest Oven Crisp Fish in the Oven as per instructions (15-20 minutes).
- Stir Fry your McCain Asian Vegetables.
- Dip Vermicelli noodles into boiling water for 2 minutes and then rinse with cold water.
- Once your fish has cooked and cooled chop up into small pieces, along with the cooled vegetables.
- Mix in your Vermicelli to the fish and vegetable mixture and add about a tablespoon of sweet chilli sauce for flavour.
- Place about a tablespoon of the mixture along one side of the spring roll pastry and brush, tuck in the bottom and tops and roll into a sausage shape.
- Fry on medium heat for 3-6 minutes until golden brown.
- Serve with your favourite dipping sauce.
These are such a yummy afternoon snack and a great option for lunchboxes too, let me know if you try them and look out for more recipe ideas for easy, healthy meals with McCain and Sea Harvest over the next few weeks on my Instagram page!
Sea Harvest and McCain are bringing the fun and creativity back into your kitchen with a fantastic competition. Re imagine mealtimes with #FriendsInYourFreezer and stand a chance to WIN 1 of 10 PlayStation 5 consoles.
For more information, visit www.friendsinyourfreezer.co.za. T&C’s apply. You can also download this fun activity book to keep the kids busy!
Disclaimer: This post was written in collaboration with Sea Harvest and McCain, however, all recipe and content is my own.
Instant Pot Valentines Day Recipes
Valentines this year is certainly going to look very different. Ever since we started to have children we have incorporated them into our valentines celebrations, after all it’s a day to celebrate love, but this year we are almost certainly spending it at home. I’m a sucker for a picnic, though my husband doesn’t always share my love for sitting on the damp grass and letting bugs walk on your food 🙂 So this year I’ve met him halfway, and planned an “indoor” picnic with easy to cook recipes all done in my trusty Instant Pot.
The first is a winner for every entertaining event. Whether it’s a picnic, a game night or just a casual weekend with friends these sweet siracha flavoured chicken wings are sure to become your go to recipe for easy entertaining.
Sweet Sriracha Chicken Wings
Servings: 4
Equipment
- Pressure Cooker
Ingredients
- 1 kg chicken wings
- Salt and Pepper to Season
- 1/4 cup Honey
- 2 TBLSP Sriracha Hot Sauce
- 2 tsp Minced Ginger
- 2 cloves Minced Garlic
- sesame seeds to garnish
- spring onion to garnish
Instructions
- Season chicken wings with salt and pepper and combine the honey, Sriracha, ginger and garlic to marinade. Leave on for 2 hours before hand if possible.
- Add a cup of water into your Instant Pot and add the trivet stand. Put the marinated meat on top of the trivet.
- Close Pot with Lid, seal and set to high pressure for 6 minutes.
- Natural pressure release for 10 minutes.
- Take the wings out and brush with any leftover marinade, transfer to a baking sheet and grill for 3-5 minutes until golden brown.
- Serve with your choice of dip and a sprinkle of sesame seed and chopped up spring onion.
For dessert I’ve picked one of my all time favourites, though I honestly couldn’t decide between these delectable chocolate lava pots or the white chocolate and vanilla pot du creme I made previously. Both are perfectly in tune for a day of love.
Chocolate Lava Cakes
Servings: 4 People
Equipment
- Pressure Cooker
Ingredients
- 2 large eggs
- 2 large egg yolks
- 125 grams unsalted butter
- 1 tablespoon all purpose flour
- 1/4 cup castor sugar
- 110 grams dark chocolate
- 1/2 tsp vanilla
- pinch salt
Instructions
- Melt the chocolate and butter together in a glass bowl in the microwave,at 30 second intervals. After 30 seconds, stop, mix and pop in again until all melted and combined.
- In a large bowl add 2 large eggs, 2 large egg yolks, ¼ cup castor sugar, and a pinch of salt.
- Slowly mix the melted butter into the egg and sugar mixture
- Fold in flour and vanilla extract
- Pour into buttered ramekin dishes
- Add in one cup of water to your instant pot and place trivet stand inside. Place chocolate filled ramekin dishes inside (you should fit 3 at the bottom on at the top).
- Close Lid and seal, set to high pressure for 8 minutes (I think I did 9 in the end) and quick pressure release.
- Lift lid carefully off taking care not to spill condensation onto cakes.
- You can either serve immediately or refrigerate until needed (and then warm up)
- Dust with a little icing sugar and cocoa powder.
Let me know if you try these recipes and how you will be spending Valentines Day with your loved ones!
** These recipes were written in collaboration with Instant Pot South Africa.**
Orange Infused Creme Caramel
An orange scented custard, floating in a sea of toffee coloured sauce, topped with a deep rich caramel. Learn how to make this smooth, creamy caramel and fall head over heels with the combination of flavours. This easy pressure cooker dessert is sure to wow your guests and bring a touch of flair to the Christmas table.
There are few things in life that are better then a really good Creme Caramel, or Creme Brulee and one of the things I have been enjoying the most in my Instant Pot is experimenting with these custard desserts. From my white chocolate “Pot du Creme” last year, to Creme Brulee and now this Orange Infused Creme Caramel, Instant Pot has really made preparing these decadent desserts an easy task.
Queue endless dessert options for gatherings… (post COVID of course).
Christmas time in our house always features oranges for some reason, whether its an orange at the end of your stocking, or dried oranges in garlands or potpourri, we have always featured citrus. When I was thinking of a unique take on the Creme Caramel, gently infusing it with orange just made sense.
The whole thing is cooked from start to finish in the Instant Pot. From the toffee coloured caramel to the orange infused milk. This is a great addition to any festive table and can be ready in under 30 minutes (with overnight refrigeration). This recipe is a keeper and one I will turn to time and time again!
Orange Infused Creme Caramel
Creamy, orange infused Creme Caramel, made from start to finish in an Instant Pot. Wow your guests with this incredible simple, yet show stopping dessert this festive season.
Servings: 5
Equipment
- Pressure Cooker
Ingredients
For Caramel:
- 3/4 cup (150g) white sugar
- 80 ml water
For Custard:
- 1 cup (250ml) full cream milk
- 1 cup (250ml) double thick cream
- 1/4 cup (50g) sugar
- 2 teaspoons (10ml) vanilla extract
- Zest of one orange
- 3 large eggs, lightly beaten
- Pinch of salt
- Summer Berries to top
Instructions
- For the caramel: Switch on your Instant Pot and set to Sauté, wait until you see the "hot" display. Add the sugar and water and stir once to combine. Allow the sugar to caramelize and then gently swirl until everything is an even dark golden brown, careful not to burn it! As soon as the golden colour has been achieved quickly remove the inner pot and carefully pour the caramel equally across your ramekins (you should get between 5 and 6). Allow the caramel syrup to cool.
- Wash out your Inner Pot and once clean, set to Sauté once again. Heat up 1 cup (250ml) full cream milk and 1 cup (250ml) double thick cream. Add in your sugar, 2 tsp (10ml) vanilla extract, the orange zest and a pinch of salt to the warm milk. Stir until the sugar fully dissolves. Remove from the heat and strain through a sieve.
- Beat 3 eggs in a medium bowl. You are going to temper the eggs, so slowly bring the eggs' temperature up by pouring the warm milk mixture in little by little. Continue to whisk as you pour the remaining milk, make sure you are slow in this step, you don't want to "cook" your eggs. Pour the mixture in the caramel-filled ramekins through a strainer. Cover each ramekin tightly with foil.
- Into clean inner pit, pour 1 cup cold water. Insert the steamer rack and put the covered ramekins on the rack. Secure the lid and move the vent to Sealing Position. Set to Pressure Cook on High for 9 minutes then allow a Natural Release.
- Once the valve drops, open lid carefully, try to make sure no water falls onto the foil. Remove ramekins from Instant Pot and aside to cool, then refrigerate overnight. When ready to serve, dip your ramekins into a bowl of warm water to allow them to invert easily, flip onto a plate and serve with some mint, berries and a touch of orange!
Instant Pot Roast Lamb
For many, lamb is considered a traditionally “Easter Dish” but in our house growing up, traditional Christmas meals comprised of anything from a stuffed Roast Chicken, a whole roasted fillet, or a fall off the bone tender leg of lamb.
Instant Pot has really changed the way I do holidays. Christmas days were traditionally spent with 4 or 5 adults in the kitchen, all fighting over kitchen counter space, with hours of prep work. In Africa, with Hot Christmases it was the absolute worst! What I love most about this recipe is that the prep work in minimal, giving you more time to spend with your loved ones over the holiday period, and less time in the kitchen. Order your leg of lamb de-boned from the butcher to allow it to fit comfortably into your instant pot. I like to keep it simple with the meat, pairing it with rosemary, garlic, thyme and some ground chilli flakes for a little kick.
Roll up the deboned leg of lamb and tie with string to keep its shape, then make little slits all over the lamb and stuff it with garlic slivers. Next, finely mince the rosemary, thyme and mix it with olive oil, salt and pepper. Rub a little oil over the lamb and rub the seasonings into it. Place whole crushed garlic cloves and sticks of rosemary into the centre of the meat. Allow to marinade for a minimum of 2 hours ( I like to leave it overnight).
Switch on your Instant Pot to the saute button and adjust the heat to high. Sear both sides of the lamb roast for about 4-5 minutes. Hit the cancel button.
Remove the lamb and de-glaze your pot with about a cup of water. Return the lamb and cook for between 1 to 1 hour 15 minutes. I had a leg just over 1kg, so I cooked mine for roughly 55 minutes, but it’s important to allow for a full Natural Pressure Release. If you really want to brown your lamb before serving you can stick in under the grill for 5 minutes before serving.
Once you remove your delicious, juicy lamb, make a little cornflour slurry with cornflour and water and switch your pot back onto Saute mode. Throw in the cornflour mixture, and ass a knob of butter for the most delicious gravy.
Serve with honey glazed baby carrots, crispy roast potatoes, buttery green beans and a drizzle of mint sauce for a delicious English roast meal!
For more festive meal ideas check out this cranberry and orange roast chicken recipe!
Festive Roast Lamb
A wonderfully tender, classic Roast Lamb which makes the perfect center dish for holiday special occasions. Cooked in your pressure cooker in under 2 hours, this delicious dish allows for less time in the kitchen, and more time with your loved ones.
Equipment
- Pressure Cooker
- Instant Pot
Ingredients
- 1 1-2 kg deboned leg of lamb
- 10 cloves garlic
- handful fresh rosemary
- handful fresh thyme
- 1/2 tsp red chilli flakes
- salt and pepper
- Olive Oil
- 2 tsps Cornflour to create gravy
Instructions
- Start by rolling up your de-boned lamb, if this has not already been done for you.
- Cut slits into the meat and insert your garlic pods, I cut mine into half or thirds and evenly distributive throughout your meat. You can also shove in some rosemary sprigs.
- In the center of the lamb insert 2 to 3 crushed garlic cloves and a few more sprigs of rosemary
- Rub olive oil all over your meat and season with Salt, fresh black pepper and red chilli flakes and thyme.
- Switch your IP onto Saute mode, throw in a knob of butter and a glug of olive oil. Brown your lamb evenly on both sides.
- Remove lamb from the pot and deglaze with about 3/4 cup of water
- Return back to the pot, put the lid on and switch to Pressure Cook, "high". Depending on the size of the meat select your cook time. For a 1kg I would recommend 50 minutes to 1 hour. For a 2kg I would probably suggest about 1 hour 15 minutes. Once cook time has completed allow pressure to release naturally. (approx 20 minutes).
- Remove your lamb and allow to rest before carving (If you prefer a browner meat you can grill it for 5 minutes in the oven.
- Whilst the meat is resting, create a cornflour slurry with about 2 teaspoons of cornflour and a little cold water to mix. Hit saute mode again and add the slurry to the remaining liquid and stir to mix up the most delicious gravy.
- Serve with traditional crispy roast potatoes, sweet orange glazed baby carrots, green beans and spinach. Have some mint sauce on the side for a spectacular traditional English roast lamb !
Milk Tart Flavoured Creme Brulee
Creme Brulee has never been quicker than this! Cooked in an Instant Pot Pressure Cooker, this uniquely South African flavoured Creme Brulee is silky, flavourful and oh so easy to make. No messy water baths in sight!
Milk Tart and Creme Brulee both have to be right up there in my top 5 desserts of all time. Creamy, delicious and sweet, for this heritage day I decided to combine my two favourite dishes. It’s easy enough to whip up as a weekday treat, or fancy enough to serve at a dinner party, this may just be the ultimate dessert.
I cooked up two batches, one on high pressure and one on low pressure and the results were good on both. If you prefer a slightly firmer custard then go with the high pressure option, if you want a thinner texture opt for the low pressure cook.
I instantly fell in love with this way of cooking brulee and will definitely be making it again! Recipe below, let me know your thoughts!
For a full video check out my Instagram page here.
Milk Tart Flavoured Creme Brulee
Silky, smooth Creme Brulee with a uniquely South African twist
Servings: 6 people
Equipment
- Instant Pot
- Pressure Cooker
Ingredients
- 500 ml Heavy Cream
- 1 tsp Vanilla Extract
- 6 large Egg yolks
- 2 sticks Cinnamon
- 1/4 tsp Nutmeg
- Pinch Salt
- 6 Tbsp Castor Sugar
- Extra Castor Sugar for topping
Instructions
- Using an electric beater, whisk up the egg yolks and castor sugar.
- Bring the heavy cream, vanilla extract, cinnamon sticks and nutmeg up to a warm heat in a pot (DO NOT BOIL).
- Temper the egg yolks and sugar by pouring a small amount of the warm cream mixture into the large mixing bowl. Mix well. Then, pour and the remaining cream mixture into the eggs.
- Pour the cream mixture into 6 ramekins until about 3/4 full. Remove any air bubbles on the surface with a spoon. Wrap the ramekins tightly with foil.
- Add 1 cup of water and steamer rack in your Instant Pot. Place the wrapped ramekins on steamer rack (4 at the bottom with 2 stacked on top).
- Pressure Cook at Low Pressure for 13 minutes, and 15 minutes Natural Release.Then, release remaining pressure. IF you choose to go for a thicker brulee then Pressure Cook on HIGH for 7 minutes, with a NP release of 5 minutes.
- Unwrap and refrigerate your brulee for a minimum of 4 hours, preferably overnight.
- Before serving, sprinkle the remaining castor sugar over the top and use your blow torch to achieve that beautiful hard, crackled caramel top!
Instant Pot Ribs – Sticky Prego Flavour
Heritage Day is one of those Public Holiday’s that is Proudly South African. A day to celebrate all of the unique and mixed cultures we have in our Rainbow Nation. No other country in the world can claim to have so many national languages, so many different and unique cultures and such a fantastic array of food!
I asked over on Instagram if you could pick one meal unique to YOUR heritage, what would it be? Here are some of the fantastic answers.
- Samp and Beans – Which I am proud to say I have tried and tested and actually LOVED in my Instant Pot
- Chicken Curry – Another one I have successfully “crossed over” and now will only make in my instant pot, i’ll be sharing my favourite recipe soon!
- Bunny Chow – Last year I did a lamb curry for Heritage Day, you could easily convert that and put it into your bread?
- Khowse
- Bobotie & rice
- Lamb
- Ribs
- Koeksisters
So what did I choose to make for Heritage Day?
We adore a good set of ribs, our preference is without a doubt beef ribs. I find the flavour a little more “mild” in comparison to lamb and I love the amount of meat you get on the bone. I have NEVER tried to make them in my Instant Pot, my normally “braai” them but let’s face it, with temperatures soaring as they have been the last week, why not skip the “braai day” and just have a swim and spend the time with your family day?
The ribs were fall off the bone tender, and I finished them off under the grill for 5 minutes so they had that beautiful charred texture. I marinated these in a Prego style sauce and my husbands only complaint was that we didn’t have more ! Served up with mealies (also cooked in my IP), homemade coleslaw and some garlic bread, you couldn’t get more South African if you tried 🙂 Actually we could… For dessert I made a “milk tart” flavoured Crème Brulee, both are some of my ALL TIME favourite desserts, so why not try to combine them?
No dealing with messy water baths here, I steamed them in my Instant Pot and they cooked in 7 minutes! The only let down was I ran out of gas in my blowtorch (which I bought years ago in my Master Chef days, specifically for Brulees 🙂 ), so I had to grill them in the oven, so excuse the less then “Pintrest Worthy” picture, but hey, it was a family meal after all and it’s the taste that counts right? TRUST ME, if you are a fan of Milk Tart or Crème Brulee, you need to try this recipe !
Happy Heritage Day South Africa, may this day bring positivity and a united spirit in us all. Whatever meal you choose, cut down the time cooking, use your Instant Pot and enjoy the day with your family! Recipes below:
For a step by step video tutorial check out my Instagram Page here
Instant Pot Ribs
Tender, fall off the bone, sticky ribs made in record time!
Servings: 4 people
Equipment
- Pressure Cooker
Ingredients
- 1/4 cup Steers Prego Sauce
- 2 TBSP Steers Barbeque Sauce
- 3 TBSP Tomato Sauce
- 2 tsp Red Ginger Garlic Masala
- 1 tsp Crushed Garlic
- Salt and Pepper
- 1/2 cup Apple Cider Vinegar For the steaming liquid
Instructions
- Marinate your ribs in all of the above ingredients (except for the vinegar), Ideally for a minimum of 2 hours.
- Put 1/2 cup water, 1/2 cup apple cider vinegar into the container and place the metal trivet on top.
- Place the ribs on the trivet or steamer basket.
- Place your lid on and make sure the vent is set to steaming.
- Select pressure cook, make sure its on high pressure and set the timer for 22 minutes.
- Natural pressure release for 10 minutes and then release the rest.
- Baste your ribs with the remainder of the marinade and grill/broil for 5 minutes to give them that charred feeling.
- Get messy and enjoy!
Instant Pot Lamb Stew
When I think of winter comforts, lamb stew features in my top five without a doubt. This classic lamb stew features hearty, healthy ingredients and cooked in the pressure cooker the lamb is tender and flavourful, surround by a rich, deeply flavoured sauce.
As simple as this recipe is, it produces the most incredible stew that the entire family enjoys, from my 1 year old daughter through to my eldest, 6 year old son. I often dish up for them first and then will go in and add a bit of red chilli for my husband and I afterwards.
Ingredients for this Lamb Stew
It contains all the classics, small yellow potatoes, sweet baby carrots, earthy onions and fresh mushrooms (that even my kids don’t mind). Paired with Thyme, Bay Leaf and Fresh Parsley it really is the traditional lamb stew, adjusted to cook in quicker time in my Instant Pot.
How to make this easy lamb stew
- Season your trimmed lamb pieces with flour, garlic salt, pepper and a little paprika. Toss to combine all the flour and ensure every piece of lamb is covered.
- Switch on your Instant Pot to Saute and gently brown the lamb on all sides. Remove the lamb.
- Gently saute the onions along with the garlic until soft. The original recipe calls for wine, however we don’t drink alcohol, so I substituted this with some balsamic vinegar to deglaze the pot. Add in the thickly sliced mushrooms and brown.
- Return the lamb to the pot, along with the baby carrots, potatoes, bay leaves, thyme, 4 cups of stock, 1 TBSP tomato paste, salt and pepper.
- Make sure the potatoes are covered with liquid.
- Place lid on and set to sealing. Select “Stew” function and choose a 30 minute cook time.
- Once the time is up, do a natural release for about 5 minutes and then manually release. Open the lid and check the consistency. When making stews and curries in the instant pot, you usually have to saute it up a bit for the sauce to thicken. I also added in one heaped teaspoon of corn flour, mixed with a little water to thicken the sauce.
- Serve with either Crusty Bread or a soft, fluffy mash dependent on your preference.
Instant Pot Lamb Stew
This classic lamb stew is a firm family favourite. It has hearty, wholesome ingredients and cooked in your pressure cooker, the lamb is melt in your mouth tender.
Servings: 5 people
Equipment
- Pressure Cooker
Ingredients
- 700 grams Stewing Lamb (bone on) (If using boneless you need about 500g)
- 1 medium Onion Diced
- 1 packet baby carrots
- 5-6 small baby yellow potatoes
- Half a packet of button mushrooms thickly sliced
- 1/4 cup Flour
- Salt, pepper, paprika to season
- Handful Thyme
- 2 Bay Leaves
- 4 cloves Garlic, minced
- 1 TBSP Tomato paste
- Balsamic Vinegar to deglaze
- 4 cups Beef stock
- Fresh Parsley to garnish
Instructions
- Season your trimmed lamb pieces with flour, garlic salt, pepper and a little paprika. Toss to combine all the flour and ensure every piece of lamb is covered.
- Switch on your Instant Pot to Saute and gently brown the lamb on all sides. Remove the lamb.
- Gently saute the onions along with the garlic until soft.
- The original recipe calls for wine, however we don't drink alcohol, so I substituted this with some balsamic vinegar to de-glaze the pot.
- Add in the thickly sliced mushrooms and brown.
- Return the lamb to the pot, along with the baby carrots, potatoes, bay leaves, thyme, 4 cups of stock, 1 TBSP tomato paste, salt and pepper.Make sure the potatoes are covered with liquid.
- Place lid on and set to sealing. Select "Stew" function and choose a 30 minute cook time.
- Once the time is up, do a natural release for about 5 minutes and then manually release. Open the lid and check the consistency.
- When making stews and curries in the instant pot, you usually have to saute it up a bit for the sauce to thicken. I also added in one heaped teaspoon of corn flour, mixed with a little water to thicken the sauce.Serve with either Crusty Bread or a soft, fluffy mash dependent on your preference.