Lamb Stew In an Hour

Ingredients

• 16  baby carrots 
• 1  bay leaf 
• 1.5 tablespoons chicken soup base 
• 1 cup corn kernels pureed
• 1 teaspoon chives dried
• 1 tablespoon marjoram dried
• 1 tablespoon parsley dried
• 1 tablespoon ground allspice 
• 6 servings salt and ground pepper black to taste
• 2.5 pounds lamb loins cut into 1-inch cubes
• 8  new potatoes cut into chunks
• 2 tablespoons olive oil 
• 1 small onion cut into wedges
• 2 cups water 

Equipment

• pressure cooker

Directions

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