Go Back
+ servings
Print

Pressure Cooker Lamb Casserole with Baby Potatoes

A delicious comfort food lamb casserole with tomatoes, spices, and tender baby potatoes! This is a recipe for a chilly night and can be cooked in one hour!
Course Main Course
Cuisine American
Prep Time 25 minutes
Cook Time 1 hour
resting time 5 minutes
Total Time 1 hour 25 minutes
Servings 4
Calories 134kcal
Author foodnessgracious

Ingredients

  • 3-3 1/2 pounds boneless lamb leg
  • 2 tbsp olive oil
  • 1 pinch salt and black pepper
  • 1 whole onion diced
  • 1 (15oz) can crushed tomatoes
  • 1 tsp paprika
  • 1 tbsp minced garlic
  • 2 bay leaves
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 1/2 cup red wine
  • 1 (15oz) can great northern beans
  • 1/2 pound baby potatoes sliced in half
  • fresh parsley for garnishing

Instructions

  • Trim the fat from the lamb and cut into large chunks.
  • Season the lamb with salt and black pepper.
  • Turn your Crock-Pot Express Crock Multi-Cooker on and follow the instructions for browning/sauté.
  • Once the multi-cooker is hot add the chunks of lamb and sear on each side. You’ll need to do this in two batches.
  • Once the lamb is seared on both sides, add all of it back into the multicooker pot.
  • Add the diced onion, tomatoes, paprika, salt and pepper, garlic, bay leaves, salt, pepper, wine beans and potatoes.
  • Stir to combine, place the lid tightly on top and lock.
  • Press stews and set the timer for one hour.
  • Take off the lid carefully and serve big scoops into bowls. Garnish with fresh chopped parsley.

Nutrition

Serving: 2cups | Calories: 134kcal | Carbohydrates: 11g | Protein: 1g | Fat: 7g | Saturated Fat: 1g | Sodium: 305mg | Potassium: 289mg | Fiber: 1g | Vitamin A: 315IU | Vitamin C: 11.4mg | Calcium: 11mg | Iron: 0.9mg