Ingredients

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

Instructions

1. 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. 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. 3 Release pressure from cooker. Add 2 cups water, potatoes, carrots, and onion to the lamb mixture.
4. 4 Lock lid on the cooker, increase pressure to full, and reduce heat to medium-low to keep pressure consistent. Cook another 8 minutes.

Nutrition per serving