Dive into the heart of Greek cuisine with this mouthwatering Instant Pot Lamb Youvetsi, a delightful lamb stew that promises to transport your taste buds straight to the Mediterranean! With tender chunks of lamb, rich tomatoes, and perfectly cooked orzo pasta, this dish is not just a meal; it's an experience. Perfect for cozy family dinners or impressing guests, this recipe is quick to prepare, taking just 55 minutes from start to finish. Ready to savor the flavors of Greece? Let’s get cooking!
Prep Time: 15 mins
Cook Time: 40 mins
Total Time: 55 mins
Cuisine: Greek
Serves: 4 servings
Ingredients
- 1 lb lamb, cut into chunks
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 can diced tomatoes
- 1 cup orzo pasta
- 2 cups beef broth
- 1 teaspoon oregano
- Salt and pepper to taste
Instructions
- Prepare the lamb by trimming excess fat and cutting into 1-inch chunks. Pat the meat dry with paper towels and season generously with salt, pepper, and oregano.
- Set the Instant Pot to Sauté mode. Add a tablespoon of olive oil and brown the lamb chunks in batches, ensuring each piece develops a golden-brown crust. Remove browned meat and set aside.
- In the same Instant Pot, sauté chopped onions until translucent, about 3-4 minutes. Add minced garlic and cook for an additional 30 seconds until fragrant.
- Return the browned lamb to the Instant Pot. Pour in diced tomatoes and beef broth. Stir to combine and scrape any browned bits from the bottom of the pot.
- Close the Instant Pot lid, set the valve to sealing position, and cook on high pressure for 25 minutes. Allow natural pressure release for 10 minutes afterward.
- Open the lid and stir in the orzo pasta. Close the lid and cook on high pressure for an additional 4-5 minutes until pasta is al dente.
- Quick release any remaining pressure. Stir the stew and let it rest for 5 minutes to allow the sauce to thicken.
- Garnish with fresh chopped parsley and crumbled feta cheese if desired. Serve hot in deep bowls with a side of crusty bread.
Tips
- Quality Ingredients Matter: Use high-quality lamb for the best flavor. Look for cuts like shoulder or leg, which become tender and juicy when cooked.
- Don’t Rush the Browning: Ensure you brown the lamb in batches to develop a rich, deep flavor. Avoid overcrowding the pot, as this can lead to steaming instead of browning.
- Season Well: Season the lamb generously with salt, pepper, and oregano before cooking. This will enhance the overall flavor of the stew.
- Scrape the Bottom: After adding the tomatoes and broth, make sure to scrape any browned bits off the bottom of the pot. These bits add incredible depth to the stew.
- Monitor Pasta Cooking Time: Be careful not to overcook the orzo. It should be al dente after the additional pressure cooking, so keep an eye on the time!
- Garnish for Extra Flavor: For a fresh touch, garnish your stew with chopped parsley and crumbled feta cheese before serving. It adds a lovely color and enhances the Mediterranean flavor.
- Serve with Bread: Pair your stew with crusty bread to soak up the delicious sauce, making every bite a flavorful delight!
Nutrition Facts
Calories: 284kcal
Carbohydrates: 53g
Protein: 18g
Fat: 15g
Saturated Fat: 6g
Cholesterol: 63mg
