How to Instant Pot: Mastering All the Functions of the One Pot That Will Change the Way You Cook (Workman Publishing, 2017), by Daniel Shumski offers 100 flavorful recipes and includes instant pot shortcuts. The book also teaches readers how to master all of the key functions of the instant pot. The following excerpt is from Chapter 2, “Pressure Cooker.”
Lamb isn’t usually in my dinner rotation, which is part of what makes this recipe so special. The other parts are that it comes together so quickly in the Instant Pot and uses spices we typically associate with sweet dishes — cinnamon, cloves — to lend an exotic perfume to the dish and give the flavor a big boost.
• 1 tablespoon ground cumin
• 1 tablespoon ground coriander
• 1/4 teaspoon ground cloves
• Generous pinch of cayenne pepper
• 1/4 teaspoon salt, plus extra as needed
• 1/4 teaspoon freshly ground black pepper, plus extra as needed
• 2 pounds boneless lamb for stew, such as shoulder, cut into 2-inch cubes
• 1 tablespoon neutral-flavored vegetable oil, such as canola or peanut
• 2 medium white or yellow onions, chopped
• 2 cloves garlic, finely chopped
• 1 can (28 ounces) diced tomatoes with their juices
• 3/4 cup reduced-salt chicken broth or All-Purpose Chicken Stock
• 1 cinnamon stick, about 3 inches
• 1/2 cup dried chickpeas, rinsed, drained, and picked over to remove debris
• Finely chopped fresh cilantro, large stems removed, for garnish
1. In a large bowl, combine the cumin, coriander, cloves, cayenne pepper, salt, and pepper. Add the lamb and toss to coat it evenly with the spices. Set aside.
2. Press Sauté and use the Sauté or Adjust button to select the middle temperature (“Normal”). Place 1 tablespoon of the vegetable oil in the inner pot, wait about 1 minute for it to warm, then add the onions and garlic. Cook with the lid off, stirring occasionally, until the onions soften slightly, about 5 minutes.
3. Add the tomatoes, chicken broth, cinnamon stick, chickpeas, and lamb and stir to distribute evenly.
4. Close and lock the lid. Set the valve to Sealing. Press Cancel, then press Manual or Pressure Cook and use the Pressure or Pressure Level button to select High Pressure. Use the – or + button to set the time to 45 minutes.
5. When the cooking cycle ends, press Cancel. Allow the appliance to cool and release pressure naturally, about 30 minutes. (The pressure is released when the small metal float valve next to the pressure-release valve sinks back into the lid and the lid is no longer locked.)
6.Remove the lid. Discard the cinnamon stick and taste the stew for seasoning, adding salt and pepper as needed. Serve hot with a generous portion of the broth, garnished with cilantro.
Fragrant Lamb and Chickpea Stew will keep, in an airtight container in the refrigerator, for up to 4 days. To reheat, place it in a pot and warm on the stovetop over medium heat, stirring occasionally, until hot, about 5 minutes.
Excerpted from How to Instant Pot by Daniel Shumski (Workman Publishing). Copyright © 2017.