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Savory Spanish Lamb Stew with Saffron, Peppers, and Olives
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Course Main Course
Cuisine Spanish
Servings 4 people

Equipment

  • Instant Pot
  • Measuring Cups
  • Knife
  • Cutting Board

Ingredients
  

  • 1.5 lbs lamb stew meat, cut into 1-inch cubes
  • 2 tbsp olive oil
  • 1 large onion, diced
  • 3 garlic cloves, minced
  • 2 bell peppers (1 red, 1 yellow), sliced
  • 1 pinch saffron threads
  • 1 tsp smoked paprika
  • 1 cup chicken broth
  • 1 (14 oz) can diced tomatoes
  • 1/2 cup pitted green olives, halved
  • Salt and black pepper to taste
  • 2 tbsp chopped fresh parsley (for garnish)

Instructions
 

  • Set the Instant Pot to sauté mode and heat the olive oil. Add the diced onion and minced garlic and cook for 2 minutes until the onion softens.
  • Add the sliced bell peppers and cook for another 2 minutes, stirring often.
  • Add the lamb cubes and brown them on all sides, about 4 minutes total.
  • Stir in the smoked paprika and saffron threads, then pour in the chicken broth and diced tomatoes. Season with salt and black pepper.
  • Cancel sauté mode, secure the lid, and set the Instant Pot to manual high pressure for 25 minutes. Allow a natural pressure release for 10 minutes, then quick release any remaining pressure.
  • Open the lid and stir in the halved green olives. Let the stew sit on warm for 2 minutes so the olives warm through.
  • Ladle into bowls and top with the chopped fresh parsley before serving.

Notes

Bloom the saffron in a tablespoon of the warm broth for 30 seconds before adding it to deepen the color and aroma. Add the olives only after pressure cooking so they stay firm instead of turning mushy. Leftovers reheat well the next day, though the peppers soften a bit more.
Course: Main Course
Cuisine: Spanish
Equipment: Instant Pot, Measuring Cups, Knife, Cutting Board