Zesty Greek Lamb Stew with Lemon, Dill, and Orzo
Equipment
- Instant Pot
- Measuring cups
- Wooden spoon
Ingredients
- 1 lb lamb stew meat, cut into 1-inch pieces
- 1 medium onion, diced
- 3 garlic cloves, minced
- 4 cups chicken broth
- 1 cup orzo
- Zest and juice of 2 lemons
- 1 tsp dried oregano
- 1/4 cup fresh dill, chopped
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1/2 cup crumbled feta cheese, for serving
Instructions
- Set the Instant Pot to sauté and add the lamb pieces. Brown them for 4 to 5 minutes, stirring a few times so they color on all sides.
- Add the diced onion and minced garlic. Cook for 2 minutes until the onion starts to soften.
- Pour in the chicken broth, then stir in the lemon zest, lemon juice, oregano, salt, and pepper. Scrape the bottom to loosen any browned bits.
- Secure the lid, set the valve to sealing, and cook on manual high pressure for 25 minutes. Allow a 10-minute natural release, then quick release any remaining pressure.
- Open the lid and switch back to sauté. Stir in the orzo and let it simmer for 6 to 7 minutes, stirring once or twice, until the orzo is tender.
- Turn off the pot and stir in the chopped dill. Ladle into bowls and top each serving with crumbled feta.
Notes
If the orzo absorbs too much broth while sitting, add a splash of warm chicken broth when reheating to loosen the stew. Leftovers keep in the fridge for three days and reheat well on the stovetop over medium-low heat. Skip the feta if you prefer a dairy-free version, or add a little extra lemon juice at the table for more zing.
Course: Main Course
Cuisine: Greek
Equipment: Instant Pot, Measuring cups, Wooden spoon
Cuisine: Greek
Equipment: Instant Pot, Measuring cups, Wooden spoon