Well let me just say first about how much I love my electric pressure cooker. When you are busy taking care of the family and would like to cook fast healthy meals, an electric pressure cooker is a very big help! It's like a slow cooker and you can use many of your slow cooker recipes, but everything cooks a lot a lot faster!
1-1.5 pound diced lamb (I usually purchase the lamb shoulder chops because that's what I have available at my super market and dice them up)
2 yellow onions chopped
1 stalk celery chopped (optional)
1 tbsp fresh or dry parsley chopped
1 tbsp fresh cilantro chopped
1 stick cinnamon or 1 tsp ground cinnamon
5 strands saffron crumbled
1/4 tsp ground ginger
Salt & ground black pepper
2 boxes (each approximately 32 oz) of chicken broth
1 can (15 oz) of garbanzo beans (chickpeas)
2 cups red lentils
1 can (28 oz) diced tomatoes or diced fresh tomatoes
Some fresh cilantro and sour cream for garnish
To make the soup:
Simply get all the ingredients ready and place everything in the pressure cooker pot and mix.
Close and seal the pressure cooker and put for 18 min. Yes, for only 18 min! When the marker is at "0", for this particular recipe I usually release the pressure by turning the seal switch. When all the pressure is out, I safely open the top and my soup is ready with meat very soft and all the ingredients cooked. I check the salt and adjust it if need to and that's it!
Serve it garnished with some sour cream, cilantro and enjoy!