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Instant Pot Lamb Stew with Spring Vegetables
SIMPLY RECIPES17Ingredients
50Minutes
750Calories
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Ingredients
US|METRIC
5 SERVINGS
- 2 sprigs rosemary
- 2 sprigs parsley
- 1 bay leaf
- 2 lemon peel (wide strips)
- 2 lb. lamb (cut into 1 1/2 to 2 inch pieces)
- 1 tsp. kosher salt
- 1/8 tsp. freshly ground black pepper
- 2 Tbsp. olive oil
- 1 large shallot (peeled and thinly sliced)
- 2 leeks (medium, trimmed tough green parts, halved lengthwise and thinly sliced)
- 2 Tbsp. all purpose flour
- 1 cup dry white wine
- 1 cup chicken stock
- 4 turnips (small, about 12 ounces, trimmed, scrubbed and cut into 4 wedges)
- 1 lb. asparagus (tough ends trimmed and cut on the diagonal into 1-inch pieces)
- 2 cups frozen peas
- 2 handfuls baby spinach
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NutritionView More
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750Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories750Calories from Fat430 |
| % DAILY VALUE |
| Total Fat48g74% |
| Saturated Fat19g95% |
| Trans Fat |
| Cholesterol135mg45% |
| Sodium800mg33% |
| Potassium1120mg32% |
| Protein40g |
| Calories from Fat430 |
| % DAILY VALUE |
| Total Carbohydrate32g11% |
| Dietary Fiber7g28% |
| Sugars11g |
| Vitamin A70% |
| Vitamin C70% |
| Calcium15% |
| Iron45% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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