Ingredients

The following ingredients have 4 Servings
  • Instant Pot
  • 300 g Diced Lamb
  • 500 g Scotch Broth Mix
  • 1 Tbsp Olive Oil
  • 3 Large Carrots
  • 1 Medium White Onion
  • 3 Celery Stalks
  • 2000 ml Vegetable Stock
  • 1 Tbsp Thyme
  • 1 Tbsp Parsley
  • Salt & Pepper

Instruction

  • Peel and dice your carrot and onion. Clean and dice your celery.
  • Place into your instant pot your diced lamb, extra virgin olive oil and season it with salt and pepper. Place it on sauté and allow your lamb to brown a little.
  • Add in your carrot, onion and celery and mix well. Carry on sautéing for an extra minute or two.
  • Add in the seasonings, the scotch broth mix and your vegetable stock.
  • Give it a mix and cancel the sauté.
  • Place the lid on the instant pot, set the valve to sealing and cook for 30 minutes on manual/pressure cook.
  • Allow 10 minutes natural pressure release and then release the rest of the pressure.
  • Add in extra seasoning if required, give it an extra stir and serve.