Dinner for 4
Instant Pot Lamb Stew
Lamb, mushrooms, water chestnuts, and bean curd sheets cook with ginger, garlic, fermented bean curd, and soy sauces under pressure.
$22.80for 4 servings
$5.70 per serving$22.80 for 4
Typical price: Salefork's estimate of an everyday US shelf price for each ingredient. Pick your city to price it from this week's ad.
Photo: pressurecookrecipes.com
- 105 minstart to table
- Involveddifficulty
- 4servings as written
- $$$typical cost tier
ChineseHigh-proteinFamilyDinnersInstant PotCold-weather comfortWinterSpring
What it costs
Pick your city to see which ingredients are on sale
| Ingredient | Amount | Cost |
|---|---|---|
| Lamb$9.99/lb typical | 1.5 lb | $14.98Typical price |
| Fresh ginger$0.40/oz typical | 0.75 oz | $0.30Typical price |
| Garlic$0.75 each typical | 0.75 | $0.60Typical price |
| Green onions$1.19 each typical | 1.25 | $1.36Typical price |
| Leeks and shallots$3.49/lb typical | 0.1 lb | $0.41Typical price |
| Mushrooms$0.40/oz typical | 5.5 oz | $2.24Typical price |
| Cottage cheese or ricotta$0.17/oz typical | 5 oz | $0.85Typical price |
| Total for the servings shown | $22.80 | |
Pantry staples you likely have
Cooking spray, shortening, ghee, coconut and sesame oilAsian sauces and pastesRelish, dressings, steak sauceSugar and brown sugarSoy sauce
Not included in the cost.
Ingredients
- 1 1/2 lb lamb stew meat
- 3 tbsp ginger
- 8 cloves garlic
- 4 stalks green onion
- 1 small shallot
- 8 shiitake mushrooms
- 8 water chestnut 馬蹄
- 4 stalks green onions
- 5 bean curd sheet 支竹
- 1 tbsp peanut oil
- 1 cup cold water
- 1 tbsp shaoxing wine
- 1 tbsp chu hou paste 柱侯醬
- 2 tbsp chinese fermented red bean curd 南乳
- 2 tbsp chinese fermented bean curd 腐乳
- 1 tbsp rock sugar
- 1 tbsp dark soy sauce
- 1 tbsp regular soy sauce
- 2 cubes chinese fermented bean curd 腐乳
- 1/2 tsp sugar
- 1/2 tsp sesame oil
- 1 tbsp hot water
Steps
- Soak the bean curd sheets in water for 20 minutes, then drain and cut them into pieces.
- Heat the peanut oil in an Instant Pot on sauté mode and brown the lamb for 10 minutes.
- Add the ginger, garlic, shallot, green onions, mushrooms, and water chestnuts, then sauté for 10 minutes.
- Stir in the cold water, wine, chu hou paste, fermented bean curd, sugars, and soy sauces.
- Cook on high pressure for 35 minutes, then let the pressure release naturally for 20 minutes.
- Stir in the bean curd sheets, sesame oil, and hot water, then simmer on sauté mode for 10 minutes.
Main ingredient on sale this week? See what to make with lamb on sale.
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