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Instant Pot Lamb with Rhubarb - Ready to Eat Dinner

6 Servings Recipe By

Ingredients

  • 1 1/2 pounds Lamb Stew Meat
  • 1/8 teaspoons Cinnamon
  • 1 tablespoon Allspice, Ground
  • 1 teaspoon Turmeric
  • 1 teaspoon Chili Powder
  • 1/4 cups chop Chives, Fresh
  • 1 1/4 cups dice Onion
  • 2 cups dice Rhubarb
  • 3 cups Water
  • 3 cups cook White Rice, Long-Grain

Freezer Containers

Supplies

Nutritional Information

  • 1 serving = about 4 ounces lamb and 1/2 cup rice
  • 354 Calories
  • 7g Total Fat
  • 2g Sat Fat
  • 0g Trans Fat
  • 74mg Cholesterol
  • 94mg Sodium
  • 44g Total Carb
  • 2g Fiber
  • 1g Total Sugars (Includes 0g Added Sugars)
  • 27g Protein
  • 8 WW Freestyle

Make It Now Cooking Directions

These directions are for cooking this recipe to serve immediately and NOT to freeze for later.

Visit Wholistic Woman for same day cooking instructions.

Freeze For Later Cooking Directions

These directions help you cook or prepare this meal PRIOR to being frozen for serving later (see Serving Day Directions when you are ready to prepare it to eat).

Why would I want to freeze this?

  1. **Due to the nature of pressure cooking there is always room for inconsistency. The times given here are based on 6 servings fresh. If you are using more servings you may need to increase your cooking time.**
  2. Combine the lamb, spices, chives, onion and rhubarb. Stir well, then add the water.
  3. Lock the lid in place and seal the steam nozzle.
  4. Cook on high pressure for 15 minutes.
  5. Allow the pressure to release naturally.
  6. Allow to cool.
  7. Divide the lamb among the indicated number of gallon freezer bags.
  8. Divide the rice among the indicated number of quart freezer bags.
  9. Label all bags and freeze together.

Make From Frozen Serving Day Directions

These directions help you cook or reheat this meal AFTER it's been frozen for when you are ready to eat it.

  1. Thaw: In fridge
  2. Reheat the lamb and the rice in the microwave until warmed through.

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