Lamb, Black Bean And Sweet Potato Stew-pressure Cooker

Total Time: 35 mins Preparation Time: 20 mins Cook Time: 15 mins

Ingredients

• Servings: 6
• 1 cup dried black beans or 1 cup black-eyed peas
• 1 1/2 lbs boneless lean lamb loin, fat trimmed
• 1 large onion, sliced
• 2 teaspoons minced garlic
• 1 tablespoon olive oil
• 3/4 cup orange juice
• 1/2 cup packed light brown sugar
• 2 tablespoons dijon-style mustard
• 3 small sweet potatoes, peeled,cut into 1 1/2 inch pieces (1 lb)

Recipe

• 1 cover beans with 2" water in large saucepan and heat to boiling; let boil, uncovered, 2-3 minutes.
• 2 remove from heat, cover and set aside for at least 1 hour and up to 4 hours.
• 3 drain soaking water and rinse.
• 4 cut lamb roast into 6 slices, 1 1/2-2" thick; cut slices into halves.
• 5 sauté lamb, onion, and garlic in oil in pressure cooker over medium heat until browned, about 10 minutes.
• 6 stir in beans and remaining ingredients, except sweet potatoes.
• 7 close and seal lid; cook 12 minutes at 15 pounds pressure, according to manufacturer's directions.
• 8 immediately cool cooker under cold water and open lid.
• 9 add sweet potatoes to pressure cooker.
• 10 close and seal lid; cook at 15 pounds pressure until sweet potatoes are tender, 2-3 minutes.
• 11 immediately cool cooker under cold water and open lid.