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Pressure cooker Scotch broth

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Pressure cooker Scotch broth
Pressure cooker Scotch broth
  • Makes: 3 litres

  • Prep time:

  • Cooking time:

  • Total time:

  • Skill level: Easy peasy

  • Costs: Cheap as chips

This comforting pressure cooker Scotch broth recipe is a winter warmer at its finest and leaves your pressure cooker to do all the hard work for you. This hearty soup will take only 40 mins in total to make. The tender lamb and mixed veggies make a mouth-watering combination. This broth would make a delicious dinner or hearty lunch served with thick, crusty bread. Leftovers can be stored in the fridge in an airtight container for up to 2 days - reheat thoroughly before serving. This recipe is suitable for freezing too. Defrost overnight in the fridge before reheating until piping hot.

Ingredients

  • 1 tablespoon olive oil
  • 1kg lamb neck chops
  • 100g pearl barley
  • 1 large brown onion (200g), chopped coarsely
  • 2 stalks celery (300g), trimmed, chopped coarsely
  • 1 large carrot (180g), sliced thickly
  • 1.5 litres water
  • 240g finely shredded savoy cabbage
  • handful coarsely chopped fresh flat-leaf parsley

If you have an electric pressure cooker you won’t need to reduce the heat to stabilize pressure, your cooker will automatically stabilise itself. Always check with the manufacturer’s instructions before using.

Method

  1. Heat oil in 5.5-litre pressure cooker; cook lamb, in batches, until browned. Remove from cooker.
  2. Return lamb to cooker with barley, onion, celery, carrot and the water; secure lid. Bring cooker to high pressure. Reduce heat to stabilise pressure; cook 20 minutes.
  3. Release pressure using the quick release method; remove lid. Remove lamb with slotted spoon. Add cabbage to cooker; secure lid. Bring cooker to high pressure. Reduce heat to stabilise pressure; cook 5 minutes.
  4. Meanwhile, remove meat from lamb chops; discard bones, chop meat coarsely.
  5. Release pressure using the quick release method; remove lid. Stir in lamb and parsley; season to taste.


Taken from Lakeland's Pressure Cooking Book - £5.99, Lakeland stores and Lakeland.co.uk

Nutritional information per portion

  • Low
  • Med
  • High
  • Calories 174(kcal)
  • Fat 9.5g
  • Saturates 3.7g

This nutritional information is only a guide and is based on 2,000 calories per day. For more information on eating a healthy diet, please visit the Food Standards Agency website.

Guideline Daily Amount for 2,000 calories per day are: 70g fat, 20g saturated fat, 90g sugar, 6g salt.

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