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.
- 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
Heat oil in 5.5-litre pressure cooker; cook lamb, in batches, until browned. Remove from cooker.
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.
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.
Meanwhile, remove meat from lamb chops; discard bones, chop meat coarsely.
Release pressure using the quick release method; remove lid. Stir in lamb and parsley; season to taste.
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.