Prep Time: 8-10 min.
Cooking Time: 35 min.
Number of Servings: 3-4
Ingredients:
- 4 cups vegetable stock
- 2 tablespoon butter
- 1-pound lamb leg, chopped into bite-sized pieces
- 6 garlic cloves, crushed
- 1 bay leaf
- 1 rosemary sprig
- 1 teaspoon sea salt
- 2 cups cabbage, shredded
- 1 thyme sprig
Directions:
- Arrange Instant Pot over a dry platform in your kitchen. Open its top lid and switch it on.
- Add the stock and other ingredients except for the butter; gently stir to mix well.
- Close top lid to create a locked chamber; make sure that safety valve is in locking position.
- Find and press “MEAT/STEW” cooking function; timer to 35 minutes with default “HIGH” pressure mode.
- Allow the pressure to build to cook the ingredients.
- After cooking time is over, press “CANCEL” setting. Find and press “NPR” cooking function. This setting is for natural release of inside pressure and it takes around 10 minutes to slowly release pressure.
- Slowly open the lid, mix in the butter. Take out the cooked recipe in serving plates or serving bowls and enjoy the keto recipe.
Nutritional Values (Per Serving):
- Calories - 283
- Fat – 19g
- Saturated Fat – 7g
- Trans Fat – 0g
- Carbohydrates – 6g
- Fiber – 2g
- Sodium – 426mg
- Protein – 44g
