A flavorful and hearty lamb stew with vibrant peppers, perfect for a comforting meal.
Heat the olive oil in the pressure cooker over medium heat.
Ensure the oil is hot before adding other ingredients to prevent sticking.
Add the chopped onion and minced garlic, and sauté until the onion is translucent.
Stir frequently to avoid burning the garlic.
Pour in the balsamic vinegar and deglaze the bottom of the cooker by scraping with a wooden spoon.
Deglazing adds depth to the flavor by incorporating browned bits.
Add the lamb, chopped tomatoes, tomato paste, basil, oregano, bay leaves, salt, and pepper. Stir to combine.
Cut the lamb into even pieces for uniform cooking.
Lock the lid and bring the cooker to high pressure. Cook for 12 minutes.
Ensure the lid is securely locked to maintain pressure.
Release the pressure naturally for 10 minutes, then carefully open the lid.
Use a towel to handle the lid to avoid burns.
Add the sliced bell peppers and simmer until tender, about 5 minutes.
Avoid overcooking the peppers to retain their vibrant color.
Stir in the chopped parsley and adjust seasoning if needed.
Taste and adjust salt and pepper to your preference.
Serve the stew hot, garnished with additional parsley if desired.
Pair with crusty bread or rice for a complete meal.
