Irish Stew in a pressure cooker

Ingredients for 6 servings:

• 500 g savoy cabbage
• 600 g potato(s), waxy
• 350 g onion(s)
• 600 g lamb
• salt and pepper
• ¼ liter meat broth
• salt and pepper

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 35 minutes

Clean the savoy cabbage, quarter it, and cut it into thin strips, removing the stalk. Peel and slice the potatoes. Peel and slice the onions. Rinse the meat in cold water and dice it. Place everything in a pressure cooker, seasoning with salt and pepper occasionally. Finally, add the meat stock. Bring everything to a boil in the pot, put the lid on, and wait for 1 minute until steam is released continuously. Lock the handle to the highest setting and wait until the pin is completely out (2nd ring). Cook for 10 minutes, keeping the pin on the 2nd ring. To allow the steam to evaporate, remove to a cold stovetop, open, and stir.