Directions:
- Heat olive oil in a pressure cooker over medium heat. Cook and stir lamb in hot oil until browned completely, about 10 minutes. Add 2 cups water, pureed corn, chicken soup base, bay leaf, marjoram, parsley, chives, allspice, salt, and black pepper to the lamb.
- Lock the lid onto the pressure cooker, increase pressure to full, and reduce heat to medium-low to keep pressure consistent; cook 25 minutes.
- Release pressure from cooker. Add 2 cups water, potatoes, carrots, and onion to the lamb mixture.
- Lock lid on the cooker, increase pressure to full, and reduce heat to medium-low to keep pressure consistent. Cook another 8 minutes.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 500.15 Kcal (2094 kJ) | ||
| Calories from fat | 130.3 Kcal | ||
| % Daily Value* | |||
| Total Fat | 14.48g | 22% | |
|---|---|---|---|
| Cholesterol | 122.85mg | 41% | |
| Sodium | 675.76mg | 28% | |
| Potassium | 1288.35mg | 27% | |
| Total Carbs | 46.51g | 16% | |
| Sugars | 9.97g | 40% | |
| Dietary Fiber | 7.35g | 29% | |
| Protein | 42.76g | 86% | |
| Vitamin C | 6mg | 10% | |
| Vitamin A | 2mg | 67% | |
| Iron | 6.2mg | 34% | |
| Calcium | 112.8mg | 11% | |
| Amount Per 100 g | |||
| Calories | 84.57 Kcal (354 kJ) | ||
| Calories from fat | 22.03 Kcal | ||
| % Daily Value* | |||
| Total Fat | 2.45g | 22% | |
|---|---|---|---|
| Cholesterol | 20.77mg | 41% | |
| Sodium | 114.26mg | 28% | |
| Potassium | 217.84mg | 27% | |
| Total Carbs | 7.86g | 16% | |
| Sugars | 1.69g | 40% | |
| Dietary Fiber | 1.24g | 29% | |
| Protein | 7.23g | 86% | |
| Vitamin C | 1mg | 10% | |
| Vitamin A | 0.3mg | 67% | |
| Iron | 1mg | 34% | |
| Calcium | 19.1mg | 11% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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