Recipe provided by | PLATINGS AND PAIRINGS
Servings: 6 Preparation time: 10 Minutes Cook time:15 minutes
INGREDIENTS
1 Tablespoon olive oil
1 pound American Ground Lamb
4 cloves garlic minced
3 green onions sliced (whites and greens separated)
2 1/2 cups chicken broth
8 ounces pasta ½ package (I used mini penne)
12 ounces frozen green beans or ¾ lb
1 lemon zested and juiced
1/4 cup fresh mint chopped
1/2 cup grated Parmesan cheese
2 Tablespoons butter
Salt and pepper to taste
DIRECTIONS
Set Instant Pot to SAUTE, add olive oil. Once hot, add the ground lamb and season with salt and pepper. Cook for 4-6 minutes, breaking apart with a spoon, until browned.
Add garlic and white parts of onions and sauté for 2-4 minutes, until fragrant.
Pour in the broth and scrape up any browned bits from the bottom of the Instant Pot. Add the pasta.
Cover and seal the lid – turn the vent to sealing. Hit CANCEL then press the MANUAL (high pressure) button and set the timer to 4 minutes (or ½ the time of the pasta package directions). It will take about 15 minutes for Instant Pot to come to full pressure, then the display will show a countdown timer.
Once the 4 minutes are up, hit CANCEL and do a quick pressure release to release the pressure.
Open the lid, stir in the lemon juice and zest, remaining green onions, mint, parmesan and butter. Let sit with the lid on for 5 minutes. Season with additional salt and pepper, if needed.
