Pressure cooker smoky chipotle tomato sauce. An excellent spicy sauce cooked in pressure cooker. This sauce is very delicious with with cheese enchiladas or served over cooked fettuccine.
Makes 4 cups

Ingredients:

• 3 tablespoons olive oil
• 2/3 cup diced white onion
• 2 cloves garlic, peeled
• 28 oz (840 ml) can whole plum tomatoes in juice, undrained
• 1/2 cup (125 ml) vegetable broth
• 1 1/4 teaspoons dried oregano
• 2-4 canned chipotle chiles in adobo sauce, finely chopped
• pinch of sugar
• sea salt

Cooking Method:

1. In a pressure cooker, heat olive oil over medium-high heat.
2. Add diced white onion and cook, stirring occasionally, until soften,for about 3 minutes.
3. Add garlic cloves and cook, stirring, until they soften, then crush them against the side of the pot and stir into cooked onion.
4. Stir in tomatoes and their juice, vegetable broth, oregano and chopped chiles. Mix well.
5. Close pressure cooker and lock the lid.
6. Set burner heat to high pressure.
7. When cooker reaches high pressure, reduce heat to low.
8. Set timer to cook for 6 minutes.
9. Open pressure cooker with Natural Release method.Set aside for 15 minutes.
10. Add sugar and taste for salt.
11. Cool completely before use.

You can double the recipe for this hearty winter stew, refrigerate half of it, and enjoy it later in the week. Serve with crusty French bread.

Lamb,Carrot,and Green Bean Stew Recipe

To cook lamb, carrot, and green bean stew you'll need the following ingredients:

1. 2 tablespoons unsalted margarine

2. 1 pound boneless lean lamb shoulder, cut into 1-inch (2.5 cm) cubes

3. 4 small white onions, peeled

4.1 clove garlic peeled and minced

4.2 cups (500 ml) low-sodium fat free beef broth

5. 1 tablespoon snipped fresh dill or 1 teaspoon dill weed

6. 1/4 teaspoon freshly ground black pepper

7. 2 medium-size carrots,peeled and cut into 1-inch cubes.

8. 2 small baking potatoes, peeled and cut into 1-inch cubes

9. 2 tablespoons all-purpose flour

10. 1 cup fresh or frozen cut green beans

Melt the margarine in large heavy saucepan over high heat.When it bubbles, add the lamb and stir to brown well on all sides, for about 5 minutes.Using a slotted spoon, transfer the lamb to paper towels to drain.

Reduce the heat to medium, then add the onions, and brown, stirring often, for about 8-10 minutes. During the last 2 min, stir the garlic. Add the beef broth to the pan and stir for 1 min.scraping up any browned bits. Return the lamb to the pan, add the dill and pepper, then cover and simmer for 20 minutes.

Add the carrots and potatoes and bring to the boil. Cover, reduce the heat to low, and simmer for further 15 minutes.Blend the flour with enough of the hot cooking liquid to make a smooth paste, add to the mixture, and cook, stirring consttantly, until slightly thickened, for 3-5 minutes. Add the green beans, cover and simmer, to get lamb,carrot,and green bean stew,  about 5 min or until the beans are tender but still crisp.

Cooking time for lamb,carrot,and green bean stew is about 1 hour.