FAST/SLOW / QUICK RELEASE / GLUTEN-FREE
Lamb and Butternut Squash Stew
6 servings
Although this is a fast/slow stew, the overall texture will differ depending on which function you’ve used—which is often the case with fairly fatty cuts of meat. Under pressure, the lamb and the butternut squash will retain some of their natural chew; with the SLOW COOK mode, the meat and vegetables will become very tender, almost velvety. No matter which method you use, the easiest way to make this stew is to buy chopped, peeled, and seeded butternut squash. If you do, cut each piece into 1½-inch pieces.
2 tablespoons olive oil
2½ pounds boneless leg of lamb, any chunks of fat removed and the meat cut into 1½-inch pieces
1 large yellow onion, chopped (1½ cups)
2 medium garlic cloves, peeled and minced (2 teaspoons)
1 cup dry white wine, such as Chardonnay
½ cup chicken broth
1 medium butternut squash, peeled, seeded, and cubed (4 cups)
½ cup golden raisins
1 tablespoon apple cider vinegar
½ teaspoon table salt
½ teaspoon ground black pepper
1 large rosemary sprig
2 large thyme sprigs
2 bay leaves
1.
Press the button for: SAUTÉ
Set it for: MEDIUM, NORMAL, or CUSTOM 300°F
Set the time for: 25 minutes
If necessary, press: START
2. Warm the oil in a 6- or 8-quart cooker. Add half the lamb pieces and brown well, turning occasionally, about 8 minutes. Transfer the lamb to a nearby bowl and brown the remaining lamb pieces in the same way before getting them into that bowl.
3. Add the onion and cook, stirring often, until softened, about 4 minutes. Stir in the garlic until aromatic, just a few seconds. Pour in the wine and scrape up any browned bits on the pot’s bottom.
4. Turn off the SAUTÉ function and stir in the broth, butternut squash, raisins, vinegar, salt, pepper, rosemary, thyme, and bay leaves. Return the lamb pieces and any juices in their bowl to the cooker. Stir well, then lock the lid onto the pot.
5.
Set the machine for: PRESSURE COOK
Set the level for: MAX
The valve must be: 
Set the time for: 21 minutes with the KEEP WARM setting off
If necessary, press: START
Set the machine for: MEAT/STEW, PRESSURE COOK, or MANUAL
Set the level for: HIGH
The valve must be: Closed
Set the time for: 30 minutes with the KEEP WARM setting off
If necessary, press: START
Set the machine for: SLOW COOK
Set the level for: HIGH
The valve must be: Opened
Set the time for: 3½ hours with the KEEP WARM setting off (or on for no more than 3 hours)
If necessary, press: START
6. If you’ve used a pressure setting, when the machine has finished cooking, use the quick-release method to return the pressure to normal naturally, about 25 minutes.
7. Unlatch the lid and open the cooker. Find and discard the herb sprigs and the bay leaves. Stir well before serving.