Electric Pressure Cooker Lamb

• 1 tablespoon McCormick Garlic Powder
• 1 tablespoon McCormick Rosemary Leaves crushed
• 2 teaspoons sea salt from McCormick(R) Sea Salt Grinder
• 1 teaspoon McCormick Thyme Leaves
• 1/2 teaspoon McCormick Black Pepper Ground
• 2 tablespoons vegetable oil
• 1 leg of lamb semi-boneless, about 4 pounds
• 2 medium carrots peeled and cut into 2-inch chunks
• 1 yellow onion medium, cut into wedges
• 1 cup chicken stock Kitchen Basics(R) Original
• 1/2 cup dry white wine
• 1/4 cup water
• 2 tablespoons cornstarch

1. Mix spices and salt in small bowl. Set aside.
2. Heat oil on saute setting of electric pressure cooker (instant pot) until shimmering. Sprinkle 1/2 of the seasoning mixture evenly over lamb. Place lamb in pot. Cook 8 to 10 minutes or until browned on all sides, turning occasionally. Add stock, wine and remaining seasoning mixture to pot. Arrange carrots and onion around lamb. Close lid.
3. Set to cook for 25 minutes on high pressure. Once cooking is completed, allow pressure to release naturally with vent closed for 15 minutes. Vent pot to release remaining pressure; remove lid (quick release method). (Check manufacturer's manual for safe operating directions.) Remove lamb and vegetables from pot; set aside and keep warm.
4. Set electric pressure cooker to saute. Cook, uncovered, until liquid is reduced by about half, about 5 to 10 minutes. Mix water and cornstarch in small bowl. Stir into pot with wire whisk. Cook, stirring occasionally, 1 to 2 minutes or until thickened. Serve lamb and vegetables with gravy.

garlic, rosemary, salt, thyme, black pepper, vegetable oil, semiboneless, carrots, onion, chicken stock kitchen basicsuae original, white wine, water, cornstarch

Taken from www.yummly.com/recipe/Electric-Pressure-Cooker-Lamb-2648880 (may not work)