Recipe: Immune Boosting Asian Lamb Stew (Instant Pot)

Gluten-free, Dairy-free, Instant Pot

Prep: 20 minutes
Yields 1 pot

Ingredients:

~2 lbs grass fed lamb for stewing
10 Dried shiitake mushrooms
4 large Carrots, 2 inch chunks
3 small Onions, quartered
2 large Garlic cloves, smashed
3 tbsp Goji berry
1 inch piece Ginger, smashed
1/2 tsp (heaping) Dried turmeric
2 1/4 tsp Chinese 5 spice
1/2 tsp cracked Black pepper (plus more to serve)
Pink Salt (added at the end ~3 tsp)
Filtered water

To Make:

1. In the instant pot (IP) liner, fully submerge the dried mushrooms in hot water for about 15 minutes or until softened. Then halve and set aside with the prepared carrots, onion, ginger and garlic. 
2. Empty the mushroom water from the IP liner then add the lamb pieces to the empty IP pot. Add filtered water up to the second last line (1/2 line of the IP, under the max line).
3. Set the IP to sauté on high and allow the pot to come to a boil with the lid off. 
4. Once the water is boiling, foam and scum should float to the top. Scoop the foam off the top using a sieve. 
5. Add the remaining ingredients: mushrooms, carrots, onions, garlic, ginger, goji berries, 5 spice and black pepper. 
6. Put the lid on and pressure cook under the soup/broth setting for two and a half hours. 
7. Once ready, allow to natural release then manual release. 
8. Add salt then taste and add extra 5 spice or pepper if desired. Allow to cool.
9. Once cooled, scoop off the layer of fat and spoon into jars for storage.  Enjoy with rice or rice noodles or freeze and save for a chilly day! 

Notes: 

* You can also consume this as a bone broth by straining the soup and scaling back on the 5 spice and salt.