The cooking time for lamb in a pressure cooker can vary depending on the cut of lamb, the size of the pieces, and the specific recipe you are using. As a general guideline, here are some approximate cooking times for different cuts of lamb in a pressure cooker:
- Lamb Stew: 20 to 25 minutes under pressure.
- Lamb Shoulder or Leg (cubed or in chunks): 25 to 30 minutes under pressure.
- Lamb Shank: 30 to 35 minutes under pressure.
- Lamb Chops or Riblets: 10 to 15 minutes under pressure.
Keep in mind that these times are for a typical pressure cooker at high pressure. The actual cooking time may vary depending on your specific pressure cooker model and the desired tenderness of the lamb.
Always follow the instructions of your pressure cooker's manual and use a cooking thermometer to check the internal temperature of the lamb to ensure it reaches a safe temperature. The USDA recommends cooking lamb to an internal temperature of at least 145°F (63°C) for medium-rare or 160°F (71°C) for medium.