Garlicky white wine sauce with lamb, chicken thighs, andouille sausage and white beans. Ready in about an hour in the Instant Pot!
1 1/2 pounds lamb stew meat, in 1.5" cubes
1 1/2 pounds boneless skinless chicken thighs
Salt and pepper for seasoning the lamb and chicken
Oil for browning the meat (I used leftover bacon fat for a delicious smoky flavor)
1 large onion, diced
12 ounces andouille sausage, 1/2 inch slices
1 pound dry white beans (I use great northern beans)
1 cup white wine
1 1/4 cups tomato puree (one 14.5oz can)
4 cups chicken stock (preferably homemade)
6 cloves of garlic, pressed in garlic press or finely minced
2 teaspoons Worcestershire sauce (optional but adds a wonderful savory flavor)
1 teaspoon dried thyme or 2 tablespoons fresh thyme
1 teaspoon salt
1 teaspoon black pepper
6 quart or larger Instant Pot
Season the lamb and chicken lightly with salt and pepper. With the Instant Pot set to Sauté High, brown the lamb and chicken in a tablespoon of oil until browned, about 3-4 minutes on each side. Reserve on a plate.
Set the Instant Pot to Sauté Normal and add the onion, adding oil to the Instant Pot if necessary. Stir and cook for about 5 minutes until the onion is translucent.
Add back to the pot the chicken and lamb. Add the remaining ingredients and mix well to combine.
Cover the Instant Pot, set the valve to "sealing" and cook on Pressure Cook/Manual High for 35 minutes.
At the end of 35 minutes, let the Instant Pot release steam naturally for 20 minutes.
Move the valve to "venting" and allow the Instant Pot to release any remaining steam. Season with salt and pepper to taste, serve with roasted vegetables and enjoy!
Makes about 8 servings.