Set your pressure cooker to “sauté.” Add 1 tablespoon oil and add cubed lamb. Brown on both sides. Add in red cooking wine and deglaze your pot by scraping the browned bits from the bottom of the pot.

This hearty, aromatic stew cooks in just over an hour but tastes like it simmered all day. A bank examiner gone astray, Andrea Nguyen is living her dream of writing impactful cookbooks and teaching ...