Lamb stifado (lamb and shallot stew) in the Instant Pot

Season the lamb generously on both sides with salt and black pepper. On the Instant Pot's saute setting, brown it in four or five tablespoons of olive oil in two batches, about 10 minutes, until brown on both sides; crowding makes it steam instead of brown. Set the first batch aside in a bowl.

Peel about 24 shallots and spread in an even layer in a small baking pan; drizzle with about a quarter cup of olive oil and season with salt and pepper.

Roast at 425F for 20 to 25 minutes, until tender and golden.

Return all the lamb to the pot. Deglaze with about two tablespoons of balsamic vinegar and a cup of water, loosening what is stuck to the bottom.

Add four grated garlic cloves, 25 to 30 ounces of pureed tomatoes, a tablespoon of tomato paste, a pinch of red pepper flakes, two bay leaves, a cinnamon stick, about 10 black peppercorns, allspice berries and a teaspoon of honey. Add one more cup of water.

Seal and pressure cook on high 25 minutes.

Natural release 10 to 15 minutes (15 preferable, less spraying), then open the vent to release the rest.

Stir, add the shallots and run the saute setting 10 to 15 minutes so the stew thickens. Taste for salt and pepper and add a teaspoon of dried oregano.

Remove the bay leaves and cinnamon stick, and any allspice berries and peppercorns found without breaking the onions.