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Adapt a CH lamb recipe from stove-top simmer to Instant Pot?

CookingChemicalEngineer | Dec 30, 201912:51 PM     6

Hi all. I searched CH for lamb shank recipes and ran into this one for a tomato-based braise, which looks interesting: https://www.chowhound.com/recipes/gre...

What are your thoughts on adapting this main cooking portion, quoted below, from stove-top to instant pot? My IP also has the sear feature so I can do the browning and onions etc. in the pot as well.

"Return the lamb pieces to the pot along with any accumulated juices. Bring to a simmer over high heat, lower the heat, cover, and simmer for 1 hour. Using tongs, rotate the lamb pieces from the bottom of the pot to the top, cover, and simmer until the meat is falling off the bone, about 1 hour more."

I can't easily do the rotate the lamb step, but assuming I could skip that step and still have a good result - I'm guessing maybe 30-35 minutes at pressure would pinch hit for the 2 hour stove-top simmer time?

Thanks much if anyone has experience translating cooking times from stove to IP. I searched online and found that America's Test Kitchen has published conversion charts in a cookbook but it's not one I own and I couldn't find a preview of the charts available online. I also ran into some food bloggers who commented that a general rule of thumb is to divide baking times by 3 for pressure cooking.

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