Instant Pot Lamb Shoulder Chops

Engage the 'Sauté' function on your multi-functional pressure cooker (e.g., Instant Pot) and allow it to preheat. Meanwhile, generously season the lamb shoulder chops with salt and pepper. (5 minutes)

Introduce the vegetable oil to the hot pot. Brown the lamb chops for 1 to 2 minutes on each side until a rich crust forms. Transfer the seared chops to a plate and set aside. Add the sliced onion and minced garlic to the pot drippings and sauté until softened and fragrant, approximately 3 minutes. (10 minutes)

Deglaze the pot with the red wine, scraping up any flavorful browned bits from the bottom. Allow the wine to simmer until the alcohol has mostly evaporated, about 5 minutes. Pour in the beef consommé, add the chopped rosemary, and stir to combine. Return the browned lamb chops to the pot, nestling them into the liquid. (8 minutes)

Secure the lid, ensuring the vent is set to 'Sealing.' Select the 'High Pressure' setting according to the manufacturer's instructions and set the timer for 40 minutes. Allow 10 to 15 minutes for the pressure to build. (55 minutes)

After the cooking time elapses, allow the pressure to release naturally for 15 minutes. Carefully release any remaining pressure using the quick-release method according to the manufacturer's instructions, about 5 minutes. Unlock and remove the lid. (20 minutes)

Transfer the lamb chops to a serving plate. Select the 'Sauté' function again and bring the liquid in the pot to a gentle boil. In a small bowl, whisk together the cornstarch and cold water to create a slurry. Gradually add the slurry to the simmering sauce, stirring continuously until the sauce thickens to your desired consistency, approximately 5 minutes. (8 minutes)

Return the lamb chops to the pot and gently turn them to coat evenly with the luscious sauce. Serve immediately over mashed potatoes, egg noodles, or polenta.