Mince garlic and cut up onions into ~1-2″ pieces and sautee in olive oil in bottom of your pressure cooker on medium heat
Concurrent to that, use MOAR olive oil and that pat of butter (to raise the smoke point) and brown your lamb chunks in a large sautee pan – I did this because 3 lbs of lamb meat is a LOT of meat and I only have a 6qt pressure cooker, so I wanted to save time. You can definitely do this IN your pressure cooker if you don’t want to dirty as many dishes or retain more of the lamb fat.
Dump everything (except red bell peppers) into pressure cooker – meat, tomato paste, spices, garlic & onions, beef stock, etc. I used about 1-2 teaspoons for all the spices .
Cook for about 30 minutes after your pressure cooker reaches ‘pressure status’ (for my ghetto pot, that means the top WOBBLES).
“Quick release” and add in the red bell pepper strips – also, do a quick ‘taste test’ and see if you like the broth – adjust seasonings as desired
Get the pressure cooker back to pressure status and cook for 15 more minutes and voila! Adjust salt and pepper to personal liking.
If you want to serve over something, cauliflower rice makes a great base