Pressure Cooker Persian Lamb Stew

Ingredients

• 1 tbspbutter (15 mL)
• 1 small red onion, diced
• 1 package shiitake mushrooms, stems removed, sliced (227 g)
• 3 cloves garlic, minced
• 1 tsp ground turmeric (5 mL)
• ½ tsp ground cinnamon (2.5 mL)
• ¼ tsp each ground cardamom and ground nutmeg (1 mL)
• 5 lbs boneless lamb shoulder, cut into 1½-inch (3.8 cm) cubes (680 g)
• 4 cups sodium-reduced beef broth (1 L)
• 1(14 oz) can fire-roasted tomatoes (398 mL)
• 2 (19 oz) cans white kidney beans, drained and rinsed (2 – 540mL)
• 1bunch kale, chopped
• 1 tbsp cornstarch (15 mL)
• 2 cups brown rice, cooked as per package direction (500 mL)