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Step 1
Use the Sauté button on high heat. Drizzle some olive oil and sear the lamb shanks on both sides. Sprinkle salt and pepper.
Step 2
Once browned on both sides, add into the pot the spices, tomatoes, onions, garlic, ginger, bay leaves and water.
Step 3
Turn off the sauté and close the lid. Make sure the pressure valve is closed. Using the Manual pressure, set it for high pressure 30 minutes.
Step 4
Once the timer is up, instant release the pressure. Add in the washed rice. Stir a bit. Close the Lid again, and using the manual pressure, set the timer to 15 minutes.
Step 5
Instant release the pressure and serve. I like to top my Kebsa with fried almonds and parsley. Serve with Arabic chopped salad on the side.