Directions

1. In a mixing bowl, add lamb, onions, half of minced chilies, garlic, ½t cumin, ½t paprika, and ½t sea salt. Mix well. Form meatballs; set aside.

2. Set pressure cooker to "sear", add oil, adjust time to 15 minutes, and press "start/stop". When hot, add meatballs and cook in batches. Cook 3 minutes per side for each. Remove meatballs; set aside.

3. Add tomatoes, adobo sauce, remaining minced chilies, bay leaf, cumin, paprika, salt, and water.
4. Return meatballs to cooker and into the sauce. Close lid and lock. Set pressure cooker to "meat/stew" and adjust time to 6 minutes. Press "start/stop".
5. When done, quick release and make sure all pressure is released before opening lid.
6. Carefully open lid and remove meatballs. Garnish with basil.