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2 tablespoons salted butter

8 ounces (about 2 cups) peeled pearl onions (see note)

8 medium garlic cloves, peeled and smashed

1 tablespoon fennel seeds

1 cup dry white wine

Kosher salt and ground black pepper

2½ pounds boneless lamb shoulder or boneless beef chuck, trimmed and cut into 1½-inch chunks

6 ounces green beans, trimmed and cut into 1-inch pieces

1 cup cherry or grape tomatoes, halved

¾ cup frozen peas

2 tablespoons lemon juice

½ cup lightly packed fresh tarragon, roughly chopped

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Don't bother defrosting the peas before use. They'll thaw and cook through quickly after they're added to the pot. Don't stir the tarragon directly into the stew. The heat causes it to discolor and it loses its freshness. Add at the table for the brightest color and flavor.

1. On a 6-quart Instant Pot, select Normal/Medium Sauté. Add the butter and melt. Add the onions, garlic and fennel seeds,

   then cook, stirring occasionally, until the onions are lightly browned, 3 to 4 minutes.

   Add the wine, ½ cup water, 2 teaspoons salt and ½ teaspoon pepper, then bring to a simmer. Add the lamb and stir to

   combine, then distribute in an even layer.

2. Press Cancel, lock the lid in place and move the pressure valve to Sealing. Select Pressure Cook or Manual; make sure the

   pressure level is set to High. Set the cooking time for 25 minutes.

   When pressure-cooking is complete, let the pressure reduce naturally for 15 minutes, then quick-release the remaining

   steam by moving the pressure valve to Venting. Press Cancel, then carefully open the pot.

3. Using a large spoon, skim off and discard the fat from the surface. Select Normal/Medium Sauté and bring to a simmer.

Add the green beans and tomatoes, then cook, stirring occasionally, until the beans are tender, 7 to 10 minutes.

Press Cancel to turn off the pot. Stir in the peas and lemon juice, then taste and season with salt and pepper. Serve

sprinkled with the tarragon.