Set the pressure cooker to saute mode and add the lardons, cook until browned, then remove and set aside. Add the lamb and brown deeply on all sides. Remove and set aside.

Leave the fat in the pan and add the chopped garlic and onion, cook until soft, then 1 tbsp of flour to coat, loosening with a splash of stock. Add the parsnips, mushrooms, carrots and celery, cook for 1-2 minutes, then add the lamb and pour over the stock so it covers half of the lamb. Add the bay leaf, fresh herbs (except parsley), salt, pepper, then set to cook on high pressure for 35-40 minutes depending on the size of the lamb.

Quick release when finished. Remove the lamb and place in a bowl. Add the potatoes to the pan and cook on high pressure for 5 minutes, then slow release.

While this the stew cooks, shred the lamb with two forks to give you pulled lamb. Once you can open the pressure cooker, add the drained beans and chopped kale and cook on saute mode for 5-7 minutes until softened. The potatoes should be tender enough to fall apart. If not, continue cooking until they are.

Once all the veggies are the perfect texture, add a knob of butter and return the lamb and its juices. Add any final seasoning then serve with the chopped parsley and some bread and butter.