Step 1: Brown the Lamb - Set your pressure cooker to sauté mode on medium heat. Add a splash of sunflower oil and let it warm up. Brown the lamb ribs in batches for about 5-7 minutes until they develop a rich golden crust. Remove and set aside.

Step 2: Sauté Aromatics - In the same pot, add the chopped onion and celery, stirring often for about 4-5 minutes until they soften and start to turn golden.

Step 3: Combine Ingredients - Mix the Worcestershire sauce and tomato puree with half the salt directly into the prepared stock until well combined. Pour this over the sautéed vegetables in the pot.

Step 4: Add Vegetables - Stir in the grated potato, shredded cabbage, and grated tomatoes along with the browned lamb ribs. Ensure everything is well mixed before sealing the lid. Cook on the ‘Stew’ function for 30 minutes.

Step 5: Final Cooking - Once the cooking time is complete, perform a quick release of the pressure. Add the coarsely chopped potatoes, carrots, and green beans. Lock the lid back on and cook for an additional 10 minutes.

Step 6: Season - After the final cooking time, carefully release the pressure and remove the lid. Taste and adjust seasoning with more salt if necessary.

Step 7: Serve - Ladle the bredie into bowls, pairing it with crusty bread or serving it over rice.