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    You Are Here Home » Soup and Stew Recipes

    Published: Mar 16, 2023 Updated: Mar 16, 2023 by Hilda Sterner | This post may contain affiliate links Leave a Comment

    Instant Pot Lamb Stew

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    instant pot lamb stew pin

    Do you love lamb stew, but don't want to wait hours for it to be ready? You don't need to with this easy Instant Pot Lamb Stew recipe! This stew takes about an hour to prepare in a pressure cooker. The lamb comes out fall-apart tender and the stew is so flavorful! Serve lamb stew with Irish soda bead, pita bread, or over pasta.

    instant pot lamb stew in a white bowl

    Lamb is one of my favorite meats, right up there with goat meat. Whether it's lamb shish kabobs, kofta kebabs, or lamb loin chops, I'm all in!

    Another great way to cook lamb is in lamb stew. Especially if you have a cheaper cut of meat which might not be as tender as lamb shoulder, for example.

    This Instant pot lamb stew recipe can be easily converted to an Irish lamb stew just by swapping out the wine with a bottle of good Irish beer like Guinness or your favorite stout.

    So whether you serve this stew for St. Patrick's day, or anytime you want a quick and hearty meal, your family will love you for it!

    Jump to:
    • 🧐Why This Recipe Works
    • 🛒What You Need For This Recipe
    • 🔖 Recipe Ingredients & Substitutions
    • 🥘How to Make Instant Pot Lamb Stew
    • 🤷🏻‍♀️Recipe FAQs
    • 👩🏼‍🍳 Recipe Pro Tips
    • 🍽 Related Recipes
    • 📖 Recipe
    • 💬 Comments

    🧐Why This Recipe Works

    • Preparing lamb stew is not complicated, especially in a pressure cooker/Instant pot.
    • Some lamb stew recipes take hours of cook. This one is ready in under an hour!
    • Lamb stew leftovers are amazing, maybe even better than freshly made lamb stew.
    • Pressure cooker lamb stew freezes well too, so you can eat some today and freeze the leftovers for another time.

    🛒What You Need For This Recipe

    instant pot lamb stew ingredients

    🔖 Recipe Ingredients & Substitutions

    • Meat/Lamb: I used leg of lamb, you can also use lamb shoulder.
    • Veggies: Onion, carrots, mushrooms, and potatoes. You can leave out any vegetables that you'd like or add sweet potatoes, parsnips, and turnips.
    • Broth: Beef stock is the best option, however, you can substitute beef broth, chicken broth, or even vegetable broth.
    • Wine/Beer: Red wine gives the stew a rich flavor, but you can substitute beer or even more beef stock.
    • Bacon: Bacon not only adds another layer of flavor, but the rendered fat is used to saute the onions and sear the meat. If you prefer, you can use a few tablespoons of olive oil instead.
    • Spices: Salt, black pepper, and paprika. If you do want to add a little spice, ¼ - ½ teaspoon cayenne pepper, or ½ -1 teaspoon crushed red pepper can be added.
    • Herbs: Feel free to substitute your favorite herbs including oregano and rosemary. I added 1 teaspoon dried thyme. Fresh herbs can also be added.
    • Tomato Sauce: To substitute the tomato sauce, you can add 3 ounces tomato paste (½ small can). You can also add diced tomatoes if you'd like!
    • Optional Ingredients: The peas are optional, but recommended. I like to garnish the finished stew with Italian parsley. It's visually appealing and brightens up the dish. Fresh thyme is another great option.
    • A full list of ingredients can be found in the recipe card at the bottom of the post!

    🥘How to Make Instant Pot Lamb Stew

    Step 1: Begin by peeling and roughly chopping your veggies, then slice the meat into 2" portions.

    cubed raw lamb in a silver bowl

    Pro Tip: Don't chop the carrots and potatoes too small. They will fall apart from the prolonged cooking. Slice the carrots in 1" to 2" pieces and chop each potato into 4ths, then each quarter into 3 to 4 pieces.

    Step 2: Mix flour, salt, black pepper, and paprika then dredge cubed lamb in the mixture until coated. Set your Instant pot/pressure cooker on sauté and fry the bacon until crisp.

    seasoned cubed meat

    Step 3: Remove bacon and chop. Add roughly chopped onion to the pot and saute for a few minutes. Add lamb in batches and sear on all sides. When you add the last batch, include the sliced mushrooms, garlic, and chopped bacon.

    Step 4: Add half of the wine and use a wooden spoon to deglaze (scrape the brown bits from the bottom of the pot). Add potatoes and carrots then mix broth, Worcestershire Sauce, remaining wine, bay leaves, thyme, and tomato sauce and pour over the other ingredients.

    Pro Tip: To avoid the burn error code on your Instant pot, add the tomato paste last without mixing it with the other ingredients. This is especially important if substituting tomato paste.

    Step 5: Cover the Instant pot with its lid and seal the steam valve. Cook on high pressure for 30 minutes, followed by a quick release. If adding peas, stir them in as soon as you remove the lid.

    Pro Tip: It will take approximately 10 minutes for the Instant pot to come to pressure and an additional 5 minutes for the pressure to release at the end.

    dishing out lamb stew in instant pot

    See pro tips on how to thicken the lamb stew with either cornstarch or all-purpose flour.

    🤷🏻‍♀️Recipe FAQs

    Is stew better in the slow cooker or Instant Pot?

    Stew is much better in a pressure cooker. The ingredients don't fall apart or lose their flavor as a result of hours of cooking.

    Can lamb stew be overcooked?

    Stew can definitely be overcooked. The vegetables can get too mushy and the stew can reduce too much, leaving not enough liquid in the stew.

    Does stew meat get tender in pressure cooker?

    One of the best things about preparing stew in a pressure cooker is the wonderful job it does of tenderizing the meat in a short amount of time. Usually anywhere from 20 to 30 minutes is sufficient.

    👩🏼‍🍳 Recipe Pro Tips

    • To thicken your lamb stew, pour ½ cup of stew broth into a measuring cup, then add 2 tablespoons of cornstarch or flour. Whisk to create a slurry then mix in with the stew. Bring the stew to a boil for a few minutes until it is thickened.
    • Pressure cooker lamb stew is also delicious over cooked egg noodles or vermicelli rice.
    • Store leftovers in an airtight container in the fridge for up to 5 days.
    • Freeze up to 3 months in freezer bags. Be sure to write the contents and date on the bag before you fill it with the stew. Three months from now, you'll thank me.
    • Lamb tends to be fatty. You can skim the surface of the stew to remove the extra oil. Or refrigerate the stew to allow the fat to harden for easier removal.

    🍽 Related Recipes

    • Fasolia (bean stew)
      Fasolia (Assyrian Green Bean Stew)
    • okra stew over rice and scallions
      Bamya (Middle Eastern Okra Stew with Lamb)
    • smoked lamb shank with potatoes and salad
      Smoked Lamb Shanks
    • venison stew in a white bowl
      Venison Stew Recipe

    Love this recipe? Please leave a 5-star 🌟🌟🌟🌟🌟rating in the recipe card below & a review in the comments section further down the page.

    Stay in touch with me through social media @ Instagram, Pinterest, TikTok, and Facebook. Don't forget to tag me when you try one of my recipes!

    📖 Recipe

    instant pot Irish lamb stew in a white dish

    Instant Pot Lamb Stew

    A rich, flavorful stew prepared with lamb, carrots, and potatoes then cooked in a pressure cooker in about an hour.
    5 from 1 vote
    Print Pin Rate
    Course: dinner, entree, lunch
    Cuisine: American
    Prep Time: 15 minutes
    Cook Time: 30 minutes
    Pressure Build Up & Release: 15 minutes
    Total Time: 1 hour
    Servings: 6 Servings
    Calories: 441kcal
    Author: Hilda Sterner

    Equipment

    • 1 pressure cooker

    Ingredients

    • 2 lbs lamb sliced into 2" cubes
    • 2 tablespoon all-purpose flour
    • 2 teaspoon sea salt
    • 1 teaspoon black pepper
    • 1 teaspoon paprika
    • 4 slices bacon
    • 1 large yellow onion (2 cups chopped)
    • 1 cup sliced mushrooms
    • 4 cloves garlic
    • 1 cup dry red wine (divided)
    • 2 large potatoes
    • 2 large carrots ( 1 cup chopped)
    • 1 14½ oz canned beef stock or broth
    • 1 tablespoon Worcestershire Sauce
    • 2 bay leaves
    • 1 teaspoon thyme
    • 1 8 oz tomato sauce
    • ½ cup peas (optional)
    • ¼ cup Italian parsley (garnish)

    Instructions

    • Begin by peeling and roughly chopping your veggies, then slice the meat into 2" portions.
    • Mix flour, salt, black pepper, and paprika then dredge cubed lamb in the mixture until coated. Set your Instant pot/pressure cooker on sauté and fry the bacon until crisp.
    • Remove bacon and chop. Add roughly chopped onion to the pot and saute for a few minutes. Add lamb in batches and sear on all sides. When you add the last batch, include the sliced mushrooms, garlic, and chopped bacon.
    • Add half of the wine and use a wooden spoon to deglaze (scrape the brown bits from the bottom of the pot). Add potatoes and carrots then mix broth, Worcestershire Sauce, remaining wine, bay leaves, thyme, and tomato sauce and pour over the other ingredients.
    • Cover the Instant pot with its lid and seal the steam valve. Cook on high pressure for 30 minutes, followed by a quick release. If adding peas, stir them in as soon as you remove the lid.

    Notes

    • Don't chop the carrots and potatoes too small because you don't want them to fall apart from the prolonged cooking. Slice the carrots in 1" to 2" pieces and chop each potato into 4ths, then each quarter into 3 to 4 pieces.
    • To avoid the burn error code on your Instant pot, add the tomato paste last without mixing it with the other ingredients. This is especially important if substituting tomato paste.
    • To thicken your lamb stew, pour ½ cup of stew broth into a measuring cup, then add 2 tablespoons of cornstarch or flour. Whisk to create a slurry then mix in with the stew. Bring the stew to a boil for a few minutes until it is thickened.
    • This stew is also delicious over cooked egg noodles or vermicelli rice.
    • Store leftovers in an airtight container in the fridge for up to 5 days, or freeze up to 3 months in freezer bags. Be sure to write the contents and date on the bag before you fill it with the stew. Three months from now, you'll thank me.
    • Lamb tends to be fatty. You can skim the surface of the stew to remove the extra oil. Or refrigerate the stew to allow the fat to harden for easier removal.
    • It will take approximately 10 minutes for the Instant pot to come to pressure and an additional 5 minutes for the pressure to release at the end.

    Nutrition

    Serving: 1.5cup | Calories: 441kcal | Carbohydrates: 33g | Protein: 37g | Fat: 14g | Saturated Fat: 5g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Trans Fat: 0.02g | Cholesterol: 108mg | Sodium: 1075mg | Potassium: 1299mg | Fiber: 5g | Sugar: 5g | Vitamin A: 4480IU | Vitamin C: 36mg | Calcium: 68mg | Iron: 5mg
    Tried this Recipe? Please leave A Star Rating!Mention @HildasKitchenBlog or tag #HildasKitchenBlog!

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