Instant Pot Lamb Stew

5 from 5 votes

A rich, flavorful stew prepared with lamb, carrots, and potatoes then cooked in a pressure cooker in about an hour.

Prep Time15

Cook Time30

Pressure Build Up & Release15

Total Time1

Course: dinner, entree, lunch

Cuisine: American

Servings: Servings

Calories: 441kcal

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.

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.