Instant Pot Lamb Stew
Hearty and so delicious, Instant Pot lamb stew is the ultimate meal for St. Patrick's Day or a weeknight dinner. This recipe couldn't be any easier to make!
Servings: 6 servings
Calories: 337kcal
Equipment
- Rubber Tip Metal Tongs
Ingredients
- 2 lbs. lamb shoulder cut into 1.5 inch cubes, or lamb stew meat
- 6 ounces Guinness stout beer or omit and substitute with beef broth
- 4 cups beef broth or beef stock
- 2 tablespoons arrowroot powder or cornstarch, plus 2 tablespoons cold water for thickening the stew
- 1 lb. baby potatoes baby yellow or red
- ½ cup diced onion yellow or white
- ½ teaspoon garlic powder
- 3 medium carrots peeled and diced; about 1½ cups
- 1 teaspoon fresh thyme or ¼ teaspoon dried thyme leaves
- 1 teaspoon sea salt
- ½ teaspoon black pepper
- 1½ cups frozen peas optional
Instructions
- Sear the lamb. Use paper toweling to pat the pieces of lamb dry. Place meat into a bowl with arrowroot powder and a bit of salt and pepper, and toss to coat.
- Turn the Instant Pot to sauté mode and heat the oil. Working in batches, arrange a single layer of meat into the hot oil. Sear for about 2 minutes per side, then set the seared lamb aside on a plate and sear the next batch.
- Add the diced onions to the hot oil and sauté for 4-5 minutes, until softened. Pour the beer (or broth) in to deglaze the bottom of the Instant Pot liner. Use a wooden spoon to scrape up any browned bits off the bottom.
- Pour in the broth. Add the carrots, potatoes, lamb, and seasonings. Lock the lid on, close the steam release, and manually set the IP to cook at high pressure for 35 minutes. Allow a 15-minute natural pressure release before carefully opening the pressure valve to release any remaining steam.
- Finish and Serve. Once the pressure has completely released, unlock and remove the lid. Stir in the green peas and allow them to cook with the stew for a few minutes.
- Optionally, you can thicken the stew by making a slurry of 2 tablespoons cold water mixed with 2 tablespoons arrowroot. Stir the slurry into the stew, set the Instant Pot to Sauté mode and allow the stew to simmer for about 10 minutes, stirring occasionally.
- Ladle the soup into bowls, sprinkle with fresh thyme, and season with additional salt and pepper if desired.
Video
Notes
Storing leftovers: Cool the stew to room temperature, then transfer it to an airtight container or zip top bag. Store in the refrigerator for up to 4 days.
Reheat in a pot on the stove over medium-high heat, stirring occasionally until it's warmed through.
Freezing leftovers: This stew freezes beautifully! Allow the stew to cool completely, then transfer it to a zip top freezer bag. Squeeze all the air out of the bag, then store in the freezer for up to 3 months. Defrost by setting the bag on a plate in the refrigerator overnight.
To cook lamb stew in a crockpot, see instructions in the FAQ section of the blog post.
Nutrition
Serving: 1.5cups | Calories: 337kcal | Carbohydrates: 26g | Protein: 36g | Fat: 9g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Cholesterol: 97mg | Sodium: 1115mg | Potassium: 1052mg | Fiber: 5g | Sugar: 5g | Vitamin A: 5391IU | Vitamin C: 33mg | Calcium: 63mg | Iron: 4mg
