Instant Pot Lamb Stew Recipes

INSTANT POT® LAMB STEW

Instant Pot® Lamb Stew image

My family is usually not one for lamb but we do eat it for Orthodox Easter. This is our recipe for a hearty stew.

Provided by MJVUKOTICH

Categories 100+ Everyday Cooking Recipes Special Collection Recipes New

Time 1h30m

Yield 4

Number Of Ingredients 14

Ingredients

1 pound lamb stew meat, cut into 1/2-inch cubes
2 tablespoons all-purpose flour
2 teaspoons vegetable oil
1 medium onion, roughly chopped
1 (32 fluid ounce) container beef broth
1 teaspoon Dijon mustard
1 sprig fresh thyme
1 sprig fresh rosemary
salt and ground black pepper to taste
20 small baby potatoes, halved
4 medium carrots, roughly chopped
½ (16 ounce) package frozen peas
2 teaspoons water, or more as needed
1 teaspoon cornstarch, or more as needed

Steps:

Combine lamb and flour in a bowl; toss to coat.
Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Add oil and heat until shimmering, 1 to 2 minutes. Add lamb and brown on all sides, 5 to 7 minutes. Add onion and saute until soft, about 3 minutes. Pour in broth and scrape up any browned bits with a spoon.
Add mustard, thyme, rosemary, salt, and pepper. Close and lock the lid. Select Manual function according to manufacturer's instructions; set timer for 20 minutes. Allow 10 to 15 minutes for pressure to build.
Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid.
Add potatoes, carrots, and peas. Close and lock the lid again, and reselect Manual function; set timer for 10 minutes.
Release pressure carefully using the quick-release method, about 5 minutes. Unlock and remove the lid.
If stew is not thick enough, mix water and cornstarch together and add to pot. Cook for another 5 minutes on Manual with a quick release of pressure.

Nutrition Facts : Calories 665 calories, Carbohydrate 102.2 g, Cholesterol 57.4 mg, Fat 15.9 g, Fiber 15.8 g, Protein 30.7 g, SaturatedFat 6 g, Sodium 942.1 mg, Sugar 10.7 g

IRISH LAMB STEW

Irish Lamb Stew image

Provided by Chop Secrets

Categories Dinner

Time 5m

Yield 4 - 6 servings

Number Of Ingredients 16

Ingredients

2 tbsp olive oil
1 lb lamb stew meat (cut into 3/4 inch cubes)
1 onion (finely diced)
2 tbsp flour
2 cups chicken or beef broth (warmed)
1 lb russet potatoes (peeled and cut into 1/2 inch dice)
2 carrots (cut into 1/2 inch dice)
8 oz Guinness (or other dark beer)
1 1/2 tbsp tomato paste
2 tsp salt
1 tsp dijon
1 tsp dried thyme
1 tsp dried rosemary
1/4 tsp pepper
flat-leaf parsley (for garnish (optional))
fresh ground pepper (for garnish (optional))

Steps:

Add olive oil to the Instant Pot. Using the display panel select the SAUTE function.
When oil gets hot, brown the meat on all sides, 3-4 minutes per side.
Add onion to the pot and saute until soft, 3-4 minutes. Sprinkle flour into pot and stir to coat.
Add broth to the pot and deglaze by using a wooden spoon to scrape the brown bits from the bottom of the pot.
Add remaining ingredients and stir to combine.
Turn the pot off by selecting CANCEL, then secure the lid, making sure the vent is closed.
Using the display panel select the MANUAL or PRESSURE COOK function*. Use the +/- keys and program the Instant Pot for 15 minutes.
When the time is up, let the pressure naturally release for 10 minutes, then quick-release the remaining pressure.

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