Best 4 Instant Pot Lamb Stew Recipes

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If you find yourself with a craving for succulent lamb, culinary adventures await with an instant pot lamb stew. This dish, a symphony of flavors, can be crafted in your trusty instant pot, turning tough lamb into melt-in-your-mouth tenderness in a fraction of the traditional cooking time. Whether you prefer a classic stew with hearty vegetables or a more exotic rendition with spices like cumin and saffron, the instant pot offers a fast and convenient way to indulge in this luxurious dish.

Let's cook with our recipes!

IRISH LAMB STEW



Irish Lamb Stew image

Provided by Chop Secrets

Categories     Dinner

Time 5m

Yield 4 - 6 servings

Number Of Ingredients 16

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.

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

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

LAMB STEW (INSTANT POT RECIPE)



Lamb Stew (Instant Pot Recipe) image

Hearty and delicious classic lamb stew made easy in your Instant Pot!

Provided by Kori

Categories     Lamb Recipes

Time 55m

Number Of Ingredients 13

2 tablespoons olive oil
2 pounds lamb ((leg of lamb, lamb shoulder cut into 1-inch pieces))
1/3 cup all purpose flour ((used as a thickener, but can be omitted))
2 teaspoons coarse salt
1 teaspoon ground black pepper
2 large onions ((peeled, halved, then sliced))
3 carrots ((peeled, sliced into 1-inch slices))
2 stalks celery ((sliced, ¼-inch))
4 medium potatoes ((peeled and diced into 1½-inch pieces))
3 cups lamb stock ((or beef))
1 cup frozen peas ((no need to thaw))
1 teaspoon thyme ((dried, or 1 tablespoon of fresh))
1/8 cup parsley ((fresh, chopped))

Steps:

  • Add lamb cubes to a large bowl, then add salt, pepper, and ½ of the flour. Toss to coat the lamb.
  • Preheat the Instant Pot on the Saute setting, High heat. Once preheated, add olive oil.
  • In two batches, place lamb meat in the pot and sear on each side until lightly golden. Remove from lamb from the pot and set aside. (Note: if the pot indicates that it's too hot, turn the heat down to medium)
  • Add additional olive oil if needed. Then add onions, carrots, and celery to the pot. Saute for 5 minutes.
  • Turn the pot off. Add broth to the pot and stir, scraping any bits off the bottom of the pot.
  • Add lamb (and any juices that have accumulated), potatoes, thyme, and peas to the pot. Stir to combine.
  • Secure the lid and close valve. Select Pressure Cook, High, 27 minutes. Once the cooking cycle is complete, use the quick release method to release pressure.
  • In a small bowl add remaining flour, then 2 ladles full of broth. Whisk together until lumps are gone. Add to the stew and stir in.
  • Stir in fresh parsley. Adjust seasoning if necessary, and serve.

Nutrition Facts : Calories 674 kcal, Carbohydrate 43 g, Protein 33 g, Fat 41 g, SaturatedFat 16 g, Cholesterol 110 mg, Sodium 1146 mg, Fiber 7 g, Sugar 7 g, UnsaturatedFat 21 g, ServingSize 1 serving

INSTANT POT® IRISH LAMB STEW



Instant Pot® Irish Lamb Stew image

Modified a recipe I received from my neighborhood's Lucky Charms festival. I added purple sweet potato, doubled the spices, doubled the carrots, and added a pinch of mint. This is the perfect stew to give to your favorite Leprechaun. It will turn them purple and they will freak out!

Provided by dey

Categories     Lamb Stew

Time 1h25m

Yield 6

Number Of Ingredients 16

1 pound lamb stew meat, cut into 1-inch cubes
2 tablespoons all-purpose flour
2 tablespoons olive oil
½ cup chopped onion, or to taste
2 cups chicken broth
1 pound carrots, cut into 1/2-inch slices
¾ pound purple sweet potatoes, peeled and cubed
½ pound russet potatoes, cubed
2 teaspoons salt
2 teaspoons Dijon mustard
2 teaspoons ground thyme
2 teaspoons dried rosemary
1 ½ teaspoons tomato paste
½ teaspoon dried mint
½ teaspoon ground black pepper, or more to taste
1 tablespoon chopped fresh parsley, or to taste

Steps:

  • Toss lamb in flour to coat.
  • Heat oil in a multi-functional pressure cooker (such as Instant Pot®) set to the Saute function. Add lamb to the hot oil and brown on all sides, 3 to 4 minutes. Add onion and saute until soft, 3 to 4 minutes.
  • Pour broth into the pot and bring to a boil while scraping the browned bits of food off the bottom of the pan with a spatula. Stir in carrots, sweet potatoes, russet potatoes, salt, Dijon mustard, thyme, rosemary, tomato paste, mint, and 1/2 teaspoon pepper. Hit Cancel.
  • Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 15 minutes. Allow 10 to 15 minutes for pressure to build.
  • Release pressure using the natural-release method according to manufacturer's instructions, 10 minutes. Switch to the quick-release method to release remaining pressure, about 5 minutes. Unlock and remove the lid.
  • Garnish servings with fresh parsley and season with pepper.

Nutrition Facts : Calories 250.2 calories, Carbohydrate 30.5 g, Cholesterol 37.7 mg, Fat 8 g, Fiber 5.1 g, Protein 14.5 g, SaturatedFat 1.8 g, Sodium 1326.3 mg, Sugar 7.4 g

Tips:

  • Choose the right cut of lamb: For a stew, look for a cut of lamb that is tough and flavorful, such as lamb shoulder or lamb neck. These cuts will become tender and fall-apart in the slow cooker.
  • Brown the lamb before cooking: Browning the lamb in a hot skillet before adding it to the slow cooker will help to develop its flavor and prevent it from becoming dry.
  • Use a variety of vegetables: Adding a variety of vegetables to your stew will add flavor, color, and nutrients. Some good options include carrots, celery, onions, potatoes, and parsnips.
  • Use a good quality broth: The broth you use will make a big difference in the flavor of your stew. Choose a broth that is flavorful and has a rich body.
  • Season the stew well: Be sure to season the stew well with salt, pepper, and other herbs and spices. This will help to bring out the flavors of the lamb and vegetables.
  • Cook the stew on low heat: Cooking the stew on low heat will help to tenderize the lamb and prevent it from becoming dry. Cook the stew for at least 8 hours, or until the lamb is fall-apart tender.
  • Serve the stew with crusty bread or rice: Serve the stew with crusty bread or rice to soak up the delicious broth.

Conclusion:

Instant Pot lamb stew is a hearty and flavorful dish that is perfect for a cold winter day. It is easy to make and can be tailored to your own taste preferences. With a few simple tips, you can make a delicious and satisfying lamb stew that the whole family will enjoy.

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