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Instant Pot Lamb Stew

Instant Pot Lamb Stew: Hearty Comfort in a Flash

Experience the cozy delight of Instant Pot Lamb Stew, a comforting dish filled with tender lamb and hearty vegetables.
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Prep Time 15 minutes
Cook Time 35 minutes
Natural Pressure Release 10 minutes
Total Time 1 hour
Servings: 6 servings
Course: Soups
Cuisine: Comfort Food
Calories: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Stew
  • 2 pounds Lamb Stew Meat Can substitute with beef.
  • 2 tablespoons Olive Oil Any neutral oil works.
  • 1 medium Onion Can substitute with shallots.
  • 4 cloves Garlic Garlic powder can be substituted.
  • 3 medium Carrots Fresh is best.
  • 2 stalks Celery Omit if not preferred.
  • 1.5 pounds Potatoes Yukon Gold or sweet potatoes.
  • 8 ounces Baby Bella Mushrooms Any mushroom variety can be used.
  • 4 cups Beef or Vegetable Broth Low-sodium preferred.
  • 1 cup Wine Red or white; broth can be used instead.
  • 3 tablespoons Tomato Paste Can use fresh tomatoes.
  • 1 teaspoon Thyme
  • 1 teaspoon Paprika
  • 1 teaspoon Za’atar
  • to taste Salt Adjust as needed.
  • to taste Pepper Adjust as needed.
  • 2 leaves Bay Leaves Remove before serving.
  • 1 tablespoon Cornstarch Can substitute with flour.

Equipment

  • Instant Pot

Method
 

Step-by-Step Instructions
  1. Prepare the lamb by cutting it into 1-2 inch chunks and marinating with olive oil, thyme, paprika, and seasoning.
  2. Sauté the lamb in the Instant Pot until browned on all sides, then remove.
  3. Cook the aromatics by sautéing onion, then adding mushrooms and garlic until softened.
  4. Add broth, tomato paste, and wine to the pot, scraping the bottom.
  5. Combine in the potatoes, carrots, celery, and lamb and stir well.
  6. Season the stew with remaining herbs, salt, pepper, and bay leaves.
  7. Pressure cook for 35 minutes, then allow a natural pressure release.
  8. Thicken the stew with a cornstarch slurry and sauté until desired consistency.
  9. Serve warm in bowls, garnished with parsley and alongside bread or rice.

Nutrition

Serving: 1bowlCalories: 450kcalCarbohydrates: 45gProtein: 30gFat: 20gSaturated Fat: 7gPolyunsaturated Fat: 1gMonounsaturated Fat: 10gCholesterol: 80mgSodium: 800mgPotassium: 950mgFiber: 5gSugar: 4gVitamin A: 900IUVitamin C: 25mgCalcium: 50mgIron: 4mg

Notes

This recipe is customizable with your choice of vegetables and spices. Store leftovers for quick meals throughout the week.

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