Instant Pot Lamb Stew

Many people are intimidated by cooking lamb, but I have just the perfect recipe for you. My Instant Pot Lamb Stew is the ultimate comforting meal, made with tender lamb and veggies in the most amazing broth. It is also one of the easiest and most delicious pressure cooker recipes that the whole family will love. The perfect dish to serve for St. Patrick’s Day or Easter!

Also, it is a one-pot meal, so there aren’t many dishes to clean up afterward, which is always a bonus. I also like to make extra and save it for later because it freezes so well. It can be scooped into Ziploc freezer bags, and then I just lay them down flat so they do not take up any room in the freezer. I like to serve it in one of my bread bowls for a hearty lunch.

The reason I love this recipe so much is that it’s quick and easy to make, thanks to the Instant Pot. There is one thing I add to my lamb stew that most people do not. My secret ingredient is a bit of good red wine, which tenderizes the meat and enhances the broth. This is what makes it stand out from the rest. This is the type of fuss-free meal that is ideal for both a hearty weeknight dinner and a special occasion.

Why you will love this recipe

• Perfect for holidays or any day: Whether it is a holiday like St. Patrick’s Day, Easter, or Christmas, or just any night of the week, this stew is filling, delicious, and easy to make. Nobody will believe it did not take hours to prepare, so go ahead and take the credit.
• Fast and easy: Using the Instant Pot makes this a fast meal, and since there are only a few simple steps, there is not much prep either. The Instant Pot does most of the work.
• One-pot meal: Another great thing about the Instant Pot is that you don’t need any other pots or pans. Sautéing and braising are done in one pot.
• Make extra and freeze it: The stew can be frozen for up to three months in flattened freezer bags, so they don’t take up any space. Perfect for meal planning. 

What you will need

• Meat – I recommend leg or shoulder meat, cut into 1.5-inch pieces. I do not recommend pre-cut stew meat because it is usually the toughest cut. Also, bacon adds a smoky, salty, and slightly sweet flavor to the stew that I cannot eat without.
• All-purpose flour – Tossing the lamb in flour creates a crisp brown crust, locks in the moisture, and adds texture.
• Veggies – Baby bellas have a smooth, earthy flavor, a firm texture, and a rich umami taste. I also cut my carrots and celery thickly to keep them from getting soggy. I prefer red potatoes, cut in half, because they hold their shape. Plus some frozen peas, for a pop of color.
• Aromatics and herbs – Yellow onion develops as it cooks, creating a rich base for the stew. It also has a high sugar content for caramelization. Freshly minced garlic adds rich flavor to complement the lamb and adds extra layers of complexity. The bay leaves add subtle flavor and depth, with a slight hint of pine and mint. And the rosemary brightens the dish with its piney wood fragrance and smoky hints.
• Liquids – The red wine adds sweetness, complexity, and depth. It also has tannins that soften the fat, releasing more flavor, and the acidity helps tenderize it. Plus, low-sodium organic beef broth has less salt but a rich flavor, and a bit of Worcestershire sauce adds umami.

How to make

Probably one of the easiest ways to cook lamb is with this recipe. Now, gather your ingredients and prepare to enjoy a restaurant-like meal in less than an hour.

Toss: I start by tossing the lamb meat in flour, salt, and pepper.

Sear the bacon: First, I set the pot on saute and adjust it to high. When it is hot, I add the oil. When it is shimmering, I add the bacon and cook it until it is brown, then transfer it to a plate. Discard the grease, leaving just two tablespoons in.

Brown the meat: I sear the meat in three batches so it doesn’t get crowded.

Deglaze: After the meat is cooked, I deglaze the pot with ½ cup of wine and use a wooden spoon to scrape up all the brown bits from the bottom.

Sauté the veggies: Then I saute the onion for 1 minute before adding the garlic and sauteing for 30 seconds, stirring occasionally.

Cook the stew: Next, I put the remaining ingredients in the pot, including the rest of the wine and the bacon and lamb. I lock and seal it before pressure-cooking for 30 minutes.

Release pressure: After a 10-minute natural pressure release, I release the remaining pressure, stir the stew, and remove the bay leaves.

Thicken the stew: I usually thicken the stew at this point by setting it to sauté and making a cornstarch slurry. To do this, I mix 1/3 cup of water with two tablespoons of cornstarch until it dissolves. Then, I add it to the pot and stir until it is combined. until it dissolves. Then, I add it to the pot and stir until it is combined and thickened.

Garnish and serve: Finally, I garnish it with fresh parsley.

Expert tip

Making sure the meat is tender

My first pro tip is to choose meat with good marbling for this recipe. Then, make sure it is sliced correctly. Also, in my experience, for the best results, take the meat out of the refrigerator about 30 to 60 minutes before cooking, so it comes to room temperature. The best cuts of lamb for this would be those cut from muscles that are worked hard but have some fat marbling. The fat breaks down during slow cooking. The shoulder is full of flavor, with plenty of marbling, so it becomes tender and juicy when stewed or braised. It can be purchased, deboned, and cut into cubes easily.

The leg is lean but becomes buttery and tender when stewed or cooked slowly. It can also be bought boneless and cut into chunks. The leg and shoulder are economically priced and work well for this recipe, but I prefer the shoulder because it has more marbling and flavor.

More tips to consider

• Choose a local supplier over an importer for the freshest meat, and always opt for organic.
• Do not use pre-cut lamb meat because those are the toughest cuts. Choose the leg or shoulder and cut it yourself. 
• Always slice it against the grain for the most tender meat. 
• I always pat it dry before searing it and not sear it all together. Be sure to sear it in batches to avoid overcrowding. This will ensure it browns rather than steams.
• I cook with wine that I would serve to drink at my table. That way, I know I will like the taste.
• Marinating the lamb in vinegar overnight will tenderize it and prevent a gamey taste.
• Also, remove all the fat from the meat before cooking to avoid that wild flavor.   

Recipe variations and add-ins:

• Ground meat: Instead of chopped lamb, this recipe can be made with ground lamb for a more chili-like texture. It is just as delicious, and I love it this way. It is perfect for the younger kids who have trouble chewing those big chunks of meat. 
• Add veggies: Sometimes, I like to add other vegetables like green beans, broccoli, bell peppers, and corn. Any kind of veggies is good.
• Hot and spicy: Other times, I add chopped jalapenos and red pepper flakes to make it extra spicy. 
• Irish lamb stew: To make it more of an Irish lamb stew, substitute the wine for Guinness beer.
• Make it cheesy: Feta cheese, added to the top just after removing the lid, is the perfect topping. My kids love this too!
• Gluten-free: This can also be easily done gluten-free if you use gluten-free flour.

Serving suggestions:

My family loves this hearty lamb stew over a mound of my perfectly creamy mashed potatoes. They are buttery, fluffy, and will turn this meal into a hearty entrée to fill everyone. Sometimes I like to serve it over rice, like my perfectly easy instant pot white rice, brown rice, or quinoa. My personal favorite is having it with a side of traditional colcannon or cabbage and noodles.

It doesn’t really need to be served on top of anything though, since its full of veggies. I like it topped with green onions and side of French bread. Or make my easy bread with my simple recipe for beer bread. This is the perfect recipe for st. Patrick’s day, hence, serving it with some boiled cabbage or sauteed cabbage would be a great choice.

How to store leftovers:

• Refrigerate: This dish tastes even better the next day. To refrigerate, first, let the leftovers fully cool. After that, transfer the leftover pressure-cooker lamb stew to an airtight container and refrigerate for up to 4 days.
• Freeze: If you want to have a stash of this meal in the freezer, transfer it to freezer bags and freeze it for up to 3 months.
• Thaw: Simply, transfer the frozen meal to the fridge and let it thaw overnight.
• Reheat: Finally, to serve, reheat it either in the microwave or on the stove. Also, taste and adjust for seasoning.

Frequently asked questions

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