Instant Pot Lamb Stew
Many people are intimidated to cook lamb meat, but I have just the perfect recipe you. My Instant Pot Lamb Stew is the finest comforting meal made with tender lamb pieces 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!
Table of contents
The reason I love this recipe so much its because it so fast and easy to make thanks to the instant pot. There is one thing I add to my lamb stew that most people do not. A bit of good red wine will tenderize the meat and enhance the broth. This is what makes it stand out from the rest.
Also, it is a one-pot meal, so there are not many dishes to clean up after so that is always a bonus. I also like to make extra and freeze it because it freezes beautifully. It can be scooped into freezer bags and then I just lay them down flat so they do not take up any room at all in the freezer. Also, they thaw quickly that way too. I like to serve leftovers in one of my bread bowls for a hearty lunch.
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 there is no need for any other pots or pans. The sauteing and braising are all 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 room at all. Perfect for meal planning.
What you’ll need to make instant pot lamb stew
Equipment
- An instant pot – I use a Duo Plus instant pot.
- Bowls
- Cooking utensils
Ingredients
- Lamb 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 of meat.
- Thick-cut bacon – My secret ingredient. It adds a smoky, salty, and slightly sweet flavor to the lamb that I cannot eat this stew without.
- All-purpose flour – Tossing the lamb in flour creates a crisp brown crust, locks in the moisture, and adds texture.
- Red wine – The red wine adds sweetness, complexity, and depth. It also has tannins that soften the fat to release more flavor, and the acidity helps tenderize it.
- Yellow onion – The sweet flavor develops while cooking and makes a rich base for the stew. It also has a high sugar content for caramelization.
- Garlic – Freshly minced garlic creates a rich flavor to complement the lamb and add extra layers of complexity.
- Baby bella mushrooms – Baby bellas have a smooth earthy flavor with a firm texture and umami taste.
- Beef broth – I recommend low-sodium organic beef broth for less salt and fewer additives with all the rich flavors.
- Worcestershire sauce – With its blend of vinegar, molasses, sugar, anchovies, soy sauce, and other ingredients, this sauce has it all. No other sauce can add so many different flavors in one liquid.
- Bay leaves – They add a subtle taste that adds depth with a slight hint of pine and mint.
- Fresh rosemary – Adds to the natural taste of lamb with its piney wood fragrance with smoky hints.
- Red potatoes – I prefer red potatoes, cut in half because they hold their shape.
- Carrots – I also cut my carrots thickly to keep them from getting soggy. The instant pot can overcook veggies if they are not cut large enough.
- Celery ribs – Same with the celery. Make sure they are cut nice and thick so they do not turn to mush.
- Frozen sweet peas – Do not thaw them before adding them to the pot. Also, do not use fresh or canned peas. They have to be frozen.
- Vegetable oil
- Salt and Pepper
- Parsley – Add the fresh parsley just before serving for a pop of color and flavor.
How to make instant pot lamb stew?
- Brown the meat: 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 before removing it to a plate. Then, I toss the lamb meat in flour, salt, and pepper before browning it in the oil. I cook it in three batches, so it does not get crowded.
- Saute the veggies: After the meat is all cooked, I deglaze the pot by adding ½ cup of wine and using a wooden spoon to scrape all the brown bits from the bottom. Then, I saute the onion for one minute before I add the garlic and saute it for 30 seconds, stirring occasionally.
- Cook the stew: Next, I put the rest of the ingredients in the pot, including the rest of the wine and the bacon and lamb meat. I lock it and seal it before pressure cooking for 30 minutes.
- Release pressure: Then, after a 10-minute natural pressure release, I release the rest of the pressure and stir the stew before removing the bay leaves.
- Thicken the stew: I usually thicken the stew at this time by setting it on saute 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 serve it with fresh parsley on top.
Expert tip
Making sure the meat is tender
My first pro tip is to get the best piece of lamb meat 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.
Then, pat it dry before searing it. Do not sear it all together. Be sure to sear it in batches so it does not get too crowded. This will ensure that it browns instead of steaming it.
Choosing the meat
Another crucial tip, for making this recipe, is to choose meat with good marbling. 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 a lot of marbling, so it becomes tender and juicy after being stewed or braised. It can be purchased, deboned and cut into cubes easily.
The leg is leaner 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.
Recipe variations and add-ins:
- Ground meat: Instead of chopped lamb, this recipe can be made with ground lamb for more of a chili 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 are good.
- Hot and spicy: Other times, I add chopped jalapenos and red pepper flakes to make it extra spicy.
- Irish lamb stew: To make this more of an Irish lamb stew, substitute the wine with Guinness beer. Or just use my instant pot Guinness beef stew recipe and replace the beef with lamb.
- Make it cheesy: Feta cheese added to the top of this just after removing the lid is the perfect topping. My kids love this too!
- Gluten-free: Also, this can be easily done gluten-free if you use gluten-free flour.
- Stove top version: If you choose not to do this in the electric pressure cooker, follow this recipe the stovetop lamb stew version.
- Slow cooker version: Another version is to make it in the crockpot, follow this slow cooker lamb stew version.
Serving suggestions:
- Try it 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 on top of rice like my perfectly easy instant pot white rice, brown rice, or quinoa.
- It doesn’t really need to be served on top of anything though. I like it topped with green onions and side of French bread.
- Or make my easy bread with my simple recipe for beer bread. It only takes an hour and there is no kneading, yeast, or waiting to rise involved.
- 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.
Frequently asked questions
Skip the pre-cut lamb stew meat. They cut it from tough pieces that will never get tender. Cut your own meat (against the grain) from leg or shoulder meat. Also, be careful not to overcook it. Lamb is very lean and will become tough if it is cooked too long. Finally, do not skip the searing step. The meat needs to be browned to seal in the juices and keep it tender.
I highly recommend red wine such as Bordeaux or Rioja but the most important thing is to use something that you like. Do not go all out and get some costly brand especially for this meal. I like to serve something that I know and like, so I am sure that the flavor will be something I like. I feel that the best kind of wine to cook dinner with is the kind that I can serve with dinner too.
Although I do not call for it in my recipe, there is no reason why you cannot marinate the meat first. Not only does it add flavor, but it also helps tenderize it too. It can be as simple as soaking it for 15 to 30 minutes in vinegar and honey or letting it sit for several hours in a mixture of herbs, spices, and different kinds of sauces. Some people brine it in salt water for 30 minutes before cooking to tenderize it.
Lamb meat has a fatty acid in it called BCFA that gives it a slightly wild taste. Many people cannot detect this taste, especially if the lamb meat has been trimmed well and cooked with a variety of different acids like wine and vinegar. Be sure to remove any white fat on the meat before cooking it. Another thing that can help is to soak it in vinegar or salt overnight in the fridge. The good thing about this is that it also tenderizes it.
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 store it in the fridge 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.
More Irish recipes:
Recipe tips:
- 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 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.
Instant Pot Lamb Stew
Ingredients
- 1 tablespoon vegetable oil
- 6 slices thick-cut bacon chopped
- 2 lbs stew lamb meat leg of lamb or lamb shoulder meat – cut into 1 1/2″ pieces
- 1 teaspoon sea salt or to taste
- 1 teaspoon ground black pepper
- 1/4 cup all-purpose flour
- 1 1/2 cups red wine or broth
- 1 medium yellow onion diced
- 4 cloves garlic minced
- 1 lb baby Bella mushrooms sliced
- 4 cups beef broth low sodium
- 2 tablespoons Worcestershire sauce
- 2 bay leaves
- 1 teaspoon fresh rosemary finely chopped
- 1 1/2 lbs red potatoes halved or quartered
- 2 medium carrots peeled and cut into 1/2″ thick pieces
- 2 celery ribs thickly chopped
- 1 cup frozen sweet peas
Garnish:
- 1/4 cup parsley finely chopped
Instructions
Brown:
- Click on Saute and adjust it to High. Once the Instant Pot displays HOT, add the oil and wait for it to start shimmering.
- Add the bacon piece and cook it until browned; remove it to a plate and set aside.
- In a large bowl, toss lamb meat with salt, pepper, and all-purpose flour. Add the meat to the IP and cook it until browned, doing this in batches if necessary.
- Remove to a plate and set aside.
Deglaze:
- Add 1/2 cup of red wine and scrape the bits stuck to the bottom of the pot with a wooden spoon.
Saute the veggies:
- Add the onion and saute for 1 minute. Add the garlic and saute for 30 seconds, stirring occasionally.
Pressure Cook:
- Add the remaining ingredients, including the wine and also add the lamb and bacon pieces, to the pot.
- Lock the lid, seal the valve.
- Pressure cook for 30 minutes, followed by a 10-minute natural pressure release, and manually release the remaining pressure.
- Open and stir the stew. Discard the bay leaves.
Thicken:
- If you want the stew thicker, click again on Saute.
- Mix two tablespoons of cornstarch and one-third cup of water in a measuring cup until fully dissolved. Slowly add the slurry to the stew, stirring to combine.
Serve:
- Garnish with fresh parsley and serve warm.