Instant Pot Lamb Stew is comfort food at its finest! It is hearty, tender and full of flavor, and the perfect dish to serve for St. Patrick’s Day or Easter!
It is perfect for the cold season! A bowl of this dish will warm anyone up. If you are looking for more dishes that can help you combat the cold, check out my recipes for Chinese Hot and Sour Soup, Slow Cooker Cabbage Roll Soup, and Ham Split Pea Soup.
Pressure Cooker Lamb Stew
Instant Pot Lamb Stew is not only delicious, but it also holds significant cultural importance among the Irish. This Irish stew is traditionally made with mutton as well, but never beef.
Lamb meat is more widely consumed in Mediterranean cuisine. It has more calories than beef and could even be fatter. But all you need to do is trim off the fat and you will get meat that is leaner than beef.
It even has a better protein profile than beef. So, overall, it is a good kind of meat to put in any dish, not just this one. It is tender and stewing will render it easier to chew and digest. The use of the IP in this recipe makes it even quicker to tenderize.
The traditional version only has root vegetables and water in addition to the meat. But it has come to evolve into a richer and heartier version over the centuries.
In this recipe, you will see a lot of vegetables among the ingredients which all contribute a nice balance to all that meaty goodness.
What is the best cut for Instant Pot Lamb Stew
Any cut will do but the best and popular choice is the shoulder cut. It may be tough because it gets exercised more than other parts, but it does not matter in stewing because of the lengthy cooking time.
So, even if you choose the tougher parts, your dish will still have tender meat in it. Tough cuts tend to be cheaper, too.
But of course, if you are pressed with time, then, you are in the right place! This Instant Pot recipe is the solution to shorten the cooking time.
How to make Instant Pot Lamb Stew
- Brown: Use the sauté function of the IP to cook the bacon first, set aside after. Then, season the meat and cook it until brown and set aside.
- Deglaze: Using some red wine and a wooden spot deglaze the pot.
- Add: Then, saute the onion and garlic and add in the rest of the ingredients, including the lamb meat and the bacon.
- Cook: Set it to cook for 30 minutes followed by a 10-minute natural pressure release.
- Serve: Then, garnish with fresh parsley and serve warm.
Here are some suggestions:
- Use the Guinness stout beer instead of red wine. You can follow this IP Guinness Beef Stew recipe and just substitute the meat with lamb.
- If you choose not to do this in the IP, you can go to this link for the stovetop version.
- Stews taste great when all the flavors are extracted as it is in this slow cooker version.
What to Serve with Instant Pot Lamb Stew
How to Store:
- Refrigerate: This dish even tastes better the next day. You can choose to store it first in the fridge once it has cooled completely. It will stay good for up to 4 days.
- Freeze: If you want to have a stash of this in the freezer, transfer it to freezer bags and freeze for up to 3 months.
- There is no need to thaw the frozen peas when cooking using the IP.
- If you can, choose a local supplier for the meat over importing so that you are sure that you get the freshest cuts.
- The main consideration in choosing red wine is that it must be something that you will drink yourself.
Instant Pot Lamb Stew
- 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
- 1/4 cup parsley (finely chopped)
- Click on Saute and adjust it to High. Once the Instant Pot displays HOT add the oil wait for it to start shimmering.
- Add the bacon piece and cook it until browned, remove to a plate and set aside.
- In a large bowl toss lamb meat with salt, pepper, and all-purpose flour. Add it to the IP and cook it until browned, if needed do this in batches.
- Remove to a plate and set aside.
- Add 1/2 cup of red wine and using a wooden spoon scrape the bits that stuck to the bottom of the pot.
- Saute the veggies:
- Add the onion and saute for 1 minute. Add the garlic and saute for 30 seconds, stirring occasionally.
- Add in the rest of the ingredients including the remaining wine, also add back to the pot the lamb and the bacon pieces.
- Lock the lid, seal the valve.
- Pressure cook for 30 minutes followed by a 10-minute natural pressure release, release manually the remaining pressure.
- Open and stir the stew. Discard the bay leaves.
- If you want the stew thicker, click again on Saute.
- In a measuring cup mix 2 tablespoons of cornstarch and 1/3 cup water until fully dissolved and add slowly the slurry to the stew, stirring to combine.
- Garnish with fresh parsley and serve warm.