Recipe's

Instant Pot Lamb Stew

When I think of winter comforts, lamb stew features in my top five without a doubt. This classic lamb stew features hearty, healthy ingredients and cooked in the pressure cooker the lamb is tender and flavourful, surround by a rich, deeply flavoured sauce.

As simple as this recipe is, it produces the most incredible stew that the entire family enjoys, from my 1 year old daughter through to my eldest, 6 year old son. I often dish up for them first and then will go in and add a bit of red chilli for my husband and I afterwards.

Ingredients for this Lamb Stew

It contains all the classics, small yellow potatoes, sweet baby carrots, earthy onions and fresh mushrooms (that even my kids don’t mind). Paired with Thyme, Bay Leaf and Fresh Parsley it really is the traditional lamb stew, adjusted to cook in quicker time in my Instant Pot.

How to make this easy lamb stew

  1. Season your trimmed lamb pieces with flour, garlic salt, pepper and a little paprika. Toss to combine all the flour and ensure every piece of lamb is covered.
  2. Switch on your Instant Pot to Saute and gently brown the lamb on all sides. Remove the lamb.
  3. Gently saute the onions along with the garlic until soft. The original recipe calls for wine, however we don’t drink alcohol, so I substituted this with some balsamic vinegar to deglaze the pot. Add in the thickly sliced mushrooms and brown.
  4. Return the lamb to the pot, along with the baby carrots, potatoes, bay leaves, thyme, 4 cups of stock, 1 TBSP tomato paste, salt and pepper.
  5. Make sure the potatoes are covered with liquid.
  6. Place lid on and set to sealing. Select “Stew” function and choose a 30 minute cook time.
  7. Once the time is up, do a natural release for about 5 minutes and then manually release. Open the lid and check the consistency. When making stews and curries in the instant pot, you usually have to saute it up a bit for the sauce to thicken. I also added in one heaped teaspoon of corn flour, mixed with a little water to thicken the sauce.
  8. Serve with either Crusty Bread or a soft, fluffy mash dependent on your preference.

Instant Pot Lamb Stew

This classic lamb stew is a firm family favourite. It has hearty, wholesome ingredients and cooked in your pressure cooker, the lamb is melt in your mouth tender.
Prep Time10 mins
Cook Time30 mins
Total Time45 mins
Course: Main Course
Cuisine: English
Keyword: Classic lamb Stew, Instant Pot Lamb Stew, Lamb Stew, Lamb Stew Recipe
Servings: 5 people
Author: Rebecca

Equipment

  • Pressure Cooker

Ingredients

  • 700 grams Stewing Lamb (bone on) (If using boneless you need about 500g)
  • 1 medium Onion Diced
  • 1 packet baby carrots
  • 5-6 small baby yellow potatoes
  • Half a packet of button mushrooms thickly sliced
  • 1/4 cup Flour
  • Salt, pepper, paprika to season
  • Handful Thyme
  • 2 Bay Leaves
  • 4 cloves Garlic, minced
  • 1 TBSP Tomato paste
  • Balsamic Vinegar to deglaze
  • 4 cups Beef stock
  • Fresh Parsley to garnish

Instructions

  • Season your trimmed lamb pieces with flour, garlic salt, pepper and a little paprika. Toss to combine all the flour and ensure every piece of lamb is covered.
  • Switch on your Instant Pot to Saute and gently brown the lamb on all sides. Remove the lamb.
  • Gently saute the onions along with the garlic until soft.
  • The original recipe calls for wine, however we don't drink alcohol, so I substituted this with some balsamic vinegar to de-glaze the pot.
  • Add in the thickly sliced mushrooms and brown.
  • Return the lamb to the pot, along with the baby carrots, potatoes, bay leaves, thyme, 4 cups of stock, 1 TBSP tomato paste, salt and pepper.Make sure the potatoes are covered with liquid.
  • Place lid on and set to sealing. Select "Stew" function and choose a 30 minute cook time.
  • Once the time is up, do a natural release for about 5 minutes and then manually release. Open the lid and check the consistency.
  • When making stews and curries in the instant pot, you usually have to saute it up a bit for the sauce to thicken. I also added in one heaped teaspoon of corn flour, mixed with a little water to thicken the sauce.Serve with either Crusty Bread or a soft, fluffy mash dependent on your preference.

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