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.
Servings: 5 people
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.