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Instant Pot® Lamb Stew
Instant Pot® Lamb Stew
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Prep Time:
25 minutes
Cook Time:
55 minutes
Total Time:
90 minutes
Delicious Instant Pot lamb and potato stew, perfect for Easter or any night!
Ingredients:
  • 1 pound lamb stew meat, cut into 1/2-inch cubes
  • 2 tablespoons all-purpose flour
  • 2 teaspoons vegetable oil
  • 1 medium onion, roughly chopped
  • 1 (32 fluid ounce) container beef broth
  • 1 teaspoon Dijon mustard
  • 1 sprig fresh thyme
  • 1 sprig fresh rosemary
  • salt and ground black pepper to taste
  • 20 small baby potatoes, halved
  • 4 medium carrots, roughly chopped
  • 0.5 (16 ounce) package frozen peas
  • 2 teaspoons water, or more as needed
  • 1 teaspoon cornstarch, or more as needed
Instructions:
  • Toss lamb with flour in a bowl until coated evenly.
  • Preheat a multi-functional pressure cooker, like an Instant Pot®, on the Saute function. Heat oil until shimmering for about 1 to 2 minutes. Brown the lamb on all sides for 5 to 7 minutes. Saute the onion until soft for about 3 minutes. Add broth and scrape up any browned bits with a spoon.
  • Season with mustard, thyme, rosemary, salt, and pepper. Secure the lid, then set the Manual function following your manufacturer's instructions. Cook under pressure for 20 minutes, allowing 10 to 15 minutes for pressure to build.
  • Carefully release pressure using the quick-release method following the manufacturer's instructions, then unlock and remove the lid after about 5 minutes.
  • Add in the vibrant combination of potatoes, carrots, and peas. Seal the lid securely, then switch back to Manual mode and set the timer for 10 minutes.
  • Carefully quick-release pressure for about 5 minutes. Unlock and remove the lid.
  • To thicken the stew, create a slurry by combining water and cornstarch, then stir it into the pot. Pressure cook for an additional 5 minutes and quick release the pressure.

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