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Instant Pot Lamb Stew with Spring Vegetables
Instant Pot Lamb Stew with Spring Vegetables
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Prep Time:
10 minutes
Cook Time:
40 minutes
Total Time:
50 minutes
Quick and flavorful lamb stew with spring vegetables cooked in a rich broth using a pressure cooker.
Ingredients:
  • 2 sprigs rosemary
  • 2 sprigs parsley
  • 1 bay leaf
  • 2 wide strips of lemon peel
  • 2 pounds lamb, cut into 1 1/2 to 2 inch pieces
  • 1 teaspoon salt
  • 1/8 teaspoon pepper
  • 2 tablespoons olive oil
  • 1 large shallot, peeled and thinly sliced
  • 2 medium leeks, trimmed tough green parts, halved lengthwise and thinly sliced
  • 2 tablespoons all-purpose flour
  • 1 cup dry white wine
  • 1 cup chicken stock
  • 3 to 4 small turnips (about 12 ounces), trimmed, scrubbed and cut into 4 wedges
  • 1 pound asparagus, tough ends trimmed and cut on the diagonal into 1-inch pieces
  • 2 cups frozen peas
  • 2 handfuls baby spinach
Instructions:
  • Bundle the herbs: Use kitchen twine to tightly secure the rosemary, parsley, bay leaf, and lemon peel into a neat bundle. Keep it aside for later use.
  • Season the meat generously with salt and pepper. Heat oil in a stovetop pressure cooker over medium-high heat. Sear the lamb pieces in batches until nicely browned all over, using tongs to turn them. Transfer to a plate after 10 to 15 minutes.
  • Saute the shallots and leeks in the pot over medium heat, stirring occasionally, until they soften slightly, about 2 to 3 minutes.
  • Complete the stew base by returning the lamb cubes to the pot and dusting them with flour. Saute for 30 seconds until the meat is coated with the flour. Pour in the wine, chicken stock, and herb bundle, and deglaze the pot by scraping up the browned bits using a wooden spoon.
  • Cover the pot with the lid, lock it, and cook on high heat until the pressure gauge reaches its peak. Reduce the heat to low and cook for 16 minutes. Release pressure by placing the pot under cold water in the sink for about 1 minute. Unlock the pot and remove the lid.
  • To cook the turnips, add them to the pot and cover with the lid. Bring the pot to high pressure over high heat. Reduce the heat to low and cook for 3 minutes. Quick release the pressure by running the pot under cold water for about 1 minute. Remove the lid carefully.
  • Integrate the rest of the vegetables into the stew: After extracting the herb bunch with tongs, place the pot on medium heat and gently simmer. Incorporate the asparagus and cook for 2 minutes, followed by the peas for 1 more minute until just tender. Take the pot off the heat and mix in the spinach until it wilts and turns vibrant green. Adjust seasoning with salt and pepper to your liking before serving in bowls with boiled new potatoes, if desired.

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