Best 3 Instant Pot Lamb Stew Recipes

Tantalize your taste buds with our delectable Instant Pot Lamb Stew, a culinary masterpiece that effortlessly blends succulent lamb, aromatic vegetables, and a symphony of herbs and spices. This hearty and comforting dish is prepared with ease in your trusty Instant Pot, resulting in a fall-off-the-bone lamb that melts in your mouth. Dive into a world of flavors as you explore our diverse collection of lamb stew recipes, each offering a unique twist on this classic comfort food. From the traditional Irish Lamb Stew, brimming with tender lamb, hearty potatoes, and root vegetables, to the Moroccan Lamb Stew, an exotic blend of fragrant spices and dried fruits, our recipes cater to every palate. Unleash your inner chef as you embark on a culinary journey, transforming simple ingredients into extraordinary meals.

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LAMB STEW (INSTANT POT RECIPE)

Lamb Stew (Instant Pot Recipe) image

Hearty and delicious classic lamb stew made easy in your Instant Pot!

Provided by Kori

Categories Lamb Recipes

Time 55m

Number Of Ingredients 13

Ingredients

2 tablespoons olive oil
2 pounds lamb ((leg of lamb, lamb shoulder cut into 1-inch pieces))
1/3 cup all purpose flour ((used as a thickener, but can be omitted))
2 teaspoons coarse salt
1 teaspoon ground black pepper
2 large onions ((peeled, halved, then sliced))
3 carrots ((peeled, sliced into 1-inch slices))
2 stalks celery ((sliced, ¼-inch))
4 medium potatoes ((peeled and diced into 1½-inch pieces))
3 cups lamb stock ((or beef))
1 cup frozen peas ((no need to thaw))
1 teaspoon thyme ((dried, or 1 tablespoon of fresh))
1/8 cup parsley ((fresh, chopped))

Steps:

Add lamb cubes to a large bowl, then add salt, pepper, and ½ of the flour. Toss to coat the lamb.
Preheat the Instant Pot on the Saute setting, High heat. Once preheated, add olive oil.
In two batches, place lamb meat in the pot and sear on each side until lightly golden. Remove from lamb from the pot and set aside. (Note: if the pot indicates that it's too hot, turn the heat down to medium)
Add additional olive oil if needed. Then add onions, carrots, and celery to the pot. Saute for 5 minutes.
Turn the pot off. Add broth to the pot and stir, scraping any bits off the bottom of the pot.
Add lamb (and any juices that have accumulated), potatoes, thyme, and peas to the pot. Stir to combine.
Secure the lid and close valve. Select Pressure Cook, High, 27 minutes. Once the cooking cycle is complete, use the quick release method to release pressure.
In a small bowl add remaining flour, then 2 ladles full of broth. Whisk together until lumps are gone. Add to the stew and stir in.
Stir in fresh parsley. Adjust seasoning if necessary, and serve.

Nutrition Facts : Calories 674 kcal, Carbohydrate 43 g, Protein 33 g, Fat 41 g, SaturatedFat 16 g, Cholesterol 110 mg, Sodium 1146 mg, Fiber 7 g, Sugar 7 g, UnsaturatedFat 21 g, ServingSize 1 serving

IRISH LAMB STEW

Irish Lamb Stew image

Provided by Chop Secrets

Categories Dinner

Time 5m

Yield 4 - 6 servings

Number Of Ingredients 16

Ingredients

2 tbsp olive oil
1 lb lamb stew meat (cut into 3/4 inch cubes)
1 onion (finely diced)
2 tbsp flour
2 cups chicken or beef broth (warmed)
1 lb russet potatoes (peeled and cut into 1/2 inch dice)
2 carrots (cut into 1/2 inch dice)
8 oz Guinness (or other dark beer)
1 1/2 tbsp tomato paste
2 tsp salt
1 tsp dijon
1 tsp dried thyme
1 tsp dried rosemary
1/4 tsp pepper
flat-leaf parsley (for garnish (optional))
fresh ground pepper (for garnish (optional))

Steps:

Add olive oil to the Instant Pot. Using the display panel select the SAUTE function.
When oil gets hot, brown the meat on all sides, 3-4 minutes per side.
Add onion to the pot and saute until soft, 3-4 minutes. Sprinkle flour into pot and stir to coat.
Add broth to the pot and deglaze by using a wooden spoon to scrape the brown bits from the bottom of the pot.
Add remaining ingredients and stir to combine.
Turn the pot off by selecting CANCEL, then secure the lid, making sure the vent is closed.
Using the display panel select the MANUAL or PRESSURE COOK function*. Use the +/- keys and program the Instant Pot for 15 minutes.
When the time is up, let the pressure naturally release for 10 minutes, then quick-release the remaining pressure.

INSTANT POT® IRISH LAMB STEW

Instant Pot® Irish Lamb Stew image

Modified a recipe I received from my neighborhood's Lucky Charms festival. I added purple sweet potato, doubled the spices, doubled the carrots, and added a pinch of mint. This is the perfect stew to give to your favorite Leprechaun. It will turn them purple and they will freak out!

Provided by dey

Categories Lamb Stew

Time 1h25m

Yield 6

Number Of Ingredients 16

Ingredients

1 pound lamb stew meat, cut into 1-inch cubes
2 tablespoons all-purpose flour
2 tablespoons olive oil
½ cup chopped onion, or to taste
2 cups chicken broth
1 pound carrots, cut into 1/2-inch slices
¾ pound purple sweet potatoes, peeled and cubed
½ pound russet potatoes, cubed
2 teaspoons salt
2 teaspoons Dijon mustard
2 teaspoons ground thyme
2 teaspoons dried rosemary
1 ½ teaspoons tomato paste
½ teaspoon dried mint
½ teaspoon ground black pepper, or more to taste
1 tablespoon chopped fresh parsley, or to taste

Steps:

Toss lamb in flour to coat.
Heat oil in a multi-functional pressure cooker (such as Instant Pot®) set to the Saute function. Add lamb to the hot oil and brown on all sides, 3 to 4 minutes. Add onion and saute until soft, 3 to 4 minutes.
Pour broth into the pot and bring to a boil while scraping the browned bits of food off the bottom of the pan with a spatula. Stir in carrots, sweet potatoes, russet potatoes, salt, Dijon mustard, thyme, rosemary, tomato paste, mint, and 1/2 teaspoon pepper. Hit Cancel.
Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 15 minutes. Allow 10 to 15 minutes for pressure to build.
Release pressure using the natural-release method according to manufacturer's instructions, 10 minutes. Switch to the quick-release method to release remaining pressure, about 5 minutes. Unlock and remove the lid.
Garnish servings with fresh parsley and season with pepper.

Nutrition Facts : Calories 250.2 calories, Carbohydrate 30.5 g, Cholesterol 37.7 mg, Fat 8 g, Fiber 5.1 g, Protein 14.5 g, SaturatedFat 1.8 g, Sodium 1326.3 mg, Sugar 7.4 g

Tips:

Choose the right cut of lamb: Lamb shoulder or leg are the best cuts for stewing as they are tough and have a lot of connective tissue that breaks down during cooking, resulting in tender meat.
Brown the lamb before stewing: Browning the lamb in a little oil before adding it to the stew pot helps to develop flavor and color.
Use a good quality stock: The stock you use will make a big difference to the flavor of the stew. Use a homemade stock if you can, or a good quality store-bought stock.
Add plenty of vegetables: Vegetables add flavor, texture, and nutrients to the stew. Use a variety of vegetables, such as carrots, potatoes, celery, and onions.
Season the stew well: Season the stew with salt, pepper, and other herbs and spices to taste. You can also add a splash of red wine or vinegar for extra flavor.
Cook the stew low and slow: Stew is a dish that benefits from long, slow cooking. This allows the meat to become tender and the flavors to develop.
Serve the stew with crusty bread or mashed potatoes: Stew is a hearty and comforting dish that is perfect for a cold winter day. Serve it with crusty bread or mashed potatoes for a complete meal.

Conclusion:

Instant Pot lamb stew is a delicious and easy-to-make meal that is perfect for a busy weeknight. The lamb is tender and flavorful, and the vegetables are cooked to perfection. This stew is also a great way to use up leftover lamb. Serve it with crusty bread or mashed potatoes for a complete meal.