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4.9 from 39 votes

Instant Pot Chinese Lamb Stew

Easy to make Hong Kong Classic Favorite Instant Pot Chinese Lamb Stew (Chinese: 枝竹羊腩煲)! Super tender & juicy lamb bursting with deep savory-umami-sweet flavors, dipped in the killer sauce. The ultimate delicious comfort food! 

Total Time
1 hr 45 mins
Servings: 4
Calories: 363 kcal
Course: Main Course , Dinner
Cuisine: Asian , Chinese

Ingredients

  • 1.5 pound (680g) lamb stew meat
  • 3 tablespoons (45g) ginger , sliced
  • 8 (25g) garlic cloves , crushed
  • 4 talks (50g) green onion , separate white part from green part
  • 1 (42g) small shallot , diced
  • 8 (48g) Shiitake mushrooms , rehydrated
  • 8 (210g) water chestnut 馬蹄
  • 4 talks green onions , cut into 2 inches stalks
  • 4 - 6 (90g) bean curd sheet 支竹
  • 1 tablespoon (15ml) peanut oil
  • 1 cup (250ml) cold water
  • 1 tablespoon (15ml) Shaoxing wine
  • 1 tablespoon (15g) chu hou paste 柱侯醬
  • 2 tablespoons (30g) Chinese fermented red bean curd 南乳
  • 2 tablespoons (30g) Chinese fermented bean curd 腐乳
  • 1 tablespoon (15g) rock sugar
  • 1 tablespoon (15ml) dark soy sauce
  • 1 tablespoon (15ml) Regular soy sauce
Killer Lamb Dipping Sauce
  • 2 cubes (30g) Chinese fermented bean curd 腐乳
  • ½ teaspoon sugar
  • ½ teaspoon (2.5ml) sesame oil
  • 1 tablespoon (15ml) hot water

Instructions

    Cup of Yum
  1. Brown Lamb Stew Meat: Heat up Instant Pot using Sauté More function. Wait until it says HOT (~8mins) - you want the Instant Pot to be as hot as it can be for the maillard reaction. Drizzle the inner pot with 1 tbsp peanut oil or vegetable oil. Then, brown 2 sides of the lamb stew meat for 3 minutes per side in Instant Pot.
  2. Saute Ginger and Garlic: Add crushed garlic cloves, sliced ginger, diced shallot, and the white part of the green onions in Instant Pot. Saute until fragrant (~2 mins).
  3. Saute Ingredients with Bean Curd Paste: Add 8 rehydrated shiitake mushrooms, 8 peeled water chestnuts, 1 tbsp (15g) chu hou paste, 2 tbsp (30g) fermented red bean curd, and 2 tbsp (30g) fermented bean curd in Instant Pot. Saute for 4 minutes.
  4. Deglaze with Shaoxing Wine: Pour in 1 tbsp Shaoxing wine (or dry sherry wine/water), then completely deglaze the bottom of the pot.
  5. Pressure Cook Chinese Lamb Stew: Place 4 - 6 (90g) bean curd sheet at the bottom of the pot. Add in 1 cup (250ml) cold water, 1 tbsp (15g) rock sugar, 1 tbsp (15ml) dark soy sauce, and 1 tbsp (15ml) regular soy sauce. Make sure the bean curd sheets are fully submerged in the liquid. Pressure Cook at High Pressure for 50 minutes, then 25 minutes Natural Release. Remove the lid carefully.
  6. Make Killer Lamb Dipping Sauce: While the lamb stew is pressure cooking, mix 2 (30g) fermented bean curds, ½ tsp sugar, ½ tsp (2.5ml) sesame oil, and 1 tbsp (15ml) hot water together.
  7. Season & Serve Instant Pot Chinese Lamb Stew: Add green onion stalks to the lamb stew and give it a quick mix. Taste and adjust seasoning by adding more salt if necessary. Serve Instant Pot Chinese Lamb Stew with Killer Lamb Dipping Sauce! Enjoy~

Notes

  • Rate Amy + Jacky's Recipe: If you've tried our recipe, rate the recipe in the Comments section. Thank you!

Nutrition Information

Calories 363kcal (18%) Carbohydrates 22g (7%) Protein 37g (74%) Fat 13g (20%) Saturated Fat 4g (20%) Cholesterol 111mg (37%) Sodium 459mg (19%) Potassium 765mg (22%) Fiber 3g (12%) Sugar 7g (14%) Vitamin A 244IU (5%) Vitamin C 9mg (10%) Calcium 53mg (5%) Iron 4mg (22%)

Nutrition Facts

Serving: 4Serving

Amount Per Serving

Calories 363

% Daily Value*

Calories 363kcal 18%
Carbohydrates 22g 7%
Protein 37g 74%
Fat 13g 20%
Saturated Fat 4g 20%
Cholesterol 111mg 37%
Sodium 459mg 19%
Potassium 765mg 16%
Fiber 3g 12%
Sugar 7g 14%
Vitamin A 244IU 5%
Vitamin C 9mg 10%
Calcium 53mg 5%
Iron 4mg 22%

* Percent Daily Values are based on a 2,000 calorie diet.