Instant Pot Greek Lamb Stew
User Reviews
5
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Prep Time
10 mins
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Cook Time
50 mins
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Total Time
1 hr
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Servings
8 servings
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Calories
141 kcal
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Course
Main Course, Soup, Dinner
Instant Pot Greek Lamb Stew
Description
This stew centers on lean lamb leg cut into cubes and browned before pressure cooking with a blend of classic Greek seasonings including oregano, dill, cinnamon, and bay leaf. The inclusion of tomato paste and diced tomatoes provides a robust base, with chicken broth adding moisture. The cooking occurs under pressure in the Instant Pot, which helps the lamb become tender while melding the flavors efficiently.
Frozen diced onions and bell peppers reduce preparation time and prevent burn errors during cooking. The addition of olives after pressure release adds a finishing savory contrast to the stew. The stew develops thick, hearty textures suited for a filling meal.
The recipe is well suited to a slow and steady cooking process using modern appliances, with clear guidance on avoiding burn notices by layering ingredients correctly. This dish pairs well with bread or a simple side salad.
For convenience, pre-cubed lamb meat can be sourced from the butcher to reduce prep time. The stew benefits from natural pressure release to avoid toughening meat.
Ingredients
- 1 tablespoon olive oil
- 1 ½ pounds Lamb leg steak lean, cubed
- 1 onion or 1 cup (220g) frozen diced onion, medium, diced
- 1 bell pepper 1 Cup (220g) frozen diced bell pepper, diced
- 1 teaspoon garlic minced
- 1 tablespoon Greek seasoning or 1 tablespoon dried oregano
- ½ teaspoon dill dried
- ⅓ teaspoon ground cinnamon
- bay leaf
- salt to taste
- 2 tablespoons tomato paste
- 14 ounces diced tomatoes
- ¾ cup chicken broth
- 4 ounces olives pitted
Instructions
How To Make Instant Pot Lamb Stew
- Heat the olive oil in your Instant Pot and brown the lamb in batches. Remove lamb from the pan and set aside.
- Deglaze the pan with a splash of stock.
- Add the frozen diced onion and pepper and saute for about 5 minutes until softened.
- Add the garlic and fry for 30 seconds until fragrant.
- Switch off heat and mix in the Greek seasoning, cinnamon, bay leaf and salt.
- Next, add these ingredients but do not mix them, to avoid a burn notice - add lamb back to the pan, followed by chicken broth, tomato paste and diced tomatoes.
- Cover the pot, set valve to seal, choose the stew setting for 35 minutes and allow to cook until done.
- Let the steam release naturally, about 10-15 minutes before opening.
- Stir in the olives and serve.
How To Make Dump And Start Lamb Stew
- Put all of the ingredients to the Instant Pot, making sure to add the tomato paste and diced tomatoes on top. Do not mix together.
- Cover the Instant Pot, turn the valve to the sealing position, and set the stew setting for 35 minutes.
- Allow for a complete natural pressure release before opening. Stir in the olives and then serve.
Make In The Slow Cooker
- Heat the olive oil in your slow cooker and brown the lamb in batches. Remove lamb from the pan and set aside. Deglaze the pan with a splash of stock.
- Add the frozen diced onion and pepper and sauté for about 5 minutes until softened.
- Add the lamb back in along with the rest of the ingredients. Cover the slow cooker and set to cook on high for 4-5 hours, or on low for 7-8 hours.
Make On The Stove Top
- Heat the olive oil in a casserole dish and brown the lamb in batches. Remove from the pan and set aside.
- Deglaze the pan with a splash of the stock. Add the frozen diced onion and pepper and sauté for about 6 minutes until softened.
- Add the garlic and fry for 30 seconds until fragrant. Then mix in the Greek seasoning, cinnamon, bay leaf, and salt, stirring for a further 30 seconds.
- Return the lamb to the pan and stir in the tomato paste, diced tomatoes, and chicken stock. Bring to the boil, then reduce heat to a simmer.
- Cook for about 1 – 1 1/2 hours, until the lamb is tender (adding more chicken stock if the stew starts to dry out).
- About 5 minutes before it is done, add in the olives and adjust the seasonings as needed.
Notes
- Use pre-cubed lamb or have your butcher cut into large chunks to reduce prep time.
- Do not stir ingredients in the Instant Pot to avoid burn notices; layer them as described.
- Frozen diced onions and peppers minimize burn risk and simplify preparation.
- Cut any added vegetables into larger pieces to prevent them from falling apart during cooking.
- Browning lamb before pressure cooking adds flavor but is optional for speed.
- Cooking time excludes pressure build-up and natural release durations.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8servings
Amount Per Serving
Calories 141 kcal
% Daily Value*
| Calories | 141kcal | 7% |
| Carbohydrates | 8g | 3% |
| Protein | 13g | 26% |
| Fat | 7g | 11% |
| Saturated Fat | 2g | 10% |
| Cholesterol | 35mg | 12% |
| Sodium | 390mg | 16% |
| Potassium | 395mg | 8% |
| Fiber | 2g | 8% |
| Sugar | 4g | 8% |
| Vitamin A | 769IU | 15% |
| Vitamin C | 31mg | 34% |
| Calcium | 43mg | 4% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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