How To Make Instant Pot Lamb Stew

Cup of Yum
1. Heat the olive oil in your Instant Pot and brown the lamb in batches. Remove lamb from the pan and set aside.
2. Deglaze the pan with a splash of stock.
3. Add the frozen diced onion and pepper and saute for about 5 minutes until softened.
4. Add the garlic and fry for 30 seconds until fragrant.
5. Switch off heat and mix in the Greek seasoning, cinnamon, bay leaf and salt.
6. 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.
7. Cover the pot, set valve to seal, choose the stew setting for 35 minutes and allow to cook until done.
8. Let the steam release naturally, about 10-15 minutes before opening.
9. Stir in the olives and serve.

How To Make Dump And Start Lamb Stew

1. 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.
2. Cover the Instant Pot, turn the valve to the sealing position, and set the stew setting for 35 minutes. 
3. Allow for a complete natural pressure release before opening. Stir in the olives and then serve.

Make In The Slow Cooker

1. 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. 
2. Add the frozen diced onion and pepper and sauté for about 5 minutes until softened. 
3. 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

1. Heat the olive oil in a casserole dish and brown the lamb in batches. Remove from the pan and set aside.
2. Deglaze the pan with a splash of the stock. Add the frozen diced onion and pepper and sauté for about 6 minutes until softened.
3. 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.
4. 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.
5. Cook for about 1 – 1 1/2 hours, until the lamb is tender (adding more chicken stock if the stew starts to dry out).
6. About 5 minutes before it is done, add in the olives and adjust the seasonings as needed.