Instant Pot Lamb Stew

Name: Instant Pot Lamb Stew
Prep time: 10 min
Cook time: 30 min
Total time: 55 min
Yield: 4 serving
Ingredients: 2 Tablespoon oil; 1 pound lamb stew meat; 1 yellow onion; 2 cups chicken broth; 1 cup Guinness Stout; 2 Tablespoon flour; 1 teaspoon dried thyme; 1 teaspoon dried rosemary; 1 1/2 Tablespoon tomato paste; 1 teaspoon Dijon mustard; salt and pepper to taste; 2 medium potatoes; 3 carrots

User Reviews

4.4

162 reviews

Good

Prep Time
10 mins
Cook Time
10 mins
Reach Pressure
15 mins
Total Time
55 mins
Servings
4
Calories
373 kcal
Course
Main Course
Cuisine
American

Instant Pot Lamb Stew

Iris Warren

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This Instant Pot Lamb Stew is an easy Irish Dish perfect for St. Patrick's Day dinner.

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Ingredients

Servings

2 Tablespoon oil
1 pound lamb stew meat cubed
1 yellow onion medium, diced
2 cups chicken broth
1 cup Guinness Stout
2 Tablespoon flour
1 teaspoon dried thyme or 2 Tablespoons fresh
1 teaspoon dried rosemary or 2 Tablespoons fresh
1 1/2 Tablespoon tomato paste
1 teaspoon Dijon mustard
salt and pepper to taste
2 medium potatoes
3 carrots

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Instructions

Note - This recipe was originally published in 2019. I recently revised it to add some information on deglazing the Instant Pot because a few people reported they were receiving a Burn error. The recipe hasn't changed, but I'm suggesting adding the ingredients in a slightly different order now.
Set the Instant Pot on Saute and let it heat up.
Put the oil in the Instant Pot and brown the lamb cubes on all sides in the oil.
Add the onion to the Instant Pot and let brown for 2 minutes.
Turn the Instant Pot off. Add the chicken broth to deglaze the Instant Pot. Scrape the bottom with a wooden spoon or spatula to remove any browned bits of meat and onion that have stuck to the bottom. This reduces the changes of getting a BURN error.
Add the Guinness, flour, thyme, rosemary, tomato paste and Dijon mustard, along with salt and pepper to taste. Stir to mix.
Put the lid on the Instant Pot and lock the lid. Switch it to the Manual/Pressure setting and program it for 20 minutes on high pressure.
While the stew cooks peel and dice the potatoes and the carrots.
When the 20 minutes is done release the steam using the quick pressure release.
Add the potatoes and carrots, and lock the lid back on the Instant Pot. Run the lid under a little cold water to cool it off if it doesn't want to reseal. Set the Instant Pot to Manual/Pressure on high pressure for 10 minutes.
Once the 10 minutes are up use either the quick release or natural release, depending on how soon you want to serve dinner.

Notes

I prefer to make this as the recipe describes, by pressure cooking twice, once to cook the meat, once to cook the vegetables. This keeps the vegetables from overcooking and being mushy. But you can add potatoes and carrots with the rest of the ingredients and only pressure cook the stew once, for 30 minutes, if you want to make it more quickly.
Increase the initial pressure cooking time to 30 minutes if the lamb cubes are frozen.
Use more chicken broth, wine or another type of beer if you don't have Guinness.

Nutrition Information

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Calories 373kcal (19%) Carbohydrates 32g (11%) Protein 27g (54%) Fat 14g (22%) Saturated Fat 3g (15%) Polyunsaturated Fat 3g Monounsaturated Fat 7g Trans Fat 0.03g Cholesterol 76mg (25%) Sodium 610mg (25%) Potassium 1047mg (30%) Fiber 5g (20%) Sugar 5g (10%) Vitamin A 7751IU (155%) Vitamin C 27mg (30%) Calcium 58mg (6%) Iron 4mg (22%)

Nutrition Facts

Serving: 4Serving

Amount Per Serving

Calories 373 kcal

% Daily Value*

Calories	373kcal	19%
Carbohydrates	32g	11%
Protein	27g	54%
Fat	14g	22%
Saturated Fat	3g	15%
Polyunsaturated Fat	3g	18%
Monounsaturated Fat	7g	35%
Trans Fat	0.03g	2%
Cholesterol	76mg	25%
Sodium	610mg	25%
Potassium	1047mg	22%
Fiber	5g	20%
Sugar	5g	10%
Vitamin A	7751IU	155%
Vitamin C	27mg	30%
Calcium	58mg	6%
Iron	4mg	22%