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5.0 from 30 votes

Instant Pot Lamb Stew

Instant Pot Lamb Stew is a comforting meal with tender lamb and veggies in a fantastic broth. Hearty and exquisite, this is the perfect dish to serve on St. Patrick's Day or Easter.

Prep Time
30 mins
Cook Time
30 mins
Additional Time
10 mins
Total Time
1 hr 10 mins
Servings: 6 servings
Calories: 598 kcal
Course: Main Course
Cuisine: American , Irish

Ingredients

  • 1 tablespoon vegetable oil
  • 6 lices thick-cut bacon chopped
  • 2 lbs stew lamb meat leg of lamb or lamb shoulder meat - cut into 1 1/2" pieces
  • 1 teaspoon sea salt or to taste
  • 1 teaspoon ground black pepper
  • 1/4 cup all-purpose flour
  • 1 1/2 cups red wine or broth
  • 1 medium yellow onion diced
  • 4 cloves garlic minced
  • 1 lb baby bella mushrooms sliced
  • 4 cups beef broth low sodium
  • 2 tablespoons Worcestershire sauce 
  • 2 bay leaves
  • 1 teaspoon fresh Rosemary finely chopped
  • 1 1/2 lbs red potatoes halved or quartered
  • 2 medium carrots peeled and cut into 1/2" thick pieces
  • 2 celery ribs thickly chopped
  • 1 cup frozen sweet peas
Garnish:
  • 1/4 cup parsley finely chopped

Instructions

Brown:
    Cup of Yum
  1. Click on Saute and adjust it to High. Once the Instant Pot displays HOT, add the oil and wait for it to start shimmering.
  2. Add the bacon piece and cook it until browned; remove it to a plate and set aside.
  3. In a large bowl, toss lamb meat with salt, pepper, and all-purpose flour. Add the meat to the IP and cook it until browned, doing this in batches if necessary.
  4. Remove to a plate and set aside.
Deglaze:
  1. Add 1/2 cup of red wine and scrape the bits stuck to the bottom of the pot with a wooden spoon.
Saute the veggies:
  1. Add the onion and saute for 1 minute. Add the garlic and saute for 30 seconds, stirring occasionally.
Pressure Cook:
  1. Add the remaining ingredients, including the wine and also add the lamb and bacon pieces, to the pot.
  2. Lock the lid, seal the valve.
  3. Pressure cook for 30 minutes, followed by a 10-minute natural pressure release, and manually release the remaining pressure.
  4. Open and stir the stew. Discard the bay leaves.
Thicken:
  1. If you want the stew thicker, click again on Saute.
  2. Mix two tablespoons of cornstarch and one-third cup of water in a measuring cup until fully dissolved. Slowly add the slurry to the stew, stirring to combine.
Serve:
  1. Garnish with fresh parsley and serve warm.

Nutrition Information

Calories 598kcal (30%) Carbohydrates 36g (12%) Protein 43g (86%) Fat 26g (40%) Saturated Fat 10g (50%) Cholesterol 122mg (41%) Sodium 1431mg (60%) Potassium 1775mg (51%) Fiber 5g (20%) Sugar 7g (14%) Vitamin A 3876IU (78%) Vitamin C 26mg (29%) Calcium 93mg (9%) Iron 6mg (33%)

Nutrition Facts

Serving: 6servings

Amount Per Serving

Calories 598

% Daily Value*

Calories 598kcal 30%
Carbohydrates 36g 12%
Protein 43g 86%
Fat 26g 40%
Saturated Fat 10g 50%
Cholesterol 122mg 41%
Sodium 1431mg 60%
Potassium 1775mg 38%
Fiber 5g 20%
Sugar 7g 14%
Vitamin A 3876IU 78%
Vitamin C 26mg 29%
Calcium 93mg 9%
Iron 6mg 33%

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