Tender lamb, hearty potatoes, tender veggies, and a savory gravy come together in this easy Instant Pot Lamb Stew. This stew is perfect for a chili evening dinner.
This post was sponsored by the American Lamb Board. All opinions are my own.
Why This Recipe Works
This recipe is the ultimate comfort meal. Making stew in the pressure cooker gives it the flavor that it has been simmering all day. The ingredients are simple, but give a gourmet flavor.
About The Ingredients
A few notes about the ingredients:
American lamb shoulder or leg of lamb - when selecting a cut of lamb for stew, Always choose American. Shoulder or leg of lamb both work great! Meat from the shoulder needs to be trimmed of excess fat, and meat from the leg is leaner. Both cube into pieces nicely for a stew, and both are tender when stewed.
Beef Stock - when selected a beef stock, make sure that you are choosing stock rather than broth. The stock will give a richer, deeper flavor.
Veggies - for this recipe I've chosen carrots, potatoes, celery, mushrooms, and peas. These can be swapped for other desired veggies. Others that work well in stew are green beans, butternut squash, and sweet potatoes.
Let's Chat American Lamb
Many people have never tried lamb, but it is a wonderful and delicious meat. American Lamb is raised by farmers and ranchers with a shared connection to caring for to the land, the animals, and the local communities they serve across America. When you choose American Lamb, you support the nation’s shepherds and their families and help to sustain working farmland and farm communities. American lamb farmers and ranchers are committed to practices that protect the environment, improve land management, and foster animal well-being.
American Lamb farmers and ranchers work to protect the environment and care about animal well-being. Sheep improve pastures and rangeland by cycling vital nutrients back through the soil, isn’t that amazing? Sheep also minimize erosion of the land.
There are small farms, and large farms throughout the US who focus on raising sheep. Ultimately this practice improves the quality of our land, supports rural communities, and provides food and fiber for the nation.
How to Make Instant Pot Lamb Stew
1. Set your pressure cooker to saute. Add 1 tablespoon avocado oil and add cubed American Lamb. Brown on both sides.
2. Add in red cooking wine and deglaze your pot by scraping the browned bits from the bottom of the pot.
3. Pour in beef stock.
4. Add in worcestershire sauce and garlic.
5. Add in seasonings.
6. Add in tomato paste. Seal lid and set pressure cooker to high pressure and cook for 15 minutes. Allow and complete natural release.
7. Add carrots, potatoes, celery, and mushrooms to the pot. Seal lid again and set pressure cooker to high pressure and cook for 3 minutes. Use a quick release to release the steam.
8. Remove lid and set pressure cooker to saute. Create a thickening slurry of 3 tablespoon of corn starch and 1 cup cold water. Whisk until smooth and slowly pour into simmering stew while constantly stirring. Serve immediately.
USDA recommends an internal temperature of 145F with a 3 minute rest.
Pressure Cooker Lamb Stew FAQ
When selecting a cut of lamb for stew, Always choose American. Shoulder or leg of lamb both work great! Meat from the shoulder needs to be trimmed of excess fat, and meat from the leg is leaner. Both cube into pieces nicely for a stew, and both are tender when stewed.
Both have a similar flavor profile, but lamb is a bit fattier than beef. Despite being fattier than beef, lamb tends to be grass-fed, and as such, it tends to have plenty of omega-3 fatty acids.
Create a thickening slurry of 3 tablespoon of corn starch and 1 cup cold water. Whisk until smooth and slowly pour into simmering stew while constantly stirring.
This recipe will last 3-5 days in the fridge when stored in an airtight container.
More Recipes You May Enjoy
Pressure Cooker Lamb Cacciatore
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Instant Pot Lamb Stew
Ingredients
- 1 tablespoon avocado oil
- 3 lb American Lamb Shoulder cubed
- ¼ cup red cooking wine can sub red wine vinegar
- 32 ounces beef stock
- 3 cloves garlic minced
- 1 teaspoon salt
- 1 teaspoon pepper
- 1 teaspoon dried thyme
- 1 bay leaf
- 1 tablespoon worcestershire sauce
- 2 tablespoon tomato paste
- 4 carrots chopped
- 4 celery ribs sliced
- 1 cup cremini mushrooms sliced
- 2 cups Yukon gold potatoes cut into 1 inch pieces
- 3 tablespoon corn starch
- 1 cup water
Instructions
- Set your pressure cooker to saute. Add 1 tablespoon avocado oil and add cubed American Lamb. Brown on both sides.
- Add in red cooking wine and deglaze your pot by scraping the browned bits from the bottom of the pot.
- Pour in beef stock.
- Add in worcestershire sauce and garlic.
- Add in seasonings.
- Add in tomato paste. Seal lid and set pressure cooker to high pressure and cook for 15 minutes. Allow and complete natural release.
- Add carrots, potatoes, celery, and mushrooms to the pot. Seal lid again and set pressure cooker to high pressure and cook for 3 minutes. Use a quick release to release the steam.
- Remove lid and set pressure cooker to saute. Create a thickening slurry of 3 tablespoon of corn starch and 1 cup cold water. Whisk until smooth and slowly pour into simmering stew while constantly stirring. Serve immediately.
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