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Instant pot lamb stew in white bowls setting on top of a wire rack.
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Instant Pot Lamb Stew

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.
Prep Time15 minutes
Cook Time18 minutes
Time for pot to pressurize + steam release time45 minutes
Total Time1 hour 18 minutes
Course: dinner, Main Dish, Soup
Cuisine: American
Diet: Gluten Free
Servings: 6
Calories: 343kcal
Author: Kadee & Desarae

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.

Notes

USDA recommends an internal temperature of 145F with a 3 minute rest.
PRESSURE COOKER LAMB STEW FAQ
What cut of lamb should I use for stew?
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.
What the difference between lamb and beef?
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.
How do I thicken my stew?
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.
How long does Lamb Stew last?
This recipe will last 3-5 days in the fridge when stored in an airtight container.

Nutrition

Serving: 1cup | Calories: 343kcal | Carbohydrates: 26g | Protein: 34g | Fat: 10g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Cholesterol: 91mg | Sodium: 894mg | Potassium: 1314mg | Fiber: 3g | Sugar: 5g | Vitamin A: 6900IU | Vitamin C: 20mg | Calcium: 70mg | Iron: 4mg