Instant Pot Lamb Stew is a dish that warms the heart and fills the belly. When the weather turns cool, or if you simply want something hearty, this stew is perfect. The flavors meld beautifully, creating a cozy meal that’s ready in no time with the help of your Instant Pot. Let’s dive into this delicious recipe!
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Why You’ll Love This Instant Pot Lamb Stew Recipe
This Instant Pot Lamb Stew recipe is not only easy but also a true comfort food. The lamb becomes tender and flavorful, while the vegetables add color and nutrition. Plus, the Instant Pot cuts down on cooking time, making it a great option for busy weeknights or special family dinners. You’ll love the combination of hearty ingredients that create a mouthwatering experience.
Hearty Comfort Food in No Time
What’s better than coming home to a warm, delicious stew? With the Instant Pot, you can whip up this lamb stew in just over an hour. You will be amazed at how quickly you can enjoy this delightful meal. The mix of lamb, potatoes, and carrots brings a taste of home to your dinner table. Not to mention, the aroma wafting through your kitchen will have everyone eagerly awaiting dinner!
Ingredients
Let’s gather our ingredients for this Instant Pot Lamb Stew:
- 2 lbs. lamb stew meat or lamb shoulder, cut into 1.5-inch cubes
- 6 ounces Guinness stout beer (optional; substitute with more beef broth if omitted)
- 32 ounces beef broth
- 2 tablespoons arrowroot powder or flour (plus an optional 2 tablespoons for thickening)
- 1 lb. baby potatoes, halved
- 1/2 medium onion, diced
- 1/2 teaspoon garlic powder
- 3-4 medium carrots, chopped
- 1 teaspoon fresh thyme
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 12 ounces frozen peas (optional)
Brown the Meat
First things first, we need to brown the lamb. Start by patting the lamb pieces dry with paper towels. This step is super important as it helps the meat to brown nicely. Next, sprinkle the lamb with arrowroot powder, salt, and pepper.
Now, set your Instant Pot to sauté mode and heat some oil. Once the oil is hot, add the lamb in batches. Cook each piece for about 2 minutes on each side until they are beautifully browned. When done, transfer the meat to a plate and set it aside.
Sauté the Onions
With the lamb out of the pot, it’s time to sauté the onions. Add the diced onion into the Instant Pot and sauté for a few minutes until they soften and become translucent. If you decided to use Guinness stout, this is the perfect moment to pour it in. Use a wooden spoon to scrape up any flavorful bits stuck to the bottom of the pot. This step adds depth to your stew!
Combine Ingredients
Now we can bring everything together. Pour the beef broth into the pot. Then, add the chopped carrots, halved potatoes, and the browned lamb. Sprinkle in the garlic powder, fresh thyme, salt, and pepper. Stir everything to combine well.
Once combined, cover the Instant Pot and set it to high pressure for 35 minutes. This might seem long, but trust me, the tender lamb is worth the wait! After the cooking time is up, allow the pressure to release naturally. This means you can kick back and relax while the stew finishes cooking.
Finish and Serve
Once the pressure has fully released, it’s time to finish the stew. Open the lid and stir in the frozen peas if you are using them. For those who like a thicker stew, you can make a slurry. Mix additional arrowroot powder with a bit of broth, then stir this into the stew.
Now, set the Instant Pot back to sauté mode and let the stew simmer for about 10 minutes, stirring occasionally. This allows the flavors to deepen and the broth to thicken. When it’s ready, serve the stew in bowls, garnishing with fresh thyme and additional seasoning if you like.
Tips For Success
- Dry the Lamb Well: Make sure to dry the lamb pieces before browning them. This way, they will get a nice sear.
- Adjust Thickness: If you prefer a thicker stew, use the optional thickening method. It’s easy and customizable!
- Use Quality Broth: A good quality beef broth can make a big difference in flavor.
Proper Storage
If you have leftovers (which is quite possible because it’s so tasty), store them in an airtight container in the fridge. The stew will stay fresh for up to 3 days. When you’re ready to enjoy more, simply reheat it on the stovetop or in the microwave.
Variations
Feel free to mix things up! If lamb isn’t your thing, you can substitute it with beef for a different flavor profile. You can also add other vegetables like bell peppers or mushrooms to boost the nutrition and variety.
Pairing Ideas
This Instant Pot Lamb Stew pairs wonderfully with crusty bread, perfect for dipping. You can also serve it over creamy mashed potatoes for an extra treat. Want something to sip on? A glass of red wine or a light stout complements the flavors nicely!
FAQs
Can I make this stew ahead of time?
Yes! This stew tastes even better the next day as the flavors meld and develop.
Is there a vegetarian version?
Absolutely! You can create a vegetarian stew by replacing lamb with hearty vegetables and using vegetable broth instead.
Can I freeze Instant Pot Lamb Stew?
Yes, you can freeze it! Store the stew in airtight containers for up to 3 months. Just thaw it before reheating.
What other herbs can I use?
Feel free to experiment! Herbs like rosemary or oregano can add unique flavors to the stew.
Conclusion
With its rich flavors and comforting texture, this Instant Pot Lamb Stew is a delightful dish that will inspire any cooking lover. Follow this recipe to create a hearty meal that will impress your family and friends. Enjoy every spoonful of this cozy stew that brings warmth to your kitchen!
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Instant Pot Lamb Stew
This Instant Pot Lamb Stew is a quick and delicious comfort food that combines tender lamb with hearty vegetables, perfect for cozy meals.
- Total Time: 1 hour 15 minutes
- Yield: 4 servings 1x
Ingredients
- 2 lbs. lamb stew meat or lamb shoulder, cut into 1.5-inch cubes
- 6 ounces Guinness stout beer (optional; substitute with more beef broth if omitted)
- 32 ounces beef broth
- 2 tablespoons arrowroot powder or flour (plus an optional 2 tablespoons for thickening)
- 1 lb. baby potatoes, halved
- 1/2 medium onion, diced
- 1/2 teaspoon garlic powder
- 3–4 medium carrots, chopped
- 1 teaspoon fresh thyme
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 12 ounces frozen peas (optional)
Instructions
- Pat the lamb dry and sprinkle with arrowroot powder, salt, and pepper.
- Sauté the lamb in batches until browned, then set aside.
- Sauté the onions in the pot until translucent, adding Guinness if using.
- Add beef broth, carrots, potatoes, and lamb back into the pot.
- Cover and cook on high pressure for 35 minutes, then allow natural pressure release.
- Stir in frozen peas and thicken if desired, then simmer for 10 minutes before serving.
Notes
Ensure lamb pieces are dried well for better browning.
Adjust the thickness of the stew using the optional thickening method.
Using quality beef broth enhances the overall flavor.
- Prep Time: 15 minutes
- Cook Time: 1 hour
- Category: Main Course
- Method: Instant Pot
- Cuisine: Comfort Food
Nutrition
- Calories: 450
- Sugar: 2
- Sodium: 800
- Fat: 20
- Saturated Fat: 8
- Unsaturated Fat: 10
- Trans Fat: 0
- Carbohydrates: 35
- Fiber: 6
- Protein: 30
- Cholesterol: 70
