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Quick Lamb Stew in the Instant Pot®
This hearty lamb stew comes together in no time using your Instant Pot, making it perfect for busy weeknights. Packed with tender meat and flavorful spices, it’s a comforting meal the whole family will enjoy.
◷1 hr 20 minTotal Time
♜4Servings
▥HardDifficulty
Ingredients
4servings
Instructions
1
Brown Lamb and Saut Onions
Start by tossing the lamb with the flour in a bowl until it’s nicely coated. Turn your Instant Pot to the sauté setting and heat the oil until it’s shimmering. Add the lamb and brown it on all sides, which should take about 5 to 7 minutes. Then, throw in the onion and cook until it softens, around 3 minutes. Pour in the broth and use a spoon to scrape up all those tasty browned bits from the bottom.
2
Add spices and pressure cook
Next, stir in the mustard, thyme, rosemary, salt, and pepper. Lock the lid in place and set the pressure cooker to manual for 20 minutes. It’ll take about 10 to 15 minutes for the pressure to build. When the time’s up, carefully do a quick release to let the steam out, then open the lid.
3
Add veggies and cook
Add the potatoes, carrots, and peas to the pot. Close it up again and set it to manual for another 10 minutes. Once that’s done, quick release the pressure again and open the lid.
4
Thicken the Stew
If your stew feels a little thin, mix some water with cornstarch and stir it in. Then, cook it on manual for 5 more minutes and do a quick release one last time. Your stew should be nice and thick, ready to enjoy!
Why You’ll Love This Recipe
This stew is hearty and flavorful, made quickly using the Instant Pot®. It’s perfect for busy days when you want a comforting meal without spending hours in the kitchen. The lamb becomes tender and juicy, soaking up all the spices and broth.
Serving Suggestions
Serve the stew over creamy mashed potatoes, buttered noodles, or crusty bread to soak up the sauce. A side of steamed green beans or a simple salad adds a fresh contrast to the rich flavors.
Storage Tips
Store leftovers in an airtight container in the refrigerator for up to 3 days. The stew also freezes well—cool completely before freezing, then reheat gently on the stove or in the microwave until warmed through.
