RV Ark

Instant Pot Lamb Stew

—

by

Chad
in

Ingredients:

  • 2 lbs lamb stew meat (or lamb shoulder, cut into cubes)
  • 1 tablespoon olive oil
  • 1 large onion, chopped
  • 3 cloves garlic, minced
  • 2 medium carrots, peeled and cut into chunks
  • 2 medium potatoes, peeled and cut into cubes
  • 1 cup diced tomatoes (canned or fresh)
  • 1 ½ cups beef or lamb broth (low-sodium)
  • 1 cup dry red wine (optional; can substitute with extra broth)
  • 1 tablespoon Worcestershire sauce
  • 1 teaspoon dried thyme
  • 1 teaspoon dried rosemary
  • 1 bay leaf
  • Salt and pepper to taste
  • 1 tablespoon cornstarch (optional, for thickening)
  • Fresh parsley, chopped (optional, for garnish)

Instructions:

  1. Sear the Lamb:
    • Set the Instant Pot to Sauté mode and heat the olive oil.
    • Once hot, add the lamb in batches (so it sears rather than steams) and brown on all sides, about 5-6 minutes. Remove the browned lamb and set it aside.
  2. Sauté the Vegetables:
    • In the same pot, add the chopped onion and cook for 3-4 minutes until softened.
    • Add the minced garlic and sauté for another 30 seconds until fragrant.
  3. Deglaze the Pot:
    • Pour in the red wine (if using) and scrape the bottom of the pot with a wooden spoon to deglaze and loosen any browned bits.
    • Let the wine simmer for 1-2 minutes to reduce slightly. If you’re not using wine, skip this step and proceed to adding the broth.
  4. Add the Remaining Ingredients:
    • Add the lamb back into the pot, followed by the diced tomatoes, beef or lamb broth, Worcestershire sauce, thyme, rosemary, bay leaf, salt, and pepper.
    • Stir to combine.
  5. Pressure Cook:
    • Close the Instant Pot lid and set the valve to Sealing.
    • Select Pressure Cook (or Manual) on high for 40 minutes.
  6. Release Pressure:
    • Once the cooking time is up, allow the Instant Pot to naturally release pressure for 10 minutes, then do a quick release to release any remaining pressure.
  7. Thicken the Stew (Optional):
    • If you prefer a thicker stew, mix 1 tablespoon of cornstarch with 1 tablespoon of water to make a slurry. Set the Instant Pot to Sauté mode and stir the slurry into the stew.
    • Let it simmer for 3-5 minutes until thickened to your desired consistency.
  8. Serve:
    • Taste and adjust seasoning with more salt and pepper if needed.
    • Remove the bay leaf and garnish with fresh parsley.
    • Serve hot with crusty bread or over mashed potatoes, rice, or polenta.