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Vortex Plus - Mini Popovers
| Prep Time | 5 minutes |
| Cook Time | 25 minutes |
| Servings |
4 - 6 servings
|
Ingredients
- 2 tbsp olive oil
- 1 lb lamb stew meat cut into
3/4 inch cubes - 1 onion finely diced
- 2 tbsp flour
- 2 cups chicken or beef broth warmed
- 1 lb russet potatoes peeled and cut into
1/2 inch dice - 2 carrots cut into
1/2 inch dice - 8 oz Guinness or other dark beer
- 1 1/2 tbsp tomato paste
- 2 tsp salt
- 1 tsp dijon
- 1 tsp dried thyme
- 1 tsp dried rosemary
- 1/4 tsp pepper
- flat-leaf parsley for garnish (optional)
- fresh ground pepper for garnish (optional)
Ingredients
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Instructions
- Add olive oil to the Instant Pot. Using the display panel select the SAUTE function.
- When oil gets hot, brown the meat on all sides, 3-4 minutes per side.
- Add onion to the pot and saute until soft, 3-4 minutes. Sprinkle flour into pot and stir to coat.
- Add broth to the pot and deglaze by using a wooden spoon to scrape the brown bits from the bottom of the pot.
- Add remaining ingredients and stir to combine.
- Turn the pot off by selecting CANCEL, then secure the lid, making sure the vent is closed.
- Using the display panel select the MANUAL or PRESSURE COOK function*. Use the +/- keys and program the Instant Pot for 15 minutes.
- When the time is up, let the pressure naturally release for 10 minutes, then quick-release the remaining pressure.
Recipe Notes
*The MANUAL and PRESSURE COOK buttons are interchangeable.
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Delicious!
I left out the onion, didn’t have any beer or rosemary but it was wonderful! The lamb stew meat I used came out so tender and I made gravy by just adding a milk/flour mixture and cooking it on the Saute setting after removing everything from the juice.
Wrong video
Shockingly good, even if I was missing a couple of ingredients!
Since I didn’t have Guiness (or any beer) on hand, I used 1 tsp (5 mL) of Worcestershire sauce, and it worked.
Prep time is about 15 minutes if you include the saute time and chopping time. Pick a slower cook time of 20 minutes at a lower temperature to avoid burning at the bottom of the pot. Even using the Meat/Stew on Low temp, High Pressure, my doubled recipe burnt a bit. Add a little real Maple syrup (1Tbsp) to eliminate some of the bitterness brought on by the Guinness.
Video is for beer cheese soup.
The video is not for irish stew, is for some cheddar soup that is not what I was looking for
Over a months worth of notices stating that the wrong video is attached and it still has not been updated? As a new Instant Pot owner, I’m concerned this will be a reflection of the quality of the product. I sure hope not…
I’ve made this twice! So good!