Irish Lamb Stew
By :Chop Secrets
instant pot recipes
instant pot recipes
Votes: 7
Rating: 4
Rate this recipe!
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Course Dinner
Cuisine Modern
Difficulty Easy
Browse Category Meat, Soups, Stews & Broths
Duration 30-60 min
Diet Dairy Free, Low Carb
Cooking Technique Pressure Cook, Sauté
Main Ingredient Beef Stock, Beer, Carrot, Potatoes, Thyme, Tomato Paste
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)
Course Dinner
Cuisine Modern
Difficulty Easy
Browse Category Meat, Soups, Stews & Broths
Duration 30-60 min
Diet Dairy Free, Low Carb
Cooking Technique Pressure Cook, Sauté
Main Ingredient Beef Stock, Beer, Carrot, Potatoes, Thyme, Tomato Paste
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)
instant pot recipes
Votes: 7
Rating: 4
Rate this recipe!
Print Recipe
Instructions
  1. Add olive oil to the Instant Pot. Using the display panel select the SAUTE function.
  2. When oil gets hot, brown the meat on all sides, 3-4 minutes per side.
  3. Add onion to the pot and saute until soft, 3-4 minutes. Sprinkle flour into pot and stir to coat.
  4. Add broth to the pot and deglaze by using a wooden spoon to scrape the brown bits from the bottom of the pot.
  5. Add remaining ingredients and stir to combine.
  6. Turn the pot off by selecting CANCEL, then secure the lid, making sure the vent is closed.
  7. Using the display panel select the MANUAL or PRESSURE COOK function*. Use the +/- keys and program the Instant Pot for 15 minutes.
  8. 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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9 replies
  1. lisajoy63
    lisajoy63 says:

    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.

  3. jeffchaton
    jeffchaton says:

    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.

  4. MOG73
    MOG73 says:

    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.

  7. thepartycrasher
    thepartycrasher says:

    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…

  9. Cristina D Kuptzin-Johnson
    Cristina D Kuptzin-Johnson says:

    I’m trying to make this tonight but you didn’t specify the amount of pressure: high, low, or medium.

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