Celebrate St. Patrick's Day with this tasty lamb stew that's bursting with russet potatoes, purple sweet potatoes, and carrots, and easy to make in your Instant Pot.
Preparation Time
30 mins
Cooking Time
40 mins
Total Time
1 hr 10 mins
Calories
250 Calories
Recipe Instructions
Step 1
Toss lamb in flour to coat.
Step 2
Pour broth into the pot and bring to a boil while scraping the browned bits of food off the bottom of the pan with a spatula. Stir in carrots, sweet potatoes, russet potatoes, salt, Dijon mustard, thyme, rosemary, tomato paste, mint, and 1/2 teaspoon pepper. Hit Cancel.
Step 3
Garnish servings with fresh parsley and season with pepper.
Step 4
Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 15 minutes. Allow 10 to 15 minutes for pressure to build.
Step 5
Heat oil in a multi-functional pressure cooker (such as Instant Pot) set to the Saute function. Add lamb to the hot oil and brown on all sides, 3 to 4 minutes. Add onion and saute until soft, 3 to 4 minutes.
Step 6
Release pressure using the natural-release method according to manufacturer's instructions, 10 minutes. Switch to the quick-release method to release remaining pressure, about 5 minutes. Unlock and remove the lid.
Ingredients
2 tablespoons all-purpose flour
2 teaspoons salt
2 tablespoons olive oil
2 teaspoons dried rosemary
2 cups chicken broth
2 teaspoons Dijon mustard
1 tablespoon chopped fresh parsley, or to taste
2 teaspoons ground thyme
1 pound lamb stew meat, cut into 1-inch cubes
1 pound carrots, cut into 1/2-inch slices
0.5 teaspoon ground black pepper, or more to taste
0.5 teaspoon dried mint
0.5 cup chopped onion, or to taste
0.75 pound purple sweet potatoes, peeled and cubed
