Instant Pot® Irish Lamb Stew

Modified a recipe I received from my neighborhood's Lucky Charms festival. I added purple sweet potato, doubled the spices, doubled the carrots, and added a pinch of mint. This is the perfect stew to give to your favorite Leprechaun. It will turn them purple and they will freak out!

• Preparation Time: 30 mins
• Cooking Time: 40 mins
• Total Time: 1 hr 10 mins
• Calories: 250 Calories

Ingredients

• 2 tablespoons all-purpose flour
• 2 teaspoons salt
• 2 tablespoons olive oil
• 2 teaspoons dried rosemary
• 2 cups chicken broth
• 1 ½ teaspoons tomato paste
• 2 teaspoons Dijon mustard
• ½ teaspoon dried mint
• ½ teaspoon ground black pepper, or more to taste
• 1 tablespoon chopped fresh parsley, or to taste
• 2 teaspoons ground thyme
• ½ cup chopped onion, or to taste
• 1 pound lamb stew meat, cut into 1-inch cubes
• 1 pound carrots, cut into 1/2-inch slices
• ¾ pound purple sweet potatoes, peeled and cubed
• ½ pound russet potatoes, cubed

Recipe Instructions

Step 1

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 2

Toss lamb in flour to coat.

Step 3

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 4

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 5

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.

Step 6

Garnish servings with fresh parsley and season with pepper.