Instant Pot® Irish Stew

This Irish lamb and root vegetable stew is pressure-steamed in an Instant Pot® and perfect for dinner on a chilly day.

• Preparation Time: 25 mins
• Cooking Time: 45 mins
• Total Time: 1 hr 10 mins
• Calories: 389 Calories

Ingredients

• 1 tablespoon butter
• 2 tablespoons cold water
• 1 tablespoon olive oil
• salt and ground black pepper to taste
• 2 cloves garlic, minced
• 1 onion, diced
• 2 shallots, diced
• 1 tablespoon potato starch
• 2 carrots, or more to taste, sliced into rounds
• 0.5 teaspoon dried thyme
• 1.5 cups beef broth
• 0.5 teaspoon dried rosemary
• 0.75 pound small red potatoes, halved
• 1.25 pounds lamb shoulder, cubed
• 0.5 teaspoon white cooking wine

Recipe Instructions

Step 1

Warm butter and oil in a multi-functional pressure cooker (such as Instant Pot®) set to Saute function. Add lamb and cook until browned on all sides, about 5 minutes. Transfer to a plate. Add onion and shallots to the pot; cook and stir until translucent, 4 to 5 minutes. Add garlic and cook for 1 minute longer.

Step 2

Pour wine into the pot and scrape up any browned bits off the bottom of the pot. Cook until wine is reduced by half, 3 to 5 minutes. Place carrots and potatoes on top of onions. Season with rosemary and thyme; stir to combine well. Arrange lamb over vegetables; pour beef broth on top.

Step 3

Close and lock the lid. Open vent for steaming. Select Meat/Stew function; set timer for 20 minutes. Allow 10 to 15 minutes for pressure to build.

Step 4

Unlock and remove lid. Switch to Saute function. Stir potato starch mixture into the stew; cook until thickened, 2 to 3 minutes. Season with salt and pepper.

Step 5

Release pressure using the natural-release method according to manufacturer's instructions, about 10 minutes. Meanwhile, mix water and potato starch until creamy.