Instant Pot® Lamb Stew

Whether you're looking for a main dish for Easter or a hearty stew to serve any night of the week, this lamb and potato stew in the Instant Pot® is not one to pass up!

• Preparation Time: 25 mins
• Cooking Time: 55 mins
• Total Time: 1 hr 20 mins
• Calories: 665 Calories

Ingredients

• 2 tablespoons all-purpose flour
• 2 teaspoons vegetable oil
• salt and ground black pepper to taste
• 1 sprig fresh thyme
• 1 teaspoon Dijon mustard
• 1 sprig fresh rosemary
• 1 medium onion, roughly chopped
• 1 (32 fluid ounce) container beef broth
• 1 pound lamb stew meat, cut into 1/2-inch cubes
• 20 small baby potatoes, halved
• 4 medium carrots, roughly chopped
• ½ (16 ounce) package frozen peas
• 2 teaspoons water, or more as needed
• 1 teaspoon cornstarch, or more as needed

Recipe Instructions

Step 1

Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid.

Step 2

Combine lamb and flour in a bowl; toss to coat.

Step 3

Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Add oil and heat until shimmering, 1 to 2 minutes. Add lamb and brown on all sides, 5 to 7 minutes. Add onion and saute until soft, about 3 minutes. Pour in broth and scrape up any browned bits with a spoon.

Step 4

Add mustard, thyme, rosemary, salt, and pepper. Close and lock the lid. Select Manual function according to manufacturer's instructions; set timer for 20 minutes. Allow 10 to 15 minutes for pressure to build.

Step 5

Add potatoes, carrots, and peas. Close and lock the lid again, and reselect Manual function; set timer for 10 minutes.

Step 6

Release pressure carefully using the quick-release method, about 5 minutes. Unlock and remove the lid.

Step 7

If stew is not thick enough, mix water and cornstarch together and add to pot. Cook for another 5 minutes on Manual with a quick release of pressure.