Instant Pot Irish Lamb Stew Recipes

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INSTANT POT® LAMB STEW

My family is usually not one for lamb but we do eat it for Orthodox Easter. This is our recipe for a hearty stew.

Provided by MJVUKOTICH

Categories     100+ Everyday Cooking Recipes     Special Collection Recipes     New

Time 1h30m

Yield 4

Number Of Ingredients 14



Instant Pot® Lamb Stew image

Steps:

  • Combine lamb and flour in a bowl; toss to coat.
  • 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.
  • 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.
  • Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid.
  • Add potatoes, carrots, and peas. Close and lock the lid again, and reselect Manual function; set timer for 10 minutes.
  • Release pressure carefully using the quick-release method, about 5 minutes. Unlock and remove the lid.
  • 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.

Nutrition Facts : Calories 665 calories, Carbohydrate 102.2 g, Cholesterol 57.4 mg, Fat 15.9 g, Fiber 15.8 g, Protein 30.7 g, SaturatedFat 6 g, Sodium 942.1 mg, Sugar 10.7 g

1 pound lamb stew meat, cut into 1/2-inch cubes
2 tablespoons all-purpose flour
2 teaspoons vegetable oil
1 medium onion, roughly chopped
1 (32 fluid ounce) container beef broth
1 teaspoon Dijon mustard
1 sprig fresh thyme
1 sprig fresh rosemary
salt and ground black pepper to taste
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

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!

Provided by dey

Categories     Lamb Stew

Time 1h25m

Yield 6

Number Of Ingredients 16



Instant Pot® Irish Lamb Stew image

Steps:

  • Toss lamb in flour to coat.
  • 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.
  • 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.
  • 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.
  • 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.
  • Garnish servings with fresh parsley and season with pepper.

Nutrition Facts : Calories 250.2 calories, Carbohydrate 30.5 g, Cholesterol 37.7 mg, Fat 8 g, Fiber 5.1 g, Protein 14.5 g, SaturatedFat 1.8 g, Sodium 1326.3 mg, Sugar 7.4 g

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

INSTANT POT® IRISH STEW

This hearty Irish lamb stew is perfect for a chilly day, and easy to make in an Instant Pot®! Serve as-is or with rice on the side.

Provided by Diana71

Categories     Soups, Stews and Chili Recipes     Stews     Irish Stew Recipes

Time 1h20m

Yield 4

Number Of Ingredients 15



Instant Pot® Irish Stew image

Steps:

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

Nutrition Facts : Calories 388.6 calories, Carbohydrate 26.2 g, Cholesterol 79.6 mg, Fat 22 g, Fiber 3.3 g, Protein 21.8 g, SaturatedFat 8.9 g, Sodium 440.2 mg, Sugar 4.5 g

1 tablespoon butter
1 tablespoon olive oil
1 ¼ pounds lamb shoulder, cubed
1 onion, diced
2 shallots, diced
2 cloves garlic, minced
½ teaspoon white cooking wine
2 carrots, or more to taste, sliced into rounds
¾ pound small red potatoes, halved
½ teaspoon dried rosemary
½ teaspoon dried thyme
1 ½ cups beef broth
2 tablespoons cold water
1 tablespoon potato starch
salt and ground black pepper to taste

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