Instant Pot Lamb Stew Recipes

INSTANT POT MIDDLE EASTERN LAMB STEW

Steps:

• Turn the Instant Pot on and set it to the Sauté function. Heat the butter or oil and saute the onions for 3-4 minutes until fragrant. Add the lamb, garlic, salt and all the spices and saute for 5 more minutes until fragrant. Add the vinegar, tomato paste, honey, stock, chickpeas and raisins and stir until combined.
• Cover and set the Instant Pot (or pressure cooker) to pressure cook setting for 50 minutes on normal/high. Naturally release.
• Let the pressure release and give a stir. The lamb will be tender and break apart easily. If you prefer it less juicy, return to saute function and cook off some of the liquid. ( Note that it will thicken a bit as it sits)
• Serve over quinoa, rice or cous cous with some fresh cilantro or parsley.
• The leftovers taste even better the next day as the flavors have more time to meld.

INSTANT POT MOROCCAN LAMB STEW WITH POTATOES

Steps:

• Turn on the Instant Pot and press the Sauté function key. Add the onions, olive oil, and salt and cook for 3-4 minutes, stirring a few times, until softened.
• Add the rest of the ingredients (except for the vegetables used in the second part of cooking) and stir through well. While it might seem like you need more liquid, remember that the meat will release its own juices in the cooking process.
• Place and lock the lid, making sure the steam release handle is pointing to Sealing. Press the Manual function key, making sure it's set to High Pressure, and adjust the timing to 20 minutes. After three beeps the Instant Pot will begin to build up the pressure and start cooking. Once the cooking finishes, release the pressure naturally for 2-3 minutes before using the quick release to let off the rest of the steam. While the lamb is cooking, you can make a quick couscous or rice dish, or prepare some steamed vegetables on the side.
• Add the vegetables and orange zest and stir through. Place and lock the lid again, and set to Manual, High pressure, for 5 minutes. Once the cooking finishes, leave the Instant Pot to release the pressure naturally for 10-12 minutes and then use the quick release method to finish it off.
• Serve with a chosen side and fresh cilantro and scallions as a garnish. A little lime juice is also nice on the side.

INSTANT POT MEDITERRANEAN LAMB STEW

Steps:

• In a large shallow bowl combine the flour, salt, and pepper. Add the lamb meat and toss to coat the lamb.
• Place the inner pot into your Instant Pot. Press the Sauté button, and then use the Sauté or Adjust buttons (depending on your model) to select the "Normal" or middle temperature. Add 1 tablespoon of the olive oil to the pot, and let it heat for 1 minute. Add the lamb in two batches and brown on at least a few of the sides of the cubes, about 2 minutes per side (if you want to brown all of the sides, go ahead, but it's not necessary, and often the pieces of meat aren't really 6 sided "cubes"). Remove the meat with a slotted spoon to a plate, add the remaining tablespoon olive oil if there is not oil in the pan, and repeat with the other half of the lamb.
• Add the leeks, carrots, celery, and fennel to the pot and sauté without the lid on for 5 minutes until everything is slightly tender. Stir in the rosemary, then add the brandy to the pot and stir for 1 minute. Add the tomatoes, chickpeas, broth, bay leaf and lamb and stir to combine.
• Close and lock the lid. Set the valve to Sealing. Press Cancel, then press Manual or Pressure Cook and use the Pressure Level Button to select high pressure. Set the timer for 45 minutes. Note that the timer will not start to count down until the correct pressure has been achieved.
• When the Instant Pot beeps, press Cancel. Let the pressure come down slowly for 30 minutes. Release the sealing valve, remove the lid and serve hot in bowls, with parsley sprinkled over the stew.

INSTANT POT® LAMB STEW

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.

IRISH LAMB STEW

Steps:

• Add olive oil to the Instant Pot. Using the display panel select the SAUTE function.
• When oil gets hot, brown the meat on all sides, 3-4 minutes per side.
• Add onion to the pot and saute until soft, 3-4 minutes. Sprinkle flour into pot and stir to coat.
• Add broth to the pot and deglaze by using a wooden spoon to scrape the brown bits from the bottom of the pot.
• Add remaining ingredients and stir to combine.
• Turn the pot off by selecting CANCEL, then secure the lid, making sure the vent is closed.
• Using the display panel select the MANUAL or PRESSURE COOK function*. Use the +/- keys and program the Instant Pot for 15 minutes.
• When the time is up, let the pressure naturally release for 10 minutes, then quick-release the remaining pressure.

INSTANT POT LAMB STEW RECIPE

Steps:

• Make the spice rub for the lamb by combining all the rub ingredients in a small bowl, mix well. Season the lamb stew meat with a generous pinch of salt and spice rub all over, you may not need to you all the rub. Drizzle over 2 teaspoon of oil and rub the spices all over with your hands. Pre-heat the instant pot to the high setting of sauté, add 1 tablespoon of oil and wait for it to heat up. Add the lamb and brown well on all sides, about 6-8 minutes. Remove the lamb, lower the heat to medium, add more oil if needed, along with the onions, celery, carrots, butternut squash, thyme, ½ teaspoon salt, and a few cracks of pepper. Cook for 10 minutes then add the garlic, cook another 3-5 minutes, or until the veggies have really wilted down. If the heat seems to high, lower it and add a splash of water so the veggies don't burn. Add the tomato paste and cook for 1-2 minutes then add the wine and cook until it has almost evaporated. Add the lamb back to the pot along with enough beef stock to come half way up the side of the lamb, along with the chickpeas, and apricots. Add the cinnamon stick to an empty tea bag along with the crushed cardamom pod, 2 cloves, and 1 star anise. Securely tie it up and add to the pot along with ¼ teaspoon. Mix well, close the lid to the instant pot, and pressure cook on high for 30 minutes. Allow to sit for 10 minutes when done, then manually release the steam.
• Meanwhile, make the yogurt sauce by combining everything but the molasses in a small bowl and mix well. Right before servings, spoon in 1 tablespoons of pomegranate molasses and swirl it a few times.
• Release the lid from the instant pot, remove the tea bag and bay leaf, and use a wooden spoon to mash some of the lamb and chicken peas, this will help thicken the stew. Serve in a bowl and top with yogurt sauce, chopped pistachios, and parsley. Enjoy!