LIVE
Rating: 5 stars
5 Ratings
  • 5 star values: 5
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

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.

Gallery

Recipe Summary

prep:
25 mins
cook:
45 mins
additional:
10 mins
total:
1 hr 20 mins
Servings:
4
Yield:
4 servings
Advertisement

Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • 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.

    Advertisement
  • 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.

Cook's Notes:

Use lamb leg instead of shoulder if preferred.

For an untraditional addition, you can dissolve 2 tablespoons of white miso in 1/4 cup of the beef broth for deeper umami flavor. Pour over the lamb with the remaining broth.

Nutrition Facts

389 calories; protein 21.8g; carbohydrates 26.2g; fat 22g; cholesterol 79.6mg; sodium 440.2mg. Full Nutrition
Advertisement

Reviews (3)

Read More Reviews

Most helpful positive review

Rating: 5 stars
12/05/2019
Awsome. Read More
5 Ratings
  • 5 star values: 5
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
12/05/2019
Awsome. Read More
Rating: 5 stars
03/04/2019
I used my trusty enameled cast iron pot. First I simmered lamb shoulder and leg cuts that had a lot of bones in 4 cups beef broth for about 2 hours. Then I cooked the veggies and herbs following the recipe. I added the meat which had been cleaned off the bones and 2 cups frozen white corn at the end. It was really yummy! A little sour cream on top is nice.(Extra broth is going into a lentil soup) Read More
Rating: 5 stars
04/09/2019
Excellent recipe. I added parsnips which I regard as essential in Irish stew (mostly because I love them). Also I used cornstarch instead of potato starch since that's what I had in the pantry. Read More
Advertisement