Name: Instant Pot Irish Lamb Stew
Prep time: 30 min
Cook time: 40 min
Total time: 85 min
Ingredients: 1 pound lamb stew meat, cut into 1-inch cubes; 2 tablespoons all-purpose flour; 2 tablespoons olive oil; 0.5 cup chopped onion, or to taste; 2 cups chicken broth; 1 pound carrots, cut into 1/2-inch slices; 0.75 pound purple sweet potatoes, peeled and cubed; 0.5 pound russet potatoes, cubed; 2 teaspoons salt; 2 teaspoons Dijon mustard; 2 teaspoons ground thyme; 2 teaspoons dried rosemary; 1.5 teaspoons tomato paste; 0.5 teaspoon dried mint; 0.5 teaspoon ground black pepper, or more to taste; 1 tablespoon chopped fresh parsley, or to taste

Instant Pot Irish Lamb Stew

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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!

Recipe by dey

Updated on October 17, 2022

Prep Time:

30 mins

Cook Time:

40 mins

Additional Time:

15 mins

Total Time:

1 hrs 25 mins

Servings:

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Ingredients

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

Directions

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.

Tips

You can use beef broth instead of chicken, and taro root or golden russets for the sweet potatoes.

Nutrition Facts (per serving)

250	Calories
8g	Fat
31g	Carbs
15g	Protein

Nutrition Facts
Servings Per Recipe 6
Calories 250
% Daily Value *
Total Fat 8g	10%
Saturated Fat 2g	9%
Cholesterol 38mg	13%
Sodium 1326mg	58%
Total Carbohydrate 31g	11%
Dietary Fiber 5g	18%
Total Sugars 7g
Protein 15g
Vitamin C 11mg	53%
Calcium 72mg	6%
Iron 3mg	16%
Potassium 728mg	15%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.