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Instant-Pot Spring Lamb Stew That Will Delight You!

Instant-Pot Spring Lamb Stew
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A delicious and hearty Instant-Pot Spring Lamb Stew that is perfect for a comforting meal.

Ingredients

Scale
  • 2 lbs lamb shoulder, cut into chunks
  • 1 tablespoon olive oil
  • 1 onion, chopped
  • 3 carrots, sliced
  • 2 potatoes, diced
  • 3 cloves garlic, minced
  • 1 cup green peas
  • 4 cups beef broth
  • 1 tablespoon tomato paste
  • 1 teaspoon dried thyme
  • 1 teaspoon rosemary
  • Salt and pepper to taste

Instructions

  1. Set the Instant Pot to sauté mode and add olive oil.
  2. Add the lamb chunks and brown on all sides.
  3. Add the chopped onion, carrots, and garlic, and sauté for a few minutes.
  4. Stir in the tomato paste, thyme, rosemary, salt, and pepper.
  5. Add the diced potatoes and beef broth, then close the lid.
  6. Set the Instant Pot to pressure cook for 35 minutes.
  7. Once done, allow the pressure to release naturally for 10 minutes, then quick release any remaining pressure.
  8. Stir in the green peas and let them warm through before serving.

Notes

  • For a thicker stew, you can add a cornstarch slurry at the end.
  • Feel free to add other vegetables like bell peppers or mushrooms.
  • This stew can be stored in the refrigerator for up to 3 days.

Nutrition

Find it online: https://bibodo.com/instant-pot-spring-lamb-stew-recipe/