Cutting the wait for comfort food in half with Instantpot Lamb Stew! The perfect bowl to warm up the family on a chilly fall evening!
I can’t believe September is almost here! My family is preparing for the arrival of our first baby in October, and I’m in full nesting mode. That means cleaning the house for baby, and making all the comfort food! I am trying to prep some freezer friendly meals for when we’re too tired to make food after the baby gets here. Soups and stews are just the thing to make ahead and freeze for later! This Instantpot lamb stew was at the top of my list.
I’m partnering with Atkins Ranch to make this delicious instantpot lamb stew. Atkins Ranch raises grass-fed lamb from New Zealand is the most delicious, pure and naturally raised lamb. It is more naturally flavorful than most lamb meat. Their lamb are 100% grass fed and finished.
What is the difference between grass-fed and grass-finished?
How do I make Instantpot Lamb Stew?
I am super impatient when it comes to cooking. My life is way too busy to have time to spend hours in the kitchen cooking dinner. Ever since discovering the Instantpot, I’ve cut my cooking time in half, and couldn’t be happier. I’m using the Instantpot today to create this delicious comforting Instantpot lamb stew!
You’ll start by prepping all of your ingredients.
Cut the boneless leg of lamb into 1″ cubes.
Slice up strips of bacon into 1/4″ pieces
Dice one onion
Mince 2 cloves of garlic
Cut 3 carrots into 1/2″ thick rounds
Peel and cut up 1 large potato in large chunks
Quarter 1 pound of white mushrooms
- Set the Instant Pot on brown or saute and let it heat up.
- Put the oil in the Instant Pot and cook the bacon until browned. Remove from Instantpot and set aside
- Add the lamb and cook until no pink remains
- After the lamb is browned add the garlic and saute for one minute.
- Next add flour, onion, thyme, rosemary, red wine, tomato paste, broth, salt and pepper. Stir to mix.
- Put the lid on the Instant Pot and lock the lid. Switch it to the Manual setting and program it on high for 20 minutes.
- When the 20 minutes is done release the steam using the quick release.
- Next, add the potatoes, mushrooms and carrots, and lock the lid back on the Instant Pot. Set it to the manual setting and program it for 10 minutes on low.
- Finally, once the 10 minutes are up use either the quick release or natural release.
- Plate and serve!
Hope you enjoyed this delicious comfort food recipe! If you’re still hungry, be sure to check out my spicy chicken and corn chowder!
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Instantpot Lamb Stew
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 8 1x
- Category: Dinner
- Method: Instant Pot
- Cuisine: American
Ingredients
- 2 tbsp oil
- 3 slices bacon, sliced into 1/4” pieces
- 1 pound lamb stew meat, cut into 1” cubes
- 2 tbsp flour
- 1 onion, diced
- 2 cloves garlic, minced
- 1 teaspoon thyme
- 1 teaspoon rosemary
- 2 tbsp Tomato paste
- 4 cup beef broth
- salt and pepper to taste
- 1 large potato
- 3 carrots
- 1 lb button mushrooms, quartered
- 1 cup red wine
Instructions
- Set the Instant Pot on saute and let it heat up.
- Put the oil in the Instant Pot and cook the bacon until browned. Remove from Instantpot
- Add the lamb and cook until no pink remains
- After the lamb is browned add the garlic and saute for one minute.
- Add flour, onion, thyme, rosemary, red wine, tomato paste, broth, salt and pepper. Stir to mix.
- Put the lid on the Instant Pot and lock the lid. Switch it to the Manual setting and program it on high for 20 minutes.
- While the stew cooks peel and dice the potatoes and the carrots and cut the mushrooms.
- When the 20 minutes is done release the steam using the quick release.
- Add the potatoes, mushrooms and carrots, and lock the lid back on the Instant Pot. Set it to the manual setting and program it for 10 minutes on low.
- Once the 10 minutes are up use either the quick release or natural release.
- Plate and serve!
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