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Instantpot Lamb Stew

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  • Author: Nicole Triebe
  • Prep Time: 10 minutes
  • Cook Time: 25 minutes
  • Total Time: 35 minutes
  • Yield: 8 1x
  • Category: Dinner
  • Method: Instant Pot
  • Cuisine: American


  • 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


  1. Set the Instant Pot on saute and let it heat up.
  2. Put the oil in the Instant Pot and cook the bacon until browned.  Remove from Instantpot
  3. Add the lamb and cook until no pink remains
  4. After the lamb is browned add the garlic and saute for one minute.
  5. Add flour, onion, thyme, rosemary, red wine, tomato paste, broth, salt and pepper. Stir to mix.
  6. 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.
  7. While the stew cooks peel and dice the potatoes and the carrots and cut the mushrooms.
  8. When the 20 minutes is done release the steam using the quick release.
  9. 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.
  10. Once the 10 minutes are up use either the quick release or natural release.
  11. Plate and serve!