Name: Instant Pot Irish Lamb Stew
Prep time: 30 min
Cook time: 30 min
Yield: 6
Ingredients: Lamb stew meat, cut into 1-inch cubes - 1 pound; All-purpose flour - 2 tablespoons; Olive oil - 2 tablespoons; Chopped onion, or to taste - ½ cup; Chicken broth - 2 cups; Carrots, cut into 1/2-inch slices - 1 pound; Purple sweet potatoes, peeled and cubed - ¾ pound; Russet potatoes, cubed - ½ pound; Salt - 2 teaspoons; Dijon mustard - 2 teaspoons; Ground thyme - 2 teaspoons; Dried rosemary - 2 teaspoons; Tomato paste - 1 ½ teaspoons; Dried mint - ½ teaspoon; Ground black pepper, or more to taste - ½ teaspoon; Chopped fresh parsley, or to taste - 1 tablespoon

Recipe information

Cooking:

30 min.

Servings per container:

Source:

More details

Ingredients for - Instant Pot Irish Lamb Stew

1. Lamb stew meat, cut into 1-inch cubes - 1 pound

2. All-purpose flour - 2 tablespoons

3. Olive oil - 2 tablespoons

4. Chopped onion, or to taste - ½ cup

5. Chicken broth - 2 cups

6. Carrots, cut into 1/2-inch slices - 1 pound

7. Purple sweet potatoes, peeled and cubed - ¾ pound

8. Russet potatoes, cubed - ½ pound

9. Salt - 2 teaspoons

10. Dijon mustard - 2 teaspoons

11. Ground thyme - 2 teaspoons

12. Dried rosemary - 2 teaspoons

13. Tomato paste - 1 ½ teaspoons

14. Dried mint - ½ teaspoon

15. Ground black pepper, or more to taste - ½ teaspoon

16. Chopped fresh parsley, or to taste - 1 tablespoon

How to cook deliciously - Instant Pot Irish Lamb Stew

1. Stage

Toss lamb in flour to coat.

2. Stage

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.

3. Stage

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.

4. Stage

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.

5. Stage

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.

6. Stage

Garnish servings with fresh parsley and season with pepper.