My family is usually not one for lamb but we do eat it for Orthodox Easter. This is our recipe for a hearty stew.
Instant Pot® Lamb Stew Ingredients
1 pound lamb stew meat, cut into 1/2-inch cubes
2 tablespoons all-purpose flour
2 teaspoons vegetable oil
1 medium onion, roughly chopped
1 (32 fluid ounce) container beef broth
1 teaspoon Dijon mustard
1 sprig fresh thyme
1 sprig fresh rosemary
salt and ground black pepper to taste
20 small baby potatoes, halved
4 medium carrots, roughly chopped
(16 ounce) package frozen peas
2 teaspoons water, or more as needed
1 teaspoon cornstarch, or more as needed
How to Make Instant Pot® Lamb Stew
Combine lamb and flour in a bowl; toss to coat.
Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Add oil and heat until shimmering, 1 to 2 minutes. Add lamb and brown on all sides, 5 to 7 minutes. Add onion and saute until soft, about 3 minutes. Pour in broth and scrape up any browned bits with a spoon.
Add mustard, thyme, rosemary, salt, and pepper. Close and lock the lid. Select Manual function according to manufacturers instructions; set timer for 20 minutes. Allow 10 to 15 minutes for pressure to build.
Release pressure carefully using the quick-release method according to manufacturers instructions, about 5 minutes. Unlock and remove the lid.
Add potatoes, carrots, and peas. Close and lock the lid again, and reselect Manual function; set timer for 10 minutes.
Release pressure carefully using the quick-release method, about 5 minutes. Unlock and remove the lid.
If stew is not thick enough, mix water and cornstarch together and add to pot. Cook for another 5 minutes on Manual with a quick release of pressure.
Instant Pot® Lamb Stew Nutritions
Calories: 665 calories
Carbohydrate: 102.2 g
Cholesterol: 57.4 mg
Fat: 15.9 g
Fiber: 15.8 g
Protein: 30.7 g
SaturatedFat: 6 g
ServingSize:
Sodium: 942.1 mg
Sugar: 10.7 g
TransFat:
UnsaturatedFat:
0 comments: