Instant Pot Lamb Stew recipe, Irish style. Lamb, potatoes, and carrots in the pressure cooker.
I was looking for pressure cooker Lamb Stew ideas, because I wanted a lamb stew with slow-cooked flavor, but not slow-cooked time. I came across this recipe by Diana Henry. Mrs. Henry is a very popular food writer in England, and a cult favorite here in the States. In her recipe, she mixes potatoes into the stew, so they crumble while cooking. This thickens the broth with their starch, adding extra body to the stew. Since pressure cooker stews are usually thin, I loved this idea, and grabbed my Instant Pot to try it out.
Now, when I say “thickening the broth”, don’t expect something you can stand a spoon in. This is a pressure cooker recipe, after all, and the sealed environment doesn't let the broth evaporate and thicken up. But, the potatoes do work their magic, adding body to the liquid.
(I also jumped on Mrs. Henry’s suggestion of carrots and thyme. I can’t pass up carrots and thyme in a stew.) Ready for a hearty meal? Try this Instant Pot Lamb Stew recipe.
Equipment
A 6-quart pressure cooker
Steamer basket (to hold the potatoes and carrots above the liquid and keep them from overcooking).
Ingredients
- Onions
- Boneless lamb shoulder
- Russet potatoes
- Fine sea salt
- Fresh ground black pepper
- Fresh thyme
- Dark beer (Guinness)
- Water
- Carrots
- Parsley
See the recipe card for quantities.
How to Make Instant Pot Lamb Stew
Layer ingredients in the bottom of the pot: Start by layering the ingredients into a room-temperature Instant Pot (or other pressure cooker). The first layer is half of the sliced onions, then half of the sliced potatoes, one sprig of thyme, and then half of the lamb. Sprinkle with ½ teaspoon of salt and ¼ teaspoon of pepper. Repeat with the rest of the ingredients for the second layer - add the rest of the sliced onions, then the sliced potatoes, the other sprig of thyme, and the rest of the lamb. Sprinkle with ½ teaspoon salt and ¼ teaspoon pepper.
Simmer the beer, and add the rest of the water: Pour the beer over the layered ingredients in the pot. Set the Instant Pot to Sauté mode - High (Use medium-high heat with a stovetop PC). Bring the beer to a boil, and boil for 1 minute. (Listen for the boil - you won't be able to see it in the bottom of the pot.) Pour in the two cups of water.
Set the basket of potatoes and carrots on top: Sprinkle the chunked potatoes and carrots with ½ teaspoon salt, ¼ teaspoon black pepper, and the minced parsley. Put the potatoes and carrots in a vegetable steamer basket, and set the basket in the pressure cooker pot, directly on top of the layered ingredients.
Pressure Cook for 18 minutes with a Natural Pressure Release: Lock the lid on the pressure cooker. Cook at high pressure for 18 minutes in an Instant Pot or other electric pressure cooker, or for 15 minutes in a stovetop PC. (Use Manual, Pressure Cook, or Pressure Cook - Custom mode in an Instant Pot.) Let the pressure come down naturally, about 20 more minutes. (If you are in a hurry, you can quick release any remaining pressure after 15 minutes.
Serve: Open the lid away from you to avoid the hot steam. Lift out the basket of potatoes and carrots and set it aside. Stir the stew in the pot, breaking up the potato slices to thicken the broth, and discard the thyme sprig stems when you find them. Gently stir the basket of potatoes and carrots into the stew, serve, and enjoy!
Recipe Tips
- Vegetable basket: Why put some potatoes in the pot with the lamb and the rest with the root vegetables in the steaming basket? Because they serve two different purposes. The vegetable basket keeps the potatoes and carrots from turning to mush, so they come out as chunks in the finished stew. But, I want the potatoes mixed in with the lamb to turn to mush so they thicken the stew.
- No Alcohol: If you can't (or don't) have beer, substitute chicken broth, beef broth, or water.
- Other Herbs and Spices: If you want more variety, get a "Poultry Mix" pack of fresh herbs from your grocery store. Then, instead of just the thyme, put a sprig of thyme, rosemary, and sage on every level.
Serving Suggestions
This Instant Pot lamb stew recipe is a one-pot meal with meat, starch, and vegetables. I like to serve it with crusty bread and a salad. If I'm feeling fancy, I'll serve it with Instant Pot Colcannon (Irish Mashed Potatoes and Kale), or maybe just Pressure Cooker Kale.
Storing Leftovers
Lamb stew makes excellent leftovers. I save it in airtight 2-cup containers, which last for a few days in the refrigerator or 6 months in the freezer.
Inspired by: Roast Figs Sugar Snow: Winter Food to Warm the Soul by Diana Henry
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Instant Pot Lamb Stew Recipe
Total Time: 55 minutes
Yield: 6-8
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Pin RecipeDescription
Instant Pot Lamb Stew recipe, Irish style. Lamb, potatoes, and carrots in the pressure cooker.
Ingredients
Bottom Layers
- 2 medium onions, peeled and sliced thin
- 3 pounds boneless lamb shoulder, cut into 1-inch chunks
- 2 medium russet potatoes, peeled and sliced ¼ inch thick
- 1 teaspoon fine sea salt
- ½ teaspoon fresh ground black pepper
- 2 sprigs fresh thyme
- 6 ounces dark beer (Guinness)
- 2 cups water
Vegetable Basket
- 2 medium russet potatoes, peeled and cut into 1-inch chunks
- 2 large carrots, peeled and cut into 1 ½ inch lengths
- ½ teaspoon fine sea salt
- ¼ teaspoon fresh ground black pepper
- ¼ cup minced parsley
Instructions
- Layer ingredients in the pot: Start by layering the ingredients into a room-temperature Instant Pot (or other pressure cooker). The first layer is half of the sliced onions, then half of the sliced potatoes, one sprig of thyme, and then half of the lamb. Sprinkle with ½ teaspoon of salt and ¼ teaspoon of pepper. Repeat with the rest of the ingredients for the second layer - add the rest of the sliced onions, then the sliced potatoes, the other sprig of thyme, and the rest of the lamb. Sprinkle with ½ teaspoon salt and ¼ teaspoon pepper.
- Simmer the beer, then add the rest of the water: Pour the beer over the layered ingredients in the pot. Set the Instant Pot to Sauté mode - High (Use medium-high heat with a stovetop PC). Bring the beer to a boil, and boil for 1 minute. (Listen for the boil - you won't be able to see it in the bottom of the pot.) Pour in the two cups of water.
- Set the basket of potatoes and carrots on top: Sprinkle the chunked potatoes and carrots with ½ teaspoon salt, ¼ teaspoon black pepper, and the minced parsley. Put the potatoes and carrots in a vegetable steamer basket, and set the basket in the pressure cooker pot, directly on top of the layered ingredients.
- Pressure Cook for 18 minutes with a Natural Pressure Release: Lock the lid on the pressure cooker. Cook at high pressure for 18 minutes in an Instant Pot or other electric pressure cooker, or for 15 minutes in a stovetop PC. (Use Manual, Pressure Cook, or Pressure Cook - Custom mode in an Instant Pot.) Let the pressure come down naturally, about 20 more minutes. (If you are in a hurry, you can quick release any remaining pressure after 15 minutes.
- Serve: Open the lid away from you to avoid the hot steam. Lift out the basket of potatoes and carrots and set it aside. Stir the stew in the pot, breaking up the potato slices to thicken the broth, and discard the thyme sprig stems when you find them. Gently stir the basket of potatoes and carrots into the stew, serve, and enjoy!
Notes
No pressure cooker? No worries. Layer the ingredients in a dutch oven with a lid. Follow the instructions through step 2, adding an extra 2 cups of water.
Don’t like lamb? Substitute beef chuck shoulder for half or all of the lamb. I won’t judge.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
Category: Sunday Dinner
Method: Pressure Cooker
Cuisine: Irish
Keywords: Pressure Cooker, Instant Pot, Lamb, Stew, Lamb Stew, Irish Stew, Guinness Stew
What do you think?
Questions? Other ideas? Leave them in the comments section below.
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