The Secret to the Best Ever Instant Pot Lamb Stew

The Secret to the Best Ever Instant Pot Lamb Stew

The Secret to the Best Ever Instant Pot Lamb Stew

By Jen West
40 minutes

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Details
  • Servings:   8
  • Calories:   354
  • Protein:   35g
  •  
  • Fiber:   5g
  • Sugar:   8g
  • Carb Total:   26g
  •  
  • Saturated:   4g
  • Fat Total:   10g
  •  
  • Weight Watchers:   6 Points
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Cuisine
  • soup
  • lunch
  • main course
  • main dish
  • dinner
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Ingredients
  • 1 tablespoon olive or avocado oil
  • 5 cups quality vegetable or beef stock
  • 1 cup guinness beer
  • 1 teaspoon raw honey optional
  • 2.5 pounds lamb stew meat
  • 1 large leek
  • pepper to taste
  • 2-3 cups mini potatoes
  • 1 teaspoon salt
  • 2 medium sweet potatoes
  • fresh thyme and rosemary to taste
Instructions

Wash, peel, cut, and prep the vegetables.

Heat up the instant pot using the saut setting.

Add in the oil, salt, pepper, and leeks. Cover with a standard kitchen lid and cook for about 3 minutes until they start to brown.

Pour in the beer and honey. (The honey is optional but helps to soften and bring all of the flavors together.)

Whisk together before setting in the meat and then layer the vegetables on top.

Add the rest of the liquid and add any additional seasonings you'd prefer.

Twist on the locking lid and cancel the saut mode. Select manual mode for 14 minutes. When the pressurized cook time has passed and the pot beeps, let the pot natural pressure release for 2 minutes before quick releasing the rest of the pressure.

Stir the stew and then let cool for a few minutes prior to serving.

View original preparation instructions

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