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Instant Pot Lamb Stew

Course Main Course
Cuisine American
Prep Time 25 minutes
Cook Time 50 minutes
Total Time 1 hour 20 minutes
Servings 4 Servings

Equipment

  • Instant Pot

Ingredients

  • 1 lb Lean lamb stew meat
  • 3/4 cup Red wine
  • 2 pcs Bacon
  • 2 tbsp Flour
  • 1 tsp Salt
  • 1/4 cup Broth
  • 1/2 tbsp Coconut aminos
  • 1 pc Bay leaf
  • 1/4 tsp Dried thyme
  • 1/2 lb Mushrooms Quartered
  • 2 Carrots Chopped
  • 1 Celery rib Chopped
  • 1/2 cup Frozen peas
  • 1/2 tbsp Corn starch
  • 1 tbsp Water
  • Fresh rosemary Optional
  • Rice To serve

Instructions

  • Set the instant pot to sauté on high heat and fry the bacon.
  • Mix flour, 1/2 tsp salt, and pepper together. Coat the stew meat in flour mix.
  • Once bacon is finished cooking, rest on a paper towel. Brown stew meat in the instant pot on the sauté mode set for the bacon. Once the stew meat is browned, take out and rest.
  • Use 1/2 cup of the red wine to deglaze the pan. Scrape the bottom of the pot to get all burnt bits off. Add vegetables (except peas). Cook vegetables in wine for about 2 minutes.
  • Add the broth, remaining wine, coconut aminos, 1/2 tsp salt and bay leaf to the pot (you could also add the rosemary if using). Add the frozen peas and wait for them to heat up in the pot (about a minute).
  • Add the stew meat back to the pot along with the bacon. Put lid on instant pot and set sealing valve to sealing. Set pressure cooker setting to high and cook for 40 minutes. Once the 40 minutes is up, natural release pressure for 10 minutes then quick release.
  • If the stew sauce is watery you can mix the cornstarch and water together and add that to the pot. Sauté on normal setting until stew sauce is thickened. Stir occasionally. I like my stew more watery and more like a soup.