Instant Pot® Lamb Stew Recipe

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
• ½ (16 ounce) package frozen peas
• 2 teaspoons water, or more as needed
• 1 teaspoon cornstarch, or more as needed

Step 1

Tos the lamb with some flour in a bowl until it’s nicely coated. Set your Instant Pot to the sauté setting, add a bit of oil, and let it heat up until it’s shimmering. Brown the lamb in batches, turning it so all sides get a nice color—this should take about 5 to 7 minutes. Then, add the chopped onion and cook until it softens, around 3 minutes. Pour in the broth and use a spoon to scrape up any browned bits stuck to the bottom.

Step 2

Stir in the mustard, thyme, rosemary, salt, and pepper. Lock the lid in place and set the pressure cooker to manual for 20 minutes. It will take about 10 to 15 minutes to come up to pressure. When the cooking time is up, carefully release the pressure using the quick-release method, then open the lid.

Step 3

Add the potatoes, carrots, and peas to the pot. Seal it back up and cook on manual pressure for another 10 minutes. Once done, quick-release the pressure again and open the lid.

Step 4

If the stew feels a bit thin, mix some water with cornstarch and stir it into the pot. Cook it for an extra 5 minutes on manual pressure to thicken things up, then do a final quick release before serving.