Enjoy cooked-all-day-flavor in no time at all with this Instant-Pot Lamb Stew! A healthy, filling, delicious bowl of comfort for dinner!
In the dead of winter, I’m all about making foods that will warm up both my body AND my soul. In the FFF household, we love a big bowl of turkey chili or a piping hot serving of potato soup during these cold winter months. These stick-to-the-ribs dishes are not only a joy to eat, they’re also a joy to make. Especially when you can trust the Instant Pot to help you get dinner on the table that much quicker. While regular stews can take hours to cook, making a stew in the Instant Pot means I can enjoy a hearty dish even when I’m short on time. No wonder it’s one of my go-to gadgets these days!
You’re really going to love today’s recipe. This lamb stew made in the Instant Pot uses whole foods and warm spices to create a cozy and comforting meal the whole family will love. Honestly, I think they’ll love it even before they’ve had the chance to taste it. The aromas alone are deliciously tempting! Succulent, tender lamb, a thick sauce with incredibly robust flavors—this is pure dinnertime bliss!
Is This Instant-pot Lamb Stew Healthy?
I would say so! Though the stew is rich and filling, it’s relatively low in calories and saturated fat. It doesn’t call for much salt either, since it gets so much flavor from the red wine and a medley of aromatic herbs and spices. The stew contains mushrooms, carrots, and potatoes, which add fiber, vitamins, and minerals, but you can always add in some extra veggies to increase the nutritional content. Other root vegetables such as sweet potatoes or parsnips will work well in this dish. As will butternut squash, peas, and green beans. Serve it over some brown rice to add extra fiber to your meal.
Why The Boneless Leg of Lamb Works
I made the stew using boneless leg of lamb because it’s a lean cut yet contains enough marbling to ensure moist and tender results. The cut comes from the hind leg of the lamb and can easily be cubed, making it perfect for stews. It’s readily available and full of flavor. When stewed, the fibers are broken down, and the results are melt-in-your-mouth texture without the risk of the meat becoming dry, even if you accidentally cook it longer than stated in the recipe. Instead of boneless leg of lamb, you could also use lamb shoulder.
How to Make Ahead And Store
This lamb stew is great for leftovers because it tastes even BETTER the day after you make it! I recommend storing it in an airtight container in the fridge for up to 3 days. If you want to freeze it, label the food with the date and place your airtight container in the freezer for up to 3 months.
Serving Suggestions
This stew is delicious all on its own, but you can also serve it with a side of creamy mashed potatoes or on top of some brown rice. For a lower-carb option, mashed cauliflower or cauliflower rice would work well, too.
Ingredients
- 1 pound boneless leg of lamb, chopped into 1-inch cubes
- 2 tablespoons cornstarch or tapioca starch, divided
- 1 teaspoon salt, divided
- 2 tablespoons olive oil, divided
- 3/4 cup onion, diced
- 2 teaspoons garlic, minced
- 2 teaspoons paprika
- 1 teaspoon cumin
- 1/4 teaspoon allspice
- 3/4 cup red wine (I used cabernet sauvignon)
- 1 1/2 cups beef broth (not reduced sodium)
- 1 cup mushrooms, sliced
- 2 small yellow potatoes, cut into 1 1/2 inch cubes
- 1 large carrot, sliced
- 1 tablespoon tomato paste
- 3 sprigs fresh thyme
- 1 bay leaf
Instructions
- Toss the lamb with 1 tablespoon of cornstarch and 1/2 teaspoon of salt.
- Heat 1 1/2 tablespoons of olive oil in your Instant Pot on 'Sauté' mode and cook the lamb on both sides until golden brown, about 1-2 mins per side. Transfer to a bowl and set aside.
- Pour the remaining 1/2 tablespoon of oil into the Instant Pot and add in the onion, garlic, paprika, cumin, and allspice. Cook until the onions just begin to tenderize, about 2 mins.
- Deglaze the Instant Pot by pouring in the wine and scraping the bottom of the pan. Boil for 2 minutes.
- Add in all the remaining ingredients, except the remaining 1 tablespoon of cornstarch, and mix.
- Cover the Instant Pot, making sure its set to 'Sealing' and cook for 25 minutes on manual pressure.
- Once cooked, let it sit for 10 minutes and then do a pressure release.
- Mix the remaining 1 tablespoon of cornstarch with 2 tablespoons of the stew mix and whisk until smooth. Stir back into the Instant Pot and cook on sauté mode for about 5 minutes until stew thickens
Nutrition Info:
Nutrition information are estimates only and may vary based on the specific brands, ingredients, and portion sizes you use. This data is provided for informational purposes only.
What time/low or high heat would you recommend for using a slow cooker?
Hi Lisa! I’ve only made this in the IP, so I can’t tell you. Sorry.
Hello from South Africa. Perfect lamb stew recipe with one adjustment. I used flat
Coco cola instead of Wine and it gave a sweet taste to my lamb stew.
How would the recipe change if I’m using leftover cooled leg of lamb rather than raw?
Hi Amanda, you can use the same ingredients and proportions, but the cooking time needs to be adjusted as the lamb is already cooked. Reduce the cooking time to about 10-15 minutes on high pressure.
You are correct. My lamb stew was best the day after. Next time I plan to make it ahead and serve it the next day. I added sliced mushrooms and deleted the celery because I did not have any and didn’t need them. Also, I was out of cornstart, so I seared the lamb without the lamb in any coating. I used instant potato at the end to thicken the stew. Interesting but it worked.
Thanks so much for reading. Glad to hear you enjoyed the recipe!
Devour is right! Thank you so much for this recipe. I have been cooking for my partner for more than 23 years. He is a great foodie, likes most everything. But he doesn’t often rave. He downright plowed through his plate of this stew. Honestly, he actually moaned! When we discussed all of the wonderful elements: the sauce, texture of the veggies, the best cut of lamb for a most delicious stew, all of it, he said I should be sure to keep this recipe. I can’t tell you how gratifying it was to hear his raves. We were both so glad that I doubled the recipe. Thanks again to you, we had a very happy Christmas Eve meal. Dessert was nice too. 🙂
So glad to hear you enjoyed this recipe over the holidays. Thanks for reading and leaving us this great review, Polly!
Two things. I think I would use lamb shanks next time although the leg pieces were fine I think shanks have better flavor for stew. Also, I used this recipe because it was the one with the least amount of moisture added. It was still soupy. Is there a recipe with just a little moisture added?
Thanks for the tip Joe. For a thicker consistency, You can reduce the amount of broth or liquid in the recipe, or allowing the stew to simmer uncovered using the saute function. Enjoy!
How would I cook it on the stovetop? Thanks
Hi Shanti, You can brown the lamb in a large pot with olive oil, then remove it and sauté the onions, garlic, and spices. Deglaze with wine, add the remaining ingredients, and simmer covered on low for about 1.5 to 2 hours until the lamb is tender. Stir in the cornstarch slurry at the end to thicken. Enjoy!