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!
HOW HAS LAMB NEVER MADE IT TO THE BLOG IN ALMOST 8 YEARS?!
It’s one of my fav meats ever and its the first meat that I ever cooked for Mr. FFF….
…And now it’s finally here!
But…this is my fav because LAMB.
Why you will LOVE this recipe
In the dead of wintertime, I’m all about making foods that will warm up both my body AND my soul. In the FFF household, we love ourselves a big bowl of keto turkey chili or a piping hot serving of vegan potato soup during these cold winter months, and today’s recipe will be SURE to warm you up as well. This Moroccan Lamb Stew Instant Pot uses whole foods and warm spices to create a cozy and comforting meal that is also nourishing for your body! On top of that, it’s made in the instant pot which is one of my go-to gadgets these days because it gives you the same result as cooking on the stovetop, but in much less time.
Cooking up a big pot of instant pot lamb stew just might be your best idea this week. You may already have a lot of the ingredients hanging out in your fridge and pantry, and it’s impossibly easy to throw together in a pinch! Here’s what you’ll need to get started on this recipe:
- 1 Boneless Leg of Lamb
- Cornstarch or Tapioca Starch
- Olive Oil
- Red Wine
- Beef Broth
- Yellow Potatoes
- Tomato Paste
- Fresh Thyme
- Bay Leaf
How to make Instant Pot Lamb Stew
Cook the Lamb
Toss the chunks of lamb with some of the salt and cornstarch and place it in the instant pot with some of the oil. Set the instant pot to sautee mode and cook the lamb until it browns slightly on both sides. Transfer the meat to a bowl and set is aside.
Pour the rest of the oil into the instant pot along with the onion, garlic and spices. Sautee for a couple of minutes or until the onion begins to soften and the garlic and spices are fragrant. Add in the wine and boil it with the onion mixture for a couple of minutes.
Add in the remaining ingredients other than the rest of the cornstarch and stir to combine. Set the instant pot to sealing once securing the lid and cook on manual high pressure. Do a pressure release after the stew sits for 10 minutes.
Mix the remaining starch with a bit of the stew broth and then whisk it into the stew. Cook on sautee mode for a couple of minutes or until the stew has thickened up. Serve it up and DEVOUR!
How long to cook Lamb Shank Stew Instant Pot
On a stovetop, you’d want to cook your stew for quite a while so that all the flavors and textures have time to intertwine and therefore, give you the BEST result. With an instant pot, the whole process is much faster- I recommend cooking this stew on manual high pressure for 25 minutes in the instant pot.
How to store Lamb Stew
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 three days. If you want to freeze it, label the food with the date and place your airtight container in the freezer for up to three months.
What to serve with Lamb Stew
This stew is delicious all on its own, but you can also serve it over top of some hot quinoa, rice, or cauliflower rice for a lower carb option. Check out how to make cauliflower rice to learn a few different ways you can make it yourself!
Lamb Stew FAQ
For best results when cooking this stew, I recommend using either lamb shoulder or leg!
When it comes to cooking stew, cooking the meat for a lengthy amount of time is ok and the result won’t taste dry, chewy and overcooked! A longer cook on stew meat actually gives the meat fibres the opportunity to break down and become tender in that fall-apart-goodness kind of way.
I recommend using a boldly flavored wine to make this lamb stew. I used a cabernet sauvignon and it brought so much depth of flavor to my stew!
More Healthy instant pot dinner ideas
- whole30 instant pot turmeric tahini chicken soup
- instant pot pasta primavera
- easy paleo italian meatballs in the instant pot
- 1 Lb Boneless leg of lamb, chopped into one inch cubes
- 2 Tbsp Cornstarch or tapioca starch, divided
- 1 tsp Salt, divided
- 2 Tbsp Olive oil, divided
- 3/4 Cup Onion, diced
- 2 tsp Garlic, minced
- 2 tsp Paprika
- 1 tsp Cumin
- 1/4 tsp 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 Tbsp Tomato paste
- 3 Sprigs Fresh thyme
- 1 Bay leaf
- Toss the lamb with 1 Tbsp of cornstarch and 1/2 tsp of salt.
- Heat 1 1/2 Tbsp of olive oil in your Instant Pot on sautee 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 Tbsp 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 Tbsp 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 Tbsp of cornstarch with 2 tbsp of the stew mix and whisk until smooth. Stir back into the Instant Pot and cook on sautee mode for about 5 minutes until stew thickens
Recipes written and produced on Food Faith Fitness are for informational purposes only.
For This Recipe, I recommend:
STAY IN DA KNOW WITH THINGS GOING ON AT FFF (AND GET SPECIAL BEHIND-THE-SCENES INFO) BY FOLLOWING ALONG ON PINTEREST, FACEBOOK AND TWITTER!
This post may contain affiliate links, but I only recommend products that I actually use and <3. Thanks for supporting FFF!