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
