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!
Course Dinner
Cuisine American
Prep Time 30 minutesminutes
Cook Time 25 minutesminutes
Total Time 55 minutesminutes
Servings 4People
Calories 378kcal
Author FoodFaithFitness
Equipment
Instant pot
Ingredients
1LbBoneless leg of lamb,chopped into one inch cubes
2TbspCornstarch or tapioca starch,divided
1tspSalt,divided
2TbspOlive oil,divided
3/4CupOnion,diced
2tspGarlic,minced
2tspPaprika
1tspCumin
1/4tspAllspice
3/4CupRed Wine(I used cabernet sauvignon)
1 1/2CupsBeef broth(not reduced sodium)
1CupMushrooms,sliced
2Small yellow potatoes,cut into 1 1/2 inch cubes
1Large Carrot,sliced
1TbspTomato paste
3SprigsFresh thyme
1Bay leaf
Instructions
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