Instant Pot Lamb Stew

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4.92 from 12 votes

Prep Time10

Cook Time50

Total Time1

Course: Main Course

Servings:

Author: Alex Snodgrass

Ingredients

1 pound lamb stew meat, cut into 1-inch cubes
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
2 tablespoons arrowroot flour, divided
2 tablespoons extra virgin olive oil
1 cup sliced carrots (from about 2 large carrots)
1/2 cup diced celery (from about 1 celery stalk)
3/4 cup finely diced yellow onion (from about 1/2 medium onion)
2 garlic cloves, minced
1/4 teaspoon chili flakes (optional)
1 tablespoons tomato paste
1 cup dry red wine
2 cups russet potato, peeled and chopped into 1-inch cubes
1¼ cups beef broth, divided
1 teaspoon fresh thyme leaves (from 4 to 5 sprigs)
1/2 teaspoon freshly chopped rosemary leaves (from about 1 sprig)
1 bay leaf

Instructions

Pat the cubed lamb meat dry with a paper towel and place in a large bowl with the salt, pepper, and 1 tablespoon arrowroot flour. Toss until evenly coated.
Turn the Instant Pot on the sauté function and add the oil. Working in batches as needed, sear the lamb meat until golden brown on all sides, 2 to 3 minutes per side. Transfer the browned meat to a separate plate and cook the remaining meat.
Add the garlic, celery, carrots, onions, and chili flakes (if using) to the Instant Pot. Stir and sauté the veggies until softened, scraping up the brown bits from bottom of the pot, about 3 minutes.
Add the tomato paste and stir to coat the veggies. Add the red wine and cook, scraping brown bits from bottom of the pot, about 2 minutes.
Add the potatoes, seared lamb (plus any of its juices), 1 cup beef broth, thyme, rosemary, and bay leaf. Stir to combine.
Securely fasten the lid on top of the Instant Pot. Hit the 'cancel' button, then select the 'meat/stew' function and set the time to 40 minutes.
When the cook time has completed, hit the 'cancel' button and manually release the pressure by carefully turning the valve to 'venting.' Let vent until all the steam has released, then carefully remove the lid.
Turn the Instant Pot back to the 'sauté' function. Meanwhile, in a small bowl, combine the remaining 1 tablespoon of arrowroot flour with the remaining 1/4 cup of beef broth. Whisk until the arrowroot has dissolved in the liquid.
With the sauté function on, slowly pour the slurry into the Instant Pot, stirring, until the mixture has thickened, about 2 minutes. Divide into bowls, serve, and enjoy!

Notes

How to Make Slow Cooker Lamb Stew:

Pat dry the cubed lamb meat and place in a large bowl with the salt, pepper, and 1 tablespoon arrowroot flour. Toss until evenly coated.

Heat the olive oil in a large skillet set over medium-high heat When hot, in batches, sear the lamb meat until golden brown on all sides, 2 to 3 minutes per side. Transfer the browned meat to a slow cooker.

Add the carrots, celery, onion, garlic, chili flakes (if using), tomato paste, red wine, thyme, potato, bay leaf, and 1 cup of beef broth to the slow cooker. Stir until well combined. Cover and cook on low for about 6 hours.

When cook time is complete, turn the slow cooker on high.

Meanwhile, in a small bowl combine the remaining 1 tablespoon of arrowroot flour with the remaining 1/4 cup beef broth. Whisk until the arrowroot has dissolved in the liquid. Slowly pour the slurry into the slow cooker, stirring, until the mixture has thickened, about about 5 minutes.

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