DadCooksDinner

  • Home
  • Rotisserie
  • Recipes
  • Tools
  • Books
  • Merch
menu icon
go to homepage
  • Recipes
  • Books
  • Tools
  • Merch
  • About
    • Facebook
    • Instagram
    • Pinterest
    • RSS
    • Twitter
  • subscribe
    search icon
    Homepage link
    • Recipes
    • Books
    • Tools
    • Merch
    • About
    • Facebook
    • Instagram
    • Pinterest
    • RSS
    • Twitter
  • ×
    Home » Recipes » Pressure cooker

    Instant Pot Lamb Stew

    Published: Apr 6, 2023 by Mike Vrobel · This post may contain affiliate links · 7 Comments

    Jump to Recipe

    Instant Pot Lamb Stew recipe, Irish style. Lamb, potatoes, and carrots in the pressure cooker.

    I was looking for pressure cooker Lamb Stew ideas, because I wanted a lamb stew with slow-cooked flavor, but not slow-cooked time. I came across this recipe by Diana Henry. Mrs. Henry is a very popular food writer in England, and a cult favorite here in the States. In her recipe, she mixes potatoes into the stew, so they crumble while cooking. This thickens the broth with their starch, adding extra body to the stew. Since pressure cooker stews are usually thin, I loved this idea, and grabbed my Instant Pot to try it out.

    A bowl of lamb stew
    Instant Pot Lamb Stew

    Would you like to save this recipe?

    We'll email this post to you, so you can come back to it later!

    Jump to:
    • Equipment
    • Ingredients
    • How to Make Instant Pot Lamb Stew
    • Recipe Tips
    • Serving Suggestions
    • Storing Leftovers
    • Instant Pot Lamb Stew Recipe
    • 💬 Comments

    Now, when I say “thickening the broth”, don’t expect something you can stand a spoon in. This is a pressure cooker recipe, after all, and the sealed environment doesn't let the broth evaporate and thicken up. But, the potatoes do work their magic, adding body to the liquid.

    (I also jumped on Mrs. Henry’s suggestion of carrots and thyme. I can’t pass up carrots and thyme in a stew.) Ready for a hearty meal? Try this Instant Pot Lamb Stew recipe.

    Equipment

    A 6-quart pressure cooker
    Steamer basket (to hold the potatoes and carrots above the liquid and keep them from overcooking).

    Ingredients

    • Onions
    • Boneless lamb shoulder
    • Russet potatoes
    • Fine sea salt
    • Fresh ground black pepper
    • Fresh thyme
    • Dark beer (Guinness)
    • Water
    • Carrots
    • Parsley

    See the recipe card for quantities.

    How to Make Instant Pot Lamb Stew

    Instant Pot with a layer of lamb, and a steamer basket with potatoes, carrots and parsley next to it.
    Layered ingredients

    Layer ingredients in the bottom of the pot: Start by layering the ingredients into a room-temperature Instant Pot (or other pressure cooker). The first layer is half of the sliced onions, then half of the sliced potatoes, one sprig of thyme, and then half of the lamb. Sprinkle with ½ teaspoon of salt and ¼ teaspoon of pepper. Repeat with the rest of the ingredients for the second layer - add the rest of the sliced onions, then the sliced potatoes, the other sprig of thyme, and the rest of the lamb. Sprinkle with ½ teaspoon salt and ¼ teaspoon pepper.
    Simmer the beer, and add the rest of the water: Pour the beer over the layered ingredients in the pot. Set the Instant Pot to Sauté mode - High (Use medium-high heat with a stovetop PC). Bring the beer to a boil, and boil for 1 minute. (Listen for the boil - you won't be able to see it in the bottom of the pot.) Pour in the two cups of water.

    Instant Pot with a steamer basket of potatoes and carrots on top.
    Steamer basket on top

    Set the basket of potatoes and carrots on top: Sprinkle the chunked potatoes and carrots with ½ teaspoon salt, ¼ teaspoon black pepper, and the minced parsley. Put the potatoes and carrots in a vegetable steamer basket, and set the basket in the pressure cooker pot, directly on top of the layered ingredients.
    Pressure Cook for 18 minutes with a Natural Pressure Release: Lock the lid on the pressure cooker. Cook at high pressure for 18 minutes in an Instant Pot or other electric pressure cooker, or for 15 minutes in a stovetop PC. (Use Manual, Pressure Cook, or Pressure Cook - Custom mode in an Instant Pot.) Let the pressure come down naturally, about 20 more minutes. (If you are in a hurry, you can quick release any remaining pressure after 15 minutes.
    Serve: Open the lid away from you to avoid the hot steam. Lift out the basket of potatoes and carrots and set it aside. Stir the stew in the pot, breaking up the potato slices to thicken the broth, and discard the thyme sprig stems when you find them. Gently stir the basket of potatoes and carrots into the stew, serve, and enjoy!

    Recipe Tips

    • Vegetable basket: Why put some potatoes in the pot with the lamb and the rest with the root vegetables in the steaming basket? Because they serve two different purposes. The vegetable basket keeps the potatoes and carrots from turning to mush, so they come out as chunks in the finished stew. But, I want the potatoes mixed in with the lamb to turn to mush so they thicken the stew.
    • No Alcohol: If you can't (or don't) have beer, substitute chicken broth, beef broth, or water.
    • Other Herbs and Spices: If you want more variety, get a "Poultry Mix" pack of fresh herbs from your grocery store. Then, instead of just the thyme, put a sprig of thyme, rosemary, and sage on every level.

    Serving Suggestions

    This Instant Pot lamb stew recipe is a one-pot meal with meat, starch, and vegetables. I like to serve it with crusty bread and a salad. If I'm feeling fancy, I'll serve it with Instant Pot Colcannon (Irish Mashed Potatoes and Kale), or maybe just Pressure Cooker Kale.

    Storing Leftovers

    Lamb stew makes excellent leftovers. I save it in airtight 2-cup containers, which last for a few days in the refrigerator or 6 months in the freezer.

    Inspired by: Roast Figs Sugar Snow: Winter Food to Warm the Soul by Diana Henry

    Print
    clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
    A bowl of lamb stew

    Instant Pot Lamb Stew Recipe


    5 Stars 4 Stars 3 Stars 2 Stars 1 Star

    4.5 from 2 reviews

    • Author: Mike Vrobel
    • Total Time: 55 minutes
    • Yield: 6-8 1x
    Print Recipe
    Pin Recipe

    Description

    Instant Pot Lamb Stew recipe, Irish style. Lamb, potatoes, and carrots in the pressure cooker.


    Ingredients

    Scale

    Bottom Layers

    • 2 medium onions, peeled and sliced thin
    • 3 pounds boneless lamb shoulder, cut into 1-inch chunks
    • 2 medium russet potatoes, peeled and sliced ¼ inch thick
    • 1 teaspoon fine sea salt
    • ½ teaspoon fresh ground black pepper
    • 2 sprigs fresh thyme
    • 6 ounces dark beer (Guinness)
    • 2 cups water

    Vegetable Basket

    • 2 medium russet potatoes, peeled and cut into 1-inch chunks
    • 2 large carrots, peeled and cut into 1 ½ inch lengths
    • ½ teaspoon fine sea salt
    • ¼ teaspoon fresh ground black pepper
    • ¼ cup minced parsley

    Instructions

    1. Layer ingredients in the pot: Start by layering the ingredients into a room-temperature Instant Pot (or other pressure cooker). The first layer is half of the sliced onions, then half of the sliced potatoes, one sprig of thyme, and then half of the lamb. Sprinkle with ½ teaspoon of salt and ¼ teaspoon of pepper. Repeat with the rest of the ingredients for the second layer - add the rest of the sliced onions, then the sliced potatoes, the other sprig of thyme, and the rest of the lamb. Sprinkle with ½ teaspoon salt and ¼ teaspoon pepper.
    2. Simmer the beer, then add the rest of the water: Pour the beer over the layered ingredients in the pot. Set the Instant Pot to Sauté mode - High (Use medium-high heat with a stovetop PC). Bring the beer to a boil, and boil for 1 minute. (Listen for the boil - you won't be able to see it in the bottom of the pot.) Pour in the two cups of water.
    3. Set the basket of potatoes and carrots on top: Sprinkle the chunked potatoes and carrots with ½ teaspoon salt, ¼ teaspoon black pepper, and the minced parsley. Put the potatoes and carrots in a vegetable steamer basket, and set the basket in the pressure cooker pot, directly on top of the layered ingredients.
    4. Pressure Cook for 18 minutes with a Natural Pressure Release: Lock the lid on the pressure cooker. Cook at high pressure for 18 minutes in an Instant Pot or other electric pressure cooker, or for 15 minutes in a stovetop PC. (Use Manual, Pressure Cook, or Pressure Cook - Custom mode in an Instant Pot.) Let the pressure come down naturally, about 20 more minutes. (If you are in a hurry, you can quick release any remaining pressure after 15 minutes.
    5. Serve: Open the lid away from you to avoid the hot steam. Lift out the basket of potatoes and carrots and set it aside. Stir the stew in the pot, breaking up the potato slices to thicken the broth, and discard the thyme sprig stems when you find them. Gently stir the basket of potatoes and carrots into the stew, serve, and enjoy!

    Equipment

    Steamer Basket

    Buy Now →

    6-Quart Pressure Cooker

    Buy Now →

    Notes

    No pressure cooker? No worries. Layer the ingredients in a dutch oven with a lid. Follow the instructions through step 2, adding an extra 2 cups of water.

    Don’t like lamb? Substitute beef chuck shoulder for half or all of the lamb. I won’t judge.

    • Prep Time: 15 minutes
    • Cook Time: 40 minutes
    • Category: Sunday Dinner
    • Method: Pressure Cooker
    • Cuisine: Irish

    Would you like to save this recipe?

    We'll email this post to you, so you can come back to it later!

    Did you make this recipe?

    Tag @DadCooksDinner on Instagram and hashtag it #DadCooksDinner

    What do you think?

    Questions? Other ideas? Leave them in the comments section below.

    Related Posts

    Pressure Cooker Lamb Stew with Guinness and Barley
    Pressure Cooker Beef Stew with Mushrooms
    Pressure Cooker Champ (Irish Mashed Potatoes)
    Pressure Cooker Corned Beef and Cabbage
    My other Pressure Cooker Recipes

    Enjoyed this post? Want to help out DadCooksDinner? Subscribe to DadCooksDinner via email and share this post with your friends. Want to contribute directly? Donate to my Tip Jar, or buy something from Amazon.com through the links on this site. Thank you.

    Subscribe
    BirdSend Email Marketing Tool

    More Pressure cooker

    • A bowl of Instant Pot Moro Beans
      Instant Pot Moro Beans
    • Instant Pot Lasagna on a plate with spices in the background
      Instant Pot Lasagna
    • A bowl of split pea soup
      Instant Pot Split Pea Soup
    • A plate of Instant Pot Jerk Ribs with green onions sprinkled on top
      Instant Pot Jerk Ribs

    Sharing is caring!

    Comments

    1. Anne Carruthers Hazelman says

      November 20, 2019 at 7:30 pm

      Cannot get Guinness beer here. What can you suggest as substitute. Love beer in stews!!!

      Reply
      • Mike Vrobel says

        November 21, 2019 at 9:46 am

        Substitute a stout or porter.

        Reply
      • Richard Sauncy says

        April 16, 2020 at 1:03 am

        Any dark hearty beer will do. I also like green peas in my stews; so, when everything else is cooked and combined still in the pot, I added a drained can of peas, or I have used a couple cups of frozen peas, stirred and let sit for a minute or 2 til they defrost & warm up. Not really in any recipe I’ve ever seen, but I’ve always incl. peas in my beef or chicken stews. Enjoy.

        Reply
    2. Upwardly Frugal says

      March 16, 2019 at 11:05 pm

      My Instant Pot was so chock full, I was a little worried that it wouldn't come up to pressure. But it did! And everything turned out good. I substituted half of the lamb for pork (lamb is pricey!) And this recipe made a boat ton of food! Thanks DCD!

      Reply
      • Mike Vrobel says

        March 21, 2019 at 12:01 pm

        You're welcome!

        Reply
    3. Carol L says

      April 08, 2018 at 3:17 pm

      This looks great, and I'm part Irish! I had to tweak it a bit to fit my new Keto diet....that means leaving out the potatoes and the carrots! (DARN!)
      I added cauliflower and zucchini instead.
      Just omitted the onion...
      Hopefully, someday I can make this as written and enjoy a true Irish stew as it was meant to be eaten!

      Reply
      • Mike Vrobel says

        May 23, 2018 at 8:23 am

        Thank you!

        Reply

    Questions? Made the Recipe? Leave a Comment Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe rating 5 Stars 4 Stars 3 Stars 2 Stars 1 Star

    This site uses Akismet to reduce spam. Learn how your comment data is processed.

    Welcome to Dad Cooks Dinner!

    I'm Mike Vrobel, a dad who cooks dinner every night. I'm an enthusiastic home cook, and I write about pressure cooking, rotisserie grilling, and other food topics that grab my attention.

    More About Me →

    Popular

    • Three bowls of cooked Pinto Beans on a wood table
      Instant Pot Pinto Beans (No Soaking)
    • Pressure Cooker Beef Shank (Osso Bucco)
    • Pressure Cooker 7 Hour Leg of Lamb (in 90 minutes)
      Pressure Cooker 7 Hour Leg of Lamb (in 90 minutes)
    • Pressure Cooker Brown Jasmine Rice
    • Grilled Tomahawk Steak (Long Bone Ribeye, Reverse Seared)
      Grilled Tomahawk Steak (Long Bone Ribeye, Reverse Seared)
    • A green bowl full of chicken noodle soup
      Instant Pot Rotisserie Chicken Noodle Soup

    Seasonal

    • A bowl of asparagus risotto
      Instant Pot Asparagus Risotto (Pressure Cooker Recipe)
    • Grilled Butterflied Chicken with Garlic Butter
    • Sous Vide Rack of Lamb with Dijon Bread Crumb Crust
    • A bowl of beef stew with asparagus, carrots, and radishes.
      Instant Pot Spring Vegetable Beef Stew
    • A Rotisserie Chicken (Pollo Asado)on a platter of shredded cabbage
      Rotisserie Chicken Pollo Asado
    • Rotisserie Pork Shoulder Roast with Carolina Mustard BBQ Sauce
      Rotisserie Pork Shoulder with South Carolina Mustard Barbecue Sauce

    Footer

    ↑ back to top

    About

    • Privacy Policy

    Newsletter

    • Sign Up! for emails and updates

    Contact

    • Contact

    Copyright © 2025 Dad Cooks Dinner

    510 shares
    • 119
    • 4