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 1/4 inch thick
- 1 teaspoon fine sea salt
- 1/2 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 1/2 inch lengths
- 1/2 teaspoon fine sea salt
- 1/4 teaspoon fresh ground black pepper
- 1/4 cup minced parsley
Instructions
- 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.
- 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.
- 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!
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