Pressure Cooker Irish Lamb Stew - comfort food from Ireland.
- 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
- 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
- Layer ingredients in the bottom of the pot: Put the sliced ingredients into the pot in layers. Start with a layer of half of the sliced onions, then a layer of half of the sliced potatoes, one sprig of thyme, and half of the lamb. Sprinkle with 1/2 teaspoon salt and 1/4 teaspoon of pepper. Repeat with the rest of the ingredients; layer in the rest of the sliced onions, then the sliced potatoes, the other sprig of thyme, and the rest of the lamb. Sprinkle with 1/2 teaspoon salt and 1/4 teaspoon pepper.
- Simmer the beer, add the rest of the water: Pour the beer over the layered ingredients in the pot. Set the pressure cooker pot over medium-high heat, but don't cover. (Use saute mode in an Instant Pot.) 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 1/2 teaspoon salt, 1/4 teaspoon black pepper, and the minced parsley. Put the potatoes and carrots in a vegetable steaming basket, and set the basket in the pressure cooker, directly on top of the layered ingredients.
- Pressure Cook for 18 minutes with a Natural Pressure Release: Lock the lid on the pressure cooker, bring the cooker up to high pressure over high heat, and then reduce the heat to maintain high pressure. Cook at high pressure for 18 minutes in an electric pressure cooker, or 15 minutes in a stovetop PC. Let the pressure come down naturally, about 20 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, breaking up the potato slices to thicken the broth. Fish out the thyme sprigs and discard. Stir the basket of potatoes and carrots into the stew. Taste for seasoning, adding more salt and pepper if needed. Serve by ladling out a bowl full of solids, then pour a few ladles of broth over the top.
- 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
Keywords: Pressure Cooker, Instant Pot, Lamb, Stew, Lamb Stew, Irish Stew, Guinness Stew