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Pressure Cooker Lamb Stew with Guinness and Barley

  • Author: Mike Vrobel
  • Prep Time: 15 minutes
  • Cook Time: 1 hour
  • Total Time: 1 hour 15 minutes
  • Yield: 6-8 1x


Pressure Cooker Lamb Stew with Guinness and Barley recipe. A hearty lamb stew for a cold day.


  • 1 tablespoon vegetable oil
  • 3 pounds lamb shoulder round bone chops, trimmed of fat and bone, cut into 1″ pieces (Buy the thickest chops available; 3/4 inch or thicker is best)
  • 3 teaspoons kosher salt
  • 1 teaspoon fresh ground black pepper
  • 1 tablespoon vegetable oil
  • 2 large onions, peeled and sliced thin
  • 1/2 tsp Diamond Crystal kosher salt
  • 1/4 cup flour
  • 1 cup Guinness (or other dark beer, or water)
  • 1/2 cup barley
  • 1 teaspoon dried thyme
  • 1 bay leaf
  • 2 cups water (or homemade chicken broth, if you have it)
  • 1/2 pound carrots, peeled and cut into 3 inch lengths (thicker is better)
  • 1 tablespoon kosher salt
  • 2 teaspoons minced parsley


  1. Brown the lamb: Heat 1 tablespoon vegetable oil in the pressure cooker over medium-high heat. Sprinkle the lamb evenly with the salt and pepper. Once the oil is shimmering, add half the lamb and cook for 3 minutes, until browned. Flip the lamb and brown the second side for another 3 minutes. Remove the browned lamb to a bowl. Add the remaining lamb to the pot, brown for 3 minutes on one side, flip and brown for 3 minutes on the other side. Add to the bowl with the rest of the lamb.
  2. Saute the aromatics: Add 1 tablespoon vegetable oil to the pressure cooker, reduce the heat to medium, and heat the oil for 1 minute (or until just shimmering). Add the onions and sprinkle with 1/2 teaspoon kosher salt. Cook, stirring and scraping the bottom of the pan, until the onions are browned, about 8 minutes. Sprinkle in the 1/4 cup flour and stir until the flour no longer looks dry, about 1 minute. Add the Guinness and carefully scrape all of the browned flour from the bottom of the pressure cooker.
  3. Pressure cook the stew: Stir the pearled barley, thyme, and bay leaf into the stew, then stir in the 2 cups of water. Add the lamb, including any juices in the bowl. Add the carrots and 1 tablespoon kosher salt, then stir until everything is well mixed. Carefully scrape the bottom of the cooker one last time, to make sure nothing burns. Lock the lid on the pressure cooker and cook on high pressure for 15 minutes in an electric PC or 12 minutes in a stovetop PC. Let the pressure come down naturally, about 20 minutes.
  4. Serve: Remove the lid from the pressure cooker and taste the stew to see if it needs any more salt and pepper. Serve, sprinkling with a little of the chopped parsley.
  • Category: Pressure Cooker
  • Cuisine: Irish