Instant Pot lamb stew is a rich tomato-and-rosemary braise of lamb shoulder chunks that turn fall-apart tender in the pressure cooker. Finished with mushrooms and served with sour cream and Parmesan, it's a serious cold-weather bowl. At 1.2g net carbs per serving, it's as keto as comfort food gets.
There’s nothing quite like a bowl of rich, hearty stew to warm you from the inside out. This Instant Pot Lamb Stew is the epitome of comfort food, combining fall-apart tender chunks of lamb shoulder with a deeply savory, aromatic broth. The secret lies in a beautiful blend of rosemary, garlic, and a tangy splash of red wine vinegar, all brought together effortlessly in the pressure cooker. Finished with a swirl of sour cream and a sprinkle of Parmesan, this dish is both rustic and elegant, perfect for a cozy weeknight dinner or a special weekend meal.
Ingredients
• ½ cup (115g / 4.1 oz) Lamb Tallow
• 3 cloves Garlic, crushed
• 1 large Onion, diced
• ¼ cup (15g / 0.53 oz) Fresh Rosemary, chopped
• 3 stalks Celery, diced
• 1 tsp (5 ml) Salt
• 1 tsp Ground Black Pepper
• ½ cup (120ml) Red Wine Vinegar
• 1 cup (240ml) Tomato Puree
• 4 cups (950ml) Beef Broth
• 4 lbs (1.8kg / 3.97 lb) Lamb Shoulder, cut into 1½-inch chunks
• ½ lb (225g / 7.9 oz) Mushrooms, sliced
• 1 cup (240g / 8.5 oz) Sour Cream, for serving
• ½ cup (50g / 1.76 oz) Parmesan Cheese, grated, for serving
Instructions
1. Sauté the Aromatics: Set your Instant Pot to “Sauté” mode. Add the lamb tallow and let it melt. Add the crushed garlic, diced onion, chopped rosemary, and diced celery. Cook for 5 minutes, stirring occasionally, until softened and fragrant.
2. Build the Flavor Base: Stir in the salt, pepper, red wine vinegar, and tomato puree. Continue to cook on “Sauté” for another 5 minutes, allowing the flavors to meld and scraping any browned bits from the bottom of the pot.
3. Add Lamb and Broth: Pour in the beef broth and stir well to combine. Add the lamb shoulder chunks, ensuring they are mostly submerged. If needed, add a little water to just cover the meat.
4. Pressure Cook: Secure and lock the Instant Pot lid, ensuring the valve is set to “Sealing.” Select the “Meat/Stew” setting and set the timer for 60 minutes.
5. Natural Release: Once the cooking cycle is complete, allow the pressure to release naturally for at least 15 minutes before performing a quick release for any remaining pressure.
6. Cook the Mushrooms: Carefully open the lid. Set the Instant Pot back to “Sauté” mode. Stir in the sliced mushrooms and simmer for 10-15 minutes, or until they are tender and the stew has thickened slightly.
7. Serve: Ladle the hot stew into bowls. Top each serving with a generous dollop of sour cream and a sprinkle of grated Parmesan cheese.
Nutritional Information
• Calories: 462 kcal
• Total Fat: 37g
• Net Carbs: 1.2g (0.04 oz)
• Protein: 30g
• Fiber: 1g
Pro Tips
• for the Best Lamb Stew
• For a deeper, richer flavor, sear the lamb chunks in the tallow on “Sauté” mode before adding the vegetables. Brown the meat in batches to avoid overcrowding the pot, and set it aside until Step 3.
• To create a thicker gravy, make a slurry by mixing 1 tablespoon (15 ml / 0.5 fl oz) of cornstarch with 2 tablespoons (30 ml / 1 fl oz) of cold water. Stir it into the stew during the final sauté step with the mushrooms and cook until thickened.
• Feel free to add root vegetables like 2 diced carrots or 1 lb (454 g) of quartered baby potatoes along with the lamb in Step 3 for a heartier, one-pot meal.
• This stew tastes even better the next day! Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stovetop or in the microwave.
FAQ
Q: Can I use a different cut of lamb for this stew
A: Yes, while lamb shoulder is ideal for this Instant Pot lamb stew because it becomes incredibly tender, you could also use lamb leg or neck. Just ensure it’s a cut suitable for slow cooking or pressure cooking to achieve that fall-apart texture.
Q: How do I make the lamb stew thicker
A: To get a thicker gravy for your hearty lamb stew, you can create a simple cornstarch slurry. Mix 1 tablespoon (15 ml / 0.5 fl oz) of cornstarch with 2 tablespoons (30 ml / 1 fl oz) of cold water until smooth. Stir this mixture into the stew during the final sauté step with the mushrooms and let it simmer until it reaches your desired consistency.
Q: What vegetables can I add to this Instant Pot lamb stew
A: This recipe is very versatile. For a more traditional and heartier meal, feel free to add root vegetables like diced carrots and quartered baby potatoes. Add them in Step 3 along with the lamb chunks so they cook through perfectly in the pressure cooker.
Q: Can I make this lamb stew ahead of time
A: Absolutely! This pressure cooker lamb stew is a fantastic make-ahead meal. In fact, the flavors deepen and become even richer overnight. Simply store it in an airtight container in the refrigerator for up to 4 days and reheat gently on the stove or in the microwave.
Pro Tips
- Sear the lamb chunks in the lamb tallow on 'Sauté' in batches before adding the vegetables — proper browning is the difference between good and great here.
- Let the salt, pepper, red wine vinegar, and tomato puree cook together for 5 minutes before the broth goes in; this concentrates the flavor base.
- Give the stew a full 60 minutes at high pressure and a natural release; rushing the release makes the lamb seize up and turn chewy.
- This stew tastes even better the next day — cool it and store it in an airtight container in the fridge, then rewarm gently.
- Skip the optional carrots and potatoes to keep it keto; the mushrooms, sour cream, and Parmesan finish the bowl without the extra carbs.
Frequently Asked Questions
Can I use a different cut of lamb for this stew?
Yes — lamb leg or neck work too, as long as it's a cut suited to slow or pressure cooking so it reaches that fall-apart texture.
How do I make the lamb stew thicker?
Let it simmer on the 'Sauté' setting with the mushrooms during the final step until the liquid reduces to your preferred gravy consistency.
Can I make this lamb stew ahead of time?
Absolutely — the flavors deepen and become even richer overnight. Store it in an airtight container in the fridge for up to 4 days and reheat gently.
Is this Instant Pot lamb stew keto-friendly?
Yes — at just 1.2g net carbs per serving it's one of the lowest-carb bowls we make. Serve it without the root vegetables to keep it that way.
Recipe card below.
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Instant Pot Lamb Stew
Ingredients
Method
- Sauté the Aromatics: Set your Instant Pot to “Sauté” mode.
- Add the lamb tallow and let it melt.
- Add the crushed garlic, diced onion, chopped rosemary, and diced celery.
- Cook for 5 minutes, stirring occasionally, until softened and fragrant.
- Build the Flavor Base: Stir in the salt, pepper, red wine vinegar, and tomato puree.
- Continue to cook on “Sauté” for another 5 minutes, allowing the flavors to meld and scraping any browned bits from the bottom of the pot.
- Add Lamb and Broth: Pour in the beef broth and stir well to combine.
- Add the lamb shoulder chunks, ensuring they are mostly submerged. If needed, add a little water to just cover the meat.
- Pressure Cook: Secure and lock the Instant Pot lid, ensuring the valve is set to “Sealing. ” Select the “Meat/Stew” setting and set the timer for 60 minutes.
- Natural Release: Once the cooking cycle is complete, allow the pressure to release naturally for at least 15 minutes before performing a quick release for any remaining pressure.
- Cook the Mushrooms: Carefully open the lid.
- Set the Instant Pot back to “Sauté” mode.
- Stir in the sliced mushrooms and simmer for 10-15 minutes, or until they are tender and the stew has thickened slightly.
- Serve: Ladle the hot stew into bowls.
- Top each serving with a generous dollop of sour cream and a sprinkle of grated Parmesan cheese.
