There’s nothing quite like a hearty, fall-apart tender stew to warm you from the inside out. This Instant Pot Lamb Stew combines the rich flavor of lamb with the smoky depth of bacon and an aromatic infusion of garlic and rosemary. Thanks to the magic of the pressure cooker, you can achieve slow-simmered taste in a fraction of the time. It’s the perfect, soul-satisfying meal for a cozy weeknight dinner.
Ingredients
• For the Stew
• 2 lbs leg of lamb, cut into 1.5-inch cubes
• 8 whole garlic cloves, peeled
• 1 large yellow onion, finely chopped
• 6 slices bacon, chopped
• 3 cups beef broth
• 2 tbsp butter
• For the Spices
• 1 tsp dried rosemary
• ½ tsp salt
• ¼ tsp freshly ground black pepper
Instructions
1. Set your Instant Pot to the ‘Sauté’ function on high heat. Add the chopped bacon and cook until crisp and the fat has rendered, about 5-7 minutes. Add the chopped onion and cook until softened, about 3 minutes more. Remove the bacon and onion mixture with a slotted spoon and set aside, leaving the rendered fat in the pot.
2. While the bacon cooks, prepare the lamb. Using a small, sharp knife, make 8 small incisions into the lamb cubes and press a whole garlic clove into each one. In a small bowl, combine the rosemary, salt, and pepper, then rub the spice mixture all over the lamb pieces.
3. Add the seasoned lamb to the hot Instant Pot in a single layer (work in batches if necessary). Sear for 2-3 minutes per side, until a deep brown crust forms. Press ‘Cancel’.
4. Return the onion and bacon mixture to the pot. Pour in the beef broth, scraping the bottom of the pot with a wooden spoon to release any flavorful browned bits.
5. Secure the lid, ensuring the steam release handle is in the ‘Sealing’ position. Select the ‘Manual’ or ‘Pressure Cook’ button and set the timer to 25 minutes on high pressure.
6. Once the cooking cycle is complete, allow the pressure to release naturally for 10-15 minutes before performing a quick release for any remaining steam. Carefully open the lid.
7. Stir the stew and serve immediately, garnished with fresh parsley if desired.
Nutritional Information
• Per Serving
• Calories: 453
• Total Fat: 23.6g
• Net Carbs: 3.8g
• Protein: 52.5g
• Fiber: 0.6g
Pro Tips
• for Success
• Don’t skip the sear! Searing the lamb cubes in the bacon fat before pressure cooking creates a deep, caramelized crust that adds immense flavor to the finished stew.
• To make this a one-pot meal, feel free to add hearty vegetables like 1 cup of diced carrots and 1 cup of chopped celery along with the onions.
• If you prefer a thicker gravy, create a slurry by whisking 1 tablespoon of cornstarch with 2 tablespoons of cold water. Set the Instant Pot to ‘Sauté’ after cooking, stir in the slurry, and simmer for 2-3 minutes until the stew has thickened.
• For the best flavor, use a low-sodium beef broth. This allows you to control the final saltiness of the dish, as the bacon will also add a significant amount of salt.
FAQ
Q: Can I use a different cut of lamb for this stew
A: Yes, while this recipe calls for leg of lamb, lamb shoulder is also an excellent choice. It has wonderful marbling that becomes incredibly tender and flavorful when pressure cooked.
Q: What vegetables can I add to this lamb stew
A: To make this a one-pot meal, you can add hearty vegetables. The recipe suggests adding 1 cup of diced carrots and 1 cup of chopped celery along with the onions before pressure cooking.
Q: How do I thicken the stew if it’s too thin
A: For a thicker gravy, create a cornstarch slurry. Whisk 1 tablespoon of cornstarch with 2 tablespoons of cold water. After the pressure cooking is complete, set the Instant Pot to ‘Sauté’, stir in the slurry, and simmer for 2-3 minutes until thickened.
