Craving a cozy, comforting meal that’s ready in a flash? This Instant Pot Lamb and Zucchini Stew is your answer! Packed with tender lamb, vibrant veggies, and a warming blend of spices, it’s a hearty, low-carb dish that comes together in just 30 minutes. Say goodbye to long simmering times and hello to your new favorite weeknight dinner.
Ingredients
• 1 large zucchini, sliced into 1-inch / 2.5 cm thick slices
• 1 lb / 450g lamb loin, chopped into bite-sized pieces
• 4 cloves garlic, crushed
• 3 tbsp / 45 ml olive oil
• 1 cup / 70g purple cabbage, shredded
• 1 small chili pepper, finely chopped
• 2 cups / 480 ml beef stock
• Spices
• 1 tsp / 6g salt
• ½ tsp / 1.5g chili powder
• 1 tsp / 1g dried oregano
• ¼ tsp / 0.5g dried thyme
Instructions
1. Directions
2. Set your Instant Pot to the “Sauté” function. Once hot, add the olive oil and crushed garlic, cooking for one minute until fragrant.
3. Add the chopped lamb to the pot. Season with salt, chili powder, oregano, and thyme. Sauté for 5-6 minutes, stirring occasionally, until the lamb is browned on all sides.
4. Stir in the sliced zucchini and continue to sauté for another 3 minutes.
5. Pour in the beef stock, scraping up any browned bits from the bottom of the pot. Add the shredded cabbage and finely chopped chili pepper.
6. Secure the lid, set the steam release handle to the “Sealing” position, and select the “Manual” or “Pressure Cook” setting. Cook on high pressure for 12 minutes.
7. Once the cooking cycle is complete, allow the pressure to release naturally. Carefully open the lid once the pin has dropped.
8. Serve the stew warm, optionally garnished with a dollop of Greek yogurt.
Nutritional Information
• Nutrition Facts
• Per Serving: Calories 442 | Total Fats: 25.7g | Net Carbs: 4.6g | Protein: 46.2g | Fiber: 1.9g
Pro Tips
• For a deeper flavor, sear the lamb in batches to ensure it gets a nice, brown crust without steaming.
• Don’t have lamb? This recipe works beautifully with beef stew meat or even chicken thighs. Adjust cooking time as needed.
• To thicken the stew after cooking, create a slurry by mixing 1 tablespoon of cornstarch with 2 tablespoons of cold water. Stir it into the stew on the ‘Sauté’ setting until it thickens.
• Feel free to add other low-carb vegetables like bell peppers or mushrooms along with the zucchini.
FAQ
Q: Can I use a different meat for this lamb stew
A: Yes, this recipe is very versatile. You can substitute the lamb with beef stew meat or chicken thighs. Just be sure to adjust the pressure cooking time as needed.
Q: How can I make this Instant Pot stew thicker
A: To thicken the stew, you can make a cornstarch slurry. After pressure cooking, turn the Instant Pot to the ‘Sauté’ setting. Mix 1 tablespoon of cornstarch with 2 tablespoons of cold water, then stir the mixture into the stew until it reaches your desired consistency.
Q: Is this lamb and zucchini stew keto-friendly
A: Absolutely. With only 4.6g of net carbs per serving, this hearty lamb and zucchini stew is a great low-carb and keto-friendly meal option.
Q: What other vegetables can I add to this stew
A: Feel free to add other low-carb vegetables to this stew. Bell peppers and mushrooms are excellent additions that would complement the flavors of the lamb and zucchini.
