Instant Pot Lamb Stew

Instant pot lamb stew features tender fall-apart lamb braised to perfection in a hearty Guinness-spiked beef broth with veggies. This cozy, flavorful dish is perfect for St. Patrick’s Day or any weeknight dinner with the family.

St. Patrick’s day is coming up and although I love corned beef and my friend’s corned venison, I don’t usually serve them on that holiday. Sometimes I’ll have a boiled dinner with smoked shoulder, BUT lately I’ve been having this delicious and hearty Irish lamb stew.

This lamb stew’s robust flavor comes from the beer, beef broth, and seared meat. It is such a comforting meal you’re going to want to make it regularly.

Hubby didn’t really like lamb before I started buying organic and grass-fed. And boy, does it make a difference. It’s less ‘gamey’ and very delicious.

Next time you buy some, try organic and grass-fed lamb to see if you notice a difference in flavor.

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Helpful tips

• I use fresh herbs in this recipe, but dried herbs are also fine.
• Some people buy a lamb shoulder and cut it in chunks, but I prefer to buy lamb stew meat, and I recommend organic and grass-fed.
• When you brown the lamb, do not crowd the meat chunks. I find I can get all the lamb browned in two batches.
• The reason I flour the meat is it will help thicken the broth. Want an even thicker stew? Make a flour slurry by adding 3-4 tablespoons of flour to 1/2 cup of water in a jar and shaking well to get out any lumps; then add to the stew after it’s finished cooking and stir until combined.
• I use a bottle of Guinness stout in this recipe, but you can substitute a cup of red wine for a different taste.
• I like to do quick releases when I use the instant pot. With that said, sometimes I will let the instant pot do a natural pressure release, it really depends on the dish. It’s not going to hurt this recipe if you chose to let the pressure release naturally. Your choice.
• Here is how to do a quick release: To protect your hand, don an oven mitt and nudge the venting knob to the vent position. It usually takes up to 5 minutes to release the pressure.
• Have leftovers? No problem. You can place them in an airtight container and keep them in the fridge for up to a week or store them in the freezer for up to 3 months.

How to make instant pot lamb stew

Pre-step

Get out your instant pot or pressure cooker. Trim excess fat off pieces of meat and pat with paper towels to make them as dry as possible.

Step one

Get the ingredients – trim and dried lamb, Guinness, onion, carrots, celery, potatoes, bay leaf, garlic, salt, and flour. (A)

Step two

Add flour to a shallow bowl, place meat in the flour and dredge the lamb until each piece is covered. You will most likely have to do this in a few batches to go coat all the lamb. (B)

Step three

Plug the pressure cooker in and press the sauté button. After a few minutes of heating up, add a tablespoon of olive oil and once that shimmers, add floured lamb. (C)

Step four

Sauté for two minutes, flip and cook for another 2 minutes. (D) Remove sautéed lamb and place on a plate.

Continue to saute until all the lamb has been browned. (E)

Step five

Get a bottle of Guinness beer and beef broth. (F)

Step six

Add Guinness to the instant pot insert and use a spatula to scrape the bottom of the pot to loosen any flavor crystals. (G)

Step seven

Add chopped onion, salt, and crushed garlic. (H)

Step eight

Sauté for 7 minutes. (I) The onions should be softened but not fully cooked.

Step nine

Add lamb, broth, fresh thyme, and rosemary. (J)

Step ten

Seal the instant pot, press the pressure cook button, make sure the pressure is set to high and the mode is normal. Set the time for 30 minutes.

Step eleven

Once the instant pot beeps letting you know the cooking cycle is done, let it sit for 15 minutes before doing a quick release.

Step twelve

While you are waiting to do the quick release, chop the potatoes, slice the carrots and celery, and set aside. (K)

Step thirteen

Here’s how to do a quick release: Protect your hand by donning an oven mitt and nudge the venting knob to the vent position. It shouldn’t take long for the instant pot to release the pressure. Once the floating valve drops, open the lid.

Step fourteen

Add the potatoes, carrots, and celery to the Irish stew. (L)

Step fifteen

Seal the instant pot again and press the pressure cook button again and set the time for 7 minutes. It shouldn’t take as long to come to pressure. The mode should be normal and at high pressure.

Step sixteen

Wait for 10 minutes before doing a quick release or . . .

(Let the pressure release naturally. This will take around 25 minutes.)

Transfer the Guinness lamb stew to a serving bowl. I added some fresh parsley and cut some bread.

Time to serve the St. Patrick’s day stew.

And take a bite.

So tender and delicious.

I hope you enjoyed this instant pot lamb stew recipe. I really think you’ll love it.

Other comforting soups or stew

• Squash
• Curry lentil
• Paella
• French onion

And always, may all your dishes be delish!

If you’ve tried this recipe, I’d love to know your thoughts in the comments below. I love hearing from you! You can also FOLLOW ME on FACEBOOK, TWITTER, INSTAGRAM, and PINTEREST to see more of my delicious food and delightful cocktails!