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.

Two crocks of lamb stew with fresh herbs

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)

Left - a green plate with raw lamb, beer and veggies. Right - floured lamb in green deep dish

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.

Left - overhead view of the floured lamb in the pot. Right - browned lamb

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

Step five

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

partially cooked lamb chunks on a white plate. Right - a bottle of Guinness and beef broth

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)

Left - beer added to the instant pot insert. Right - onion and garlic added to the beer

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)

onion cooked in the beer. Right - lamb and fresh thyme and rosemary added to onion

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)

chopped carrots, celery and potatoes in a green bowl. Right - vegetables added to the stew

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.

A big white bowl filled with a hearty stew with crocks and bread in the back

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

Overhead view of the lamb stew with fresh herbs and bread

And take a bite.

A fork holding a piece of lamb over the soup crock with another crock, bread and white bowl in the back

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

And always, may all your dishes be delish!

If you’ve tried this recipe, I’d love the know what you thought about it in the comments below. I love hearing from you! You can also FOLLOW ME on FACEBOOKTWITTERINSTAGRAM and PINTEREST to see more of my delicious food and delightful cocktails!

Fresh parsley in a crock of stew with lamb and veggies - square

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.
5 from 6 votes
Print Pin Rate
Course: Dinner
Cuisine: Irish
Keyword: instant pot lamb stew, irish lamb stew, lamb stew
Prep Time: 10 minutes
Cook Time: 1 hour 17 minutes
Total Time: 1 hour 27 minutes
Servings: 6 servings
Calories: 226kcal

Ingredients

  • 1.5 pounds lamb stew meat (trim excess fat and pat dry with a paper towel)
  • 1/4 cup flour (all purpose flour)
  • 11.2 ounces Guinness beer (one bottle)
  • 1 large onion
  • 3 cloves garlic (crushed)
  • 1 teaspoon salt (sea salt)
  • 2 cups beef broth
  • 3 sprigs thyme (or 1 teaspoon dried)
  • 1 sprig rosemary (or 1 teaspoon dried)
  • 1 stalk celery (sliced)
  • 4 carrots (sliced or chopped)
  • 2 medium potatoes (chopped)

Instructions

  • Unpack the lamb and pat dry with papertowels.
    1.5 pounds lamb stew meat
  • Add flour to a shallow bowl and place half of the lamb in the flour and cover all sides of the meat with the flour. Add the rest of the lamb to the flour and repeat.
    1/4 cup flour
  • Plug in the pressure cooker, press the sauté button and after it heats up for a few minutes, add a tablespoon of olive oil and once that shimmers, add half the floured lamb. Do not overcrowd the lamb which means you will have to do it in batches. I was able to do it in 2 batches.
  • Sauté for 2 minutes, flip and cook for another 2 minutes. Remove and place on a plate. Repeat until all the lamb has been browned.
  • Add the contents of the bottle of Guinness and scrape the bottom of the insert with a spatula to loosen any brown bits.
    11.2 ounces Guinness beer
  • Add chopped onion, salt, and crushed garlic. Sauté for 7 minutes. The onions should be softened but not fully cooked.
    1 large onion, 1 teaspoon salt, 3 cloves garlic
  • Add lamb, broth, fresh thyme, and rosemary. Seal the instant pot, make sure the venting knob is set to sealed and press the pressure cook button. The pressure should be set to high and the mode set to normal. Set the time for 30 minutes. The instant pot will take 20 – 25 minutes to come to pressure.
    3 sprigs thyme, 1 sprig rosemary, 2 cups beef broth
  • Once the instant pot beeps to let you know it has done cooking, let it sit for 15 minutes before doing a quick release. Here's how to do it safely: don an oven mitt and nudge the venting knob to the vent position. It should take under 5 minutes to release the steam.
  • During the 15 minute wait time to do the quick release, chop the potatoes, slice the carrots and celery and set aside.
  • When it's safe to open the lid, do so and add the potatoes, carrots, and celery. Give it a quick stir and seal the instant pot again. Press the pressure cook button and set the timer for 7 minutes. Just a note: it won't take as long for it to come to pressure.
    4 carrots, 2 medium potatoes, 1 stalk celery
  • Once the instant pot beeps, wait 10 minutes before doing another quick release. (You could also do a natural release but know that that will take around 25 minutes.)
  • Transfer to a large serving bowl or serve directly out of the instant pot container.
  • Serve
  • Smile
  • Enjoy

Equipment

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Notes

In the timing of the recipe, I add the time you wait before doing both quick releases but I don’t add the time it takes for the instant pot to come to pressure.
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.

Nutrition

Serving: 1.5cups | Calories: 226kcal | Carbohydrates: 13g | Protein: 25g | Fat: 6g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Cholesterol: 74mg | Sodium: 794mg | Potassium: 564mg | Fiber: 2g | Sugar: 3g | Vitamin A: 6849IU | Vitamin C: 6mg | Calcium: 43mg | Iron: 3mg
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14 Comments

  1. Looks like perfect comfort food to me! 🙂 And I love that this is made in the instant pot.

  2. This was everything a gourmet meal should be, and then some! I rarely cook with lamb, and I have been missing out; this was hands down delicious!

    1. Sorry Karen, I’ve been on vacation. Jeepers, I left it out. I’ve now put it in the post and on the recipe card. You add it when you add the lamb and fresh herbs. I can’t believe that first me and then hubby didn’t catch that. Thanks so much for pointing that out. I hope you got this in time.