Instant Pot Lamb Stew
This Instant Pot lamb stew is rich, hearty, and full of comforting flavor. Tender lamb cooks in a savory Guinness-infused beef broth with vegetables until perfectly fall-apart delicious. Ready in under two hours, it’s ideal for a cozy dinner or a festive St. Patrick’s Day meal.
St. Patrick’s Day is right around the corner. While I enjoy corned beef and even my friend’s corned venison, they’re not usually what I serve on the holiday. Sometimes I’ll make a traditional boiled dinner with smoked shoulder, but lately this hearty Irish lamb stew has become my go-to.
The rich flavor comes from seared lamb simmered in beer and beef broth, creating a comforting, deeply satisfying stew that’s perfect for chilly evenings.
Christopher used to be hesitant about lamb, but once I started buying organic, grass-fed meat, that changed completely. It’s milder, less gamey, and incredibly flavorful. If you haven’t tried it before, pick some up next time and see if you notice the difference.
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How to make instant pot lamb stew
What you’ll need
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.
After you gather the ingredients, add flour to a shallow bowl, place meat in the flour and dredge the lamb until each piece is covered
Using the Instant Pot’s sauté feature, add oil and the lamb. You’ll sauté it for for four minutes, just enough to brown it.
Continue with the lamb until all the pieces are browned.
Add Guinness to the instant pot insert and use a spatula to scrape the bottom of the pot to loosen any flavor crystals.
Add chopped onion, salt, and crushed garlic.
Sauté for 7 minutes until the onion is softened but not fully cooked.
Add lamb, broth, fresh thyme, and rosemary.
Seal the Instant Pot, press the pressure cook button, make sure it is set to high pressure, and the mode is normal. Set the time for 30 minutes.
Once it’s done cooking, let it sit for 15 minutes before doing a quick release.
While you are waiting to do the quick release, chop the potatoes, slice the carrots and celery, and set aside.
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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.
Add the potatoes, carrots, and celery to the Irish stew.
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.
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 delicious 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.
Storage
- To store: Keep leftovers in an airtight container in the refrigerator for up to a week.
- To freeze: Store in a freezer-safe container for up to 3 months. Let thaw in the fridge before reheating.
- To reheat: Warm on the stovetop over medium heat or in the instant pot on sauté mode.
Other comforting soups or stew
And always, may all your dishes be delish!
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Instant Pot Lamb Stew
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, and enjoy.
Equipment
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Helpful tips
- I use fresh herbs for the best flavor, but dried herbs work perfectly well if that’s what you have.
- You can buy a lamb shoulder and cut it into chunks yourself, though I usually choose pre-cut lamb stew meat for convenience. If possible, look for grass-fed or organic lamb.
- When browning the lamb, work in batches and avoid crowding the pot so the meat develops good color. Two batches usually does the trick.
- Coating the lamb lightly with flour helps thicken the broth as the stew cooks. If you prefer a thicker stew, stir in a quick flour slurry (flour and water whisked together) after cooking.
- I use Guinness stout for its deep, rich flavor, but a cup of red wine can be substituted for a slightly different twist.
- You can release the pressure either quickly or naturally when the cooking time is up. A quick release works well here, but a natural release won’t hurt the stew if you prefer it.
- Leftovers keep well in an airtight container in the refrigerator for up to a week, or you can freeze the stew for up to three months.
The thyme and rosemary give this lamb stew so much flavor! It was a hearty, satisfying meal!
I’m so glad to hear that Jamie! Thanks for letting me know.
This is a flavorful, delicious stew and a super satisfying meal. Highly recommend.
Thanks so much Colleen! I love this stew and I make it often.
This recipe is perfect comfort food to me! 🙂 And I love that this is made in the instant pot.
Woohoo for the instant pot, Carrie! Thanks for your comment.
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!
I’m so glad to hear that Sara! Lamb is one of my favorite meats!
This lamb stew is so easy to make and our family loves the flavors of this stew!
I’m so glad to hear that, Linda! Thanks so much for letting me know.
I couldn’t find when to add the 2 cups of beef broth!
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.
The ingredients sound like this will be delicious. I don’t have an instant pot. How would I continue after sautéeing lamb in Dutch oven?
Hi, Rea Rae, I usually add all the ingredients and bring it to a boil. Then lower to a simmer and cook for 1 – 2 hours. I check how tender the lamb is around 1 1/2 hours. I hope this helps. I haven’t made it on the stove in a long time, but that’s my memory of it.
Delicious meal! My family loved it!
I’m happy to hear that, DNS. Thanks for coming back to rate and comment! It is much appreciated.