Instant Pot Irish Lamb Stew Food

INSTANT POT® IRISH STEW

Steps:

• Warm butter and oil in a multi-functional pressure cooker (such as Instant Pot®) set to Saute function. Add lamb and cook until browned on all sides, about 5 minutes. Transfer to a plate. Add onion and shallots to the pot; cook and stir until translucent, 4 to 5 minutes. Add garlic and cook for 1 minute longer.
• Pour wine into the pot and scrape up any browned bits off the bottom of the pot. Cook until wine is reduced by half, 3 to 5 minutes. Place carrots and potatoes on top of onions. Season with rosemary and thyme; stir to combine well. Arrange lamb over vegetables; pour beef broth on top.
• Close and lock the lid. Open vent for steaming. Select Meat/Stew function; set timer for 20 minutes. Allow 10 to 15 minutes for pressure to build.
• Release pressure using the natural-release method according to manufacturer's instructions, about 10 minutes. Meanwhile, mix water and potato starch until creamy.
• Unlock and remove lid. Switch to Saute function. Stir potato starch mixture into the stew; cook until thickened, 2 to 3 minutes. Season with salt and pepper.

INSTANT POT IRISH LAMB STEW

Steps:

• Brown the meat. Pat the pieces of lamb with a few paper towels to dry them. Sprinkle with arrowroot powder and a bit of salt and pepper. Turn the Instant Pot to sauté mode and heat the oil. In batches, add the meat to the Instant Pot, and let it cook for about 2 minutes per side. Set it aside on a plate.
• Cook in the Instant Pot. Add the onions to the Instant Pot, and saute for a few minutes until softened. Add the Guinness (if using) to deglaze the bottom of the pan. Use a wooden spoon to scrape any browned bits off the bottom. Pour in the broth. Add the carrots, potatoes, lamb, and seasonings. Cover and turn to high pressure for 35 minutes. Allow for a natural pressure release.
• Finish and Serve. Once the pressure has completely released, open the lid. Stir in the green peas and allow them to cook with the stew for a few minutes. Optionally, you thicken the broth by making a slurry. Whisk more arrowroot powder with about 1/4 cup of the broth in a small dish, then stir that into the stew. Set the Instant Pot to Sauté mode and allow the stew to simmer for about 10 minutes, stirring occasionally. Ladle the soup into bowls, sprinkle with fresh thyme, and season with a little salt and pepper.

INSTANT POT® LAMB STEW

Steps:

• Combine lamb and flour in a bowl; toss to coat.
• Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Add oil and heat until shimmering, 1 to 2 minutes. Add lamb and brown on all sides, 5 to 7 minutes. Add onion and saute until soft, about 3 minutes. Pour in broth and scrape up any browned bits with a spoon.
• Add mustard, thyme, rosemary, salt, and pepper. Close and lock the lid. Select Manual function according to manufacturer's instructions; set timer for 20 minutes. Allow 10 to 15 minutes for pressure to build.
• Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid.
• Add potatoes, carrots, and peas. Close and lock the lid again, and reselect Manual function; set timer for 10 minutes.
• Release pressure carefully using the quick-release method, about 5 minutes. Unlock and remove the lid.
• If stew is not thick enough, mix water and cornstarch together and add to pot. Cook for another 5 minutes on Manual with a quick release of pressure.

INSTANT POT IRISH LAMB STEW

Steps:

• In a large bowl, toss together the lamb, salt, pepper, and flour until the meat is fully coated. Set aside.
• Set your pressure cooker to SEAR/SAUTE setting, then add the bacon. Sauté the bacon until cooked, then remove with a slotted spoon to a plate lined with paper towels. Set aside.
• Pour a bit of the beef broth into the pot and gently scrape up any brown bits to deglaze the pot.
• Add the olive oil to the pot, add the lamb and brown on all sides. Afterward, deglaze the pot with a little more beef broth, if necessary.
• Add the garlic and onions, and sauté for 1 to 2 minutes, just until they become soft and fragrant.
• Add the carrots, sliced onions, potatoes, thyme, remaining beef broth, Guinness, and sugar to the pot. Add the bay leaf, then stir to combine.
• Secure the pressure lid and PRESSURE COOK on HI for 30 minutes. Then allow for natural release (it can take 15 minutes or more for full natural release). Once all of the pressure has been released and the pressure release valve is all the way down, carefully open the lid.
• Remember to remove the bay leaf before serving. Top each serving with cooked bacon crumbles.

INSTANT POT® IRISH LAMB STEW

Steps:

• Toss lamb in flour to coat.
• Heat oil in a multi-functional pressure cooker (such as Instant Pot®) set to the Saute function. Add lamb to the hot oil and brown on all sides, 3 to 4 minutes. Add onion and saute until soft, 3 to 4 minutes.
• Pour broth into the pot and bring to a boil while scraping the browned bits of food off the bottom of the pan with a spatula. Stir in carrots, sweet potatoes, russet potatoes, salt, Dijon mustard, thyme, rosemary, tomato paste, mint, and 1/2 teaspoon pepper. Hit Cancel.
• Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 15 minutes. Allow 10 to 15 minutes for pressure to build.
• Release pressure using the natural-release method according to manufacturer's instructions, 10 minutes. Switch to the quick-release method to release remaining pressure, about 5 minutes. Unlock and remove the lid.
• Garnish servings with fresh parsley and season with pepper.

IRISH LAMB STEW

Steps:

• Add olive oil to the Instant Pot. Using the display panel select the SAUTE function.
• When oil gets hot, brown the meat on all sides, 3-4 minutes per side.
• Add onion to the pot and saute until soft, 3-4 minutes. Sprinkle flour into pot and stir to coat.
• Add broth to the pot and deglaze by using a wooden spoon to scrape the brown bits from the bottom of the pot.
• Add remaining ingredients and stir to combine.
• Turn the pot off by selecting CANCEL, then secure the lid, making sure the vent is closed.
• Using the display panel select the MANUAL or PRESSURE COOK function*. Use the +/- keys and program the Instant Pot for 15 minutes.
• When the time is up, let the pressure naturally release for 10 minutes, then quick-release the remaining pressure.