Instant Pot® Irish Stew

Name: Instant Pot® Irish Stew
Prep time: 25 min
Cook time: 45 min
Total time: 1 h 10 min
Cuisine: European
Ingredients: 1 tablespoon butter; 1 tablespoon olive oil; 1 ¼ pounds lamb shoulder, cubed; 1 onion, diced; 2 shallots, diced; 2 cloves garlic, minced; ½ teaspoon white cooking wine; 2 carrots, or more to taste, sliced into rounds; ¾ pound small red potatoes, halved; ½ teaspoon dried rosemary; ½ teaspoon dried thyme; 1 ½ cups beef broth; 2 tablespoons cold water; 1 tablespoon potato starch; salt and ground black pepper to taste

18 steps

Prep:25minCook:45min

This hearty Irish lamb stew is perfect for a chilly day, and easy to make in an Instant Pot®! Serve as-is or with rice on the side.

Updated at: Thu, 17 Aug 2023 13:42:58 GMT

Nutrition balance score

Good

Glycemic Index

Low

Glycemic Load

Moderate

Nutrition per serving

Calories465.3 kcal (23%)

Total Fat32.1 g (46%)

Carbs20.9 g (8%)

Sugars4.3 g (5%)

Protein23.1 g (46%)

Sodium640.3 mg (32%)

Fiber3.1 g (11%)

% Daily Values based on a 2,000 calorie diet

Ingredients

4 servings

1 tablespoonbutter

1 tablespoonolive oil

1.25 poundslamb shoulder

½ teaspoonwhite cooking wine

2carrots

or more to taste, sliced into rounds

0.75 poundred potatoes

small, halved

½ teaspoondried rosemary

½ teaspoondried thyme

1 ½ cupsbeef broth

2 tablespoonswater

cold

1 tablespoonpotato starch

salt

to taste

ground black pepper

Instructions

Step 1

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.

Step 2

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.

Step 3

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.

Step 4

Release pressure using the natural-release method according to manufacturer's instructions, about 10 minutes. Meanwhile, mix water and potato starch until creamy.

Step 5

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.

COOK’S NOTES:

Step 6

Use lamb leg instead of shoulder if preferred.

Step 7

For an untraditional addition, you can dissolve 2 tablespoons of white miso in 1/4 cup of the beef broth for deeper umami flavor. Pour over the lamb with the remaining broth.