Instant Pot Lamb Stew
by: Ambyr Davis Greer
This classic Lamb Stew was the first dish I ever tried in my Instant Pot. I wanted to see if it could sear meat, make a rich bone broth and reduce down sauce in less than an hour. I was shocked, not only at the ease in which this was all mastered, but in the level of depth found in the bone broth. The Instant Pot nailed one of my favorite meals right out of the gate in less than half an hour! So, here it is, one of my all-time favorite meals for the winter time, ideal for RV cooking and a heartwarming stew to warm your bones after a brisk hike in the woods.
- 1 – 2 pounds Lamb (Shoulder Blade or Shoulder Round)
- 6 Potatoes, Golden or Russet, peeled and diced
- 8 Carrots, Peeled and chopped
- 3 garlic cloves, minced
- 1 shallot, minced
- 10 twigs fresh thyme, destemmed (or 1 TB dried thyme)
- 1 bay leaf
- 1 TB extra virgin olive oil
- ½ teaspoon salt and pepper (then salt and pepper to taste)
- 7 cups water
Pull the lamb from the refrigerator and let in warm to room temperature for roughly 30 minutes. Wrap the meat in paper towels until it’s quite dry; this will allow the lamb to brown. In the meantime, chop the potatoes and carrots, and mince the garlic and shallots. Turn your Instant Pot to Sauté mode and pour in 1 tablespoon of olive oil. Sprinkle salt and pepper on both sides of the lamb and add it to the pot once the oil is starting to pop. Sear on each side for 90 seconds. Add the water and remaining ingredients then shift the Instant Pot to Pressure Cooking on High for 17 minutes. Pull the lamb out of the pot and let it cool. Turn the setting to Sauté once more and reduce the broth for ten minutes while you shred the lamb and return it to the pot. Serve this hearty stew with a loaf of crusty bread or on it’s own. I like to serve this with a Beaujolais Cru from the village of Morgon or Fleurie; check out Julien Sunier or Marcel Lapierre for a foolproof bottle.
Stay warm out there and Bon Appétit, y’all!