Instant Pot Lamb Stew

Better than any Irish stew, this Instant Pot Lamb Stew is the best comfort food, especially served over mashed potatoes.

Prep Time45

Cook Time45

Resting Time15

Total Time1 45

Course: Main Course

Cuisine: American

Keyword: Instant Pot Lamb Stew; Lamb Stew;

Servings:

Calories: 408kcal

Author: Kathy Owen

1½ pounds boneless lamb leg (cut into 1½ inch cubes)
2 tablespoons gluten free flour
1 teaspoon salt (use sea salt for corn free)
1 teaspoon fresh cracked pepper
¼ cup brandy or cognac
1 bunch fresh thyme + 1 bay leaf tied in a bundle (or substitute 1 teaspoon thyme leaves + 1 bay leaf, remembering to remove the bay leaf at the end)
1 medium yellow onion (peeled and chopped)
4 stalks celery (chopped)
1 pound small new potatoes, halved (optional)
8 whole carrots (peeled and rough chopped)
1 pound Baby Portobello mushrooms (cleaned, trimmed and quartered)
1 tablespoon minced garlic (heaping)
1 cup red wine (Burgundy preferred)
1 quart beef broth (reserve ¼ cup for the thickening sauce at the end)
2 tablespoons tomato paste (heaping)
1 tablespoon Worcestershire sauce (gluten free)

Get Recipe Ingredients

Press the Sauté button on your Instant Pot. When the sensor reads “Hot,” put in the fat from the lamb and sauté until crispy. Remove the lamb pieces before continuing because they will get tough. (Throw these bits out. You did this part to add flavor.)
Mix 2 tablespoons of gluten free flour with the salt and pepper. Then toss the lean lamb cubes in this mixture until well coated.
Add the floured lamb to the pot and sauté in small batches until nicely browned on all sides.
Remove the lamb and set aside for a bit.

Deglaze the pot with the brandy. This means pour the brandy in and, using a wooden spoon, scrape and loosen all the little brown pieces of meat and goodies that are in the bottom of the pan. This is an important step because if you don't get all the browned bits from the bottom of the pot, they will burn when you are cooking the stew and your Instant Pot will fault.

Add the chopped onion and carrots, and sauté them until starting to caramelize (turning brown).
Return the meat to the pot. Add the celery, potatoes, mushrooms, and garlic.
Press “cancel” to stop the sauté function.
In a bowl, whisk together the red wine, beef broth (reserve ¼ cup), tomato paste, and Worcestershire sauce. Pour this mixture into the pot and give the pot a little stir.
Add the bouquet garni or dried thyme and bay leaf.

Close and lock the lid, setting the vent to seal. Press “pressure cook,” setting the pressure to “high” and the time to “30.”

While the meal is cooking, whisk together the remaining beef broth with 4 tablespoons of gluten free flour and the Kitchen Bouquet browning sauce. This makes a thickening sauce for the gravy.

When the machine beeps, press cancel and let it rest for 15 minutes before releasing the pressure valve.
Open the lid and remove the thyme/bay leaf bundle.

Set the pot to “sauté” and add the thickening sauce. Continue to cook, stirring frequently, until the gravy thickens (about 5 minutes).

This recipe was inspired by Sue Moran and her Beef Bourguignon recipe on https://theviewfromgreatisland.com.