1bunchfresh 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)
1mediumyellow onion(peeled and chopped)
1poundsmall new potatoes, halved(optional)
8wholecarrots(peeled and rough chopped)
1poundBaby Portobello mushrooms(cleaned, trimmed and quartered)
1tablespoonminced garlic (heaping)
1 cupred wine(Burgundy preferred)
1quartbeef broth(reserve ¼ cup for the thickening sauce at the end)
2tablespoonstomato paste (heaping)
1tablespoonWorcestershire sauce (gluten free)
4tablespoonsgluten free flour + ¼ cup beef broth (reserved above)
1teaspoon Kitchen Bouquet browning sauce
Last Minute Add Ins
1cupfrozen baby peas(thawed)
1cupfrozen pearl onions(thawed)
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.)
Now sauté the bacon pieces until crispy, stirring periodically. Remove the bacon to a small dish. It will be added again later.
While the bacon is cooking, 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.”
Make the Thickening Sauce
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.
Cancel & Rest
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.
Make the Gravy
Set the pot to “sauté” and add the thickening sauce. Continue to cook, stirring frequently, until the gravy thickens (about 5 minutes).
Add the "Add-Ins"
Add the thawed pearl onions and peas. Continue cooking for about 5 minutes.
Serve immediately over mashed potatoes in soup bowls.