I love Irish lamb stew, but rarely made it because it took hours to get truly flavorful and tender. But the Instant Pot (get yours here: https://amzn.to/2QlkaDf) has changed that forever. Ready for mouthwatering comfort food you just can’t stop eating? Then look no further. Your warm, tasty dinner is just around the corner.
Ready to master the Instant Pot? Check out our Instant Pot Master Class. [learn more]
The lamb in this delicious stew is braised in a flavorful Guinness-spiked broth until it almost falls apart. Guinness Stout’s rich flavor, a result of brewing beer from roasted unmalted barley, gives this hearty lamb-and-vegetable stew a deep, rich taste. You’ll love this amazing and satisfying recipe with tender chunks of lamb, potatoes and carrots, and no processed packets of mystery ingredients–just healthy goodness!
This Irish lamb stew recipe is easy to make and perfect for special occasions (think St Patrick’s Day!) or just a simple weeknight meal. And did we mention this is a one-pot meal? Having a dinner that comes together fast is only half the battle if it dirties every dish in the kitchen. This one-pot wonder is not only fast to prepare, it’s a snap to clean up!
Pro Tip: This recipe can easily be doubled and leftovers are easy to heat and flavorful. To speed up the preparation, cut the lamb and vegetables the night before and heat the broth on the stove or in the microwave while the lamb is browning–that will help bring the pot to pressure more quickly.
The lamb in this delicious stew is braised in a flavorful Guinness-spiked broth until it almost falls apart.
Ingredients:
- 2 tbsp olive oil
- 1 lb lamb stew meat, cut into 3/4″ cubes
- 1 onion, finely diced
- 2 tbsp flour
- 2 cups chicken or beef broth, warmed
- 1 lb russet potatoes, peeled and cut into 1/2″ dice
- 2 carrots, cut into 1/2″ dice
- 8 oz Guinness or other dark beer
- 1 1/2 tbsp tomato paste
- 2 tsp salt
- 1 tsp dijon
- 1 tsp dried thyme
- 1 tsp dried rosemary
- 1/4 tsp pepper
- Chopped flat leaf parsley and fresh ground pepper, for garnish (optional)
Ingredients:
- 2 tbsp olive oil
- 1 lb lamb stew meat, cut into 3/4″ cubes
- 1 onion, finely diced
- 2 tbsp flour
- 2 cups chicken or beef broth, warmed
- 1 lb russet potatoes, peeled and cut into 1/2″ dice
- 2 carrots, cut into 1/2″ dice
- 8 oz Guinness or other dark beer
- 1 1/2 tbsp tomato paste
- 2 tsp salt
- 1 tsp dijon
- 1 tsp dried thyme
- 1 tsp dried rosemary
- 1/4 tsp pepper
- Chopped flat leaf parsley and fresh ground pepper, for garnish (optional)
Instructions:
- 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 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.
*The MANUAL and PRESSURE COOK buttons are interchangeable.
