This Instant Pot Lamb Stew is rich, flavorful, and perfect for a winter day! Sautéing the lamb in some cooked bacon fat sears the meat, caramelizes it, and locks in flavor that comes out during the pressure cook. Adding some good red wine intensifies and enhances the flavor of the stew.
Gather up your ingredients.
Set the Instant Pot on sauté and when it reads HOT, add the olive oil. Allow the oil to coat the bottom of the pot, then add the chopped thick bacon.
Cook, stirring occasionally and when crispy, use a slotted spoon to remove the bacon; set it onto a paper towel lined plate.
While the bacon cooks, whisk together the flour, Kosher salt, and pepper. Using a large bowl, toss the pieces of lamb meat with the flour mixture until coated on all sides.
Working in batches, add the lamb to the Instant Pot and cook in the bacon fat, searing on all sides. Remove lamb to a paper towel lined plate.
Once all the meat is out of the Instant Pot, add 1/2 cup of red wine, scraping up all the browned bits and deglazing the pan. Add the onion and cook 2 minutes, until starting to turn translucent. Add the garlic, mushrooms, carrots, and celery, sautéing until fragrant, about 3 minutes. Turn off the sauté function.
Add all the remaining ingredients, including the lamb and bacon to the pot.
Seal the Instant Pot and set on HIGH pressure for 30 minutes. Allow the stew to release naturally for 10 minutes, then release the pressure.
Remove the 2 bay leaves. Turn the pot on sauté. While the pot heats, combine the 2 tablespoons of corn starch with 1/3 cup of water, mixing until smooth. Pour the mixture into the stew and allow it to cook until the gravy thickens, about 5 minutes.
To store the lamb stew in the refrigerator, allow it to cool, then keep in an airtight container for up to 4 days.
To freeze, seal in an airtight container and freeze up to 4 months.
If you love this Instant Pot Lamb Stew recipe, you might also enjoy my Instant Pot Beef Stew, Instant Pot Beef Bourguignon, and Instant Pot Beef and Barley Soup.
PrintInstant Pot Lamb Stew
Easy Instant Pot lamb stew recipe. Lamb is seared in bacon fat and gravy is made with red wine, creating a rich, hearty flavorful stew.
- Prep Time: 25 minutes
- Cook Time: 30 minutes + pressure
- Total Time: 1 hour 30 minutes
- Yield: 6 servings 1x
- Category: Lamb
- Method: Instant Pot
- Cuisine: Irish
Ingredients
1 tablespoon olive oil
6 slices thick-cut bacon, chopped
2 pounds lamb stew meat trimmed to 1 1/2 inch chunks
1 teaspoon Kosher salt
1/2 teaspoon ground black pepper
2 tablespoons all-purpose flour
1 1/2 cups red wine
1 medium yellow onion, diced
3 cloves garlic, minced
8 ounces baby bella mushrooms, sliced
4 cups beef broth
2 tablespoons Worcestershire sauce
2 bay leaves
1 teaspoon fresh rosemary, chopped
1 1/2 lbs Yukon gold or red potatoes, quartered
2 medium carrots, sliced in 1 inch pieces
2 ribs celery, sliced in 1 inch pieces
1 cup frozen peas
2 tablespoons corn starch
1/3 cup of water
Instructions
- Set the Instant Pot on sauté and when it reads HOT, add the olive oil. Allow the oil to coat the bottom of the pot, then add the chopped thick bacon. Cook, stirring occasionally and when crispy, use a slotted spoon to remove the bacon; set it onto a paper towel lined plate.
- While the bacon cooks, whisk together the flour, Kosher salt, and pepper. Using a large bowl, toss the pieces of lamb meat with the flour mixture until coated on all sides.
- Working in batches, add the lamb to the Instant Pot and cook in the bacon fat, searing on all sides. Remove lamb to a paper towel lined plate.
- Once all the meat is out of the Instant Pot, add 1/2 cup of red wine, scraping up all the browned bits and deglazing the pan. Add the onion and cook 2 minutes, until starting to turn translucent. Add the garlic, mushrooms, carrots, and celery, sautéing until fragrant, about 3 minutes. Turn off the sauté function.
- Add all the remaining ingredients, including the lamb and bacon to the pot. Seal the Instant Pot and set on HIGH pressure for 30 minutes. Allow the stew to release naturally for 10 minutes, then release the pressure.
- Remove the 2 bay leaves. Turn the pot on sauté. While the pot heats, combine the 2 tablespoons of corn starch with 1/3 cup of water, mixing until smooth. Pour the mixture into the stew and allow it to cook until the gravy thickens, about 5 minutes.
Notes
To store the lamb stew in the refrigerator, allow it to cool, then keep in an airtight container for up to 4 days.
If you’d like to freeze the stew, it will stay fresh in a sealed container for up to 4 months.
Keywords: Instant Pot lamb stew, lamb stew, easy lamb stew, lamb stew recipe, Instant Pot recipe