Irish Lamb Stew


  • 2 tbsp olive oil
  • 1 lb lamb stew meat
  • 1 onion
  • 2 tbsp flour
  • 2 cups chicken or beef broth
  • 1 lb russet potatoes
  • 2 carrots
  • 8 oz Guinness
  • 1 1/2 tbsp tomato paste
  • 2 tsp salt
  • 1 tsp dijon
  • 1 tsp dried thyme
  • 1 tsp dried rosemary
  • 1/4 tsp pepper
  • flat-leaf parsley
  • fresh ground pepper
  • 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 or PRESSURE COOK 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.
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