Instant Pot® Irish Stew


  • 1 tablespoon butter
  • 1 tablespoon olive oil
  • 1 ¼ pounds lamb shoulder, cubed
  • 1onion, diced
  • 2shallots, diced
  • 2 cloves garlic, minced
  • ½ teaspoon white cooking wine
  • 2carrots, or more to taste, sliced into rounds
  • ¾ pound small red potatoes, halved
  • ½ teaspoon dried rosemary
  • ½ teaspoon dried thyme
  • 1 ½ cups beef broth
  • 2 tablespoons cold water
  • 1 tablespoon potato starch
  • salt and ground black pepper to taste
  • Directions

  • Step 1

    Warm butter and oil in a multi-functional pressure cooker (such as Instant Pot®) set to Saute function. Add lamb and cook until browned on all sides, about 5 minutes. Transfer to a plate. Add onion and shallots to the pot; cook and stir until translucent, 4 to 5 minutes. Add garlic and cook for 1 minute longer.


  • Step 2

    Pour wine into the pot and scrape up any browned bits off the bottom of the pot. Cook until wine is reduced by half, 3 to 5 minutes. Place carrots and potatoes on top of onions. Season with rosemary and thyme; stir to combine well. Arrange lamb over vegetables; pour beef broth on top.

  • Step 3

    Close and lock the lid. Open vent for steaming. Select Meat/Stew function; set timer for 20 minutes. Allow 10 to 15 minutes for pressure to build.

  • Step 4

    Release pressure using the natural-release method according to manufacturer’s instructions, about 10 minutes. Meanwhile, mix water and potato starch until creamy.

  • Step 5

    Unlock and remove lid. Switch to Saute function. Stir potato starch mixture into the stew; cook until thickened, 2 to 3 minutes. Season with salt and pepper.

  • Cook's Notes:

    Use lamb leg instead of shoulder if preferred.

    For an untraditional addition, you can dissolve 2 tablespoons of white miso in 1/4 cup of the beef broth for deeper umami flavor. Pour over the lamb with the remaining broth.

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