Instant Pot® Lamb Stew Recipe

This hearty lamb stew is perfect for cozy dinners and comes together quickly in the Instant Pot®. Packed with tender meat and flavorful vegetables, it’s a comforting meal that’s ready in no time.

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TIME1 hr 20 min

SERVINGS4

RATING5.0 / 5

01 / WHAT YOU NEED

Ingredients

1 pound lamb stew meat, cut into 1/2-inch cubes 2 tablespoons all-purpose flour 2 teaspoons vegetable oil 1 medium onion, roughly chopped 1 (32 fluid ounce) container beef broth 1 teaspoon Dijon mustard 1 sprig fresh thyme 1 sprig fresh rosemary salt and ground black pepper to taste 20 small baby potatoes, halved 4 medium carrots, roughly chopped ½ (16 ounce) package frozen peas 2 teaspoons water, or more as needed 1 teaspoon cornstarch, or more as needed

02 / HOW TO MAKE IT

Let's cook.

Brown Lamb and Saut Onions

Start by tossing the lamb with some flour in a bowl until it’s nicely coated. Set your Instant Pot to the sauté setting, add a bit of oil, and let it heat up until it’s shimmering. Brown the lamb in batches, turning it so all sides get a nice color—this should take about 5 to 7 minutes. Then, add the chopped onion and cook until it softens, around 3 minutes. Pour in the broth and use a spoon to scrape up any browned bits stuck to the bottom.

02

Add spices and pressure cook

Stir in the mustard, thyme, rosemary, salt, and pepper. Lock the lid in place and set the pressure cooker to manual for 20 minutes. It will take about 10 to 15 minutes to come up to pressure. When the cooking time is up, carefully release the pressure using the quick-release method, then open the lid.

03

Add Veggies and Cook

Add the potatoes, carrots, and peas to the pot. Seal it back up and cook on manual pressure for another 10 minutes. Once done, quick-release the pressure again and open the lid.

04

Thicken the Stew

If the stew feels a bit thin, mix some water with cornstarch and stir it into the pot. Cook it for an extra 5 minutes on manual pressure to thicken things up, then do a final quick release before serving.

03 / EXTRA DETAILS

Good to know.

Cook's tip

- Brown the lamb pieces well before pressure cooking to enhance the flavor.
- Use fresh herbs like rosemary or thyme for a fragrant touch.
- Let the stew rest for a few minutes after cooking to allow the flavors to blend.

Why you’ll love it

This stew is rich and comforting, with tender lamb that melts in your mouth. Using the Instant Pot makes the cooking process fast and easy, while still developing deep, hearty flavors. It's perfect for a cozy meal any day of the week.

Serving ideas

Serve this stew over creamy mashed potatoes or buttered egg noodles. A side of crusty bread is great for soaking up the delicious sauce. Add a simple green salad to balance the richness of the dish.

Storage & leftovers

Store leftovers in an airtight container in the refrigerator for up to 3 days. The stew also freezes well—cool completely before freezing in portion-sized containers. Reheat gently on the stove or in the microwave until warmed through.