Instant Pot® Irish Stew Popular Recipes

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Instant Pot® Irish Stew

"This hearty Irish lamb stew is perfect for a chilly day, and easy to make in an Instant Pot®! Serve as-is or with rice on the side."

Ingredients :

• 1 tablespoon butter
• 1 tablespoon olive oil
• 1 1/4 pounds lamb shoulder, cubed
• 1 onion, diced
• 2 shallots, diced
• 2 cloves garlic, minced
• 1/2 teaspoon white cooking wine
• 2 carrots, or more to taste, sliced into rounds
• 3/4 pound small red potatoes, halved
• 1/2 teaspoon dried rosemary
• 1/2 teaspoon dried thyme
• 1 1/2 cups beef broth
• 2 tablespoons cold water
• 1 tablespoon potato starch
• salt and ground black pepper to taste

Instructions :

Prep : 25M	Cook : 4M	Ready in : 1H20M

• Warm butter and oil in a multi-functional pressure cooker (such as Instant Pot(R)) 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.
• 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.
• 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.
• Release pressure using the natural-release method according to manufacturer's instructions, about 10 minutes. Meanwhile, mix water and potato starch until creamy.
• 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.

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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