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Lamb Stew Recipe

Lamb Stew

Lamb Stew

Course Main Course
Cuisine Modern


  • Instant Pot Multi Pressure Cooker


  • 2 tbsp oil
  • 900 g boneless lamb
  • 1/2 tbsp sea salt for the lamb plus 1 tsp or more for stew - per taste
  • 1 tsp black pepper for lamb. plus 1/2 tsp or more per taste for stew
  • 1/2 tsp dried thyme
  • 60 g plain flour
  • 900 ml stock
  • 1 large onion diced
  • 3 garlic cloves minced
  • 1 green chilli
  • 450 g button mushrooms sliced
  • 900 ml stock
  • 1 tbsp tomato paste
  • 2 small potatoes halved or quartered
  • 3 medium carrots peeled and cut into thick pieces
  • Handful of peas


  • Select Sauté and adjust it to High. Once the Instant Pot displays HOT, add the oil wait for it to start shimmering.
  • In a large bowl, toss lamb meat with salt, pepper, thyme and flour. The add to the inner pot.
  • Brown all over, then remove to a plate and set aside.
  • Add a few tablespoons of the stock and deglaze the base of the inner pot, then add the onion, garlic and fresh chillies and sauté for 1 minute, stirring occasionally.
  • Add the lamb and the rest of the ingredients including the remaining stock back to the pot and press cancel.
  • Secure the lid and select Pressure Cook and set the time for 30 minutes.
  • When the cooking program has finished, allow the pressure to release naturally for 10minutes, then quick release the remaining pressure.
  • Open the lid and stir the stew.
  • Serve warm.


If you want the stew thicker, once the pressure cook program has finished, select Sauté again. In a measuring cup mix 2 tablespoons of cornflour and 80ml water until fully dissolved and add slowly the slurry to the stew, stirring to combine.
Instant Brands Official Recipe Contributor:
Recipe by: @canweeat_
Keyword Instant Pot, Lamb