Quick Lamb Stew in the Instant Pot®

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

Step 1

Tos the lamb with the flour in a bowl until it’s nicely coated. Turn your Instant Pot to the sauté setting and heat the oil until it’s shimmering. Add the lamb and brown it on all sides, which should take about 5 to 7 minutes. Then, throw in the onion and cook until it softens, around 3 minutes. Pour in the broth and use a spoon to scrape up all those tasty browned bits from the bottom.

Step 2

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’ll take about 10 to 15 minutes for the pressure to build. When the time’s up, carefully do a quick release to let the steam out, then open the lid.

Step 3

Add the potatoes, carrots, and peas to the pot. Close it up again and set it to manual for another 10 minutes. Once that’s done, quick release the pressure again and open the lid.

Step 4

If your stew feels a little thin, mix some water with cornstarch and stir it in. Then, cook it on manual for 5 more minutes and do a quick release one last time. Your stew should be nice and thick, ready to enjoy!