Instant Pot Lamb Stew
Chop 1 lb of boneless leg of lamb into cubes and toss with cornstarch and salt
1
Heat 1.5 tablespoons of oil on sauté mode in your instant pot. Cook the lamb on both sides 1-2 minutes, then transfer to a bowl and set aside
2
Heat 1/2 tablespoon of olive oil in the instant pot on sauté mode and add onions and garlic and cook until tender
3
Deglaze the instant pot by pouring in red wine and scraping the bottom of the pan. Boil for 2 min
4
Add in beef broth, paprika, cumin, allspice mushrooms, carrots, golden potatoes, tomato paste, and lamb
5
Add in 3 sprigs of fresh thyme and a bay leaf. Cover the instant pot and set to sealing. Cook on manual pressure for 25 minutes
6
Let the pressure release naturally for 10 minutes then release the rest. Mix 1 tablespoon of cornstarch with 2 tablespoons of the stew liquid
7
Add cornstarch mixture back into stew and set to sauté mode and cook for another 5 minutes to thicken
8
Full recipe on foodfaithfitness.com
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