Instant Pot Lamb Stew
Chop 1 lb of boneless leg of lamb into cubes and toss with cornstarch and salt
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
Heat 1/2 tablespoon of olive oil in the instant pot on sauté mode and add onions and garlic and cook until tender
Deglaze the instant pot by pouring in red wine and scraping the bottom of the pan. Boil for 2 min
Add in beef broth, paprika, cumin, allspice mushrooms, carrots, golden potatoes, tomato paste, and lamb
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
Let the pressure release naturally for 10 minutes then release the rest. Mix 1 tablespoon of cornstarch with 2 tablespoons of the stew liquid
Add cornstarch mixture back into stew and set to sauté mode and cook for another 5 minutes to thicken
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