This post contains affiliate links. As an Amazon Associate, I earn from qualifying purchases.
Instant Pot Irish lamb stew is a comforting meal full of tender lamb and vegetables. Making it in the Instant Pot means dinner is done easy!
I grew up in the Midwest, so winters for me are automatically associated with warm, hearty stews that have been simmering all day.
Of course, I don’t always have the opportunity to get dinner prepped before the day gets busy, so I often turn to my Instant Pot to get a hearty dinner on the table.
Meals like this slow everything down, even when they are made quickly.
I know some of you are tired of the Instant Pot trend, but I say this “trend” is as much here to stay as the slow cooker was when it was introduced.
Irish lamb stew is very similar to classic beef stew, simply using lamb instead of beef. I like cooking with lamb meat for a nice change from beef, especially because it is a much more sustainable meat in terms of production.
The flavor is often much milder than you might expect, depending on the cut and preparation. All in all, it’s a great meat to add to your dinner rotation.
As with any delicious stew, leftovers will be even better the next day. And your lunch will already be done. Win all around.
Ingredients for lamb stew
Full list of ingredients with quantities is located in the recipe card.
- All-purpose flour
- Lamb stew meat
- Beef broth or stock
- Salt and pepper
- Dried bay leaves
- Fresh rosemary
- Fresh thyme
- Onion (yellow or white)
- Button mushrooms (optional)
- Sliced carrots
- Small potatoes
If you only have dried herbs on hand, you can swap them in for fresh. One tablespoon of fresh herbs equals approximately 1 teaspoon of dried herbs.
How to make Irish lamb stew in the Instant Pot
First, chop your bacon, then add it to the Instant Pot and set to Saute mode. Cook until the fat is rendered and the bacon is starting to crisp, stirring often to prevent sticking. This will take about 5 minutes.
In a medium bowl, combine flour, salt, and pepper. Add the lamb and toss to coat.
Add the lamb to the Instant Pot and sear meat on all sides.
Pour in 1 cup of broth and scrape up the stuck bits at the bottom of the pot. This is called fond and adds a lot of flavor, so don’t skip this step!
Add the rest of the broth (and beer or wine if using), bay leaves, rosemary, and thyme.
Place the lid on the Instant Pot and make sure it is set to Seal, not Venting. Switch it from Saute to Manual High Pressure and set the timer for 30 minutes.
While it cooks, chop your vegetables. I use onion, potatoes, and carrots, and sometimes add button mushrooms. You can peel the potatoes and onions if you like, or just make sure they are clean.
Once the time is up, manually vent the pressure and open the lid. Add the veggies and reseal the lid, setting the timer for 5 minutes this time.
After 10 minutes, let pressure release naturally for 5 minutes, then release the rest of the way.
Add salt and pepper to taste and serve!
Tips for instant pot irish lamb stew
If you can’t find lamb stew meat at your grocery store, ask your butcher to cut a lamb shoulder cut for you.
Cut your vegetables approximately the same size for even cooking, otherwise you could end up with mushy ingredients.
Don’t forget to scrape up the browned bits from the bottom of the pot after sautéeing the lamb pieces. This makes the broth’s flavor richer, as well as thickening it just slightly.
Remove the bay leaves and stems from the rosemary and thyme before eating. If you prefer, you can use a bit of tied cheesecloth or empty teabag to create a bouquet garni that you can remove easily after cooking.
This stew can be adapted to suit your tastes or to add more veggies.
Mushrooms are not a traditional ingredient, but are great for added umami, especially if you decide to not add bacon.
I also tend to add garlic to my stews. Simply add diced garlic to the sauteed onions and saute for an extra minute, until fragrant, then proceed with the recipe as usual.
If you’d like some color and extra vegetables, add frozen peas during the last minutes of cooking.
Sweet potatoes add a different flavor to the stew. You can also add other root vegetables into the mix, like parsnips, turnips, or even rutabaga.
Chopped fresh greens like bok choy or kale add great color and even more veggies. Stir in any greens at the end just to wilt, so they don’t get overcooked.
For added flavor, replace some of the beef broth with beer or red wine. An Irish stout like Guinness is perfect here!
Storage and reheating
One of the great things about stews is that they taste even better the next day.
Store any leftover stew in airtight containers. It will keep in the refrigerator for up to 3 days.
You can also freeze lamb stew. I recommend freezing it in individual portions, which makes it easier to thaw and reheat just what you need.
Make sure to leave room at the top of the container to allow for some expansion while freezing.
To thaw, place overnight in the refrigerator.
Reheat stew in a saucepan on the stove until warmed through, or heat in the microwave. Make sure to use a microwave-safe bowl and cover with a paper towel or silicone guard to prevent splatters.
Keep in mind that stew does thicken more as it sits.
What to serve with Irish lamb stew
For me, all I need with a hearty stew like this is some bread for sopping up the extra broth!
Make some loaves of French bread, corn muffins, or a classic Irish soda bread.
You can also omit the potatoes from the stew itself and instead serve the dish over mashed potatoes, like my garlic mashed potatoes.
You’ll love this flavorful lamb stew. Make it for dinner tonight!
Love this recipe? Please leave a 5-star review below!
It means so much when you enjoy my recipes, so let me know how it goes and leave a comment if you have any questions.
Instant Pot Irish Lamb Stew
- 4 slices bacon, chopped
- 2 tablespoons all-purpose flour
- 1/2 teaspoon fine sea salt
- 1/4 teaspoon ground black pepper
- 1 pound lamb stew meat
- 4 cups beef broth
- 2 bay leaves
- 1 sprig fresh rosemary
- 1 sprig fresh thyme
- 1 onion, diced
- 1 cup sliced button mushrooms, optional
- 1 1/2 cups sliced carrots
- 1 pound small red or yellow potatoes, quartered
- Salt and pepper to taste
- Place chopped bacon into Instant Pot and set to Sauté. Cook until bacon is browned and fat is rendered, about 5 minutes.
- Place the lamb in a bowl. In another bowl, mix together salt, pepper, and flour, and pour over the lamb, tossing to coat. Add the lamb to the bacon and brown on all sides.
- Pour in 1 cup of the beef broth, scraping up any browned bits from the bottom of the pot. Add the rest of the broth, and the bay leaves, rosemary, and thyme.
- Close the Instant Pot and set to Seal. Cook on Manual High Pressure for 30 minutes. When the timer beeps, do a manual release of pressure.
- Add the onion, mushrooms, carrots, and potatoes. Close the pot again, re-seal, and cook on Manual High Pressure for 10 minutes. When the timer beeps, let rest for 10 minutes, then do a manual release of pressure.
- Season with salt and pepper to taste, then serve.
Nutrition information is provided as a courtesy and is an estimate based on online calculators. Any nutritional information found on Stetted should be used as a general guideline only.
I focus on fresh ingredients and easy methods, with spins that keep meals interesting. Dinnertime shouldn’t be stressful or complicated, and I’m here to help you enjoy the time spent in the kitchen. Read more…