Instant Pot Australian Lamb Stew

Preparation

1. If using lamb leg, trim and cut lamb into 2” cubes. Combine flour, salt, and pepper and toss with lamb; set aside.
2. Place bacon into the Instant Pot and set to “Sauté”. Cook bacon 3-4 minutes. Add onion and garlic and cook another 3 minutes or until bacon is browned and onions have softened.
3. Use a slotted spoon to transfer bacon, onion and garlic to an extra-large bowl; set aside.
4. In the Instant Pot, add 1 tablespoon cooking oil to the bacon fat. Brown the lamb in two batches, adding the remaining cooking oil before browning the second batch.
5. Transfer the browned lamb to the bowl with the sautéed bacon, onions, and garlic.
6. In the Instant Pot, add the beer and scrape the bottom of the pot to pick up any brown bits.
7. Put the lamb, bacon, onions and garlic back into the Instant Pot. Add 1 1/2 cups beef broth and all the herbs. Pressure cook on high 15 minutes, then immediately release pressure.
8. Uncover pot and add potatoes, rutabaga, carrots and green beans to the lamb. Pressure cook for 10 minutes, then let the pressure release naturally for 10 minutes.
9. Uncover pot and stir in peas.
10. Meanwhile, combine the roux ingredients with the remaining 1/2 cup beef broth until smooth (a handheld immersion blender or mini-blender may be used).
11. Whisk roux directly into stew. Turn Instant Pot on “Sauté” to warm, stirring continually until stew has thickened.
12. Taste and adjust seasoning with salt and black pepper.
13. Ladle into bowls and sprinkle with lemon juice and fresh herbs, if desired.