Instant Pot Australian Lamb Stew
Pressure-cooked lamb is the star of this stew, finished with bold, balanced seasoning. Perfect when you want something hearty and impressive without a lot of fuss.
| Serving Size | 6 |
|---|---|
| Prep Time | 15 mins. |
| Cook Time | 45 mins. |
Ingredients
Preparation
- If using lamb leg, trim and cut lamb into 2” cubes. Combine flour, salt, and pepper and toss with lamb; set aside.
- 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.
- Use a slotted spoon to transfer bacon, onion and garlic to an extra-large bowl; set aside.
- 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.
- Transfer the browned lamb to the bowl with the sautéed bacon, onions, and garlic.
- In the Instant Pot, add the beer and scrape the bottom of the pot to pick up any brown bits.
- 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.
- 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.
- Uncover pot and stir in peas.
- 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).
- Whisk roux directly into stew. Turn Instant Pot on “Sauté” to warm, stirring continually until stew has thickened.
- Taste and adjust seasoning with salt and black pepper.
- Ladle into bowls and sprinkle with lemon juice and fresh herbs, if desired.
Instant Pot Australian Lamb Stew
Pressure-cooked lamb is the star of this stew, finished with bold, balanced seasoning. Perfect when you want something hearty and impressive without a lot of fuss.
6
Prep: 15 mins.
Cook: 45 mins.
Preparation
- If using lamb leg, trim and cut lamb into 2” cubes. Combine flour, salt, and pepper and toss with lamb; set aside.
- 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.
- Use a slotted spoon to transfer bacon, onion and garlic to an extra-large bowl; set aside.
- 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.
- Transfer the browned lamb to the bowl with the sautéed bacon, onions, and garlic.
- In the Instant Pot, add the beer and scrape the bottom of the pot to pick up any brown bits.
- 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.
- 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.
- Uncover pot and stir in peas.
- 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).
- Whisk roux directly into stew. Turn Instant Pot on “Sauté” to warm, stirring continually until stew has thickened.
- Taste and adjust seasoning with salt and black pepper.
- Ladle into bowls and sprinkle with lemon juice and fresh herbs, if desired.
