Instant Pot American Lamb Stew


June 16, 2022

Recipe provided by SoCal-Based Cooking, Lifestyle & DIY Blog | Oh So Delicioso - Oh So Delicioso, courtesy of the American Lamb Board (Instant Pot American Lamb Stew | American Lamb).

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1 tbsp Avocado oil

3 lbs American lamb shoulder, cubed

1/4 cup Red cooking wine

32 oz. Beef stock

3 Garlic cloves, minced

1 tsp Salt

1 tsp Pepper

1 tsp Dried thyme

1 Bay leaf

1 tbsp Worcestershire sauce

2 tbsp Tomato paste

4 Carrots, chopped

4 Celery ribs, sliced

1 cup Cremini mushrooms, sliced

2 cups Yukon gold potatoes, cut into 1in pieces

3 tbsp corn starch

1 cup Water


1Set your pressure cooker to sauté. Add 1 tablespoon avocado oil and add cubed American Lamb. Brown on both sides.

2Add in red cooking wine and deglaze your pot by scraping the browned bits from the bottom of the pot. Pour in beef stock. Add in worcestershire sauce and garlic. Add in seasonings. Add in tomato paste. Seal lid and set pressure cooker to high pressure and cook for 15 minutes. Allow and complete natural release.

3Add carrots, potatoes, celery, and mushrooms to the pot. Seal lid again and set pressure cooker to high pressure and cook for 3 minutes. Use a quick release to release the steam.

4Remove lid and set pressure cooker to saute. Create a thickening slurry of 3 tablespoon of corn starch and 1 cup cold water. Whisk until smooth and slowly pour into simmering stew while constantly stirring. Serve immediately.

5Note: USDA recommends lamb be cooked to an internal temperature of 145F with a 3 minute rest