Talk about a soup to cozy up with on a cold day!!!! This just pushes all the right buttons: hearty, cozy, deep in flavor, and the perfect leftovers.
It’s no surprise that I absolutely love the flavor of lamb meat. It has a distinctive taste that regular beef just doesn’t have and makes any dish immediately taste more elevated and unique, in my opinion. This stew has such a beautiful combination of flavor to make it rich and comforting: red wine, a little tomato, lots of herbs, some veggies and of course the star of the show: the lamb.
If you are a stew person, this is one to put on the top of your list to try. It’s just so dang fabulous!
SHOP THE POST.
Instant Pot Lamb Stew
- 1 lb lamb stew meat, cut into 1 inch cubes (shoulder or leg meat works great) (you can also sub beef here)
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 2 tbsp arrowroot flour (you can sub tapioca or regular flour here, too)
- 2 tbsp extra virgin olive oil
- 1 cup carrots, sliced diagonally about 1/2 inch thick (or 2 large carrots)
- 1/2 cup celery, diced large (or 1 stalk)
- 3/4 cup yellow onion, diced (or 1/2 medium onion)
- 2 cloves garlic, minced
- 1/4 tsp chili flakes (optional)
- 1 tbsp tomato paste
- 1 cup red wine
- 1 tsp fresh thyme leaves (4-5 sprigs)
- 2 cups russet potato, peeled and chopped into 1-inch cubes
- 1 bay leaf
- 1 cup beef broth + 1/4 cup
- 1/2 tsp freshly chopped rosemary leaves (about 1 sprig)
- Pat dry the cubed lamb meat and place in a large bowl with the salt, pepper, and 1 tablespoon arrowroot flour. Toss until evenly coated.
- Turn the Instant Pot on the sauté function with olive oil. When hot, in batches, sear the lamb meat until golden brown on all sides. About 2-3 minutes per side. Set browned meat aside and continue cooking until all meat is finished cooking.
- Add garlic, celery, carrot, onion and chili flakes (optional) to the Instant Pot (still on sauté function). Stir and sauté the veggies until softened, scraping any of the brown edges from the pot. About 3 minutes.
- Once vegetables are softened, add tomato past. Stir until veggies are coated. Add red wine and stir, scraping brown bits from bottom.
- Add the potato, lamb (plus any of its juices), thyme, rosemary, bay leaf and beef broth into the pot.
- Securely fasten the lid on top of the Instant Pot. Hit the cancel button then hit the meat/stew function. Lower the time to 40 minutes.
- When the cook time has complete, hit the 'cancel' button and release the pressure in the Instant pot manually by carefully turning the valve to "venting". Let vent until all the steam has released and carefully remove the lid.
- Turn the instant pot back onto the 'sauté' function. Meanwhile, in a small bowl combine the remaining 1 tablespoon of the arrowroot with the remaining 1/4 cup of beef broth. Whisk until the arrowroot has dissolved in the liquid, making a "slurry" that will help thicken the soup.
- With the sauté function on and while stirring, slowly pour the slurry into the soup, stirring, until the soup has thickened, about 2 minutes.