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Hearty Irish Lamb Stew with Potatoes and Carrots
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Course Main Course
Cuisine Irish
Servings 4 people

Equipment

  • Instant Pot
  • Knife
  • Cutting Board

Ingredients
  

  • 1.5 pounds lamb stew meat, cut into chunks
  • 4 medium potatoes, peeled and cubed
  • 3 large carrots, sliced
  • 1 large onion, diced
  • 2 cloves garlic, minced
  • 3 cups beef broth
  • 1 tablespoon tomato paste
  • 1 teaspoon dried thyme
  • 2 tablespoons olive oil
  • Salt and pepper to taste
  • 2 tablespoons chopped fresh parsley

Instructions
 

  • Set the Instant Pot to sauté and heat the olive oil. Add the diced onion and minced garlic. Cook for 2 minutes until the onion softens.
  • Add the lamb chunks. Brown them for 3 to 4 minutes, stirring a few times.
  • Stir in the tomato paste and dried thyme. Cook for 1 minute.
  • Pour in the beef broth and scrape the bottom of the pot. Add the cubed potatoes and sliced carrots. Season with salt and pepper.
  • Secure the lid and set the Instant Pot to high pressure for 35 minutes. Allow a natural pressure release for 10 minutes, then quick release any remaining pressure.
  • Open the lid and stir the stew. Taste and adjust salt and pepper if needed. Sprinkle with chopped fresh parsley before serving.

Notes

Brown the lamb well during the sauté step to build deeper flavor in the broth. If the stew seems thin after cooking, switch back to sauté mode for 3 minutes to reduce it slightly. Leftovers reheat nicely on the stove with a splash of broth to loosen the texture.
Course: Main Course
Cuisine: Irish
Equipment: Instant Pot, Knife, Cutting Board