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Rustic Italian Lamb Stew with Tomatoes and White Beans
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Course Main Course
Cuisine Italian
Servings 4 people

Equipment

  • Instant Pot
  • Cutting Board
  • Knife

Ingredients
  

  • 1 1/2 pounds lamb stew meat, cut into 1-inch pieces
  • 1 tablespoon olive oil
  • 1 medium onion, diced
  • 3 cloves garlic, minced
  • 2 tablespoons tomato paste
  • 1 (14-ounce) can diced tomatoes
  • 2 cups beef broth
  • 1 teaspoon dried oregano
  • 1 teaspoon dried rosemary
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 (15-ounce) can white beans, drained and rinsed
  • 2 tablespoons fresh parsley, chopped

Instructions
 

  • Set the Instant Pot to sauté mode and add the olive oil. Once hot, add the lamb pieces and brown them on all sides for about 5 minutes.
  • Add the diced onion and minced garlic. Cook for 2 minutes until the onion starts to soften.
  • Stir in the tomato paste and cook for 1 minute. Then add the diced tomatoes, beef broth, oregano, rosemary, salt, and black pepper.
  • Cancel sauté mode, secure the lid, and set the Instant Pot to high pressure for 30 minutes. Make sure the valve is sealed.
  • Allow a natural pressure release for 10 minutes, then quick release any remaining pressure. Open the lid and stir in the white beans.
  • Set the Instant Pot back to sauté mode for 3 to 4 minutes to warm the beans through. Turn off the pot and stir in the fresh parsley before serving.

Notes

The white beans absorb the broth during the final simmer, so taste and add a splash more broth if the stew seems too thick after cooking. Leftovers store well in the fridge for up to three days and reheat gently on the stovetop without losing texture.
Course: Main Course
Cuisine: Italian
Equipment: Instant Pot, Cutting Board, Knife