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Helpful Chef Tips
- Brown the lamb pieces before pressure cooking to enhance the flavor.
- Use fresh herbs like rosemary or thyme for a fragrant touch.
- Allow natural pressure release for a few minutes to keep the meat juicy.
Ingredients 0/14
Why This Recipe Is So Easy To Love
Step 1
Tos the lamb with the flour in a bowl until it’s nicely coated. Set your Instant Pot to the sauté setting, add a splash of oil, and let it heat up until it’s shimmering. Brown the lamb on all sides, which should take about 5 to 7 minutes. Then, add the chopped onion and cook it until it softens, around 3 minutes.
Step 2
Pour in the broth and use a spoon to scrape up any browned bits stuck to the bottom—that adds great flavor. Stir in the mustard, thyme, rosemary, salt, and pepper. Seal the lid and set the pot to manual pressure for 20 minutes. It’ll take about 10 to 15 minutes for the pressure to build.
Step 3
When the timer goes off, carefully release the pressure using the quick-release method, then open the lid. Add the potatoes, carrots, and peas, seal the pot again, and cook on manual pressure for another 10 minutes. Once done, quick-release the pressure and open the lid.
Step 4
If the stew isn’t as thick as you’d like, mix a little cornstarch with water and stir it in. Cook on manual pressure for an additional 5 minutes, then do one last quick release. Give it a good stir and it’s ready to enjoy!
