Product:
Instant Pot Multi Pressure Cooker

Ingredients

• 2 tbsp olive oil
• 450 g lamb stew meat
• 1 onion
• 2 tbsp flour
• 500 ml chicken or beef stock
• 450 g potatoes
• 2 carrots
• 225 ml Guinness
• 1 1/2 tbsp tomato paste
• 2 tsp salt
• 1 tsp dijon
• 1 tsp dried thyme
• 1 tsp dried rosemary
• 1/4 tsp pepper
• flat-leaf parsley for garnish
• fresh ground pepper for garnish

Instructions

1. Add olive oil to the Instant Pot. Using the display panel select the SAUTE function.
2. When oil gets hot, brown the meat on all sides, 3-4 minutes per side.
3. Add onion to the pot and saute until soft, 3-4 minutes. Sprinkle flour into pot and stir to coat.
4. Add stock to the pot and deglaze by using a wooden spoon to scrape the brown bits from the bottom of the pot.
5. Add remaining ingredients and stir to combine.
6. Turn the pot off by selecting CANCEL, then secure the lid.
7. Using the display panel select the PRESSURE COOK function on LOW and program the Instant Pot for 20 minutes.
8. When the time is up, let the pressure naturally release for 10 minutes, then quick-release the remaining pressure.