
Lamb Stew
COURSE:
Main Course
Lamb Stew
@canweeat_
Lamb Stew
@canweeat_
Product:
Instant Pot Multi Pressure Cooker
Ingredients
- 2 tbsp oil
- 900 g boneless lamb
- 1/2 tbsp sea salt for the lamb
- 1 tsp black pepper for lamb. plus 1/2 tsp or more per taste for stew
- 1/2 tsp dried thyme
- 60 g plain flour
- 900 ml stock
- 1 large onion
- 3 garlic cloves
- 1 green chilli
- 450 g button mushrooms
- 900 ml stock
- 1 tbsp tomato paste
- 2 small potatoes
- 3 medium carrots
- Handful of peas
Instructions
- Select Sauté and adjust it to High. Once the Instant Pot displays HOT, add the oil wait for it to start shimmering.
- In a large bowl, toss lamb meat with salt, pepper, thyme and flour. The add to the inner pot.
- Brown all over, then remove to a plate and set aside.
- Add a few tablespoons of the stock and deglaze the base of the inner pot, then add the onion, garlic and fresh chillies and sauté for 1 minute, stirring occasionally.
- Add the lamb and the rest of the ingredients including the remaining stock back to the pot and press cancel.
- Secure the lid and select Pressure Cook and set the time for 30 minutes.
- When the cooking program has finished, allow the pressure to release naturally for 10minutes, then quick release the remaining pressure.
- Open the lid and stir the stew.
- Serve warm.
Notes
If you want the stew thicker, once the pressure cook program has finished, select Sauté again. In a measuring cup mix 2 tablespoons of cornflour and 80ml water until fully dissolved and add slowly the slurry to the stew, stirring to combine.
Instant Brands Official Recipe Contributor:
Recipe by: @canweeat_