Lamb Stew In Pot

Lamb Stew

Main Course

Lamb Stew

Lamb Stew


  • 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


  1. Select Sauté and adjust it to High. Once the Instant Pot displays HOT, add the oil wait for it to start shimmering.
  2. In a large bowl, toss lamb meat with salt, pepper, thyme and flour. The add to the inner pot.
  3. Brown all over, then remove to a plate and set aside.
  4. 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.
  5. Add the lamb and the rest of the ingredients including the remaining stock back to the pot and press cancel.
  6. Secure the lid and select Pressure Cook and set the time for 30 minutes.
  7. When the cooking program has finished, allow the pressure to release naturally for 10minutes, then quick release the remaining pressure.
  8. Open the lid and stir the stew.
  9. Serve warm.


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_

Main Course

Instant Pot, Lamb