Food loses flavor when it’s pressure-cooked, but by using a rich bone broth like the Lamb Bone Broth, you can make this stew as delicious as one that’s been slow-cooked.


Prep Time5 mins
Cook Time45 mins


  • 2 pounds lamb stew meat cut into 1-inch cubes (shoulder or leg meat are good options)
  • 2 teaspoons kosher salt
  • 1 teaspoon black pepper
  • 3 tablespoons arrowroot flour divided
  • 4 tablespoons extra virgin olive oil
  • 2 large carrots sliced diagonally, about 1/2-inch thick
  • 1 stalk celery chopped into 1/4-inch pieces
  • 1 medium yellow onion diced
  • 4 cloves garlic minced
  • 1/2 teaspoon chile flakes
  • 2 tablespoons tomato paste
  • 1/2 cup dry red wine
  • 1 12- ounce bottle of Guinness beer or a local stout
  • 4 cups russet potatoes peeled and chopped into 1-inch cubes
  • 2 bay leaves
  • 1/4 cup parsley chopped
  • 2 1/2 cups + 1/4 cup lamb broth



  • Pat dry the cubed lamb meat and place in a large bowl with salt, pepper, and
  • 2 tablespoons of arrowroot flour. Toss until evenly coated.
  • Set Instant Pot on sauté and add olive oil. When hot, sear the lamb meat in batches until golden brown on all sides, about 2–3 minutes per side. Set browned meat aside.
  • Leaving the sauté function on, add garlic, celery, carrot, onion, and chile flakes to the Instant Pot. Sauté veggies until softened, about 3 minutes, stirring
  • frequently and scraping brown edges from the bottom and sides of the pot. Add tomato paste and stir until veggies are coated. Add red wine and stir, scraping brown bits from the bottom of the pot. Add beer and continue
  • scraping bits. Add potatoes, lamb (plus any of its juices), bay leaf, parsley, and 2 1/2 cups of lamb bone broth to the pot. Cancel the sauté function.
  • Securely fasten the lid on top of the Instant Pot. Use the meat/stew function and set the time to 35 minutes. When cooking time has completed, release the pressure for 5 minutes naturally. Then cover the top of the pot with a towel and manually release any remaining pressure in the Instant Pot by carefully turning the valve to vent. Leave vent open until all the steam has released, and carefully remove the lid.
  • Set Instant Pot to sauté. In a small bowl, combine remaining tablespoon of the arrowroot with 1/4 cup of lamb broth. Whisk until the arrowroot has dissolved in the liquid, making a slurry. While stirring, slowly pour the slurry into the soup, stirring, until the soup has thickened, about 2 minutes.


  • Sauté meat and veggies in a stockpot, following the instructions above. Deglaze the pot with wine and beer. Place in a crockpot or slow cooker with remaining ingredients; cover and cook on low for 6–7 hours. Make the slurry and stir into the cooked stew and cook for another 10–15 minutes.


  • Storing: Once the lamb stew has cooled to room temperature, transfer it to an airtight container and store it in the refrigerator for up to 3–4 days.
  • Freezing: Allow the stew to cool completely, then transfer it to a freezer-safe container. Store in the freezer for 2–3 months.


Natural Release vs. Manual/Quick Release
After the Instant Pot has finished its cycle, a beep will sound, letting you know it is time to release the pressure. If you push the knob to release the pressure right away (this can take up to 2 minutes), this is known as manual or quick release. If you let the Instant Pot sit for a while until the pressure naturally releases and goes back to normal, this is known as natural release (and can take up to 30 minutes).
Hot broth can be a breeding ground for bacteria—not the good kind. You want to cool your broth as quickly as possible, but hot broth should not go directly into the refrigerator, as this invites bacterial growth. The following method will also keep the broth fresher: After straining your broth, transfer to a wide, shallow container, where it will lose heat more rapidly, and add a scoop of ice to the broth. Don’t worry about the ice diluting the broth; it is loaded with flavor.
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