Prep Time:
25 mins
Cook Time:
50 mins
Additional Time:
10 mins
Total Time:
1 hr 25 mins
Servings:
4
Ingredients
Directions
Warm butter and oil in a multi-functional pressure cooker (such as Instant Pot) set to the Sauté function. Add lamb and cook until browned on all sides, about 5 minutes. Transfer to a plate. Add onion and shallots to the pot; cook and stir until translucent, 4 to 5 minutes. Add garlic and cook for 1 more minute.
Pour wine into the pot and scrape up any browned bits off the bottom of the pot. Cook for 3 to 5 minutes. Place potatoes and carrots on top of onions. Stir in rosemary and thyme until incorporated. Arrange lamb over vegetables and pour beef broth over the top.
Close and lock the lid. Open the vent for steaming. Select the Meat/Stew function; set the timer for 20 minutes. Allow 10 to 15 minutes for pressure to build.
Release pressure using the natural-release method according to manufacturer's instructions, about 10 minutes. Meanwhile, mix water and potato starch until creamy.
Unlock and remove the lid. Switch to the Sauté function. Stir potato starch mixture into the stew and cook until thickened, 2 to 3 minutes. Season with salt and pepper.
Recipe Tips
You can substitute cubed meat from a lamb leg for the lamb shoulder if preferred.
For an untraditional addition, you can dissolve 2 tablespoons of white miso in 1/4 cup of the beef broth for a deeper umami flavor. Pour over the lamb with the remaining broth.
Nutrition Facts (per serving)
389
Calories
22g
Fat
26g
Carbs
22g
Protein
