This lamb stew Instant Pot recipe is comfort food at its best: a rich, hearty lamb stew made quickly in your pressure cooker. Tender lamb and vegetables simmer in a thick, savory broth for a satisfying weeknight meal.
Why You’ll Love It
“Lamb stew is total comfort food. I used to only make it on weekends, but converting the recipe to an Instant Pot version made it perfect for weeknights.” — Kori
Easy Enough For Weeknights
The Instant Pot speeds up the long braise a traditional lamb stew requires, so you can enjoy deep, developed flavors without hours on the stovetop. If you need to save time, you can skip searing and caramelizing steps—see Top Tips below.
Comfort Food
A warm bowl of lamb stew is the ultimate cozy dinner. The combination of tender meat, soft vegetables, and a flavorful broth makes this a family favorite on cool evenings.
Healthy
This homemade stew is naturally dairy-free and contains no added sugar. To make it gluten-free, paleo, or Whole30-friendly, skip the flour thickener or swap it for an approved thickener.
- Dairy-free and no added sugar.
- Make it gluten-free or paleo by omitting or replacing the flour thickener.
Instant Pot Lamb Stew Recipe Ingredients
Ingredients listed below; see the recipe card for exact quantities.
- Lamb — leg of lamb, lamb shoulder, or pre-cut stew meat. Leg or shoulder gives the best texture and flavor.
- Onion — yellow or your preferred variety.
- Carrots
- Celery
- Potatoes — use starchy potatoes (Russet or Yukon Gold) to help slightly thicken the broth.
- Peas — frozen sweet peas work well for convenience; add them before pressure cooking or stir in after.
- Beef or Lamb Stock — either works; use what you have for a richer flavor.
- Flour — optional thickener; omit for gluten-free or lighter broths.
- Thyme — dried or fresh.
- Parsley — fresh, chopped for garnish and brightness.
- Kosher salt and ground black pepper — to taste.
Substitutions and Variations
- Swap lamb for beef or veal if needed; the flavor will change but remain delicious.
- Replace part of the broth with stout beer (8–12 oz) for depth.
- Add vegetables like cabbage, mushrooms, or bell peppers.
- Make it tomato-based with diced tomatoes and tomato paste.
- Add a splash of red wine vinegar or apple cider vinegar for brightness.
- Spice it up with red pepper flakes.
- Try herb blends like Herbes de Provence, Greek, or Italian seasoning; bay leaves work well too.
- Use baby potatoes (red, gold, or purple) for a different texture and presentation.
How To Make Lamb Stew in the Instant Pot
See the recipe card below for full quantities and nutritional details.
Sear the Meat
Toss lamb cubes with salt, pepper, and half of the flour to coat. Preheat the Instant Pot on Sauté (High) and add olive oil. In batches, sear the lamb on each side until lightly browned. Remove and set aside.
Caramelize the Vegetables
Add more oil if needed, then sauté onions, carrots, and celery for about 5 minutes until they begin to soften and develop color.
Add Remaining Ingredients
Turn the pot off, add broth and scrape any browned bits from the bottom. Return the seared lamb and juices to the pot, add potatoes, thyme, and peas, and stir to combine.
Pressure Cook
Secure the lid and close the valve. Select Pressure Cook (High) for 27 minutes. When the cycle ends, use quick release to release pressure.
Thicken the Sauce
Whisk the remaining flour with two ladles of hot broth until smooth, then stir this slurry into the stew to thicken the broth. Simmer briefly on Sauté (Low) if needed to reach desired consistency.
Garnish and Serve
Stir in chopped parsley, taste and adjust salt and pepper, then serve hot.
How To Serve It
This Instant Pot lamb stew is a complete meal on its own, but here are a few serving ideas:
- Garnish with fresh parsley or chives.
- Serve with crusty bread, rolls, or breadsticks for soaking up the broth.
- Pair with a simple green salad for extra vegetables.
- For a creamy finish, some enjoy a dollop of sour cream or crème fraîche and a little grated cheese.
Top Tips
- Searing the lamb and caramelizing the vegetables adds flavor, but you can skip these steps to save time—just combine everything and pressure cook.
- Omit flour if you prefer a thinner broth or need a gluten-free option.
- Frozen peas can be added before pressure cooking for convenience or stirred in after pressure release for firmer peas and brighter color.
FAQs
What is the best cut of meat for lamb stew?
Leg of lamb or lamb shoulder are ideal for stew because they become tender and flavorful. You can also use pre-cut lamb stew meat for convenience.
How do you store leftovers?
Let the stew cool, transfer to an airtight container, and refrigerate for up to 4 days.
Can you make it ahead of time?
Yes. Fully prepare and refrigerate, then reheat before serving, or prep and freeze portions for longer storage. You can also cube the lamb and chop vegetables ahead of time for quick assembly.
Can you freeze this lamb stew?
Yes. Cool completely, transfer to freezer-safe containers, and freeze up to 3 months. Thaw in the refrigerator 24–48 hours before reheating.
How do you reheat stew?
Reheat gently to preserve texture:
- Instant Pot: Use Pressure Cook (Manual) for 0 minutes to let the pot build pressure and reheat, then quick-release. Or use Sauté (Low) and stir until warmed through.
- Microwave: Reheat covered at 50% power for 2–3 minutes, stirring occasionally.
- Stovetop: Warm in a saucepan over low heat, stirring frequently to prevent sticking.
📖 The recipe
Lamb Stew (Instant Pot Recipe)
Ingredients
- 2 tablespoons olive oil
- 2 pounds lamb, cut into 1-inch pieces (leg or shoulder)
- ⅓ cup all-purpose flour (optional, for thickening)
- 2 teaspoons coarse salt
- 1 teaspoon ground black pepper
- 2 large onions, sliced
- 3 carrots, sliced into 1-inch pieces
- 2 stalks celery, sliced
- 4 medium potatoes, peeled and diced
- 3 cups lamb or beef stock
- 1 cup frozen peas (no need to thaw)
- 1 teaspoon thyme (dried or 1 tablespoon fresh)
- ⅛ cup fresh parsley, chopped
Instructions
- Toss lamb cubes with salt, pepper, and half the flour.
- Preheat Instant Pot on Sauté (High) and add olive oil.
- Sear lamb in batches until lightly golden; remove and set aside.
- Add more oil if needed, then sauté onions, carrots, and celery for about 5 minutes.
- Turn the pot off and add broth, scraping up browned bits.
- Add lamb and juices, potatoes, thyme, and peas; stir to combine.
- Secure lid and set Pressure Cook (High) for 27 minutes. Use quick release when done.
- Whisk remaining flour with two ladles of hot broth until smooth, then stir into the stew to thicken. Simmer briefly if needed.
- Stir in parsley, adjust seasoning, and serve.
Kori’s Tips
- If short on time, skip searing and caramelizing—combine all ingredients and pressure cook.
- Omit flour for a thinner broth or to keep the recipe gluten-free.
- Add frozen peas before pressure cooking for convenience, or stir them in after pressure release for firmer texture.
Nutrition (per serving)
More Lamb Recipes
If you enjoy this stew, try other lamb recipes such as pressure cooker leg of lamb, slow-cooker leg of lamb, lamb meatball soup, Instant Pot lamb curry, and lamb korma.