Pressure-Cooker Lamb Stew

July 13, 2013 in Categories: , , by

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I received an InstaPot for Christmas this year, which I am absolutely in love with.  It’s a pressure-cooker and slow-cooker in one.  It can sear, has a timer, can keep things warm, and because of all the safety features, it completely takes the worry and hassle out of pressure cooking.  I use it for making broth every week, but lately I’ve been more adventurous with it and seeing what it can do with tougher cuts of meat that I would otherwise have to cook for hours.

This lamb stew was one such recipe.  On the stove top, I would have cooked it for at least 3 hours (and if you don’t have a pressure cooker, you could do this instead).  It probably would have taken at least 8 hours in a slow cooker (also an option if you don’t have a pressure cooker).  But, in the Instapot, it was ready, tender and delicious in 35 minutes (plus the 30 minutes it takes for the Instapot to come to temperature and develop a pressure seal).  In fact, you could even add your meat frozen if you needed to (I’d pressure cook for 40-45 minutes in that case).  Yay for meals where you throw everything into a pot and then just come back when it’s time to eat!

Serves 4-5

Pressure Cooker Lamb Stew | The Paleo Mom

Ingredients:

  • 2 lbs lamb stew meat (you could substitute beef or goat), cut into 1″ cubes
  • 1 acorn squash
  • 3 large carrots
  • 1 large yellow onion
  • 1 sprig rosemary (2 if it’s small)
  • 1 bay leaf
  • 6 cloves garlic, sliced
  • 3 Tbsp broth or water
  • 1/4-1/2 tsp salt, to taste (more if using water, less if using broth)
  1. Peel, seed and cube acorn squash.  A nice trick is to microwave the whole squash for 1 minute.  This makes it easier to cut, seed and peel.  Slice the carrots into thick circles.  Peel the onion, cut in half, and then slice into half moons.  Depending on whether you like your veggies softer or firmer in your stew, you can cut the pieces bigger (for firmer) or smaller (for softer).
  2. Place all of the ingredients in your pressure cooker (yes, it’s that easy).  Cook on high pressure (on the Instapot, use the soup/stew setting) for 35 minutes.
  3. Carefully release the pressure before unlocking the lid.  Enjoy!

Comments

Hi Sarah! After reading your post I read up about the health qualities of pressure cooking and really want to get one! I was wondering – how do you make the bone broth in the pressure cooker? (I want to buy the same one you have)…do you just put water with the bones (marrow bones or any other available) and press the soup function on the pressure cooker? Thank you in advance for writing back…

I add bones, water, a Tbsp of apple cider vinegar, a bit of salt, and sometimes some vegetables or spices (I like bay leaf, onions, carrots, and celery especially). I set it to 2 hours on soup. When it beeps that it’s done, I just set it for 2 more hours. I do 8 hours in all usually (sometimes 10). It keeps food warm for up to 14 hours, so if I’m not home, I just set it for another two hours when I get back.

Thank you, Sarah! I ordered the Instapot from amazon and cannot wait to receive it and start making the bone broth in it. Thanks again for all of your work and help! You are an example to me! Have a great day!

Hi Sarah! I received the intapot last night and made the lamb stew. IT WAS AMAZING!!!! THANKS A LOT FOR EVERYTHING!!! Will make the broth tonight! Have a great day! PS – I think that I will start cooking everything in the instapot now – it is so easy, fast, and super delicious! not to mention no cooking smells in my apt!!!

Lamb is my all time favourite meat (it might have something to do with growing up on a sheep farm – we ate a heck of a lot of lamb!)… Your stew sounds wonderful. I don’t have a pressure cooker however. Do you think it would work in the slow cooker if it was left on all day?

I’ve been making bone broth in the InstaPot (I do wish it had a longer than 2 hour setting) much like you do. I add the vegetables to the last 2 hour segment, that way they don’t make the broth bitter.

I am trying to recuperate from a gallbladder attack and I tried this recipe…..wow is it ever good! We have been experimenting a lot this fall/winter with pressure cooker recipes and this is a definite keeper. It settled well with my system also…..even had some for breakfast so I could get protein. Protein is very tricky at breakfast because what I like having, almond butter, doesn’t agree with the GB. Thanks again!

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