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
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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)
- 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).
- 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.
- Carefully release the pressure before unlocking the lid. Enjoy!
TPV Podcast, Episode 47: Exercise
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.
Hi! I just got a pressure cooker/canner for Christmas 🙂 Do you also pressure can your jars of broth?
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!!!
Yay! I’m so glad you like both the instapot and my recipe! 🙂
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?
Yes, I think so.
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!
When using the Instant pot for bone broth, do you do it at high or low pressure? I’m concerned about cooking it for too long at such a high temp.
Do you roast your bones? What about raw ones, throw them in as-is or cook first?
You can roast them or use them raw depending on your preference in taste. – Christina, Sarah’s assistant
Although I’m not Paleo I’ve been trying to cut down on carbs. Would love to see more Paleo pressure cooker recipes like this one.
In the meantime, I’m working my way through this list:
http://www.hippressurecooking.com/50-Paleo-pressure-cooker-recipes/
I’m also using an Instant Pot!
Forgot to check the box that I would like follow-up comments!
Thank you for this recipe! I just got a pressure cooker for this Christmas so I’m looking for recipes. I’ve only tried it once so far with butternut squash soup. It was so good! I wrote a blog post about it. I was a bit disappointed that the cooking time didn’t include the time it took to come to pressure so the soup took longer than I anticipated. I see that you mentioned it! Now that I know that, I can adjust accordingly. What are some of your other favorites to make in this device?
Just got an instapot and made this recipe tonight with beef instead of lamb. It had great flavor but was on the watery side-any way to thicken it up? Thanks!
I steam some cauliflower and throw it in the pot with the sauce. Set the pot to Saute and mash the cauliflower. That thickens up the sauce into gravy very nicely.
Did you use the amount of liquid in the recipe? I don’t think it’s enough
I just ordered the Instant Pot today and can’t wait to try it.i already have a stove top that I have been using for 20 years. Love pressure cooler meals with the flavor. cant wait.
Is 3 tbsp liquid really enough for this? It seems a lot smaller than every other stew recipe out there. Most are at least 1 cup.
Do you use the shoulder or leg?
Either would work!
Hi – I’m concerned about the amount of liquid in this recipe, I’ve read that I need to use a minimum of 1 cup of liquid in the Instant Pot. Can you clarify?
Thanks so much, I get so much out of your website, books, and programs.
tamara
I am asking the same. You don’t need a full cup but tablespoons def isn’t enough.
Freaking outstanding. Thank you.
Is that amount of liquid right? Tablespoons? That isn’t enough to bring the pot to pressure.
This amount of liquid has worked well for me when I’ve made the recipe in the past, but it is not a super liquid-y stew. You can certainly add more broth if you’re concerned. -Kiersten