Pressure Cooker Lamb Stew
Warm, hearty, and bursting with rich flavors, this Pressure Cooker Lamb Stew is the ultimate comfort food for busy weeknights or cozy weekends. Tender chunks of lamb shoulder are beautifully browned and simmered alongside a medley of carrots, potatoes, and celery in a savory tomato-based broth infused with garlic, fresh thyme, and bay leaves. The pressure cooker locks in incredible depth of flavor while drastically reducing cooking time, delivering a melt-in-your-mouth texture in under an hour. Perfected with a glossy finish from an optional cornstarch slurry and garnished with fresh parsley, this lamb stew is as visually appealing as it is delicious. Ideal for feeding a crowd, this one-pot wonder is easy to prepare, making it a go-to dish for hearty dinners and satisfying leftovers.
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Recipe Information
Ingredients
- 2 pounds lamb shoulder (boneless, cut into 2-inch chunks)
- 2 tablespoons olive oil
- 1 yellow onion (diced)
- 4 garlic cloves (minced)
- 3 carrots (peeled and cut into chunks)
- 3 potatoes (peeled and cut into 1-inch pieces)
- 2 celery stalks (sliced)
- 2 tablespoons tomato paste
- 14 ounces diced tomatoes (canned, with juices)
- 4 cups beef stock
- 2 bay leaves
- 3 fresh thyme sprigs
- 1.5 teaspoons salt
- 1 teaspoon black pepper
- 2 tablespoons cornstarch (optional, for thickening)
- 2 tablespoons water (optional, for thickening)
- 2 tablespoons chopped fresh parsley (for garnish)
Instructions
Set the pressure cooker to 'Sauté' mode and allow it to heat up. Add olive oil.
Season the lamb chunks with salt and black pepper. Brown the lamb in batches until golden on all sides, about 2-3 minutes per batch. Remove and set aside.
Add the diced onion to the pot and sauté for 2-3 minutes until softened. Stir in the garlic and cook for 1 additional minute.
Add the tomato paste and cook for 1-2 minutes, stirring constantly to enhance its flavor.
Deglaze the pot by adding 1/2 cup of the beef stock, scraping up any browned bits from the bottom of the pot.
Return the browned lamb to the pot. Add the carrots, potatoes, celery, diced tomatoes (with their juices), remaining beef stock, bay leaves, and thyme sprigs. Stir to combine.
Secure the lid on the pressure cooker and set it to 'Manual' or 'Pressure Cook' mode for 30 minutes on high pressure.
Once the timer goes off, allow the pressure to release naturally for 10 minutes, then carefully perform a quick release to vent any remaining pressure.
Remove the bay leaves and thyme sprigs. If you prefer a thicker stew, mix cornstarch and water into a slurry and stir it into the pot. Simmer on 'Sauté' mode for 2-3 minutes until thickened.
Taste and adjust seasoning with additional salt and pepper if needed.
Serve the lamb stew hot, garnished with fresh parsley. Enjoy!
Nutrition Facts
Calories |
3310 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 213.9 g | 274% | |
| Saturated Fat | 78.4 g | 392% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 680 mg | 227% | |
| Sodium | 8883 mg | 386% | |
| Total Carbohydrate | 168.4 g | 61% | |
| Dietary Fiber | 27.4 g | 98% | |
| Total Sugars | 42.4 g | ||
| Protein | 194.9 g | 390% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 514 mg | 40% | |
| Iron | 23.5 mg | 131% | |
| Potassium | 7472 mg | 159% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
