Instant Pot Lamb Stew Recipe for Easter day 2024

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Instant Pot Lamb Stew Recipe for Easter day 2024 :- By preparing this Instant Pot Lamb Stew, you will be able to experience the flavour of food that has been cooked for an entire day in a very little amount of time. A bowl of comfort food that is not only delicious but also satiating and nourishing also comes in this dish.



Instant Pot Lamb Stew Recipe for Easter day 2024 

Instant Pot Lamb Stew Recipe for Easter day 2024 - Simple Recipe Ever
Instant Pot Lamb Stew Recipe for Easter day 2024 – Simple Recipe Ever 



  • 1 Lb Boneless leg of lamb, chopped into one inch cubes
  • 2 Tbsp Cornstarch or tapioca starch, divided
  • 1 tsp Salt, divided
  • 2 Tbsp Olive oil, divided
  • 3/4 Cup Onion, diced
  • 2 tsp Garlic, minced
  • 2 tsp Paprika
  • 1 tsp Cumin
  • 1/4 tsp Allspice
  • 3/4 Cup Red Wine (I used cabernet sauvignon)
  • 1 1/2 Cups Beef broth (not reduced sodium)
  • 1 Cup Mushrooms, sliced
  • 2 Small yellow potatoes, cut into 1 1/2 inch cubes
  • 1 Large Carrot, sliced
  • 1 Tbsp Tomato paste
  • 3 Sprigs Fresh thyme
  • 1 Bay leaf 



See More :- Chewy Butterscotch Peanut Butter Cookie Bars Recipe for Easter day 2024


  • Toss the lamb with a mixture prepared by combining one tablespoon of cornflour and half a teaspoon of salt.
  • To prepare the lamb, heat one and a half tablespoons of olive oil in the sautee function of your Instant Pot. Fry the lamb on both sides until it reaches a golden brown colour, which should take approximately one to two minutes each side. After placing the mixture in a bowl, set it away for later use.


  • After pouring the remaining half tablespoon of oil into the Instant Pot, the onion, garlic, paprika, cumin, and allspice should be added to the pot. Finally, the Instant Pot should be turned on. Prepare the onions by cooking them for approximately two minutes, or until they begin to become tender.
  • Immediately following the addition of the wine to the Instant Pot and the subsequent scraping of the bottom of the pan, the Instant Pot will be deglazed. For a period of two minutes, bring to a boil.


  • The remaining ingredients, with the exception of the tablespoon of cornflour that is still left, should be mixed together, and then they should be added all together.
  • Once you have ensured that the Instant Pot is set to the “sealing” position, cover it and cook it for twenty-five minutes while applying pressure manually.


  • It is recommended that you wait 10 minutes after the meal has been cooked before carrying out a pressure release.
  • Make sure that the remaining one tablespoon of cornflour and two tablespoons of stew mix are well combined by whisking them together until the mixture is entirely smooth.


  • When the stew has reached the desired consistency, immediately place it back into the Instant Pot and proceed to cook it on the sautee mode for around five minutes.




  • Calories: 378kcal (19%)
  •  Carbohydrates: 27g (9%)
  •  Protein: 24g (48%)
  •  Fat: 16g (25%)
  • Saturated Fat: 0.9g (6%)
  • Polyunsaturated Fat: 0.6g
  • Monounsaturated Fat: 5g
  • Cholesterol: 55mg (18%)
  • Sodium: 1000mg (43%)
  • Potassium: 543mg (16%)
  • Fiber: 2.4g (10%)
  • Sugar: 4.2g (5%)
  • Vitamin A: 44IU (1%)
  • Vitamin C: 27mg (33%)
  • Calcium: 3mg I
  • iron: 21mg (117%)


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