The meat and veggies swim in a rich broth that is truly slurp-able, and the spring vegetables add a sprightly touch. The lamb cooks to tenderness in the pressure cooker, with the tender peas, asparagus, and spinach added at the very end so they are still fresh and bright.
Quick Lamb Stew in the Instant Pot
Tender chunks of lamb in 20 minutes? Seriously? Yes, it’s true. The whole process, including browning the meat and softening the vegetables, takes only 40 minutes! The traditional route takes hours. Now that I know it’s so easy in the pressure cooker, I no longer pass by the stew meat at the market like I used to, because I know I can make a stew in under an hour. This puts a stew like this one into the ‘weeknight supper’ category rather than a ‘weekends-only’ dish.
Stovetop Pressure Cooker vs. Instant Pot
The instructions I give here are for a stovetop pressure cooker. If you have an Instant Pot or other electric pressure cooker, look for the alternative instructions in a “Simple Tip” boxes in each step.
What Cut of Lamb Should I Use?
Trimmed and cubed lamb is fairly easy to come by in the grocery store. It should come from the leg, shoulder, or shank. If you don’t see it in the meat case, often the butcher will cut it for you, so be sure to ask.
3 Easy Steps for Lamb Stew
Cook this stew in three stages in order to cook the meat until tender, without turning the vegetables into mush:
More Easy Recipes With Lamb
Shepherd’s Pie Grilled Lamb Burgers Basque Lamb Stew Greek Meatballs Spiced Lamb Meatloaf
When the timer goes off, place the pot in the sink and run it under cold water until the pressure is released. This should only take about 1 minute, but it depends on your cooker. Open the pot and remove the lid. When the cooking program ends, carefully perform a quick pressure release by moving the pressure release valve to venting. Once you no longer see steam venting, open the pot. When the timer goes off, place the pot in the sink and run it under cold water until the pressure is released. This should only take about 1 minute, but it depends on your cooker. Remove the lid. Remove the pan from the heat and stir in the spinach until wilted and bright green. Taste and add more salt and pepper to taste. Serve in bowls with boiled new potatoes, if you like.
