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    Home » Recipes » Pressure Cooker Lamb Stew

    Pressure Cooker Lamb Stew

    LAST UPDATED: January 29, 2020 | PUBLISHED: May 17, 2018 | BY: Kim

    pressure cooker lamb stew collage

    This is a Pressure Cooker Lamb Stew with a tomato base, fresh rosemary, onions, carrots, potatoes and peas.  It takes less than 30 minutes to create a flavoursome meltingly tender lamb stew with rich thick gravy like sauce that is perfect to make ahead in the cooler months so you have healthy comfort food on tap.  No takeaways needed.

    Jump to Recipe
    lamb stew in a black bowl

    If you don’t have a pressure cooker, you can still make this recipe with the same ingredients either using your slow cooker, on the stove top, or in the oven.

    • Cook in your slow cooker on low setting for 8 hours
    • Cook on the stovetop in a saucepan with a heavy base on medium to low heat for 90 minutes (lid on)
    • Cook in the oven in a casserole dish with a lid for 60 minutes at around 180 fan forced.

    You might also like:  Slow Cooker Lamb Ragu with Papperdelle

    root vegetables and rosemary

    Pressure Cooker Lamb Stew - Perfect for Freezing

    Lamb stew is true comfort food and so filling.  One of the reasons I love making this dish is that it freezes really well, so I when I make a batch on a Sunday afternoon, I’ll portion it out into freezer containers, wait for it to cool down a bit and freeze. They’ll be good for 8 weeks.

    Side note:  we all know that lamb and rosemary go together like Ben and Jerry, but hey you could equally use another type of meat and herbage, keeping everything else the same.

    Here are some ideas I’ve played around with:

    • Beef and Basil
    • Chicken, Oregano and Thyme
    • Chicken, Coriander/Cilantro and Mint
    • Pork and Fennel
    • Turkey, Paprika, Oregano, Garlic Salt
    lamb stew ingredients in pressure cooker

    Love Winter Comfort Food?  Check these ones out ---- >>>  Apricot Chicken Curry Casserole, Pressure Cooker Chicken Stew, Pressure Cooker Beef Massaman Curry, Slow Cooker Moroccan Chicken, Pressure Cooker Beef Massaman Curry

    I must confess I have been eating quite a few stews lately with the drop in temperature here on the Sunshine Coast.  Cool in the mornings and evenings, just enough to get the Ugg boots and winter woollies out.

    pressure cooker lamb stew in two bowls side angle

    Thankfully though it’s still pleasant enough to go out early on a Sunday morning to the beach to have our Acai bowls from our favourite café.  Usually we take the dog, grab  a coffee and sit on the beach eating our delicious and very cold fruit laden acai bowls.  They are one of the things I look forward to every second week with my husband when he is home from work.  It’s kind of our thing.

    overhead close up of pressure cooker lamb stew

    Tips For Making Pressure Cooker Lamb Stew

    • Brown off the lamb before adding the rest of the ingredients. This applies regardless of whether you’re making this dish in the pressure cooker, slow cooker, stove or oven.  Browning the meat, seals in the flavours and helps to develop a stew with more interesting layers.
    • Use fresh herbs. It makes all the difference and adds a real freshness and lightness to the stew.
    • Thicken with cornflour/cornstarch.   If after cooking, you;ve released the  pressure and removed the lid, it is a little too liquid, thicken up the sauce with a conflour/cornstarch slurry. (see step 12 under instructions)
    two bowls of pressure cooker lamb stew with spoons

    This is a winter family favourite, full of nutritious vegetables, high in protein and low in fat.  I tend to find that this is a meal in itself and I don’t need any other sides or bread, but if you’re really wanting to treat yourself, there is one thing that hands down beats everything else:  crusty garlic and herb bread you can pull apart and dip in the sauce as you chow it all down.

    lamb stew in a black bowl

    Pressure Cooker Lamb Stew

    Kim
    Easy comfort food Pressure Cooker Lamb Stew with a tomato base, fresh rosemary, onions, carrots, potatoes and peas. 30 minutes to create melt in your mouth tender lamb with rich thick gravy sauce and healthy veges. Make ahead and freeze for weeknight dinners.
    4.36 from 14 votes
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    Prep Time 10 mins
    Cook Time 20 mins
    Total Time 30 mins
    Course Dinner
    Cuisine Australian
    Servings 5 people
    Calories 495 kcal

    Equipment

    • Pressure Cooker

    Ingredients
     

    • 1.2 kg or 2.6 pounds Lean diced lamb
    • ¼ cup Plain flour
    • 2 tablespoons Olive Oil
    • 1 Tin Diced tomatoes
    • 2 medium Brown onions - thinly sliced
    • 3 medium White Potatoes - Chopped into chunks
    • 2 medium Carrots - Chopped into chunks
    • 1 cup Frozen peas
    • 2 tablespoons Tomato paste
    • 2 tablespoons Rosemary - fresh and finely diced
    • 1 ½ cups Beef stock/broth
    • 1 teaspoon Sea salt
    • Pepper to taste
    • 2 tablespoons cornflour
    • ¼ cup tap water

    Instructions
     

    • Set pressure cooker to the “Saute/Sear” HIGH TEMP. Wait a minute or 2 for it to heat up.
    • Add chopped meat into a ziplock bag or bowl with the ¼ cup of plain flour. Coat meat in the flour by shaking the ziplock bag or stirring with a spoon if using a bowl. (this will help to thicken the stew as it cooks)
    • Add one tablespoon of the oil to the inner pot and half of the meat and brown it off. (about 3 or 4 minutes) (Keep the lid off during this process)
    • Remove the meat onto a plate and add the second lot of meat and repeat.
    • Add all the meat back into the inner pot, along with tomatoes, onions, potatoes, carrots, tomato paste, rosemary, stock/broth and salt and pepper.
    • Secure and lock in lid in clockwise direction. Set the valve to seal.
    • Select the menu by pressing the PRESSURE COOK button
    • Select the “MEAT/POULRTY” setting and adjust the cooking time to 20 minutes.
    • Press start to commence the cooking process.
    • Once timer has gone off, release pressure valve so steam can escape.
    • Remove lid and stir the stew.
    • Wash frozen peas under hot water for a minute and shake off the water. Add peas to the stew and stir in.
    • If thickening is required: make a cornflour slurry by adding the cornflour and water in a small cup, stirring to combine. Stir the cornflour slurry into the curry and stir to thicken.

    Nutrition

    Calories: 495kcalCarbohydrates: 30gProtein: 55gFat: 17gSaturated Fat: 5gFiber: 3gSugar: 5g

    Note: Sugars contained in this recipe are from naturally occurring sugars in fruits, vegetables or other natural sweeteners.

    Keyword How to cook Lamb Stew in the Pressure Cooker
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    Hi there! I’m Kim and I'm passionate about living a life infused with mindfulness, simplicity and self-care. Here I share my recipes, tips, insights and wisdom for eating well, slowing down and reconnecting with the things that matter.

    Reader Interactions

    Comments

    1. Anne W

      January 06, 2021 at 9:06 am

      I got my Ninja for Christmas and this was the first stew I made! I added a cup of red wine after browning. Oh it was SO delicious!

      Reply
    2. Sid

      December 29, 2020 at 7:36 pm

      4 stars
      Just because I’m partial to hot food I added a couple of finely diced Muchos Nachos home grown chillies, as well as my all time favourite - coriander seeds. Abso-bloody-lutely marvellous!

      Reply
    3. Nev

      November 16, 2020 at 10:35 pm

      Made this today in my instant pot is smelling beautiful can’t wait to try tonight
      I also added half a glass of red wine.

      Reply
    4. Lisa

      April 02, 2020 at 8:10 pm

      4 stars
      Great recipe! I added a dash of alcohol after searing the lamb, to unstick the bits of meat and fat from my pressure cooker (I'm using the traditional type). Also, I added a flour with cornstarch slurry at the end, when I added the peas, instead of coating the meat in flour.

      Reply
    5. Kenneth

      January 29, 2020 at 1:51 pm

      My mistake, make that 1/4 cup plain flour.
      Ken

      Reply
    6. Ken

      January 29, 2020 at 1:49 pm

      Hi Kim, Ingredients list includes !/2 cup plain flour, but it is not mentioned in the Instructions. What am I to do with it in the instructions?
      Cheers

      Reply
      • Kim

        January 29, 2020 at 2:38 pm

        Hi Ken, I've updated the recipe to include what to do with the flour at step 2 in the instructions. Basically you coat the meat in the flour before browning as this will help to thicken the stew as it cooks giving you a nice richer, thicker sauce.

        Reply

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