Instant Pot Irish Stew
Ingredients
- 1 tablespoon butter
- 1 tablespoon olive oil
- 1 ¼ pounds lamb shoulder, cubed
- 1 onion, diced
- 2 shallots, diced
- 2 cloves garlic, minced
- ½ teaspoon white cooking wine
- ¾ pound small red potatoes, halved
- 2 carrots, sliced into rounds, or more to taste
- ½ teaspoon dried rosemary
- ½ teaspoon dried thyme
- 1 ½ cups beef broth
- 2 tablespoons cold water
- 1 tablespoon potato starch
- salt and ground black pepper to taste
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Instructions
- Warm butter and oil in a multi-functional pressure cooker (such as Instant Pot) set to the Sauté function. Add lamb and cook until browned on all sides, about 5 minutes. Transfer to a plate. Add onion and shallots to the pot; cook and stir until translucent, 4 to 5 minutes. Add garlic and cook for 1 more minute.
- Pour wine into the pot and scrape up any browned bits off the bottom of the pot. Cook for 3 to 5 minutes. Place potatoes and carrots on top of onions. Stir in rosemary and thyme until incorporated. Arrange lamb over vegetables and pour beef broth over the top.
- Close and lock the lid. Open the vent for steaming. Select the Meat/Stew function; set the timer for 20 minutes. Allow 10 to 15 minutes for pressure to build.
- Release pressure using the natural-release method according to manufacturer's instructions, about 10 minutes. Meanwhile, mix water and potato starch until creamy.
- Unlock and remove the lid. Switch to the Sauté function. Stir potato starch mixture into the stew and cook until thickened, 2 to 3 minutes. Season with salt and pepper.
Source
Original recipe: View Original