Instant Pot Lamb Stew

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This Instant Pot Lamb Stew is my go-to recipe for a low carbohydrate and high protein diet. It may be low carb, but it’s super satisfying. Perfect for your mid-day hunger pangs!

Just like the Instant Pot beef stew, this dish is perfect for an impressive yet surprisingly quick and easy dinner. You can serve it with Jasmine rice to make it a complete meal.

Contents

Do I Need to Peel Celery?

This is a personal preference. Some people find celery’s stringy texture unpleasant, so they prefer to peel the outer layer to make it a little less stringy.

This isn’t as much of an issue if you cut the celery into small pieces, so it’s totally up to you whether that bothers you or not!

Isn’t all Tomato Paste Sugar Free?

Surprisingly, no. Be sure to check the ingredient label of your tomato paste to make sure there’s no added sugar or sweeteners.

You can use tomato paste with added sugar, but it’s not as healthy and will make the dish a little sweeter where I don’t really think it’s needed.

Why Grass-Fed Lamb?

You can use grain-fed lamb, but I prefer grass-fed lamb because it has a ton of health benefits compared to grain-fed lamb. It’s filled with healthy fatty acids and vitamins such as B12.

It’s also leaner than grain fed lamb, with a higher protein content and lower fat content. And as a bonus, it’s more flavorful too!

Do I Really Need Fresh Lemon Juice?

No, you can use store-bought lemon juice if that’s what you have, but I really recommend fresh lemon juice. Fresh squeezed lemon juice is much more vibrant! It adds a really refreshing taste and balances out the lamb perfectly.

What About Freshly Ground Black Pepper?

Same thing as with the lemon juice. You can use pre-ground black pepper if that’s what you have. I totally understand using what you have on hand to prevent waste, and pre-ground spices save a lot valuable time too.

However, if you have the time, you should really try freshly grinding black peppercorns. Freshly ground spices have a lot more flavor and adds a pleasant bite to the dish. You can really taste the difference!

Can I Use Dried Parsley?

Again, you can use dried parsley if that’s what you have. If you are using dried parsley instead of fresh, use only 1 tablespoon instead of ¼ cup. Dried parsley is much more potent, so you’ll want to use less.

Even though fresh parsley isn’t as strong of a flavor as dried, it adds a brightness to the dish to finish with fresh herbs, so I highly suggest using fresh parsley if you can. It adds vibrant color and flavor. I just love the taste of fresh parsley!

More Instant Pot Stew Recipes

Stews are the ultimate comfort food, and thanks to your electric pressure cooker, they have never been easier to make! I am having this Instant Pot Lamb Stew recipe on repeat this winter. Here are a few of my other favorite hearty soup and stew recipes:

Instant Pot Pork Stew

Instant Pot Chicken Stew

Instant Pot Venison Stew

Instant Pot Seafood Stew

You can also try the Instant Pot Lamb Ribs recipe.

How to make Instant Pot Lamb Stew

Gather your ingredients:

“Sauté”the onion and garlic for about 2 minutes.

Select “Cancel” and stir in the remaining ingredients except bell peppers and parsley. Secure the lid and cook under “Manual” and “High Pressure” for about 15 minutes. Do a Natural release for about 10 minutes and then do a Quick release.

Stir in bell peppers and “Sauté” for about 6-8 minutes.

Serve immediately with the garnishing of parsley.

Instant Pot Lamb Stew

4.56 from 9 votes
Print Pin Rate
Course: Main Course
Cuisine: American
Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes
Servings: 6

Ingredients

  • 1 tbsp olive oil
  • 1 small yellow onion chopped
  • 1 celery stalk chopped
  • 1 tbsp garlic minced
  • 2 pound grass-fed lamb shoulder trimmed and cubed into 2-inch size
  • 2 cup fresh tomatoes chopped finely
  • 2 tbsp sugar-free tomato paste
  • 2-3 tbsp fresh lemon juice
  • 1 tsp dried oregano crushed
  • 1 tsp dried basil crushed
  • to taste Salt and freshly ground black pepper
  • 1/2 cup homemade chicken broth
  • 1 large red bell pepper seeded and cut into 8 slices
  • 1/4 cup fresh parsley minced

Instructions

  • Select “Sauté” and add oil to the Instant Pot.
  • Add onion and garlic and saute for 2 minutes.
  • Add the remaining ingredients except bell peppers and parsley.
  • Close the lid and cook on high pressure for 15 minutes.
  • When cooking time is complete, wait for a natural release for 10 minutes.
  • Once done, do a quick pressure release.
  • Remove the lid and select “Sauté”.
  • Add bell peppers and saute for 7 minutes.
  • Top with parsley and serve 🙂

Nutrition

Calories: 38kcal Carbohydrates: 4g Protein: 1g Fat: 2g Saturated Fat: 1g Polyunsaturated Fat: 1g Monounsaturated Fat: 2g Sodium: 4mg Potassium: 104mg Fiber: 1g Sugar: 2g Vitamin A: 1077IU Vitamin C: 40mg Calcium: 20mg Iron: 1mg

The best Instant Pot Lamb Stew

 

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