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!
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 Soup and 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:
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.
- 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
- Place the oil in the Instant Pot and select “Sauté”. Then add the onion and garlic and cook 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.
- Select “Cancel” and carefully do a Natural release for about 10 minutes and then do a Quick release.
- Remove the lid and select “Sauté”.
- Stir in bell peppers and cook for about 6-8 minutes.
- Serve immediately with the garnishing of parsley.