Instant Pot Lamb Stew

This dish is the first choice for low carbohydrates and high protein diet for your mid-day
hunger pangs.

Instant Pot Lamb Stew
3 from 2 votes
Print Pin Rate
Course: Main Course
Cuisine: American
Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes
Servings: 6
Calories: 482kcal

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

  • 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 the “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.
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