📝 About This Recipe
Transport your kitchen to the rolling hills of Ireland with this deeply comforting, pressure-cooked masterpiece. This recipe elevates the traditional shepherd's staple into a sophisticated stew featuring tender grass-fed lamb, earthy root vegetables, and a rich, velvet-like gravy infused with a hint of stout. By utilizing the Instant Pot, we achieve a 'simmered-all-day' depth of flavor in a fraction of the time, making it perfect for cozy weeknights or festive gatherings.
🥗 Ingredients
The Meat
- 2.5 pounds Lamb Shoulder (trimmed and cut into 1.5-inch chunks)
- 1/4 cup All-purpose Flour (for dredging)
- 1 teaspoon Kosher Salt (plus more to taste)
- 1/2 teaspoon Black Pepper (freshly cracked)
- 2 tablespoons Olive Oil (divided)
Vegetables and Aromatics
- 1 large Yellow Onion (diced)
- 4 cloves Garlic (minced)
- 3 large Carrots (peeled and cut into thick rounds)
- 2 medium Parsnips (peeled and sliced)
- 2 stalks Celery (sliced)
- 1.5 pounds Yukon Gold Potatoes (peeled and cut into 2-inch chunks)
The Braising Liquid
- 2 cups Beef or Lamb Stock (low sodium)
- 1/2 cup Irish Stout (optional, for depth of flavor)
- 1 tablespoon Tomato Paste
- 1 tablespoon Worcestershire Sauce
- 3 sprigs Fresh Thyme (tied with kitchen twine)
- 2 pieces Bay Leaves
Finishing Touches
- 1 cup Frozen Peas (thawed)
- 1/4 cup Fresh Parsley (chopped for garnish)
👨🍳 Instructions
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1
In a large bowl, toss the lamb chunks with flour, salt, and pepper until evenly coated. This flour will help thicken the stew later.
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2
Set your Instant Pot to 'Sauté' mode on high. Add 1 tablespoon of olive oil.
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3
Working in batches to avoid crowding, brown the lamb on all sides until a golden-brown crust forms (about 3-4 minutes per batch). Remove lamb and set aside on a plate.
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4
Add the remaining tablespoon of oil to the pot. Sauté the onions and celery for 3 minutes until softened.
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5
Stir in the garlic and tomato paste, cooking for 1 minute until the paste turns a deep brick red and becomes fragrant.
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6
Pour in the Irish stout (if using) and use a wooden spoon to scrape all the brown bits (fond) off the bottom of the pot. This is where the flavor lives!
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7
Add the beef stock, Worcestershire sauce, carrots, parsnips, and the browned lamb (along with any juices on the plate).
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8
Layer the potato chunks on top of the meat and vegetables. Do not stir them in completely; keeping them near the top prevents them from becoming too mushy.
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9
Nestle the thyme sprigs and bay leaves into the liquid.
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10
Secure the Instant Pot lid and set the valve to 'Sealing'. Select 'Manual' or 'Pressure Cook' on High Pressure for 30 minutes.
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11
Once the timer beeps, allow the pressure to release naturally for 10-15 minutes, then quick-release any remaining steam.
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12
Carefully open the lid. Remove the thyme sprigs and bay leaves.
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13
Stir in the frozen peas; the residual heat will cook them in about 2 minutes while maintaining their bright green color.
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14
Taste and adjust seasoning with additional salt or pepper if needed. Garnish generously with fresh parsley before serving.
💡 Chef's Tips
Always brown the meat in batches; if you crowd the pot, the lamb will steam rather than sear, losing that vital Maillard reaction flavor. Use Yukon Gold potatoes because they hold their shape better than Russets during high-pressure cooking. If the stew is too thin for your liking after cooking, mix 1 tbsp of cornstarch with 1 tbsp of water and stir it in while on 'Sauté' mode for 2 minutes. For the most authentic flavor, use lamb shoulder rather than leg; the higher fat content ensures the meat stays succulent and tender. Deglazing the pot thoroughly is crucial to avoid the 'Burn' notice on your Instant Pot.
🍽️ Serving Suggestions
Serve in deep bowls alongside a thick slice of warm, buttered Irish Soda Bread to soak up the gravy. Pair with a pint of dry Irish stout or a glass of peppery Cabernet Sauvignon. A side of buttery mashed rutabaga or colcannon provides a lovely textural contrast. For a fresh element, serve with a simple side salad of bitter greens and a lemon vinaigrette.