Instant Pot Lamb Stew

Ingredients

• 907 g (2 lb)lamb shoulder, cut into 4 cm (1½-inch) cubes, or lamb stew meat
• 170 g (6 oz)Guinness stout, or omit and substitute beef broth
• 946 ml (4 cups)beef broth or beef stock
• 2 tablespoons (about 16 g)arrowroot powder, or cornflour, plus 2 tablespoons (30 ml) cold water for thickening
• 454 g (1 lb)baby yellow or red potatoes
• 75 g (½ cup)diced yellow or white onion
• ½ teaspoongarlic powder
• 3 medium (about 360 g; 1½ cups diced)carrots, peeled and diced
• 1 teaspoon fresh, or ¼ teaspoon driedthyme leaves
• 1 teaspoonsea salt
• ½ teaspoonblack pepper
• 225 g (1½ cups)frozen peas (optional)

Instructions

1. 1

   Coat the lamb

   Pat the lamb dry with paper towels. Put it in a bowl with the arrowroot powder and a little of the salt and pepper, then toss to coat.

2. 2

   Sear in batches

   Set the Instant Pot to Sauté and heat the oil. Arrange the lamb in a single layer, working in batches, and sear for about 2 minutes on each side. Transfer each batch to a plate as it browns.

3. 3

   Soften the onion

   Add the diced onion to the hot oil and sauté for 4–5 minutes, until softened. Pour in the beer, or broth, to deglaze the pot, scraping the browned bits from the bottom with a wooden spoon.

4. 4

   Pressure cook stew

   Pour in the broth, then add the carrots, potatoes, lamb and seasonings. Lock the lid, close the steam release valve and cook at high pressure for 35 minutes. Let the pressure release naturally for 15 minutes, then carefully open the valve to release any remaining steam.

5. 5

   Add the peas

   Once the pressure has fully released, unlock and remove the lid. Stir in the peas and let them cook in the stew for a few minutes.

6. 6

   Thicken if desired

   For a thicker stew, mix 2 tablespoons of arrowroot with 2 tablespoons of cold water to make a slurry. Stir it into the stew, set the Instant Pot to Sauté and simmer for about 10 minutes, stirring occasionally.

7. 7

   Serve the stew

   Ladle the stew into bowls, sprinkle with fresh thyme and add more salt and pepper if desired.

What is Irish lamb stew?

Irish lamb stew is a hearty dish built around lamb, vegetables and a savoury broth. It belongs to the tradition of simple, filling stews, though ingredients and methods vary between cooks.

This version uses an Instant Pot to pressure-cook the lamb with potatoes and carrots, then adds peas near the end. Guinness gives the broth a roasted, malty note, while the optional arrowroot slurry makes it thicker.

Nutrition and macros by portion

The nutrition label shows one serving as written: 337 calories, 36g protein, 26g carbs, 9g fat.

The potatoes and carrots supply most of the carbohydrates, while lamb provides most of the protein and contributes fat. Serve a bowl with extra greens or a side salad to add vegetables alongside the stew.

Choosing the lamb

Lamb shoulder: Cut it into even 4 cm cubes so the pieces cook at a similar rate. If using pre-cut stew meat, check that the pieces are roughly the same size.

Dry surface: Pat the meat dry before coating it. A drier surface helps it brown during the sauté stage.

Building flavour in the pot

Browned bits: Sear the lamb in batches rather than crowding the pot. Scrape the bottom well after adding the beer or broth so the browned residue lifts into the liquid.

Beer or broth: Guinness adds a toasted, slightly bitter edge; broth keeps the flavour more straightforward. Either way, the liquid helps deglaze the pot before pressure cooking.

Getting the texture right

Tender lamb: Cook at high pressure for 35 minutes, followed by a 15-minute natural release. Let the remaining steam out carefully before opening the lid.

Thicker broth: The arrowroot slurry is optional. Stir it in thoroughly and simmer for about 10 minutes, stirring occasionally, until the broth reaches the consistency you like.

When to add the peas

Frozen peas: Add them after pressure cooking and let them warm through for a few minutes. This keeps them from spending the full cooking time under pressure.

Potatoes and carrots: Cut the carrots into similar-sized pieces and use baby potatoes as directed. Their size affects how tender they become during the pressure-cooking time.

Serving ideas

A bowl of stew can stand on its own, with potatoes and vegetables already in the pot. For a fuller table, serve it with crusty bread to mop up the broth.

A simple green salad or steamed greens make a fresh contrast to the rich lamb and gravy-like broth.

Recipe notes & tips

• Pat the lamb dry before coating it to help it brown in the pot.
• Sear the meat in batches so the pieces have room to brown.
• Scrape the pot thoroughly when deglazing to lift the browned bits.
• Use the full 15-minute natural pressure release before venting the remaining steam.
• Stir in the peas after pressure cooking so they only need a few minutes to heat through.
• Add the arrowroot slurry gradually if you prefer a less thickened broth.

Variations

• Skip the Guinness: Use beef broth in its place for a stew without beer.
• Swap the thickener: Use cornflour instead of arrowroot, mixed with cold water as directed.
• Leave out the peas: Omit them if you prefer the stew without peas.
• Use dried thyme: Replace the teaspoon of fresh thyme with ¼ teaspoon dried thyme leaves.
• Choose the pepper: Use either yellow or red baby potatoes for the recipe.

Common mistakes to avoid

• Crowding the pot: The lamb is less likely to brown well; sear it in batches.
• Skipping the deglaze: Browned bits can remain on the pot bottom; scrape them up after adding the beer or broth.
• Opening the lid too soon: Allow the 15-minute natural release, then vent any remaining pressure carefully.
• Adding peas before pressure cooking: They cook for longer than needed; stir them in after releasing the pressure.
• Adding slurry without mixing: Lumps can form; combine the arrowroot and cold water before stirring it into the stew.

How to store

Refrigerate leftovers in an airtight container for up to 3 days. Reheat gently on the hob or in the microwave until piping hot, stirring so the stew heats evenly.

Frequently asked questions