There’s nothing better on a chilly day than a warm, comforting stew — and this Instant Pot Lamb Stew is just that. It’s hearty, richly flavored, and improves the next day, making it an ideal make-ahead meal for busy evenings or a relaxed weekend dinner.
I love lamb for its distinctive, slightly gamey flavor that lifts a simple stew into something special. This recipe balances that flavor with red wine, a touch of tomato paste, fresh herbs, and classic stew vegetables for depth and warmth. Using an Instant Pot speeds up the process without sacrificing tenderness — the whole dish comes together in about an hour. If you prefer a slow-cooked approach, instructions for the slow cooker are included below.
Ingredients
- 1 pound lamb stew meat, cut into 1-inch cubes
- 1 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- 2 tablespoons arrowroot flour, divided
- 2 tablespoons extra virgin olive oil
- 1 cup sliced carrots (about 2 large carrots)
- 1/2 cup diced celery (about 1 stalk)
- 3/4 cup finely diced yellow onion (about 1/2 medium onion)
- 2 garlic cloves, minced
- 1/4 teaspoon chili flakes (optional)
- 1 tablespoon tomato paste
- 1 cup dry red wine
- 2 cups russet potato, peeled and cut into 1-inch cubes
- 1 1/4 cups beef broth, divided (use 1 cup for cooking, 1/4 cup for slurry)
- 1 teaspoon fresh thyme leaves (about 4–5 sprigs)
- 1/2 teaspoon freshly chopped rosemary leaves (about 1 sprig)
- 1 bay leaf
Step-by-step
Step one: Prep the lamb
Pat the cubed lamb dry with paper towels. Place the lamb in a large bowl and season with the kosher salt, black pepper, and 1 tablespoon of the arrowroot flour. Toss until the pieces are evenly coated — this helps the meat brown and slightly thickens the sauce later.
Step two: Sear the lamb
Set the Instant Pot to the Sauté function and heat the olive oil. In batches if necessary, sear the lamb until golden on all sides, about 2–3 minutes per side. Remove the browned pieces to a plate and continue until all the meat is seared.
Step three: Sauté the vegetables
Add the garlic, celery, carrots, onion, and chili flakes (if using) to the pot. Sauté for about 3 minutes, stirring and scraping up any brown bits from the bottom — those browned bits add concentrated flavor to the stew.
Step four: Add tomato paste and wine
Stir in the tomato paste to coat the vegetables, then pour in the red wine. Cook for about 2 minutes, scraping the pot to loosen any browned bits. The wine adds acidity and depth that complements the lamb.
Step five: Combine remaining ingredients
Return the seared lamb (including any juices) to the Instant Pot. Add the potatoes, 1 cup of beef broth, fresh thyme, rosemary, and the bay leaf. Stir to combine and distribute the ingredients evenly.
Step six: Cook the stew
Fasten the lid securely. Cancel the Sauté function, select the Meat/Stew program, and set the timer to 40 minutes. Allow the pot to build pressure and complete the cooking cycle.
Step seven: Release the pressure
When the cooking cycle finishes, cancel any active program and carefully perform a manual pressure release by turning the valve to the venting position. Once all the steam has escaped, remove the lid carefully.
Step eight: Make a slurry
Turn the Instant Pot back to Sauté. In a small bowl, whisk the remaining 1 tablespoon arrowroot flour with the remaining 1/4 cup beef broth until smooth to make a slurry. This will thicken the stew without clouding the sauce.
Step nine: Finish and serve
Slowly pour the slurry into the pot while stirring. Cook for about 1–2 minutes until the stew thickens slightly. Remove the bay leaf, adjust seasoning to taste, ladle into bowls, and serve hot.
Recipe FAQs
Lamb shoulder or leg stew meat works well because they become tender with braising. If lamb isn’t available, you can substitute beef stew meat or boneless chuck roast cut into cubes.
How do I freeze leftovers?
Cool the stew completely, then transfer to airtight containers, leaving a little headspace to allow for expansion. Freeze for up to three months. Thaw overnight in the refrigerator and reheat gently on the stovetop until warmed through.
Can I skip the red wine?
Yes. Substitute the wine with additional beef broth plus 1 tablespoon of vinegar (balsamic or apple cider vinegar work well) to add acidity and balance the flavors.
What can I use instead of arrowroot flour?
Tapioca flour or regular all-purpose flour may be used as substitutes for arrowroot to thicken the stew. Mix with a small amount of liquid to form a smooth slurry before adding.
Slow cooker method
To make this lamb stew in a slow cooker: after patting the lamb dry and tossing with salt, pepper, and 1 tablespoon arrowroot, sear the meat in a hot skillet with olive oil until browned. Transfer browned lamb to the slow cooker. Add the carrots, celery, onion, garlic, tomato paste, red wine, thyme, potatoes, bay leaf, and 1 cup beef broth. Cover and cook on low for about 6 hours. Toward the end of cooking, whisk the remaining arrowroot with 1/4 cup beef broth and stir into the slow cooker. Turn to high and cook a few minutes until the sauce thickens.
Nutrition (per serving)
Calories: 376 kcal; Carbohydrates: 27 g; Protein: 26 g; Fat: 13 g; Saturated Fat: 3 g; Cholesterol: 74 mg; Sodium: 1005 mg; Potassium: 911 mg; Fiber: 3 g; Sugar: 4 g. Nutrition values are approximate and provided for guidance only.
Additional info
- Prep time: 10 mins
- Cook time: 50 mins
- Total time: 1 hr
- Servings: 4
- Author: Alex Snodgrass
If you enjoy rich, comforting stews, this Instant Pot Lamb Stew is worth trying. It’s quick enough for a weeknight yet flavorful enough for a weekend meal, and it reheats beautifully for leftovers. Leave a comment after you try it and share any tweaks or favorite substitutions.