Pressure Cooker Lamb Stew Recipe

  • Yield: 6 servings
  • Servings: 6
  • Prep Time: 10m
  • Cook Time: 16m
  • Ready In: 26m

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Nutritional Info

This information is per serving.

  • Calories

  • Fat

    15 g
  • Cholesterol

    79 mg
  • Protein

    24 g
  • Carbohydrate

    19 g
  • Sodium

    94 mg
  • Fiber

    2 g
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Pressure cooker lamb stew recipe. Cubed lamb shoulder with vegetables and mushrooms cooked in a pressure cooker. Use 5-7-quart (5-7 L) pressure to make this lamb stew. You may also like Lamb and White Bean Stew with Herb Province:

Pressure Cooker Lamb and Bean Stew with Herbs de Provence Recipe

This a classic combination of lamb and white beans. Very delicious!

Makes 4 servings

Ingredients: 2 tablespoons olive oil, 4 lamb chops, fat trimmed and halved, 1½ cups dried navy beans, rinsed, 14 oz (420 ml) can diced tomatoes in juice, undrained, 1 white onion, peeled and diced, 2 leeks (white parts only), trimmed, halved lengthwise, rinsed, and diced, 2 ribs celery, chopped,2 tablespoons coarsely chopped garlic, 1 teaspoon dried herbs de Province, 2 teaspoons Worcestershire sauce, 1/2 cup (125 ml) dry white wine, 3 cups (750 ml) chicken broth, salt and freshly ground black pepper, to taste,2 tablespoons unsalted butter combined with 2 tablespoons all-purpose flour

Instructions: Heat olive oil in a 5-7-quart (5-7 L) pressure cooker over medium-high heat. Working in batches, brown the meat in a single layer on one side, for about 3 minutes per batch. Using a slotted spoon, remove cooked lamb from the pressure cooker and transfer to a plate.

Return cooked lamb and any accumulated juices to the pot. Add dried navy beans, undrained tomatoes, onion, leeks, celery, garlic, herbs de Province, Worcestershire sauce, and dry white wine. Increase heat to high and bring mixture to a boil, scraping any browned bits from the bottom of the pot. Pour in chicken broth and season with salt and black pepper.

Close pressure cooker and lock the lid. Set the burner heat to high pressure. When cooker reaches high pressure, reduce heat to low. Set timer to cook for 25 minutes. Remove the pot from the heat. Open pressure cooker, using a Natural release method. Set aside for 15 minutes.

Skim any fat from the sauce. Add salt if needed. Stir well. Remove cooked lamb chops from the pressure cooker. Cover with aluminum foil to keep warm. Add the butter-and-flour sauce to the vegetable sauce. Stir until thickened. Spoon the bean-and-vegetable sauce mixture into large bowl. Top with a lamb chops and sauce. Serve hot.

Need more pressure cooker recipes? We have a huge collection of them, please check it out- Pressure Cooker Recipes

Pressure Cooker Lamb Stew Recipe


  • 1/4 cup (60 ml) olive oil
  • 1 large white onion, peeled and chopped
  • salt and freshly ground black pepper
  • 2½ cups (625 ml) low-sodium chicken broth
  • 8 oz (240 ml) can tomato sauce
  • 1 clove garlic, peeled
  • 2 pinches dried thyme
  • 1 bay leaf
  • 3 ribs celery, chopped
  • 3 carrots, peeled and sliced
  • 8 oz (240 g) white mushrooms
  • 3 tablespoons chopped fresh parsley
  • 3 pounds (1.44 kg) lamb shoulder, fat trimmed and chunked


Step 1

Heat the olive oil in an electric instant pot turned to browning function. Add chopped onions and cook, stirring, until soft, for about 3 minutes. Using a slotted spoon, remove cooked onions from the pressure cooker and transfer to a plate.

Step 2

Working in batches, brown chunked lamb in a single layer on all sides, for 5-7 minutes per batch. Using a slotted spoon, transfer cooked lamb to a plate. Return the meat and any accumulated juice to the pot. Season with salt and black pepper and stir well.

Step 3

Stir in chicken broth, tomato sauce, garlic, thyme, and bay leaf. Add cooked onions and bring the mixture to a boil, scraping up any browned bits from the bottom of the pot. Add remaining ingredients, except celery. Stir well to combine.

Step 4

Close pressure cooker and lock the lid. Set the machine to cook at high pressure. Set the timer to cook for 20 minutes.

Step 5

Remove the pot from the heat. Open cooker, using a Natural Release method. Let stand for 15 minutes. Skin fat from the tip of sauce and discard garlic and bay leaf. Serve immediately.

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