Name: Instant Pot Lamb Stew
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Ingredients: 2 Tbsp avocado oil; 1/2 yellow onion (diced); 5 cloves garlic (minced); 1 1/2 lbs lamb stew meat; 1/4 lb fingerling potatoes (or russet potatoes); 1 medium turnip (peeled and chopped into 2-inch chunks); 2 large carrots (peeled and chopped into 2-inch chunks); 1 large parsnip (peeled and chopped into 2-inch chunks); 32 ounces beef bone broth; 1 Tbsp dried oregano; 2 tsp dried parsley; 1 tsp dried rosemary; 1 bay leaf; 1 tsp sea salt (to taste); 2 Tbsp tapioca flour (optional)

Instant Pot Lamb Stew with Root Vegetables is a hearty comforting meal. This post includes instructions for preparing the recipe on the stove top for those who don’t own a pressure cooker!

Instant Pot Lamb Stew with root vegetables

Three of my greatest loves in life are lamb, root vegetables, and stew. Combine this love trifecta together and badda bing, badda boom, you have an ultra appealing bowl of comfort!

This hearty Instant Pot Lamb Stew recipe is so easy to prepare – even for those of you who have never made stew in your life!

Not to mention, it is an amazing crowd-pleaser for those evenings you’re entertaining guests or simply serving the whole family.

Meal preppers? You’ll go WILD! Not only does this recipe make enough to eat on throughout the week, but the stew gets even better as it sits – perfect for making ahead of time!

If you don’t own a pressure cooker, no sweat! I have included stove top instructions in this post using a Dutch oven or pot.

Let’s hop to it!

How to Make Instant Pot Lamb Stew:

Plug in your Instant Pot and press the Saute button. Add the avocado oil and allow pot to heat for 1 to 2 minutes.

Add the chopped onion and garlic and sauté, stirring occasionally, until onion is translucent, about 2 to 3 minutes.

Add the lamb stew meat and brown for 2 to 3 minutes.

Stir in the remaining ingredients (except for tapioca flour) to the Instant Pot and stir well. Secure the lid on the pressure cooker and press Manual. Pressure cook on High for 20 minutes, leaving the steam vent sealed.

Once the pressure cooker has run its course, allow it to naturally release and go into keep warm mode for 15 minutes.

Release any remaining pressure and stir well. Either serve now or add tapioca flour to thicken (see below).

For a thicker stew, add 1 to 2 tablespoons of tapioca flour or arrowroot flour. Press Sauté on the Instant Pot and allow stew to come to a boil. Cook, stirring frequently, until stew reaches desired thickness, about 5 minutes.

Stove Top Instructions:

Heat the oil in a large Dutch oven or stock pot over medium heat. Add the onion and sauté, stirring occasionally, until onion is translucent, about 5 minutes. Add the garlic and cook another 3 minutes, stirring occasionally.

Add the remaining ingredients except for the arrowroot starch, stir, and bring to a full boil. Reduce heat to low and cover. Cook at a gentle boil for 45 minutes.

Increase the heat and remove the cover. Stir in the arrowroot starch. Cook at a full (but controlled) boil for 15 minutes, until stew is thick. Season with sea salt to taste.

Serving Suggestions:

To complete this comforting meal, consider serving the stew with Cheese & Herb Irish Soda Bread, Paleo Cornbread, or Sweet Potato Rolls with Maple Bacon Glaze.

Recipe Adaptations:

Add ½ cup dry red wine if desired.
You can also use beef, elk, or bison for this recipe in place of lamb.
Use chicken or lamb stock instead of beef broth.
You may replace the tapioca flour with arrowroot flour, or omit altogether.
Omit onion and garlic from the recipe to make Low-FODMAP.
Make recipe AIP and nightshade-free by omitting the potatoes.

My cookbook, Paleo Power Bowls, is now available! CLICK HERE to check it out. Thank you for your support!

If you make this recipe, please feel free to share a photo and tag @The.Roasted.Root on Instagram!