Servings: 5 to 6 servings
Instant Pot Lamb Stew
Instant Pot Lamb Stew with root vegetables
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
Instructions
- 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 saute, stirring occasionally, until onion is translucent, about 2 to 3 minutes. Add the lamb stew meat and brown for 2 to 3 minutes.
- Add 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 immediately or add tapioca flour to thicken..
- For a thicker stew, add 1 to 2 tablespoons of tapioca flour or arrowroot flour. Press Saute on the Instant Pot and allow stew to come to a boil. Cook, stirring frequently, until stew reaches desired thickness, about 5 minutes.
Nutrition
Serving: 1serving, Calories: 371kcal, Carbohydrates: 13g, Protein: 44g, Fat: 13g, Fiber: 2g, Sugar: 4g
https://www.theroastedroot.net/instant-pot-lamb-stew/