Irish Lamb Stew – Instant Pot
Stew in about an hour - yes please!
The Instant Pot is usually out on my counter full time, just because it is so versatile. You can make anything from stew to bone broth to yogurt in it! This little gadget has come in handy!
Here's a recipe I created last night, and it's garlic free! This is one of the items that I am highly reactive to and it's one of the main ingredients in many recipes. I usually just leave it out of the recipe. The rosemary in this one really helps season the stew and you don't even miss the garlic.
- 2 lbs. Lamb Stew meat, cut into 1 1/2 inch pieces
- 1 large carrot, sliced into thick coins
- 1 large parsnip, cut into thick coins or bite sized pieces
- 1 leek, white portion only sliced
- 2 medium yams or sweet potatoes, peeled and cut into chunks
- 1 sprig of fresh rosemary
- 1/2 tbsp himalayan salt
- 1/2 tbsp pepper
- 3 tbsp of water
Prepare your vegetables by cutting up the turnip and carrot into thicker sized circles. Peel and cut your yams into chunks. Slice the white portion of the leek. Place all of the vegetables into the Instant Pot.
Add the lamb, salt and pepper to the Instant Pot. Add your 3 tablespoons of water and your rosemary on the top.
Use the Stew/Meat category on the Instant Pot, which generally starts at 35 minutes. I add 5 minutes to my time, for a total of 40 minutes.
Let the Instant Pot cool down for as long as you can (I can usually go 15 minutes...then I want to eat!) Release the lid and enjoy!