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4.25 from 4 votes

Instant Pot Lamb Stew

This Instant Pot lamb stew recipe is a MUST TRY for dinner. I love this lamb stew since it can be made in the Instant Pot - making dinner a breeze. It's savory, delicious, and the perfect lamb stew recipe. 
Course dinner
Cuisine American
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 8
Calories 310kcal


  • 2.5 pounds lamb stew meat
  • 1 large leek
  • 1 cup guinness beer
  • 1/4 cup red wine
  • 5 cups quality vegetable or beef stock
  • 2 medium sweet potatoes
  • 2-3 cups mini potatoes
  • 2 bay leaves
  • 1 tablespoon olive or avocado oil
  • 1 teaspoon salt
  • pepper to taste
  • fresh thyme and rosemary to taste
  • 1 teaspoon raw honey optional
  • 1/4 tsp chili flakes optional


  • Wash, peel, cut, and prep the vegetables.
  • Heat up the instant pot using the sauté setting. Add in the oil, salt, pepper, and lamb. Cook for 1-2 minutes per side. Add leeks. Cover with a standard kitchen lid and cook for about 3 minutes until they start to brown. Scrape off any brown bits as needed from the bottom.
  • Pour in the beer and honey. (The honey is optional but helps to soften and bring all of the flavors together.) Whisk together before setting in the meat and then layer the vegetables on top. Add the rest of the liquid and add any additional seasonings you'd prefer. Add 1/4 tsp of chili flakes for a little spice if desired.
  • Twist on the locking lid and cancel the sauté mode. Set the Instant Pot on manual mode and cook on high pressure for 14 minutes. When the pressurized cook time has passed and the pot beeps, let the pot natural pressure release for 2 minutes before carefully quickly releasing the rest of the pressure. It should take about 30 minutes from start to finish.
  • Stir the stew and then let cool for a few minutes prior to serving.


  1. Use honey to help soften the flavors and bring them all together for a dish that tastes amazing. 
  2. Consider adding celery to the mix of vegetables for even bolder flavors. 
  3. Add 1/4 tsp of chili flakes for a little spice. 
  4. Sparingly use Rosemary as too much can give it a little more of a bitter taste. 


Calories: 310kcal | Carbohydrates: 18g | Protein: 33g | Fat: 9g | Saturated Fat: 3g | Cholesterol: 92mg | Sodium: 705mg | Potassium: 985mg | Fiber: 2g | Sugar: 4g | Vitamin A: 4815IU | Vitamin C: 10mg | Calcium: 46mg | Iron: 4mg
**Nutrition facts are based on my best estimation for this recipe. They may not be accurate depending on what brands you use or modifications you might make to the recipe. For most accurate calculations, I recommend using a nutrition calculator with the exact brands and measurements you use with the recipe.
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