Pressure cooker Irish stew is an adaptation of a classic recipe with lamb, potatoes, carrots and herbs. It’s gluten free, paleo and whole30.
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What is Irish Stew?
Traditional Irish Stew is a meat and vegetable hot pot type of dish that typically contains lamb and potatoes. As with all regional cuisine there is no official recipe, but all the Irish Stew recipes I’ve ever tried back home in the UK were made with lamb or mutton, not beef.
There are other ‘Irish Stew’ recipes out there that are made with beef and beer, usually Guinness and they are very nice but quite different to this version. My pressure cooker recipe is older and predates the one with the beer, and of course it’s gluten free and paleo, so no beer in sight!
How to make pressure cooker Irish Stew
This is easy to make and has so much flavor from the lamb and fresh ingredients. I like to saute the lamb pieces in my Instant pot first, I usually cut the chops into large chunks instead of leaving them whole.
Then I add the water to deglaze the pan, throw in the thyme, and layer the lamb, potatoes and carrots. I’ve kept the potatoes in large pieces (I just halved them and kept the peel on) so that they don’t turn to mush in the pressure cooker, and the same for the carrots.
I don’t use stock or broth, just water. When the lamb cooks it makes it’s own stock which has a wonderful flavor so don’t be tempted to add any store bought stock.
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Pressure Cooker Irish Stew
Pressure cooker Irish stew is an adaptation of a classic recipe with lamb, potatoes, carrots and herbs. It's gluten free, paleo and whole30, perfect for your Instant Pot or other electric pressure cooker.
- 4 lamb shoulder chops whole, halved or cut into cubes., 2.5 - 3.5lbs
- 1-2 tbsp olive oil
- 4 large onions peeled and sliced into thin rounds
- 8 large carrots peeled and cut into large chunks
- 6 - 8 waxy baby potatoes cut in half
- Salt and pepper
- 2 cup water 500ml
- 1 sprig thyme
- 2 tbsp arrowroot or cornstarch to thicken, if desired.
- 1 tbsp freshly chopped parsley, or chives
Cut the chops into cubes, or in half,whatever your preference is. If the bone is in the way skip this step and leave them whole. If you cut out the bones, don't throw them away but add them into the water in the pot, it will enhance the stock.
Now add the lamb chop pieces and saute a little to brown on each side. Do it in batches and when they are done remove them to a plate.
Add the water to the pot and deglaze the bottom of the pot, and then turn off the saute function. Add the thyme.
layer the meat, then vegetables and add a little salt and pepper with each layer.
Lock the lid, turn the steam release vent to 'sealing' and using the manual setting, adjust it to cook for 11 minutes at High Pressure.
When the cook time time is up, allow the unit to reduce pressure on its own without opening the steam release vent (Natural Pressure Release) for at least 12 minutes, then you can gently release the rest of the pressure by opening the vent.
If you want to thicken the stock then mix 1tbsp cornstarch, or arrowroot or tapioca starch for paleo, with a little water and add to the hot stock in the pot. If you need to thicken it up more then use the saute function to heat the stock up again.
serve hot, sprinkle with chopped fresh parsley.
Adapted from Noshtastic
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