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Irish Lamb Stew

Photo Credit:- Cosori Air Fryers


  • 2 tbsp olive oil
  • 1 lb lamb stew meat cut into 3/4 inch cubes
  • 1 onion finely diced
  • 2 tbsp flour
  • 2 cups chicken or beef broth warmed
  • 1 lb russet potatoes peeled and cut into 1/2 inch dice
  • 2 carrots cut into 1/2 inch dice
  • 8 oz Guinness or other dark beer
  • 1 1/2 tbsp tomato paste
  • 2 tsp salt
  • 1 tsp dijon
  • 1 tsp dried thyme
  • 1 tsp dried rosemary
  • 1/4 tsp pepper
  • flat-leaf parsley for garnish (optional)
  • fresh ground pepper for garnish (optional)


  1. Add olive oil to the Instant Pot. Using the display panel select the SAUTE function.
  2. When oil gets hot, brown the meat on all sides, 3-4 minutes per side.
  3. Add onion to the pot and saute until soft, 3-4 minutes. Sprinkle flour into pot and stir to coat.
  4. Add broth to the pot and deglaze by using a wooden spoon to scrape the brown bits from the bottom of the pot.
  5. Add remaining ingredients and stir to combine.
  6. Turn the pot off by selecting CANCEL, then secure the lid, making sure the vent is closed.
  7. Using the display panel select the MANUAL or PRESSURE COOK function*. Use the +/- keys and program the Instant Pot for 15 minutes.
  8. When the time is up, let the pressure naturally release for 10 minutes, then quick-release the remaining pressure.


*The MANUAL and PRESSURE COOK buttons are interchangeable.

Source:- Cosorithis

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