Instant Pot Irish Stew
This hearty Irish lamb stew in the Instant Pot is easy to make and perfect for a chilly day! Serve as-is or with rice on the side.
butter
1
tablespoon
olive oil
1
tablespoon
lamb shoulder, cubed
1 ¼
pounds
onion, diced
1
shallots, diced
2
garlic, minced
2
cloves
white cooking wine
½
teaspoon
small red potatoes, halved
¾
pound
carrots, sliced into rounds, or more to taste
2
unknown
dried rosemary
½
teaspoon
dried thyme
½
teaspoon
beef broth
1 ½
cups
cold water
2
tablespoons
potato starch
1
tablespoon
salt and ground black pepper to taste
 Warm butter and oil in a multi-functional pressure cooker (such as Instant Pot) set to the Sauté function. Add lamb and cook until browned on all sides, about 5 minutes. Transfer to a plate. Add onion and shallots to the pot; cook and stir until translucent, 4 to 5 minutes. Add garlic and cook for 1 more minute.
  Pour wine into the pot and scrape up any browned bits off the bottom of the pot. Cook for 3 to 5 minutes. Place potatoes and carrots on top of onions. Stir in rosemary and thyme until incorporated. Arrange lamb over vegetables and pour beef broth over the top.
  Close and lock the lid. Open the vent for steaming. Select the Meat/Stew function; set the timer for 20 minutes. Allow 10 to 15 minutes for pressure to build.
  Release pressure using the natural-release method according to manufacturer's instructions, about 10 minutes. Meanwhile, mix water and potato starch until creamy.
  Unlock and remove the lid. Switch to the Sauté function. Stir potato starch mixture into the stew and cook until thickened, 2 to 3 minutes. Season with salt and pepper.
