We made this Tender & Hearty Lamb Stew Recipe in the pressure cooker, but it’s also easy to make in a slow cooker or instant pot.
We’ve sung the praises of high-pressure cooking before and continue that song with this rich pressure cooker lamb stew recipe.
The pressure cooker (or instant pot) makes short work of turning a tough lamb shoulder into the succulent and tender meat.
This lamb stew recipe is low-carb, keto, and paleo-friendly and makes 15 serves. The nutritional information reflects one serving with the addition of 2 tablespoons of Sour Cream and one tablespoon of Parmesan Cheese.
Lamb Stew Ingredients
- ½ cup of Tallow
- 3 cloves of Garlic, roughly chopped
- 1 medium Onion, large dice
- ¼ cup of Rosemary Leaves
- 3 sticks of Celery, 0.5in slices
- 1 teaspoon of Salt
- 1 teaspoon of Pepper
- ½ cup of Red Wine Vinegar
- 1 cup of Tomato Puree
- 4 cups of Beef Stock
- 4 lb Lamb Shoulder, bone-in
- ½ lb of Cup Mushrooms quartered
- 2 tablespoons of Sour Cream per serve
- 1 tablespoon of Parmesan Cheese, grated, one per serve
Lamb Stew In The Pressure Cooker Method
For slow cooker instructions, scroll down.
- Place the tallow, garlic, onion, rosemary, and celery in the base of your pressure cooker. Saute over medium heat for 5 minutes.
- Add the salt, pepper, red wine vinegar, and tomato puree. Continue cooking for another 5 minutes.
- Add the beef stock and stir well.
- Gently place the lamb shoulder into the pot, ensuring that it is just covered by the liquid. Add extra beef stock or water until the lamb is covered.
- Bring to a boil and secure the lid onto the pressure cooker. Turn the dial to the highest pressure setting and allow it to pressurize.
- Once your cooker starts to release steam, drop the heat to low and leave to cook for 2 hours or 30 minutes per pound.
- After 2 hours, turn off the heat and leave to release pressure for 20 minutes.
- After 20 minutes, turn the dial to release any remaining steam. If there is a big release of steam, leave the pressure cooker for another 5 minutes before attempting to open it.
- Remove the lid of the pressure cooker and gently remove the piece of lamb shoulder. We recommend using a spider tool or 2 sets of tongs.
- Turn the pressure cooker back onto medium heat and allow to liquid to simmer, and reduce by ¼.
- While the liquid is reducing, use tongs to pull the lamb meat off the bone and roughly chop it into bite-sized chunks.
- Add the chopped lamb meat back into the pressure cooker, along with the mushrooms, and simmer for 10 minutes.
- Serve topped with two tablespoons of Sour Cream and one tablespoon of grated Parmesan cheese, and enjoy!
This lamb stew is easy and affordable to make in large batches, especially if you have a large pressure or slow cooker. Refrigerate for up to a week or freeze for two months.
How To Make Lamb Stew In The Slow Cooker
Copy all the instructions above except place in a slow cooker for 7 hours on low.
You can cook on high for 5 hours. But I feel long and low gets better results in the slow cooker.
There is no real pressure involved in breaking up tough cuts in a slow cooker. So Seven hours on low is best to give the meat time to tenderize.
Pressure Cooker Lamb Stew
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Ingredients
- 1/2 cup tallow
- 3 cloves garlic crushed
- 1 Onion large dice
- 1/4 cup Rosemary leaves
- 3 sticks celery 0.5in dice
- 1 teaspoon Salt
- 1 teaspoon Pepper
- 1/2 cup Red Wine Vinegar
- 1 cup Tomato Puree
- 4 cups Beef Stock
- 4 pounds lamb shoulder bone in
- 1/2 pound mushrooms sliced
Instructions
- Place the tallow, garlic, onion, rosemary and celery in the base of your pressure cooker. Saute over medium heat for 5 minutes.
- Add the salt, pepper, red wine vinegar and tomato puree. Continue cooking for another 5 minutes.
- Add the beef stock and stir well.
- Gently place the lamb shoulder into the pot, ensuring that it is just covered by the liquid. Add extra beef stock or water until the lamb is covered.
- Bring to a boil and secure the lid onto the pressure cooker. Turn the dial to the highest pressure setting and allow to pressurize.
- Once your cooker starts to release steam, drop the heat to low and leave to cook for 2 hours or 30 minutes per pound.
- After 2 hours, turn off the heat and leave to release pressure for 20 minutes.
- After 20 minutes, turn to dial to release any remaining steam. If there is a big release of steam, leave the pressure cooker for another 5 minutes before attempting to open.
- Remove the lid of the pressure cooker and gently remove the piece of lamb shoulder. We recommend using a spider tool or 2 sets of tongs.
- Turn the pressure cooker back onto medium heat and allow to liquid to simmer and reduce by ¼.
- While the liquid is reducing, use tongs to pull the lamb meat off the bone and roughly chop into bite sized chunks.
- Add the chopped lamb meat back into the pressure cooker, along with the mushrooms and simmer for 10 minutes.
- Serve topped with 2 tablespoons of Sour Cream and 1 tablespoon of grated Parmesan Cheese and enjoy!
Notes
Nutrition
Check out our Keto Winter Recipes for more slow cooker creations.
Is Stew Low-Carb or Keto friendly
Normally stews are made with various vegetables such as potatoes and carrots etc., some people also use flour to thicken the sauce, so it is not low-carb.
Our lamb stew, however, removes the starchy, high-carb vegetables and adds extra tallow for fat content, so it is very low-carb and keto-friendly.
To make a larger batch of this Lamb Stew Pressure Cooker Recipe, adjust the servings above.
