Low Carb Rich Lamb Pressure Cooker StewCasseroles and Stews are great one pot dishes that can feed you for many meals. Our Low Carb Rich Lamb Pressure Cooker Stew is loaded with fats, protein and fiber, and can feed a crowd!

We’ve sung the praises of pressure cooking before and continue that song with This Rich Stew. It makes short work of turning a tough lamb shoulder into succulent, tender meat, all thanks to using a pressure cooker, or instant pot.

Makes 15 serves. The nutritional information reflects one serving with the addition of 2 tablespoons of Sour Cream and 1 tablespoon of Parmesan Cheese.

Low Carb Rich Lamb Pressure Cooker StewIngredients for Making Your Low Carb Rich Lamb Pressure Cooker Stew:

  • 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

To Serve

  • 2 tablespoons of Sour Cream, per serve
  • 1 tablespoons of Parmesan Cheese, grated, one per serve

Instructions for Making Your Low Carb Rich Lamb Pressure Cooker Stew:

  1. Place the tallow, garlic, onion, rosemary and celery in the base of your pressure cooker. Saute over medium heat for 5 minutes.
  2. Add the salt, pepper, red wine vinegar and tomato puree. Continue cooking for another 5 minutes.
  3. Add the beef stock and stir well.
  4. 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.
  5. Bring to a boil and secure the lid onto the pressure cooker. Turn the dial to the highest pressure setting and allow to pressurize.
  6. Once your cooker starts to release steam, drop the heat to low and leave to cook for 2 hours or 30 minutes per pound.
  7. After 2 hours, turn off the heat and leave to release pressure for 20 minutes.
  8. 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.
  9. 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.
  10. Turn the pressure cooker back onto medium heat and allow to liquid to simmer and reduce by ¼.
  11. While the liquid is reducing, use tongs to pull the lamb meat off the bone and roughly chop into bite sized chunks.
  12. Add the chopped lamb meat back into the pressure cooker, along with the mushrooms and simmer for 10 minutes.
  13. Serve topped with 2 tablespoons of Sour Cream and 1 tablespoon of grated Parmesan Cheese and enjoy!

If you want to make a larger batch of Low Carb Rich Lamb Pressure Cooker Stew, simply adjust the serving amounts in our easy to use recipe card below. The measurements and ingredients will adjust themselves, and all you have to do is follow the method.

Do you work in the metric measuring system? It’s easy to switch the units from US imperial to metric with the drop down menu on the recipe card below.

low carb rich lamb pressure cooker stew
Low Carb Rich Lamb Pressure Cooker Stew
Low Carb Rich Lamb Pressure Cooker Stew
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Casseroles and Stews are great one pot dishes that can feed you for many meals. Our Low Carb Rich Lamb Pressure Cooker Stew is loaded with fats, protein and fiber, and can feed a crowd!
Servings Prep Time Cook Time Passive Time
15serves 20minutes 2.5hours 0minutes
Servings Prep Time
15serves 20minutes
Cook Time Passive Time
2.5hours 0minutes
Ingredients
Servings: serves
Units:
Ingredients
Servings: serves
Units:
Instructions
  1. Place the tallow, garlic, onion, rosemary and celery in the base of your pressure cooker. Saute over medium heat for 5 minutes.
  2. Add the salt, pepper, red wine vinegar and tomato puree. Continue cooking for another 5 minutes.
  3. Add the beef stock and stir well.
  4. 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.
  5. Bring to a boil and secure the lid onto the pressure cooker. Turn the dial to the highest pressure setting and allow to pressurize.
  6. Once your cooker starts to release steam, drop the heat to low and leave to cook for 2 hours or 30 minutes per pound.
  7. After 2 hours, turn off the heat and leave to release pressure for 20 minutes.
  8. 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.
  9. 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.
  10. Turn the pressure cooker back onto medium heat and allow to liquid to simmer and reduce by ¼.
  11. While the liquid is reducing, use tongs to pull the lamb meat off the bone and roughly chop into bite sized chunks.
  12. Add the chopped lamb meat back into the pressure cooker, along with the mushrooms and simmer for 10 minutes.
  13. Serve topped with 2 tablespoons of Sour Cream and 1 tablespoon of grated Parmesan Cheese and enjoy!
  1. Place the tallow, garlic, onion, rosemary and celery in the base of your pressure cooker. Saute over medium heat for 5 minutes.
  2. Add the salt, pepper, red wine vinegar and tomato puree. Continue cooking for another 5 minutes.
  3. Add the beef stock and stir well.
  4. 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.
  5. Bring to a boil and secure the lid onto the pressure cooker. Turn the dial to the highest pressure setting and allow to pressurize.
  6. Once your cooker starts to release steam, drop the heat to low and leave to cook for 2 hours or 30 minutes per pound.
  7. After 2 hours, turn off the heat and leave to release pressure for 20 minutes.
  8. 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.
  9. 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.
  10. Turn the pressure cooker back onto medium heat and allow to liquid to simmer and reduce by ¼.
  11. While the liquid is reducing, use tongs to pull the lamb meat off the bone and roughly chop into bite sized chunks.
  12. Add the chopped lamb meat back into the pressure cooker, along with the mushrooms and simmer for 10 minutes.
  13. Serve topped with 2 tablespoons of Sour Cream and 1 tablespoon of grated Parmesan Cheese and enjoy!
Recipe Notes

Nutrition Facts
Low Carb Rich Lamb Pressure Cooker Stew
Amount Per Serving
Calories 462 Calories from Fat 333
% Daily Value*
Total Fat 37g 57%
Saturated Fat 14g 70%
Polyunsaturated Fat 2g
Monounsaturated Fat 13g
Cholesterol 119mg 40%
Sodium 413mg 17%
Potassium 409mg 12%
Total Carbohydrates 2.2g 1%
Dietary Fiber 1g 4%
Sugars 1.3g
Protein 30g 60%
Vitamin A 4%
Vitamin C 5%
Calcium 3%
Iron 14%
* Percent Daily Values are based on a 2000 calorie diet.