If you’ve ever dreamed of a cozy, rich stew that wraps you in warmth and fills your home with irresistible aromas, then this Instant Pot Lamb Stew with Red Wine Recipe is exactly what you need. Tender lamb shoulder, earthy mushrooms, sweet pearl onions, and a luscious red wine sauce come together in a pressure cooker to create a dish that tastes like it’s been slow-cooked for hours—but in a fraction of the time. Every spoonful offers deep flavor and comforting texture, making it a perfect centerpiece for any gathering or a special weeknight dinner that feels truly gourmet.

Ingredients You’ll Need

A clear textured glass bowl holds two main layers of food: on the left is a creamy, light yellow mashed potato mixed with bits of green leafy vegetables and garnished with chopped green onions, showing a soft, smooth texture with chunks of greens. On the right side is a dark brown stew with chunks of tender meat, whole glazed small onions, and large carrot pieces, all coated in a thick shiny sauce, topped with small bright green herb leaves and sliced green onions. The bowl sits on a clear glass plate, which is placed on a white marbled textured surface, with some green ivy vines in the background. photo taken with an iphone --ar 4:5 --v 7

These ingredients are straightforward but packed with flavor, each playing a vital role in building the stew’s layers of richness, texture, and color. From the savory lamb to the bold red wine, everything combines beautifully in this satisfying classic.

Lamb shoulder: Use 2 pounds of cubed lamb shoulder for the perfect balance of tenderness and flavor.
Cremini mushrooms: 16 ounces sliced in half add earthiness and a meaty texture.
Carrot: One large carrot sliced in big pieces adds natural sweetness and vibrant color.
Garlic cloves: Six large cloves minced provide aromatic depth and a subtle bite.
Red onion: One medium, coarsely chopped, for a hint of sweetness and body.
Pearl onions: Eight ounces peeled and halved bring a slightly sweet pop and tender crunch.
Fresh thyme: One tablespoon for a herbal brightness that complements the lamb beautifully.
Tomato paste: Two tablespoons boost umami and help thicken the sauce.
Worcestershire sauce: Two tablespoons add a subtle tang and complexity.
Beef broth: One cup for a rich, savory base that enhances every other ingredient.
Dry red wine: One cup of Cabernet Sauvignon perfectly enriches the stew with robust, fruity notes.
Flour: Five tablespoons, divided, for sealing the meat and thickening the sauce.
Salted butter: Five tablespoons plus one teaspoon for richness and a silky finish.
Smoked paprika: A tiny 1/8 teaspoon for a subtle smoky warmth.
Cayenne pepper: 1/8 teaspoon to give just a hint of heat without overpowering.
Garlic powder: Half a teaspoon for an extra garlic punch.
Salt and pepper: One teaspoon each to season and bring all flavors into harmony.

How to Make Instant Pot Lamb Stew with Red Wine Recipe

Step 1: Prepare and Brown the Lamb

Start by tossing the cubed lamb in three tablespoons of flour mixed with salt, pepper, smoked paprika, cayenne pepper, and garlic powder. This light coating will help create a beautiful crust and slightly thicken the stew later. Heat four tablespoons of butter in the Instant Pot using the sauté function, then brown the lamb in batches to avoid overcrowding. Aim for a deep golden crust on each piece to lock in those rich juices and boost flavor.

Step 2: Sauté the Aromatics

Remove the browned lamb and set it aside. In the same pot, add the remaining one tablespoon of butter. Toss in the chopped red onion, minced garlic, and pearl onions, sautéing until they soften and release their natural sweetness—about five minutes. This will form a fragrant base that’s essential for the stew’s depth.

Step 3: Add Mushrooms and Carrots

Next, add the halved cremini mushrooms and sliced carrots. Stir well and cook for another few minutes until the mushrooms begin to release their juices and the carrots start to soften. This step builds texture and layers of flavor, giving the dish heartiness and a wonderful earthy aroma.

Step 4: Incorporate Tomato Paste and Liquids

Stir in the tomato paste and Worcestershire sauce, letting it toast slightly to intensify its flavors—about two minutes. Then pour in the dry red wine and beef broth, using a wooden spoon to scrape up all the tasty browned bits from the bottom of the pot. These “fond” bits are flavor gold and will make your stew truly irresistible.

Step 5: Return Lamb, Add Herbs, and Pressure Cook

Put the lamb back into the Instant Pot along with any juices that accumulated. Toss in the fresh thyme sprigs and give everything a good stir to combine. Seal the Instant Pot lid, set it to high pressure, and cook for 35 minutes. When the time’s up, let the pressure release naturally for about 10 minutes before carefully opening the pot.

Step 6: Thicken the Stew

If you want a thicker sauce, mix the remaining two tablespoons of flour with a little cold beef broth to make a slurry. Stir this mixture into the stew on sauté mode and cook for a few minutes until it thickens to your liking. The end result is a silky, rich sauce that clings perfectly to the tender lamb and vegetables.

How to Serve Instant Pot Lamb Stew with Red Wine Recipe

The image shows two parts: on the left, a black pot filled with water is boiling on a stove, inside the pot there are several small onions in three colors – deep red, yellow, and white, all floating on the surface with shiny wet skins. On the right side, a close-up of a woman's hand holding a single small yellow onion that has been peeled halfway, revealing the smooth white inside; the background is blurred but shows more small onions. The scene is on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Garnishes

A sprinkle of fresh chopped parsley or a few thyme leaves on top adds a bright, fresh contrast to the rich stew. For a final touch of indulgence, try a dollop of creamy crème fraîche or sour cream to add a smooth, cooling element against the warm spices and bold flavors.

Side Dishes

This stew pairs wonderfully with buttery mashed potatoes, perfectly crusty bread for mopping, or even buttery polenta. The richness of the lamb and red wine sauce begs for something soft and comforting alongside it to soak up every last bit.

Creative Ways to Present

Serve the stew in rustic bowls with a sprig of thyme as a garnish for an elegant look. Alternatively, spoon it over creamy mashed potatoes or roasted root vegetables for a hearty one-bowl meal. For a dinner party, accompany it with a side salad dressed in a tangy vinaigrette to balance the richness on the plate.

Make Ahead and Storage

Storing Leftovers

Cool any leftover stew to room temperature before storing it in an airtight container. It will keep beautifully in the refrigerator for up to four days and often tastes even better the next day after the flavors have had extra time to meld.

Freezing

Instant Pot Lamb Stew with Red Wine Recipe freezes wonderfully. Portion it into freezer-safe containers or bags, leaving some space for expansion. It can be frozen for up to three months. When ready, thaw overnight in the fridge before reheating.

Reheating

Reheat the stew gently on the stove over low medium heat, stirring occasionally to loosen the sauce. You can also microwave individual portions, adding a splash of broth or water if it feels too thick. Take care not to overheat to keep the lamb tender and moist.

FAQs

Can I use another cut of lamb instead of shoulder?

Absolutely! While lamb shoulder is ideal for its fat content and tenderness, you can use lamb shanks or leg meat. Just adjust cooking times slightly—shoulder is best for pressure cooking because it becomes melt-in-your-mouth tender.

What kind of red wine is best for this lamb stew?

Choose a dry red wine with good body, like Cabernet Sauvignon, Merlot, or Syrah. These varietals provide rich fruit flavors and enough acidity to balance the fattiness of the lamb. Avoid sweet or overly oaky wines as they can overpower the dish.

Is it possible to make this stew without alcohol?

Yes! Substitute the red wine with an equal amount of additional beef broth and a splash of balsamic vinegar to mimic the acidity and depth that wine adds. The flavor will be slightly different but still delicious.

Can I add other vegetables?

Definitely. Root vegetables like parsnips, turnips, or small potatoes can be great additions. Just keep in mind that cooking times may vary, so cut them into larger pieces so they hold up well during pressure cooking.

How thick should the stew sauce be?

The sauce should be thick enough to coat the lamb and vegetables but not so thick that it feels heavy or pasty. If you prefer a thinner stew, reduce the flour slightly or add more broth; for a thicker sauce, increase the flour slurry step at the end.

Final Thoughts

This Instant Pot Lamb Stew with Red Wine Recipe is truly a game changer when you want exceptional comfort food without spending hours cooking. It’s rich, hearty, and cozy—the kind of dish that brings people together and creates lasting memories. I can’t wait for you to try it and experience the magic of tender lamb and luscious wine sauce, all made effortlessly in your Instant Pot.