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Instant Pot Lamb Stew with Red Wine Recipe

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4 from 82 reviews

This Instant Pot Lamb Stew with Red Wine is a rich and hearty dish featuring tender lamb shoulder perfectly cooked in a flavorful blend of red wine, beef broth, fresh herbs, and a medley of vegetables. The stew is thickened with a butter and flour roux, delivering a velvety texture complemented by the earthiness of cremini and pearl onions. Ideal for comforting dinners, this recipe combines classic stew elements with the convenience and speed of pressure cooking.

  • Total Time: 1 hour 10 minutes
  • Yield: 6 servings

Ingredients

Meat and Vegetables

  • 2 pounds lamb shoulder, cubed
  • 16 oz. cremini mushrooms, sliced in half
  • 1 large carrot, sliced into large pieces
  • 6 large garlic cloves, minced
  • 1 medium red onion, coarsely chopped
  • 8 oz. pearl onions, peeled and sliced in half

Seasonings and Herbs

  • 1 tablespoon fresh thyme
  • 1/8 teaspoon smoked paprika
  • 1/8 teaspoon cayenne pepper
  • 1/2 teaspoon garlic powder
  • 1 teaspoon salt
  • 1 teaspoon pepper

Liquids and Sauces

  • 2 tablespoons tomato paste
  • 2 tablespoons Worcestershire sauce
  • 1 cup beef broth
  • 1 cup dry red wine (Cabernet Sauvignon recommended)

Thickening and Fats

  • 5 tablespoons flour, divided
  • 5 tablespoons salted butter, plus 1 teaspoon additional

Instructions

  1. Prepare Ingredients: Cube the lamb shoulder and set aside. Slice cremini mushrooms in half, peel and halve pearl onions, slice carrot into large pieces, mince garlic, and coarsely chop the red onion.
  2. Sear the Lamb: Turn the Instant Pot to the ‘Sauté’ setting. Add 1 teaspoon of butter and allow it to melt. Toss lamb cubes in 2 tablespoons of flour to coat, then brown the lamb in batches until all sides develop a deep crust. Remove lamb and set aside.
  3. Sauté Vegetables: In the same pot, add red onion, pearl onions, and cremini mushrooms. Sauté until they begin to soften and develop color, about 5 minutes. Add minced garlic and cook for an additional minute until fragrant.
  4. Add Seasonings: Stir in tomato paste, fresh thyme, Worcestershire sauce, smoked paprika, cayenne pepper, garlic powder, salt, and pepper. Cook for 2 minutes, allowing the tomato paste to caramelize and deepen in flavor.
  5. Deglaze the Pot: Pour in the dry red wine and use a wooden spoon to scrape up all browned bits from the bottom of the pot. Let the wine simmer for about 3 minutes to reduce slightly.
  6. Add Broth and Lamb: Return the seared lamb to the pot and pour in the beef broth. Stir gently to combine all ingredients.
  7. Pressure Cook: Seal the Instant Pot lid and set it to ‘Pressure Cook’ or ‘Manual’ mode on high pressure for 35 minutes. Once done, allow a natural pressure release for 10 minutes before performing a quick release to release any remaining pressure.
  8. Make Roux and Thicken: In a separate small saucepan, melt the remaining 5 tablespoons of butter over medium heat. Stir in the remaining 3 tablespoons of flour to make a blond roux, cooking for 2-3 minutes until bubbly and lightly golden. Slowly whisk in a few ladles of the stew sauce from the Instant Pot, blending smoothly to make a gravy.
  9. Combine and Simmer: Pour the roux mixture back into the Instant Pot stew and stir well. Using the ‘Sauté’ function, simmer the stew for 5-7 minutes until thickened and luscious.
  10. Serve: Adjust seasoning with salt and pepper as needed. Plate the lamb stew hot, ideally with crusty bread or creamy mashed potatoes to soak up the sauce.

Notes

  • For best flavor, use a full-bodied dry red wine such as Cabernet Sauvignon or Merlot.
  • Coating the lamb in flour before searing helps develop a flavorful crust and thickens the stew slightly.
  • If pearl onions are not available, small shallots can be used as a substitute.
  • Adjust cayenne pepper to your heat preference or omit for a milder stew.
  • Allowing a natural pressure release for 10 minutes prevents toughening the lamb.
  • The butter and flour roux is key to achieving a silky, thickened stew sauce.
  • Author: Madelynn
  • Prep Time: 20 minutes
  • Cook Time: 50 minutes
  • Category: Main Course
  • Method: Instant Pot
  • Cuisine: European

Find it online: https://allyumcooks.com/instant-pot-lamb-stew-with-red-wine-recipe/