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Home » Entrées » Instant Pot Lamb Stew with Red Wine

Instant Pot Lamb Stew with Red Wine

Published: Feb 27, 2024 by Genevieve Morrison · This post may contain affiliate links

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A bowl of lamb stew surrounded by ivy.

This tender, hearty lamb stew is made with red wine, juicy carrots, luscious, thick mushrooms, seared pearl onions, and smoky spices.

It’s a thick stew that sits beautifully atop mashed potatoes or noodles, the ingredients take about 20 minutes to prepare, 30 minutes to sear, and 20 minutes in the Instant Pot!

A bowl of lamb stew surrounded by ivy.
Contents hide
1 How to Get the Perfect Sear
2 How to Quickly Peel Pearl Onions
3 Ingredient Notes
4 How to Make This Stew Step-by-Step
5 Keep in Mind…
6 Recipe Notes
7 Recipes to Serve with This Stew
8 Lamb Stew with Red Wine

Instant Pot Lamb Stew with Red Wine

This is honestly the only lamb stew recipe you’ll ever need. Absolute perfection! You won’t need to customize a single spice or add any more salt or pepper after it’s done. It comes out perfect every single time! It can also be made up to 3 days ahead of serving and freezes perfectly!

I made this stew for my St. Patrick’s Day dinner party this year. I poured it over creamy colcannon (cheesy mashed potatoes with green onions and kale) and topped it will little shamrocks I punched out of basil. Although stew with Guinness is more traditional for St. Patrick’s Day, I’m not the biggest fan of it, so this was a magnificent substitute.

The top of Lamb stew on top of potatoes with kale on a plate surrounded by ivy.

The recipe makes a nice, thick stew, but if you want to serve it in a bowl on its own, instead of poured over mashed potatoes or noodles, simply eliminate the flour or just use less.

How to Get the Perfect Sear

3 images showing how meat and vegetables should look when seared.

When searing your lamb, mushrooms, and pearl onions, they should look like the images above.

  • You want to leave the lamb in the pan, without moving it, on high heat for at least 5 minutes until you see a nice sear along the edge, then flip. The lamb doesn’t have to be (in fact, shouldn’t be) cooked all the way through. You’re keeping that heat high so you can sear the edges as fast as possible, then pull them out of the pan.
  • When it comes to the mushrooms, you’ll leave them flat until they look nice and brown. You also don’t want them cooked all the way through, so no need to flip them once they have that nice sear.
  • When it comes to the onions, don’t be afraid if they get this dark. You don’t want them burned outright, but a dark sear, just on their edges will add more flavor to the stew. Like the mushrooms and lamb, no need to flip them once they’re seared.

How to Quickly Peel Pearl Onions

2 images side by side showing how to blanche and peel pearl onions.
  1. Bring a small pot of water to a rolling boil and blanch 1 cup of small pearl onions for 30 seconds. Quickly pour out the hot water, and replace it with cold water. Allow the onions to sit in cold water for about a minute.
  2. With a very sharp, thin knife, slice the ends off of the pearl onions and they will easily peel.

Ingredient Notes

14 ingredients on a table with labels describing what they are.

cabernet – I used Cabernet Sauvignon for this recipe, but you can use any dry red wine like Pino Noir, Malbec, or Syrah.

beef broth – If you want to make your own beef broth, here’s a fabulous crockpot bone broth recipe! You can also substitute with mushroom broth.

mushrooms – I used brown cremini mushrooms (also called “baby bellas”), but you can use white mushrooms too.

lamb – My lamb came already cubed from Fresh Direct, but if you can’t find it already prepared, you’ll use 2 pounds of lamb shoulder and cut it into cubes yourself, removing as much fat as you can.

smoked paprika – You can substitute with chili pepper or even berbere spice for a similar flavor.

How to Make This Stew Step-by-Step

A collage of 4 numbered images showing how to prep ingredeints.

1. Slice cremini mushrooms in half. Keep all sliced vegetables separate.

2. Slice 1 large carrot into pieces that are 1-2 inches thick, then slice each piece in half. Set aside.

3. Slice 8 oz. peeled pearl onions carefully in half. You don’t want them to fall apart. Set aside.

4. Chop 1 medium red onion. You don’t have to be too fancy. The Instant Pot is going to pulverize the onion into the sauce.

A collage of 4 numbered images showing how to sear ingredients.

5. Mince 6 garlic cloves and de-leaf 1 tbsp. of thyme. Set aside.

6. Cube 2 pounds lamb shoulder (if it isn’t already) into large, 1-2 inch cubes (if your meat is that thick). You want the cubes to be nice and chunky.

7. In a large skillet, add 2 tbsp. of butter, melt, and coat the pan. Place the sliced mushrooms cut side down. Allow them to sear on HIGH heat for 6-8 minutes, without flipping them. Once done, remove into the Instant Pot. They don’t have to be cooked through.

8. Add 2 more tbsp. butter to the pan. Place sliced pearl onions cut side down, and allow them to sear for 5-7 minutes on HIGH heat. Remove and keep them separate. You won’t be adding them to the pot until the stew is done.

A collage of 4 numbered images showing how to cook ingredients.

9. Add the minced garlic and thyme to the pan with 1 tsp. of butter and sauté until lightly brown – about 2-3 minutes. Remove into the Instant Pot when finished.

10. In a mixing bowl, toss lamb meat chunks with 2 tbsp. of flour, 1 tsp. of salt and 1 tsp. of pepper until each chunk is thoroughly coated.

11. Add 1 tbsp. of butter to the pan, allow it to coat the bottom, then add the cubed lamb. Brown on HIGH for 5 minutes, then flip and sear on the other side for 5 more minutes. Remove into the Instant Pot when finished.

12. In a measuring cup (or bowl) mix together 1 cup beef broth with 2 tbsp. tomato paste, 2 tbsp. Worcestershire sauce, 1 tsp. salt, 1 tsp. pepper, ⅛ tsp. smoked paprika, ½ tsp. garlic powder and ⅛ tsp. cayenne pepper.

A collage of 4 numbered images showing how to make lamb stew

13. Add seared mushrooms (and any liquid that may have escaped from them while they sat), sliced carrots, and chopped red onion (not the pearl onions) to the pot and give everything a gentle stir. 

14. Add beef broth mixture with 1 cup of dry red wine to the Instant Pot. Place the lid on top and lock it in place. 

15. Ensure that the Instant Pot valve is engaged. Set it to “Pressure Cook” for 20 minutes on “High.” Once done, carefully release the pressure by disengaging the pressure valve. While it depressurizes, mix 3 tbsp. flour into ¼ cup of beef broth, ensuring all lumps are mixed and smoothed out. 

16. Lift the lid once depressurized and mix in the flour slurry. Then, gently stir in the seared pearl onions and serve.

The side of a bowl of lamb stew surrounded by ivy.

Keep in Mind…

Your kitchen tools will vastly affect your speed in making the recipe. If you use only an 8-inch sauté pan, you’ll have to sear the lamb and vegetables in batches, taking twice the amount of time. If you have a large 14-15-inch skillet, your process will be much faster. 

And if you’re good at multi-tasking, and can sear some veggies in the pan while you sear another in the Instant Pot, you can go even faster. It also helps to have a garlic press to make mincing a breeze and blanching the pearl onions will make them peel in a snap! (see how to blanch pearl onions above)

So take a look at the “Equipment” list in the recipe card to see how to make this recipe nice and quick.

Recipe Notes

  • This stew will stay fresh in a refrigerated, sealed container for 3-4 days. Freeze after 4 days.
  • This recipe is actually even more delicious once it’s had time to sit. I try to make it a whole 2-3 days before serving!
  • To reheat, place in a pot on the stovetop. Stir occasionally for 10-12 minutes over low-medium heat and serve.
A bowl of lamb stew surrounded by ivy.

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Recipes to Serve with This Stew

  • A bowl of colcannon with butter in the center.
    Colcannon with Kale
  • A plate of cauliflower and fennel surrounded by ivy on a table.
    Roasted Rosemary Cauliflower and Fennel
  • Sweet potato hash in a bowl, sprinkled with scallions.
    Crispy, Baked Sweet Potatoes
  • A slice of bread pudding on a plate.
    Bread Pudding with Salted Whisky Caramel
A bowl of lamb stew.

Lamb Stew with Red Wine

This tender, hearty lamb stew is made with red wine, juicy carrots, luscious, thick mushrooms, seared pearl onions and smoky spices.
5 from 2 votes
Print Pin Rate
Course: Main Course
Cuisine: International
Diet: Low Lactose
Prep Time: 30 minutes minutes
Cook Time: 50 minutes minutes
Total Time: 1 hour hour 20 minutes minutes
Servings: 8 people
Calories: 268kcal
Author: Genevieve Morrison

Equipment

  • 1 Instant Pot
  • 1 sharp knife and cutting board
  • 1 large skillet
  • 1 large mixing bowl
  • 1 small mixing bowl – or measuring cup
  • 1 garlic press – optional

Ingredients

  • 2 pounds lamb shoulder – cubed
  • 16 oz. cremini mushrooms – sliced in half
  • 1 large carrot – sliced in large pieces
  • 6 large garlic cloves – minced
  • 1 medium red onion – coarsely chopped
  • 8 oz. pearl onions – peeled and sliced in half
  • 1 tbsp. fresh thyme
  • 2 tbsp. tomato paste
  • 2 tbsp. Worcestershire sauce
  • 1 cup beef broth
  • 1 cup dry red wine – I used Cabernet Sauvignon
  • 5 tbsp. flour – divided
  • 5 tbsp. salted butter – plus 1 teaspoon
  • ⅛ tsp. smoked paprika
  • ⅛ tsp. cayenne pepper
  • ½ tsp. garlic powder
  • 1 tsp. salt
  • 1 tsp. pepper

Instructions

  • Slice cremini mushrooms in half. Keep mushrooms and the following vegetables separate after sliced.
  • Slice 1 large carrot into pieces that are 1-2 inches thick, then slice each piece in half. Slice 8 oz. peeled pearl onions carefully in half. You don’t want them to fall apart. Chop 1 medium red onion. You don’t have to be too fancy. The Instant Pot is going to pulverize the onion into the sauce. Mince 6 garlic cloves and de-leaf 1 tbsp. of thyme.
  • Cube 2 pounds lamb shoulder (if it isn’t already) into large, 1-2 inch cubes (if your meat is that thick). You want the cubes to be nice and chunky.
  • In a large skillet, add 2 tbsp. of butter, melt and coat the pan. Place the sliced mushrooms cut-side-down. Allow them to sear on HIGH heat for 6-8 minutes, without flipping them. Once done, remove into the Instant Pot. They don’t have to be cooked through.
  • Add 2 more tbsp. butter to the pan. Place sliced pearl onions cut side down, and allow them to sear for 5-7 minutes on HIGH heat. Remove and keep them separate. You won’t be adding them to the pot until the stew is done.
  • Add the minced garlic and thyme to the pan with 1 tsp. of butter and sauté until lightly brown – about 2-3 minutes. Remove into the Instant Pot when finished.
  • In a mixing bowl, toss lamb meat chunks with 2 tbsp. of flour, 1 tsp. of salt and 1 tsp. of pepper until each chunk is thoroughly coated.
  • Add 1 tbsp. of butter to the pan, allow it to coat the bottom, then add the cubed lamb. Brown on HIGH for 5 minutes, then flip and sear on the other side for 5 more minutes. Remove into the Instant Pot when finished.
  • In a measuring cup (or bowl) mix together 1 cup beef broth with 2 tbsp. tomato paste, 2 tbsp. Worcestershire sauce, 1 tsp. salt, 1 tsp. pepper, ⅛ tsp. smoked paprika, ½ tsp. garlic powder and ⅛ tsp. cayenne pepper.
  • Add seared mushrooms (and any liquid that may have escaped from them while they sat), sliced carrots and chopped red onion (not the pearl onions) to the pot and give everything a gentle stir. 
  • Add beef broth mixture with 1 cup of dry red wine to the Instant Pot. Place the lid on top and lock it in place. 
  • Ensure that the Instant Pot valve is engaged. Set it to “Pressure Cook” for 20 minutes on “High.” 
  • Once done, carefully release the pressure by disengaging the pressure valve. While it depressurizes, mix 3 tbsp. flour into ¼ cup of beef broth, ensuring all lumps are mixed and smoothed out. 
  • Lift the lid once depressurized and mix in the flour slurry. Then, gently stir in the seared pearl onions and serve.

Notes

Keep in mind that your kitchen tools will vastly affect your speed in making the recipe. If you use only an 8-inch sauté pan, you’ll have to sear the lamb and vegetables in batches, taking twice the amount of time. If you have a large 14-15-inch skillet, your process will be much faster.
And if you’re good at multi-tasking, and can sear some veggies in the pan while you sear another in the Instant Pot, you can go even faster. It also helps to have a garlic press to make mincing a breeze, and blanching the pearl onions will make them peel in a snap!
So take a look at the “Equipment” list in the recipe card to see how to make this recipe nice and quickly.
This stew will stay fresh in a refrigerated, sealed container for 3-4 days. Freeze after 4 days.
This recipe is actually even more delicious once it’s had time to sit. I try to make it a whole 2-3 days before serving!
To reheat, place in a pot on the stovetop. Stir occasionally for 10-12 minutes over low-medium heat and serve.

Nutrition

Serving: 8ounces | Calories: 268kcal | Carbohydrates: 18g | Protein: 18g | Fat: 12g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.3g | Cholesterol: 66mg | Sodium: 549mg | Potassium: 680mg | Fiber: 2g | Sugar: 4g | Vitamin A: 1956IU | Vitamin C: 9mg | Calcium: 57mg | Iron: 3mg
« Bread Pudding with Salted Whisky Caramel
Roasted Rosemary Cauliflower and Fennel »
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Comments

  1. TheOne&Only

    February 19, 2025 at 5:12 am

    This is a solid recipe for an amazing stew. Just became my number one fave.

    Reply
  2. Kath

    December 01, 2024 at 10:46 am

    Hi, can I cook this in a slow cooker please.

    Reply
    • Genevieve Morrison

      December 02, 2024 at 12:50 am

      You can, but your cook time will be 8-12 hours on HIGH. You can also put everything (except the pearl onions – add those once the stew is finished) into the pot at the same time. And one more thing, unlike the recipe for Instant Pot, you’ll want to finely dice your onion instead of chopping large pieces. These are the main differences.

      Reply
  3. Mona

    October 14, 2024 at 12:42 am

    why does it say cook time is 50 minutes, but the directions say to cook in the instant pot on high for 20 minutes?

    Reply
    • Genevieve Morrison

      October 14, 2024 at 7:22 pm

      Because “cook time” also applies to the sautéing of other vegetables in the pan.

      Reply
5 from 2 votes (1 rating without comment)

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