Instant Pot Greek Lamb Stew
Instant Pot Lamb Stew is a hearty, fragrant, flavorful stew packed with lean protein, veggies and welcoming scents that is perfect for the fall.
Dietary Information
Servings:
- 1
Heat the olive oil in your Instant Pot and brown the lamb in batches. Remove lamb from the pan and set aside.
- 2
Deglaze the pan with a splash of stock.
- 3
Add the frozen diced onion and pepper and saute for about 5 minutes until softened.
- 4
Add the garlic and fry for 30 seconds until fragrant.
- 5
Switch off heat and mix in the Greek seasoning, cinnamon, bay leaf and salt.
- 6
Next, add these ingredients but do not mix them, to avoid a burn notice - add lamb back to the pan, followed by chicken broth, tomato paste and diced tomatoes.
- 7
Cover the pot, set valve to seal, choose the stew setting for 35 minutes and allow to cook until done.
- 8
Let the steam release naturally, about 10-15 minutes before opening.
- 9
Stir in the olives and serve.
- 10
Put all of the ingredients to the Instant Pot, making sure to add the tomato paste and diced tomatoes on top. Do not mix together.
- 11
Cover the Instant Pot, turn the valve to the sealing position, and set the stew setting for 35 minutes.
- 12
Allow for a complete natural pressure release before opening. Stir in the olives and then serve.
- 13
Heat the olive oil in your slow cooker and brown the lamb in batches. Remove lamb from the pan and set aside. Deglaze the pan with a splash of stock.
- 14
Add the frozen diced onion and pepper and sauté for about 5 minutes until softened.
- 15
Add the lamb back in along with the rest of the ingredients. Cover the slow cooker and set to cook on high for 4-5 hours, or on low for 7-8 hours.
- 16
Heat the olive oil in a casserole dish and brown the lamb in batches. Remove from the pan and set aside.
- 17
Deglaze the pan with a splash of the stock. Add the frozen diced onion and pepper and sauté for about 6 minutes until softened.
- 18
Add the garlic and fry for 30 seconds until fragrant. Then mix in the Greek seasoning, cinnamon, bay leaf, and salt, stirring for a further 30 seconds.
- 19
Return the lamb to the pan and stir in the tomato paste, diced tomatoes, and chicken stock. Bring to the boil, then reduce heat to a simmer.
- 20
Cook for about 1 – 1 1/2 hours, until the lamb is tender (adding more chicken stock if the stew starts to dry out).
- 21
About 5 minutes before it is done, add in the olives and adjust the seasonings as needed.
| Nutrient | Amount |
|---|---|
| Calories | 141 kcal |
| Protein | 13 g |
| Fat | 7 g |
| Sodium | 390 mg |
| Fiber | 2 g |
| Sugar | 4 g |
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