Ingredients:

  • 2 lbs lamb shoulder, trimmed and cut into 1-inch cubes
  • 1 tbsp olive oil
  • 1 tsp kosher salt
  • 1/2 tsp black pepper
  • 1 lb Yukon Gold potatoes, cut into 1-inch chunks
  • 3 large carrots, sliced into thick rounds
  • 2 stalks celery, chopped
  • 1 medium yellow onion, diced
  • 3 cloves garlic, minced
  • 1 cup frozen peas
  • 4 cups low-sodium beef broth
  • 2 tbsp tomato paste
  • 1 tbsp Worcestershire sauce
  • 1 tsp dried thyme
  • 2 bay leaves
  • 1 tbsp cornstarch
  • 1 tbsp water

Instructions:

  1. Set the Instant Pot to SAUTÉ mode on high and add olive oil.
  2. Sear lamb cubes in batches until a deep mahogany-colored crust develops (3–4 minutes per side), then remove and set aside.
  3. Sauté diced onion and celery in the remaining fat for 3 minutes, then stir in minced garlic for 30 seconds.
  4. Stir in tomato paste to coat vegetables, then pour in beef broth and Worcestershire sauce, scraping the bottom of the pot to deglaze.
  5. Return seared lamb and juices to the pot; add dried thyme and bay leaves.
  6. Layer carrots and potatoes on top of the mixture without stirring them in deeply.
  7. Lock the lid and pressure cook on high for 45 minutes.
  8. Perform a pressure release, then stir in frozen peas and the cornstarch slurry (cornstarch mixed with water) and simmer on sauté mode until the broth thickens.