Instant Pot Lamb Stew (Greek)

This easy Instant Pot Lamb Stew, made with pantry staples, is bursting with Greek flavor and is a hearty, filling dish that’s just perfect for the whole family.

You’ll also love Instant Pot Adobo Chicken,  Instant Pot Beef Stew and Mexican Instant Pot Black Bean Stew.

Suitable for Low Carb, Keto, Whole30, and Gluten Free diets (GF, LC, K, W30). Weight Watchers Points included. 

Instant Pot Lamb Stew is my kind of stew, folks. It’s made in one pot and only requires minimal cleanup. And, who doesn’t love one-pot meals that are hearty, full of delicious fall or spring flavors, and super simple to make??? 

This Lamb Stew Instant Pot Recipe has a few secret ingredients that really bring out some fantastic fall flavors and fragrances. When you bring this delicious stew to your next Festive meal, Easter meal, St Patrick’s Day, potluck gathering, you’ll have the guests asking for your recipe for sure.

To really enhance this recipe, throw together and use this easy homemade Greek seasoning. This seasoning mix plus the addition of dried dill are what really make this lamb stew utterly delicious. 

FLAVORFUL PRESSURE COOKER LAMB STEW

Lamb is such a great meat to cook with. It’s flavorful and savory, and when you trim the fat before cooking it really is a nice lean source of protein. Lamb meat can be quite tender and when you add it to a stew, it gets even more tender.

You’ll really love how you only need pantry staple ingredients to throw together this wholesome meal together. As easy as this Instant Pot Lamb, or this Instant Pot Adobo Chicken,  Instant Pot Beef Stew and Instant Pot Venison Stew.

WHY MAKE THIS RECIPE 

• Simple – easy to make this tender meat stew thanks to the Instant Pot!

• Pantry Staple Ingredients – this is a great recipe made with everyday items you already have.

• Potluck – stews are great for potlucks and can be made in advance.

• Warming Fall Food – this is a savory and super fragrant fall and spring stew.

INGREDIENT NOTES

• Oil – use olive oil or any other oil you prefer.

• Seasoning – this gets it flavor from dried dill, minced garlic, ground cinnamon, bay leaf, Greek seasoning and salt.

• Lamb – this recipe calls for lamb leg steaks.

• Vegetables – onion and bell pepper. Use fresh or frozen.

• Tomatoes – use a combination of diced tomatoes and tomato paste.

• Broth – this cooks in a liquid and this recipe calls for chicken broth but you can use beef broth instead.

• To finish – add in delicious pitted olives. You can use

Let’s gather up these ingredients and I will show you….

STEP BY STEP METHOD

Get the complete ingredients list and instructions from the recipe card below.

1. Heat the olive oil in your Instant Pot usign the saute function and brown the lamb pieces in batches. Remove lamb from the pan and set aside.

2. Deglaze the pan with a splash of stock and wooden spoon making sure to get the brown bits stuck at the bottom. 

3. Add the frozen diced onion and pepper and sauté for about 5 minutes until softened. 

4. Add the garlic and fry for 30 seconds until fragrant. 

5. Switch off the heat and mix in the Greek seasoning, cinnamon, bay leaf, and salt. 

6. To avoid getting a burn notice, add the lamb to the bottom of the insert, followed by chicken broth, then add the tomato paste and diced tomatoes on top. Do not mix together!

7. Cover the Instant Pot, turn the valve to the sealing position, and set the stew setting for 35 minutes. 

8. Allow it to finish cooking and then a complete natural pressure release before opening. 

9. Stir in the olives and then serve. 

MAKE IT DUMP AND START

1. 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.

2. Cover the Instant Pot, turn the valve to the sealing position, and set the stew setting for 35 minutes. 

3. Allow for a complete natural pressure release before opening.

4. Stir in the olives and then serve. 

MAKE IT IN THE CROCKPOT

1. Heat the olive oil in a skillet 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 sauté for about 5 minutes until softened. 

4. Add into the crockpot along with the lamb and the rest of the ingredients.

5. Cover the slow cooker and set to cook on high for 4-5 hours, or on low for 7-8 hours. 

6. Stir in the olives and then serve. 

MAKE IT ON THE STOVE TOP

Get the complete ingredients list and instructions from the recipe card below.

1. Heat the olive oil in a casserole dish and brown the lamb in batches. Remove from the pan and set aside.

2. Deglaze the pan with a splash of the stock. Add the frozen diced onion and pepper and sauté for about 6 minutes until softened.

3. 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.

4. Return the browned meat to the pan and stir in the tomato paste, diced tomatoes, and chicken stock. Bring to the boil, then reduce heat to a simmer.

5. Cook for about 1 – 1 1/2 hours, until the lamb is tender (adding more chicken stock if the stew starts to dry out).

6. About 5 minutes before it is done, add in the olives and adjust the seasonings as needed.

RECIPE TIPS

• To make the prep work for your stew even more simple, you can buy pre-cubed lamb stew meat, or just ask your butcher to cut into cubes for you. Make sure it’s cut into bigger size pieces.

• To avoid a burn notice, do not mix the ingredients together in the Instant Pot. 

• Use frozen onion and peppers and toss them right in the Instant Pot to keep this recipe super simple. 

• If adding in more vegetables, make sure to cut them in bigger chunks so they don’t fall apart.

• Browning the lamb first adds a nice depth of flavor. 

• Thicken – if you want you can make stew thicker this with cornstarch, potato starch or arrowroot powder.

• Garnish with fresh cilantro or fresh parsley for serving.

• Cooking time listed does not include the time it takes for Instant Pot to come up to pressure or for the pressure to release.

DELICIOUS VARIATIONS 

• Change out the stock: Trade out the chicken broth for beef broth or vegetable broth and a bit of red wine.  

• Add more vegetables: Add in different low-carb veggies like cauliflower, eggplant or fennel. For more bulk you can add root vegetables like baby potatoes.

• Bulk out the stew: Add in more veggies like carrots and potatoes and add more chicken broth.  

• Add heat – with chili flakes, cayenne, black pepper etc.

• Extra flavorings – a splash of balsamic vinegar or Worcestershire sauce adds

  great flavor.

PREP AHEAD AND STORAGE

Like many stew, this Instant Pot Greek Lamb Leg Stew tastes even better the next day.  

• Prep Ahead The stew can be made a few days in advance and would be great for meal prepping. 

• Storing – Store leftovers in and airtight container in the fridge for about 4-5 days.

• Freeze – Follow the handy tips below on how to freeze this. Let stew cool down then transfer into these convenient Ziploc freezer bags. Squeeze out all the extra air and seal the bags. Label the bags and then lay them flat in the freezer. Store in the freezer for up to 3 months.

• Defrost – Thaw overnight in the fridge.