Lamb mijoté stew in Instant pot

Ingredients

	2 lbs of lamb shank cut into medium-sized portions (1 kg)
	2 carrots sliced
	1 white onion chopped up
	(Optional) 1 cup of sliced white or button mushrooms

Spices, herbs and flavoring ingredients:

	4 sprigs of parsley leaves
	4 sprigs of thyme
	1 teaspoon of garlic powder
	Salt and pepper

Accents for the sauce:

	1 cup of tomato coulis or tomato sauce
	1 cup of beef stock or bouillon
	2 tablespoons of all-purpose flour
	1/2 bottle of dry fruity red wine eg. Bourgogne or Pinot Noir (or apple cider vinegar)

How to make this lamb mijoté stew

1. Pressure cook the stew: Add all ingredients to the Instant Pot (except the flour). Set to High Pressure for 1 hour.
2. Release pressure: Once cooking is finished, let the pressure release naturally for 10 minutes.
3. Thicken the sauce: In a small bowl, mix the flour with 1 tablespoon of water to form a smooth slurry. Stir it into the Instant Pot.
4. Sauté to finish: Press the Sauté function and cook for about 5 minutes, stirring, until the sauce thickens.
5. Rest the stew: Let it sit on Keep Warm for 10 minutes so the flavors settle.
6. Adjust seasoning: Taste and add salt and pepper if needed.
7. Serve warm.

When you want something hearty and comforting, a lamb mijoté is hard to beat. Traditionally, this type of stew simmers slowly for hours until the lamb becomes meltingly tender and the sauce rich and fragrant.

The good news is the Instant Pot gives you the same cozy result in a fraction of the time, without hovering over a stove all afternoon.

Chunks of lamb cook in a savory broth with onions, garlic, and vegetables, soaking up layers of flavor as they pressure cook. The meat softens, while the sauce thickens into a rich, making a comforting base that’s perfect for soaking up with bread or spooning over rice or potatoes.

Similar recipes

• Lamb roast with garlic and rosemary
• Boeuf bourguignon
• Carbonade flamande
• Roast beef with gravy
• Daube de boeuf provençale

Lamb mijoté stew in Instant Pot

A traditional French lamb stew (Agneau à mijoté) for modern times.

5 from 1 vote

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Prep Time 15 minutes mins

Cook Time 1 hour hr 10 minutes mins

Additional Time 10 minutes mins

Total Time 1 hour hr 35 minutes mins

Course Main dishes

Cuisine French

Servings 4

Calories 1106 kcal

Equipment

• Instant Pot Duo Nova 8qt 7-in-1
• Durable Bamboo Over the Sink Chopping Board
• KitchenAid Classic 14 Piece Knife Set

Ingredients

  

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Main ingredients

• 2 lbs of lamb shank cut into medium-sized portions (1 kg)
• 2 carrots sliced
• 1 onion chopped up
• 1 cup (optional) of sliced white or button mushrooms

Herbs and spices

• 1 teaspoon of garlic powder
• 4 sprigs of thyme
• 4 sprigs of parsley
• Pinch of salt and pepper to taste

Accents for the sauce

• 1 cup of beef stock or bouillon
• 1 cup of tomato coulis or tomato sauce
• 2 tablespoons of flour
• 1/2 bottle of dry fruity red wine eg. Bourgogne or Pinot Noir

Instructions

 

• Add the the ingredients (except the flour), and set the Instant Pot to High Pressure for 1 hour.
• Once the countdown has finished, let the pressure release naturally for 10 minutes.
• Mix in the flour with a tablespoon of water to make a slurry. Add the slurry to the Instant Pot.
• Press the Sauté button again for 5 minutes to let the sauce thicken.
• Let the lamb stew rest for 10 minutes on the Keep Warm function.
• Taste to add salt and pepper if necessary.

Notes

The alcohol usually cooks off by the time it is served, but if you don't want to use wine, replace it with:

• 2 tablespoons of apple cider vinegar
• 1 cup tomato sauce (or 1/2 cup tomato paste)

Nutrition

Serving: 1gCalories: 1106kcalCarbohydrates: 14gProtein: 79gFat: 64gSaturated Fat: 26gPolyunsaturated Fat: 29gCholesterol: 270mgSodium: 335mgFiber: 2gSugar: 4g

Please note: We are not certified nutritionists and these estimates written and produced for entertainment purposes only.