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Pressure Cooker Irish Stew

Servings 6 -8 Servings


  • 2 tbsp extra virgin olive oil
  • 2 lbs lamb meat cut into 1 to 1 1/2 inch chunks
  • 1 lg onion diced
  • 2 garlic cloves minced
  • 3 lg celery stalks diced
  • 2 lg carrots sliced
  • 1 turnip sliced
  • 1 leek chopped
  • 2 medium potatoes diced
  • 4 C beef stock
  • 3 sprigs thyme
  • 3 tbsp fresh parsley chopped
  • salt and freshly ground black pepper to taste


  • Preheat pressure cooker by pressing the saute button.
  • Add oil to the pot.
  • Add the lamb to the pot, making sure to not crowd the pan. You may have to work in batches.
  • Brown each piece of lamb on both sides, remove from pot and set aside.
  • Add the onion to the pot and saute 2 minutes, stirring to remove browned bits from the bottom of the pot.
  • Add the garlic, celery, carrots, turnip and leeks.
  • Saute 1 to 2 minutes.
  • Add the lamb back to the pot.
  • Pour in the beef stock.
  • Add the potatoes and thyme sprigs.
  • Stir well and season with salt and freshly ground black pepper to taste.
  • Place the lid on top and lock into place.
  • Turn the steam release valve to closed.
  • Press the keep warm/cancel button to reset the unit.
  • Select the meat/stew and adjust the time to 20 minutes by pressing the minus button.
  • Allow the unit to come to pressure and count down.
  • Once the timer has finished counting down, allow the unit to naturally release the steam.
  • When the steam has released completely on it's own, remove the lid.
  • Remove the thyme stems and discard.
  • Stir in the freshly chopped parsley and adjust salt and pepper to taste.


Recipe by: Connie Murray @Happybellyfoodie.com