2 Tbsp oil
5 cups potatoes, cut into 1 1/2” pieces
1 large onion, cut into 1” pieces
3 cups carrots, cut into 2” pieces
1 Tbsp oil
1 1/2 pounds lamb stew meat (or beef)
4 garlic cloves, minced
3 cups chicken broth
2 Tbsp tomato paste
1 Tbsp brown sugar
1/2 tsp dried thyme
1 Tbsp Worcestershire sauce
1 bay leaf
2 Tbsp chopped fresh parsley
3 Tbsp cornstarch
1/4 cup water
1 cup frozen peas
The extra step of roasting the vegetables before adding them adds a LOT of flavour. Turn oven to 400 degrees. In a large ziplock bag, put the 2 Tbsp oil, potatoes, carrots and onions and give it a good shake to coat the vegetables. Pour the vegetables onto a baking sheet and bake for 20-30 minutes until lightly browned. You don't HAVE to do this if you're in a hurry, but it greatly adds to the flavour.)
Hit the Saute button and when it says Hot, add the 1 Tbsp oil. When it's shimmering, add about half the meat and brown well on all sides. Transfer to a plate and repeat with the remaining meat. Add the garlic for the last minute and then hit Cancel.
Add broth and thoroughly deglaze the pan: scrape all the browned bits off the bottom of the pot into the liquid. If you skip this step, the Instant Pot may interpret the stuck on bits as burning food. It will display the dreaded “Burn” notice and shut down. So, yeah....deglaze the pot.
Return the browned meat and any meat juices to the Instant Pot. Toss in the tomato paste, brown sugar, thyme, Worcestershire sauce and bay leaf. Secure the lid and set the valve to Sealing. Push Pressure Cook (or Manual) and adjust the time using the + and - buttons to get to 30 minutes. When it beeps that it's done, leave it for 15 minutes natural release.
Drain any excess oil from the roasted vegetables. Flip the valve on the IP lid to Venting to release the remaining pressure. When the pin drops, open the pot and add the vegetables (not the peas). Close it again, reset the valve to Sealing, push Pressure Cook (or Manual) and adjust the time to 5 minutes.
Mix the cornstarch with the water until smooth. When it beeps that it's done, hit Cancel and do a quick release by flipping the valve to Venting.
When the pin drops, open 'er up and hit the Saute button. The stew should be bubbling or close to it. Add about half of the cornstarch slurry and stir gently (the vegetables will be tender and you don't want to break them up). When it comes to a boil the gravy will thicken. If you want it a little thicker, add more of the slurry, boiling after each addition. Then press Cancel and stir in the frozen peas. The heat of the stew is enough to cook them.
Stir in the parsley (or just sprinkle it over the top) and taste and adjust salt and pepper.
Pour yourself a Guinness and enjoy.