Instant Pot Irish Stew

🧂 Ingredients

• 1 1/2 lb lamb

  cut in bite sized pieces (you can also use beef)
• 3 tablespoons flour
• 1 ½ teaspoons salt

  or to taste
• 1-2 tablespoons olive oil
• 2 ½ cups beef stock
• 1 tablespoons Worcestershire sauce
• 2-3 leeks

  (use the white and light green parts) cleaned and thinly sliced
• 1 parsnips

  peeled and sliced
• 3 large carrots

  peeled and cut into chunks
• 4 red skinned potatoes

  peeled, halved and quartered or thickly sliced
• a bundle of fresh thyme or rosemary

  or a little of both for the best flavor
• 1/4 head green cabbage

  very thinly sliced
• 2 tablespoons water
• 2 tablespoons cornstarch

Instructions

• 1 Add flour and 1 teaspoon salt and pepper to a large resealable bag or a bowl and
  toss the meat until evenly coated.
• 2 Add 1 tablespoon olive oil to the Instant Pot insert (or brown separately in a
  large skillet). Brown the meat (using the saute function on the pressure
  cooker). Work in batches so you don't crowd the meat and it can evenly brown.
  Remove from the insert and set aside.
• 3 If browning the meat in the Instant Pot, add 1 cup of the broth and scrape up
  any browned bits from the bottom and press cancel to end the saute function.
• 4 Add the meat, broth, Worcestershire sauce, leeks, parsnips, carrots, potatoes
  and several sprigs of rosemary or thyme (or both) and stir.
• 5 Close and seal the Instant Pot. Cook on high pressure for 35 minutes, then allow
  the pressure to release naturally for 10 minutes. Vent the steam to release any
  remaining pressure, then carefully open the lid.
• 6 In a small bowl, whisk together the cornstarch and water to create a slurry. Add
  it to the Instant Pot along with the thin slices of cabbage and stir until the
  stew thickens and the cabbage wilts. Serve warm sprinkled with fresh parsley.

Nutrition Info