Instant Pot Lamb and Lentil Stew
You can have this homely Lamb and Lentil Stew ready in well under an hour! The lamb chunks are simmered in the Instant Pot until tender and juicy in a thick, rich, rosemary and thyme gravy. We like it best with a dollop of creamy mashed potatoes and seasonal veggies.
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NutritionPer Serving
- Calories380
- Carbs27g
- Protein30g
- Fat14g
- Saturates6.5g
- Sugars16g
For the full list of ingredients and comprehensive instructions, please see the recipe card below. Before you scroll, there’s important stuff in the blurb!
With an Instant Pot, you can have this hearty Lamb and Lentil Stew ready in a heartbeat. We’ve simmered lamb chunks until tender and juicy in a thick, rich gravy, alongside a satisfying helping of silky, protein-packed lentils. Lentils are a great source of protein, meaning they’ll leave you feeling fuller for longer.
We’ve seasoned our gravy with a heavenly combination of rosemary and thyme, to perfectly complement our diced leg of lamb. You’ll want to make sure all visible fat has been removed before you start cooking.
The best thing about this dish is that it’s really simple to throw all of the ingredients together, and you don’t need to worry about it once it’s bubbling away on high in your Instant Pot. Put your feet up and wait for the smell of a delicious home-cooked dinner to fill your kitchen!
You can make this one in your oven, or in a slow cooker, if you’d prefer.
What diets is this Instant Pot Lamb and Lentil Stew suitable for?
This Instant Pot Lamb and Lentil Stew recipe is suitable for dairy-free and gluten-free diets, as long as you substitute Henderson’s Relish for Worcestershire sauce.
Please make sure to double or triple check all of your ingredients if you’re cooking for people with allergies.
Do you need any special ingredients to make Instant Pot Lamb and Lentil Stew?
You won’t need any fancy ingredients to make this simple, homely stew.
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You’ll want to crack out your Instant Pot for this recipe.
Mild mustards such as Dijon or wholegrain mustard are best for this dish.
How many calories are in this Instant Pot Lamb and Lentil Stew?
There are 380 calories per portion in this Instant Pot Lamb and Lentil Stew, which means it falls into our Everyday Light category.
To cut down the amount of calories even more, you can simply halve the portion size and serve with a healthy accompaniment!
This Instant Pot Lamb and Lentil Stew is perfect if you’re following a calorie-controlled diet, and fits well with any one of the major diet plans such as Weight Watchers.
As a guide, an average man needs around 2,500kcal (10,500kJ) a day to maintain a healthy body weight. For an average woman, that figure is around 2,000kcal (8,400kJ) a day. Obviously, if your goal is to lose weight then you might want to adjust these slightly! You can read more about these recommendations on the NHS website.
Step 1
Spray the inner pot of the Instant Pot with low-calorie cooking spray and turn on to ‘sauté’. Add the onions and sauté for about 5 minutes until softened. Add the garlic and sauté for a further 1-2 minutes.
Step 2
Add the lamb to the Instant Pot and sauté for 2-3 minutes to seal and lightly brown on all sides.
Step 3
Add the chopped tomatoes, lentils, carrots, mushrooms, stock, tomato puree, mustard, Worcestershire sauce, rosemary, thyme and bay leaf. Season well with salt and black pepper, then stir all the ingredients together until well mixed.
Step 4
Place the lid on the Instant Pot and lock in place. Press ‘pressure cook’ and set the timer for 30 minutes on high pressure. Cook for 30 minutes and when finished, use natural pressure release. When the float valve has gone down, open the lid.
Step 5
The stew will be ready when the lamb is tender and you have a thick, rich gravy. Remove the bay leaf and serve with Creamy Mashed Potatoes or an accompaniment of your choice.
What could I serve with this Instant Pot Lamb and Lentil Stew?
This hearty stew is even better with a side of seasonal roasted vegetables or Creamy Mashed Potatoes. Any of these slimming-friendly side dishes would go down a storm:
How do you know when Instant Pot Lamb and Lentil Stew is cooked?
You’ll cook this Instant Pot Lamb and Lentil Stew until the lamb is tender and you’re left with a thick, rich gravy. This will take around half an hour cooked on high in an Instant Pot.
To keep your family safe, the advice here in the UK is to cook food until it has reached 70°C and stayed at that temperature for 2 minutes.
How long can you keep Instant Pot Lamb and Lentil Stew in the fridge?
Once you’ve put it out, ideally you should eat it within 4 hours.
If you allow any leftovers to cool, make sure to refrigerate in a container with a lid and chill. You can keep leftovers of Instant Pot Lamb and Lentil Stew in the fridge for approximately 3 days or so.
Can I freeze Instant Pot Lamb and Lentil Stew?
Yes, you can! This recipe can be frozen, but please remember to do the following;
- Freeze it as soon as it is cold enough.
- Use a container or bag that is suitable for freezing.
Don’t forget to add a label with what it is, and on what date you put it in the freezer!
How do I reheat Instant Pot Lamb and Lentil Stew?
To reheat Instant Pot Lamb and Lentil Stew from chilled, place in a microwave-safe container with loosely-fitting lid and heat for 4-7 minutes until piping hot.
Defrost thoroughly before reheating from frozen. Reheat covered in the microwave for 3-5 minutes then stir. Cook for a further 5-7 minutes until piping hot.
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Instant Pot Lamb and Lentil Stew
This homely Instant Pot Lamb and Lentil Stew is ready in well under an hour, with a thick, rich gravy seasoned with rosemary and thyme.
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Prep Time
15 MINS
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Cook Time
40 MINS
- KCals 380
- Carbs 27G
Instructions
- Spray the inner pot of the Instant Pot with low-calorie cooking spray and turn on to 'sauté'. Add the onions and sauté for about 5 minutes until softened. Add the garlic and sauté for a further 1-2 minutes.
- Add the lamb to the Instant Pot and sauté for 2-3 minutes to seal and lightly brown on all sides.
- Add the chopped tomatoes, lentils, carrots, mushrooms, stock, tomato puree, mustard, Worcestershire sauce, rosemary, thyme and bay leaf. Season well with salt and black pepper, then stir all the ingredients together until well mixed.
- Place the lid on the Instant Pot and lock in place. Press 'pressure cook' and set the timer for 30 minutes on high pressure. Cook for 30 minutes and when finished, use natural pressure release. When the float valve has gone down, open the lid.
- The stew will be ready when the lamb is tender and you have a thick, rich gravy. Remove the bay leaf and serve with Creamy Mashed Potatoes or an accompaniment of your choice.
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Recipe notes
If you’ve made Instant Pot Lamb and Lentil Stew and love it, let us know by tagging us on Instagram or in our Facebook group!
2 comments
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HelenThursday 16th November 2023
How long do you need in the slow cooker for lamb and lentil stew
SharonFriday 17th November 2023
Hi Helen, Lamb and Lentil Stew will take 4-5 hours in the slow cooker, you can find the recipe here: Slow Cooker Lamb and Lentil Stew Hope this helps!
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