Instant Pot Lamb and Lentil Stew
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Prep Time
15 MINS
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Cook Time
40 MINS
- KCals 380
- Carbs 27G
Ingredients
- 450 g diced leg of lamb all visible fat removed
- 2 medium onions peeled and chopped
- 2 cloves garlic peeled and crushed
- 400 g tin chopped tomatoes
- 400 g tin green lentils in water drained
- 4 medium carrots peeled, cut in half lengthways and cut into 1cm thick slices
- 200 g button mushrooms halved
- 1 lamb or beef stock cube made up with 300ml boiling water
- 1 tbsp tomato puree
- 1 tbsp Dijon mustard
- 1 tbsp Worcestershire sauce or Henderson's Relish
- 2 tsp dried rosemary
- 1 tsp dried thyme
- 1 dried bay leaf
- salt and black pepper to taste
- low-calorie cooking spray
Instructions
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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.
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Add the lamb to the Instant Pot and sauté for 2-3 minutes to seal and lightly brown on all sides.
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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.
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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.
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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.