Instant Pot Lamb Stew with Farro

instant pot lamb stew
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This veggie packed instant pot lamb stew with farro is exactly what you need to warm yourself on a rainy, cold autumn night. Easy to make in the instant pot, with beef broth and your choice of lamb…. but better yet, did you make my herb roasted leg of lamb? Don’t throw away that bone, cook it down into a super flavorful broth and gain some extra meat for your stew. I’ll tell you how to do both. Note: this stew contains worcestershire sauce, which contains anchovies and also has soy as an undisclosed “natural ingredient”. You can easily make this stew without the sauce if needed, see the allergy modification section below.

Jump to the Instant Pot Lamb Stew with Farro Recipe

As I was cleaning up from our dinner party where we served the herb roasted leg of lamb, I found myself contemplating the remaining lamb bone. The day after thanksgiving, my mother always makes a delicious turkey soup with the turkey carcass. I set out to find the perfect way to make a stew with the remaining lamb bone. Of course, you can always just use beef broth and lamb stew meat to replicate this recipe if you haven’t prepared a leg of lamb the night before!

To make the stew with a leftover bone

In a large stock pot, add the bone, 8 cups of broth, 1 cup of water, 2 carrots cut in half, 2 celery stalks cut in half, half an onion and a sprig of rosemary. Bring to a boil, and simmer covered for 2-3 hours, turning the bone periodically. Remove the bone, pulling any extra meat of the bone and discard. Strain the broth (you will need about 6 cups).

Preparing the stew in the Pressure Cooker

We use the 6 qt instant pot, which is large enough to make a proper batch of stew for the entire family. Hit the saute function on the instant pot for 6 minutes. Spray the pot with oil, and add the carrots, onion and celery (add raw meat here, if using). Saute for 5 minutes, add the garlic and saute for 1 minute. Add the broth, farro, parsnip, herbs, spices, worcestershire (if using) and cooked meat. Set the Instant Pot to pressure cook for 12 minutes. When done, perform a quick release. Taste stew and adjust seasoning as needed. If you omitted the worcestershire, you may want to add additional spice and salt before serving. Plate the stew and garnish with rosemary and red pepper.

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Yield: 4 main course servings

Prep time: 3 hours if making broth, 10 minutes if using store bought

Cook time: 35 minutes

Lamb and Farro Stew ingredients

To make the broth with leftover bone:

  • Left over lamb bone
  • 8 cups beef broth
  • 1 cup water
  • 2 carrots, cut in half
  • 2 celery stalks, cut in half
  • 1/2 onion, roughly chopped
  • 1 sprig rosemary

Remaining ingredients

  • 6 cups broth (prepared as above or purchased beef broth)
  • 1 cup chopped carrot
  • 1 cup chopped onion
  • 2 cups+lamb meat cooked (or 1-1/2 pounds raw stew meat)
  • 1 cup chopped celery
  • 1 cup farro, uncooked
  • 4 garlic cloves, minced
  • 1 small parsnip, peeled and chopped
  • 1 tsp fresh parsley
  • 2 sprigs of rosemary, plus more for garnish
  • 1 tsp ground pepper
  • 1-1/2 tsp sea salt
  • 2 bay leaves
  • 1/2 tsp ground coriander
  • 1 tsp marash chili flakes, plus more for garnish
  • 2 tbsp worcestershire sauce
  • 1/2 tsp caraway seeds
  • 1/2 tsp thyme

Instant Pot Lamb Stew with Farro Instructions

  1. Prepare with broth with leftover bone. Add all ingredients to a large stockpot and bring to a boil. Reduce to a simmer, cover and cook for 2-3 hours, turning bone periodically. Remove the bone, pulling any remaining meat from the bone. Strain the broth, discarding vegetable and herbs.
  2. Turn the instant pot to saute and spray with oil. Add onion, celery and carrots (and raw meat, if using) and saute for 5 minutes. Add garlic and saute for 1 minute.
  3. Select pressure cooker function and add remaining ingredients. Pressure cook for 12 minutes, when done, complete a quick release.
  4. Plate the stew and garnish with chopped rosemary and a pinch of marash chili flakes. Serve with a rustic bread, or gluten free crackers

Allergy Modifications

  • Fish allergy: Omit the worcestershire sauce as it contains anchovies, substitute with soy sauce
  • Soy allergy: Omit the worcestershire sauce as it contains undisclosed soy in the “Natural ingredients”. Try to substitute with fish sauce, oyster sauce or coconut aminos. If using coconut aminos, start with 1 tablespoon and titrate up to ensure that it doesn’t turn the stew too sweet.

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