Ingredients

• 1 tablespoon butter
• 1 tablespoon olive oil
• 1.25 pounds lamb shoulder , cubed
• 1 onion , diced
• 2 shallots , diced
• 2 cloves garlic , minced
• 0.5 teaspoons white cooking wine
• 0.75 pounds small red potatoes , halved
• 2 carrots , sliced into rounds, or more to taste
• 0.5 teaspoons dried rosemary
• 0.5 teaspoons dried thyme
• 1.5 cups beef broth
• 2 tablespoons cold water
• 1 tablespoon potato starch
• salt and ground black pepper to taste

Instructions

1. 1 Warm butter and oil in a multi-functional pressure cooker (such as Instant Pot) set to the Sauté function. Add lamb and cook until browned on all sides, about 5 minutes. Transfer to a plate. Add onion and shallots to the pot; cook and stir until translucent, 4 to 5 minutes. Add garlic and cook for 1 more minute.
2. 2 Pour wine into the pot and scrape up any browned bits off the bottom of the pot. Cook for 3 to 5 minutes. Place potatoes and carrots on top of onions. Stir in rosemary and thyme until incorporated. Arrange lamb over vegetables and pour beef broth over the top.
3. 3 Close and lock the lid. Open the vent for steaming. Select the Meat/Stew function; set the timer for 20 minutes. Allow 10 to 15 minutes for pressure to build.
4. 4 Release pressure using the natural-release method according to manufacturer's instructions, about 10 minutes. Meanwhile, mix water and potato starch until creamy.
5. 5 Unlock and remove the lid. Switch to the Sauté function. Stir potato starch mixture into the stew and cook until thickened, 2 to 3 minutes. Season with salt and pepper.

Nutrition per serving