Ingredients

• 1 pound lamb stew meat , cut into 1/2-inch cubes
• 2 tablespoons all-purpose flour
• 2 teaspoons vegetable oil
• 1 medium onion , roughly chopped
• 1 , 32 fluid ounce
• 1 teaspoon Dijon mustard
• 1 sprig fresh thyme
• 1 sprig fresh rosemary
• salt and ground black pepper to taste
• 20 small baby potatoes , halved
• 4 medium carrots , roughly chopped
• ½ , 16 ounce
• 2 teaspoons water , or more as needed
• 1 teaspoon cornstarch , or more as needed

Instructions

1. 1 Combine lamb and flour in a bowl; toss to coat.
2. 2 Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Add oil and heat until shimmering, 1 to 2 minutes. Add lamb and brown on all sides, 5 to 7 minutes. Add onion and saute until soft, about 3 minutes. Pour in broth and scrape up any browned bits with a spoon.
3. 3 Add mustard, thyme, rosemary, salt, and pepper. Close and lock the lid. Select Manual function according to manufacturer's instructions; set timer for 20 minutes. Allow 10 to 15 minutes for pressure to build.
4. 4 Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid.
5. 5 Add potatoes, carrots, and peas. Close and lock the lid again, and reselect Manual function; set timer for 10 minutes.
6. 6 Release pressure carefully using the quick-release method, about 5 minutes. Unlock and remove the lid.
7. 7 If stew is not thick enough, mix water and cornstarch together and add to pot. Cook for another 5 minutes on Manual with a quick release of pressure.

Nutrition per serving