Greek-Style Lamb Stew in the Instant Pot

An impressive Greek lamb stew with potatoes in less than an hour!

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I love this recipe because it’s so easy yet elegant too. Traditional Greek lamb stew with potatoes would take hours to cook, but my Instant Pot has it ready in under an hour! The recipe makes a giant pot of stew, allowing you to serve it at a dinner party or save some for later. I served this at a dinner party last weekend, and everyone loved it. I can’t wait for you to try it!

Why you’ll make this over and over again

• Fall of the bone tender lamb
• Creamy soft potatoes
• Smothe rich tomato sauce
• Delicious Greek soul food in less than an hour!

Hearty stew ingredients

• Lamb pieces -ask your butcher to cut it for you to avoid the process
• Onion -finely chopped
• Garlic cloves -grated
• Carrots -peeled and diced
• Crushed tomatoes
• Salt
• Freshly cracked black pepper
• Crushed red pepper flakes -add more or less to suit the amount of heat you like
• Dried thyme
• Fresh rosemary
• Bay leaves
• Sweet paprika
• Potatoes -peeled and cubed
• Dried oregano
• For serving: finely chopped parsley, olives, feta, bread

Meat Substitutes

I like to buy a whole leg of lamb from the restaurant supply store. It comes in a big case with about six legs and cuts down on the cost by a lot. If you get your lamb from the grocery store, it may be costly where you live. So, even though bone-in leg of lamb is great for this recipe, there are a few other options. Boneless lamb works, and beef is a good substitute. Use whatever you have or whatever fits into your budget.

Hw to make Greek Lamb Stew with Potatoes in the Instant Pot

• Place all of the ingredients except for the oregano inside the instant pot and stir together.
• Add a cup of water or chicken broth.
• Then, set the Instant Pot to High Pressure for 25 minutes. Make sure the vent is in the sealed position.
• At the end of the cooking time, allow the pressure to naturally release for about 15 minutes and then open the valve to release the remaining pressure.
• Open the lid, taste the stew and adjust the seasoning if needed.
• Then, remove the bay leaves and rosemary stem and add the oregano.
• Garnish with fresh parsley.  

Serving

This is a one-pot stew with all the meat and vegetables you need. However, it is so good with Mediterranean lemony rice pilaf and toasted rosemary bread. I even serve it with some feta and olives on the side. A fresh Greek salad would complement the richness of the stew to round out the whole meal. Store any leftovers in the refrigerator or freeze for up to 2 months. Kali Orexi!

More Instant Pot Recipes:

• Instant Pot Greek Stuffed Cabbage Rolls (Lahanodolmades Avgolemono)
• Greek Chicken Kapama Stew
• Instant Pot Chicken Youvetsi
• Instant Pot Greek Lemony Chicken & Orzo Soup

Serve this with:

• Greek Country Style Bread
• Greek Pita Bread
• Maroulosalata: Green Lettuce Salad
• Feta cheese & Olives
• Tzatziki Sauce

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Greek Lamb Stew with Potatoes in the Instant Pot

Yield: Serves 10

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Ingredients

• 4.5-5 pounds (about 2 kilos) lamb pieces
• 1 onion, finely chopped
• 4-5 garlic cloves, grated
• 2 -3 carrots, peeled and diced
• 28 oz (794g) crushed tomatoes
• salt, to taste
• freshly cracked black pepper, to taste
• 1/4 teaspoon crushed red pepper flakes
• 1 teaspoon dried thyme
• 1 sprig rosemary
• 2 bay leaves
• 1 heaping teaspoon sweet paprika
• 1 and 1/2 pounds potatoes, peeled and cubed
• 1 teaspoon dried oregano
• For serving: finely chopped parsley, olives, feta, bread

Instructions

Place all of the ingredients except for the oregano in side of the instant pot and mix together. Add a cup of water or chicken broth.
Set the Instant Pot to High Pressure for 25 minutes. Make sure the vent is in the sealed position.
Allow the pressure to naturally release for about 15 mintes and then open the valve to release the remaining pressure.
Open the lid and taste the stew. Adjust the seasoning of needed. Remove the bay leaves and rosemary stem.
Add the teaspoon of oregano and garnish with fresh parsley.
Serve with toasted bread and a salad.
Kali Orexi!

Notes

Leg of lamb with the bone in is great for this recipe however boneless lamb works too. Use whatever you have. Beef is a good substitute.
Store leftovers in the refrigerator or freeze for up to 2 months.

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