Lamb Stifado in the Instant Pot: Lamb & Shallot Stew

This lamb and shallot stew will warm you up from the inside out!

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Lamb stifado is a classic Greek lamb and shallot stew, and using the Instant Pot saves about 40 minutes! It’s a rich, cozy stew that’s very aromatic because of the cinnamon, allspice berries, and onions. Plus, it is still my favorite meal from childhood… well, this or cabbage rolls. It may be a tie because they both take me back to childhood and soothe my soul. Stifado is traditionally made with beef, and you can find that recipe here. I’ve also done a chicken version that you can find here. All of them are warm and comforting stews!

Why you have to try it

• Tender sweet onions
• Fall apart lamb
• Warm cinnamon tomato sauce
• The perfect cozy stew for a cold winter’s day to warm you from the inside out!

What you’ll need:

• Leg of lamb cuts –substitute lamb shanks or beef if you prefer
• Shallots –peeled or pearl onions
• Olive oil
• Garlic cloves –grated or minced
• Balsamic vinegar –try the new one in our shop that comes straight from Crete
• Water – or chicken broth
• Crushed tomatoes
• Tomato paste
• Honey –We just got my uncle’s Greek honey in the shop!
• Bay leaves
• Cinnamon stick
• Stone peppercorns
• Allspice berries
• Salt, or to taste
• Freshly cracked black pepper
• Crushed red pepper flakes –optional for a bit of spiciness
• Dried oregano –added at the end to avoid it tasting bitter

How to make Lamb and Shallot Stew in the Instant Pot

1. Season the lamb with salt and pepper on both sides.
2. Set the Instant Pot to the Sauté setting and add 1/4 cup of olive oil. Brown the meat for about 5 minutes on each side in a few batches. (Adding all of the lamb at once will steam the meat instead of brown it.)
3. Add the balsamic vinegar and water to deglaze the pot, then place all of the meat back into the pot with the tomatoes and all of the seasonings except the oregano.
4. Set the Instant Pot to the High-Pressure setting for 25 minutes. Make sure that the vent is set to the sealed position.
5. Allow the machine to naturally release the pressure for 15 minutes, and then open the valve to release the remaining pressure.
6. While the meat is cooking, preheat the oven to 425 °F, 220 °C.
7. Place the shallots onto a baking pan and drizzle with the remaining olive oil. Season them with salt and pepper and roast until golden and tender—about 25 minutes.
8. When the lamb and shallots are done, add the shallots to the pot and set it to the sauté setting until the sauce has thickened—about 10 minutes.
9. Add the oregano and taste the sauce to see if it needs more salt.

Serving

There are several sides for lamb and shallot stew. Try white, brown or my Mediterranean rice pilaf with vermicelli if you like rice. If you prefer potatoes, try roasted potatoes, mashed potatoes, or my lemony roasted potatoes. However, all I need is good hearty, crusty bread and maybe a salad. Kali Orexi!

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Lamb & Shallot Stew in the Instant Pot (Stifado)

Yield: Serves 6

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Ingredients

• 4-5 pounds (about 2 kg) leg of lamb cuts
• about 24 shallots, peeled
• 1/2 cup olive oil
• 4-5 garlic cloves, grated
• 2-3 tablespoons Balsamic vinegar
• 2 cups water
• about 30 oz (850g) crushed tomatoes
• 1 tablespoon tomato paste
• 1 teaspoon honey
• 2 bay leaves
• 1 cinnamon stick
• 6-10 stole peppercorns
• 6 allspice berries
• about 2 teaspoons salt, or to taste
• freshly cracked black pepper to taste
• 1/2 teaspoon crushed red pepper flakes, optional
• 1 teaspoon dried oregano

Instructions

1. Season the lamb with salt and pepper on both sides.
2. Set the Instant Pot to the Saute setting and add 1/4 cup of olive oil. Brown the meat for about 5 minutes on each side in a few batches. Adding all of the meat at once will steam the meat instead of brown it.
3. Add the balsamic vinegar and the water to deglaze the pot. Place all of the meat back into the pot along with the tomatoes, and all of the seasonings except the oregano.
4. Set the Instant Pot to the High Pressure setting for 25 minutes. Make sure that the vent is set to the sealed position.
5. Allow the machine to Naturally Realease the pressure for 15 minutes and then open the valve to release the remaining pressure.
6. While the meat is cooking preheat the oven to 425 °F, 220 °C.
7. Place the shallots onto a baking pan and drizzle with the remaining olive oil. Season them with salt and pepper and roast until golden and tender. About 25 minutes.
8. Add the shallots to the pot and set it to the saute setting until the sauce has thickened. About 10 minutes.
9. Add the oregano and taste the sauce. Add more salt if needed.
10. Serve with rice, mashed potatoes, or bread and a salad.
11. Kali Orexi.

Recommended Products

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  Instant Pot Duo 7-in-1 Electric Pressure Cooker, Slow Cooker, Rice Cooker, Steamer, Saute, Yogurt Maker, Sterilizer, and Warmer, 8 Quart, 14 One-Touch Programs
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  Dried Oregano from Crete (20g/.71 oz)
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  Olive Oil- Greek Extra Virgin Olive Oil (500ml/15.9 oz)
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  Traditional Cretan Aprons (heavier fabric)
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  Gourmet Dark Balsamic Glaze (250ml/8.5 oz)