Ingredients
1 tbsp butter
1 tbsp olive oil
570 g lamb shoulder, cubed
1 onion, diced
2 shallots, diced
2 cloves garlic, minced
0.5 tsp white cooking wine
340 g small red potatoes, halved
2 carrots, sliced into rounds
0.5 tsp dried rosemary
0.5 tsp dried thyme
360 ml beef broth
2 tbsp cold water
1 tbsp potato starch
salt and ground black pepper to taste
Directions
Step 1
In the Instant Pot set to Sauté, heat butter and oil. Add the cubed 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.
Step 2
Pour white cooking wine into the pot and scrape up any browned bits off the bottom. 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.
Step 3
Close and lock the lid, then open the vent for steaming. Select the Meat/Stew function and set the timer for 20 minutes. Allow 10 to 15 minutes for pressure to build.
Step 4
Release pressure using the natural-release method according to manufacturer's instructions, about 10 minutes. Meanwhile, mix water and potato starch until creamy.
Step 5
Unlock and remove the lid. Switch to the Sauté function. Stir the potato starch mixture into the stew and cook until thickened, 2 to 3 minutes. Season with salt and pepper to taste.