The Secret to the Best Ever Instant Pot Lamb Stew

• avocado oil1 tablespoon
• beef stock5 cups
• guinness beer1 cup
• honey optional1 teaspoon
• lamb stew meat2.5 pounds
• leek1 large
• bell pepper8 servings
• potatoes2 cups
• salt1 teaspoon
• sweet potatoes2 medium
• thyme and rosemary8 servings

Instructions

1. 1

   Wash, peel, cut, and prep the vegetables.

2. 2

   Heat up the instant pot using the saut setting.

3. 3

   Add in the oil, salt, pepper, and leeks.

4. 4

   Cover with a standard kitchen lid and cook for about 3 minutes until they start to brown.

5. 5

   Pour in the beer and honey. (The honey is optional but helps to soften and bring all of the flavors together.) Whisk together before setting in the meat and then layer the vegetables on top.

6. 6

   Add the rest of the liquid and add any additional seasonings you'd prefer.

7. 7

   Twist on the locking lid and cancel the saut mode.

8. 8

   Select manual mode for 14 minutes.

9. 9

   When the pressurized cook time has passed and the pot beeps, let the pot natural pressure release for 2 minutes before quick releasing the rest of the pressure.

10. 10

    Stir the stew and then let cool for a few minutes prior to serving.