Pressure cooker Irish stew is an adaptation of a classic recipe with lamb, onions, potatoes, carrots and herbs. It's gluten free, paleo and whole30, perfect for your Instant Pot.
Cut the lamb chops into cubes, or in half, whatever your preference is. If the bone is in the way skip this step and leave them whole.
If you cut out the bones, don't throw them away but add them into the water in the pot, it will enhance the lamb stock.
Now add the lamb chop pieces and saute a little to brown on each side. Do it in batches and when they are done remove them to a plate.
Cut the carrots into big chunks or you may find they are too soft if you make them very small, do the same with the potatoes. If you use baby potatoes as suggested you can half them, or leave them whole if they are very small.
Add the water to the inner pot and deglaze the bottom of the pot, and then turn off the saute function. Add the thyme.
layer the meat, then sliced onions, carrots, and potatoes, and add a little salt and pepper with each layer.
Lock the lid, turn the steam release vent to 'sealing' and using the manual setting, adjust it to cook for 11 minutes at High Pressure.
When the cook time time is up, allow the unit to reduce pressure on its own without opening the steam release vent (Natural Pressure Release) for at least 12 minutes, then you can gently release the rest of the pressure by opening the vent.
If you want to thicken the stock then mix 1tbsp cornstarch, or arrowroot or tapioca starch for paleo, with a little water and add to the hot stock in the pot. If you need to thicken it up more then use the saute function to heat the stock up again.
serve hot, sprinkle with chopped fresh parsley.