Ingredients:
2 tbsp vegetable oil
2 lbs lamb stew meat
2 lbs yellow potatoes
1 sweet onion
5-6 cups of choice of stock (I like to use half chicken, half beef if I don’t have lamb stock – beef stock alone tends to overpower the lamb and chicken stock alone doesn’t have the depth)
2/3 pint of Guinness (warning: too much makes the stew bitter so yes there is such thing as too much of a good thing. I usually open a pint can, use 2/3 in the stew, then finish the rest)
3/4 cup barley (not quick or instant)
Salt and pepper to taste
1 tsp garlic powder
1/4 tsp cracked rosemary
1/4 tsp thyme
Instructions:
Set Instant Pot to saute. While it’s heating up, season your meat with salt and pepper. Once the pot is at temperature, add lamb and brown. Add potatoes, onions, barley, stock, Guinness, garlic powder, rosemary, thyme, and more salt and pepper if desired. Stir well.Seal pot and pressure cook on high for 1 hour.Release pressure manually. Enjoy.