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Irish Lamb Stew & Savory Paleo Soda Bread Biscuits (paleo, Instant Pot Recipe)

5 from 2 votes

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This traditional Irish Stew combined with savory soda bread biscuits is on my table this year for St. Patrick’s Day. Simple, fresh ingredients transform into a mouthwatering stew in no time at all (less than 1 1/2 hr using the Instant pot).

As a kid, my Puerto-Rican mother would cook Corned Beef and Cabbage for my Irish-American father. She’d season it with Goya Adobo to make it more flavorful (or as my Dad would say, more “SAZÓN”) and we’d always look forward to our very Boriqua-Irish St. Patrick’s Day!!

Now that I’ve visited Dublin this past year and have enjoyed so much of Ireland’s fresh breads (gluten-free, by the way!!), farm butter and grass-fed meats, I fell in love with the cuisine. I wanted to make something to remind me of that experience and so I adapted this recipe from NYT Cooking (in an Instant Pot!) with some savory biscuits which I adapted from The Sugar Free Mom. The combo was so rich and flavorful – this will definitely be in my regular rotation going forward and my Greek husband says: “this is marvelous”… so all nations agree: THIS IS A KEEPER!! Haha!


Irish Lamb Stew

5 from 2 votes
Traditional Lamb Stew made easily in your Instant Pot!
Prep Time: 10 minutes
Cook Time: 1 hour
Total Time: 1 hour 10 minutes
Yield: 3


  • 1.5 pounds lamb shoulder cut in 2-inch chunks, excess fat removed
  • sea salt and black pepper to taste (omit pepper for AIP)
  • 2 Tbsp ghee or extra virgin olive oil
  • 1 large yellow onion cut in wedges
  • 3 medium carrots cut into 3-inch slices
  • 2 cups low sodium vegetable chicken or beef broth (or water)
  • 3 large sprigs fresh thyme
  • 2 large yukon or red potatoes OR turnips/rutabagas for AIP


  • Clean meat by chopping off excess fat as best you can, cut into 2-inch chunks and season with salt and pepper.
  • On a separate cutting board, chop all vegetables.
  • To the Instant Pot, add ghee or oil on the "Sauté" mode. Once the ghee/oil is sizzling, add the seasoned meat and brown for 5-8 minutes (this is your chance to get it brown on all sides, flip as needed with a wooden spoon but not too much so it can have a chance to get a nice color and crust on the exterior)
  • Once meat is finished, remove it and place in a bowl to set aside. Now add the carrots, onion, and two sprigs of thyme to the pot. Sauté for approx. 5 minutes, scraping the brown bits from the lamb with a wooden spoon and getting a nice char on the veggies.
  • Next, add the broth over top, the lamb and finally the potatoes with your 3rd sprig of thyme on top. Press everything down a bit with a wooden spoon, it's okay that not everything like the potatoes are submerged.
  • Close the lid on the Instant Pot and close the steam valve. Press the "meat/stew" button, or set the cooker to 35 minutes of high pressure. After 35 minutes of high pressure, allow the cooker to naturally cool and release pressure. It should take approx. 1 hour in total.
  • While that's cooking... make the biscuits below!
  • When the Instant Pot is done, serve with biscuits for dipping and enjoy!


adapted from NYT Cooking (see this recipe for a non-Instant Pot version)
Diet: Irish
Keywords: AIP, paleo
Course: Main Course

Paleo Savory Irish Soda Bread Biscuits

5 from 1 vote
Easy and perfect to dip in your stew!
Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes
Yield: 6


  • 1 cup almond or seed meal/flour
  • 1 Tbsp + 2 tsp flaxseed meal
  • 1 Tbsp coconut flour
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • pinch of salt
  • 3 Tbsp ghee cold
  • 1 large egg
  • 1/4 cup non-dairy milk I like almond or coconut
  • 1/2 Tbsp apple cider vinegar
  • 1 Tbsp caraway seeds these make this taste like rye bread


  • Pre-heat oven to 375f degrees and grease a muffin tin with coconut oil, set aside.
  • Add first 6 dry ingredients to a bowl and mix well until combined and set aside. Then add the apple cider vinegar to the milk (to create a dairy-free buttermilk).
  • Add the dry mix to a mixer or food processor and then the cold ghee, start mixing until crumbles start to form.
  • Next, add in the egg and mix until combined, followed by the 'buttermilk' and keep mixing until you have a wet dough. Lastly, add in the caraway seeds.
  • With a spatula, fold everything together so it's neat and begin to scoop the dough evenly into your muffin tin.
  • Bake for 20-25 minutes and let cool on a drying rack, serve warm!


Adapted from The Sugar-free Mom
Diet: Irish
Keywords: bread
Course: Side Dish



Hope you enjoy!
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-Alison Marras
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  1. This recipe was absolutely delicious! So easy to follow and make. My husband and I made it for St Paddy’s Day, was the perfect meal and very hearty! Will definitely become a staple for us. We used parsnips instead of potatoes/turnips because that’s what we had on hand- worked out great! Thanks for sharing such awesome recipes!

  2. I may be emailing you in the next year or so for tips on gluten free bread in Dublin! I think it’s the sweetest thing that your parents’ cultures were combined in that stew, and this lamb version also sounds so warming and good. I am especially interested in those biscuits! I have been playing around with grain-free, candida diet appropriate cookies this last month (not easy lol), and these have some similar ingredients but look so much more hearty! Just the type of thing to enjoy mid-blizzard this week!

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