1.5poundslamb shouldercut in 2-inch chunks, excess fat removed
sea salt and black pepper to taste(omit pepper for AIP)
2Tbspghee or extra virgin olive oil
1large yellow onioncut in wedges
3medium carrotscut into 3-inch slices
2cupslow sodium vegetablechicken or beef broth (or water)
3large sprigs fresh thyme
2large 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)