Irish Lamb Stew & Savory Paleo Soda Bread Biscuits (paleo, Instant Pot Recipe) (2024)

Irish Lamb Stew

Traditional Lamb Stew made easily in your Instant Pot!

• 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!

Course: Main Course

Paleo Savory Irish Soda Bread Biscuits

Easy and perfect to dip in your stew!

• 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

https://www.sugarfreemom.com/recipes/low-carb-nut-free-irish-soda-bread-muffins/

Course: Side Dish