Nothing can be more comforting this wintertime than a bowl of steaming Irish stew. Using a pressure cooker for this recipe helps cut the cooking time, so you can enjoy fork-tender meat without the wait. Make sure to serve this with bread to mop up the juices!

Traditionally made with mutton, this recipe, which serves six, uses lamb with the added flavour of bacon. Mixing in potatoes, carrots, and cabbage into the dish makes it even more satisfying. If you have guests coming over, this recipe ticks all the boxes—it’s ready in less than an hour and, with everything cooked in one pot, clean-up is just as quick.  

This recipe is printed with permission from the book “Instant: 180 Easy Recipes For Any Pressure Cooker Or Multicooker” (RRP $19.99) by Grace Campbell published by Murdoch Books.



  • 2 tbsp olive oil
  • 1kg lamb neck chops, trimmed of fat
  • 4 bacon slices, trimmed and cut into strips
  • 1 brown onion, cut into 16 wedges
  • 1 small leek, white part only, thickly sliced
  • 300ml beef stock
  • 500g all-purpose potatoes, peeled and cut into 2.5cm pieces
  • 2 carrots, thickly sliced
  • 100g savoy cabbage, thinly sliced
  • 2 tbsp flat-leaf parsley, finely chopped
  • Bread, to serve


  1. On medium heat, add half of the oil in the stovetop pressure cooker (or select the Saute option on your electric cooker) and cook the chops in batches until well browned on all sides. Remove from the cooker and set aside.
  2. Add the bacon to the cooker and cook for 5 minutes or until crisp. Remove from the cooker and set aside.
  3. Heat the remaining oil in the cooker and cook the onion and leek for 5 minutes or until softened.
  4. Return the chops to the cooker with the bacon, stock, potato, and carrot and stir well, scraping the base of the pot. Lock the lid in place and cook on high pressure for 10 minutes.
  5. Remove the pressure using the natural release method. Remove the lid carefully.
  6. Add the cabbage to the cooker. Select the Saute option of your electric cooker or keep you stovetop pressure cooker uncovered to cook the cabbage. Stir occasionally for about 5 minutes or until the cabbage is tender.
  7. Taste and check for seasoning. Divide the stew among bowls and sprinkle with chopped parsley. Serve with bread to mop up the juices.

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Irish Stew Recipe
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Aimee Arcega

Aimee is a content writer for Kitchen Warehouse and a foodie at heart. Also a trained pastry chef, she bakes in her spare time to make people happy.

2 Replies to “Irish Stew Recipe”

  1. I thought its gonna be a tasteless dish, but when I made this Irish stew, it was just mouthwatering 🙂

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