Yield: 4 servings

Instant Pot Spicy Lamb Butternut Squash Stew

A black stoneware bowl with spicy lamb butternut squash stew, a matte black spoon, grey napkin, grey background, cilantro sprig.

Instant Pot Spicy Lamb Butternut Squash Stew combines a rich Mexican-style sauce including cinnamon, cumin, ancho, chocolate, and tahini (sesame paste) with cubed lamb and butternut squash, healthy garbanzos (chick peas), and sweet bell pepper in a tender, flavorful stew.

Prep Time 20 minutes
Cook Time 35 minutes
Additional Time 5 minutes
Total Time 1 hour

Ingredients

  • 1 tablespoon refined coconut or vegetable oil 
  • 1 small onion, chopped
  • 1 teaspoon garlic, minced
  • 1 pound lamb, cubed (see notes)
  • 2 teaspoons ground cumin
  • 2 teaspoons unsweetened cocoa powder
  • 1 teaspoon ancho powder (see notes)
  • 1 teaspoon cinnamon
  • 1/3 cup instant masa flour (divided use)
  • 1 tablespoon tahini
  • 1 cup beer (replace with broth/stock if gluten free)
  • 1 1/2 cups chicken broth/stock
  • 1 red, orange, or yellow bell pepper, diced
  • 2 cups garbanzos/chick peas (about 2 cups)
  • 1 small butternut squash, cubed (about 3 cups)
  • 1/2 teaspoon +/- sea salt and pepper to taste

Instructions

    1. Sauté onion and garlic with oil in Instant Pot on the sauté setting about 2 minutes.
    2. Add lamb, spices, 2 tablespoons masa. Stir an additional 3-4 minutes until lamb begins to brown.
    3. Add beer, tahini, broth/stock. Bring to a boil. Lock lid in place. Cook 30 minutes on high pressure. Release pressure (be careful).
    4. Add squash, garbanzos, bell pepper. Lock lid in place and cook an additional 5 minutes on high pressure. Release pressure again. Stir to combine.
    5. Taste for seasoning.
    6. Ladle into bowls and garnish with chopped parsley. Enjoy!

Notes

Lamb stew meat saves time, but you can cube any boneless lamb (leg of lamb).

If you have made a batch of my Mexican mole spice blend, use about 1 1/2 tablespoons in place of the cumin, cocoa, ancho, and cinnamon.

I keep ancho, chipotle, and New Mexico red chile powder in my pantry. You can use any of them. I don't think generic "chili powder" is a good substitute as it's a spice mix and will throw off the proportions.

Beer is not "gluten free" unless it's labeled as such. Substitute additional broth/stock if gluten sensitive. As I mention in the post, I have used both chicken and beef. If you've got turkey, I think that would be fine too!

Nutrition Information:

Yield:

4

Serving Size:

1

Amount Per Serving: Calories: 525Total Fat: 31gCarbohydrates: 24gProtein: 33g

Nutrition is an approximation and for reference purposes only!