Post 3206: The perfect autumn stew (Instant pot)

This is a recipe that I sought out in order to use up some ingredients in my kitchen. Specifically, the lamb, pumpkin, and miso. (While miso has no best-before date, I somehow managed to purchase two containers of it in a row.) The original recipe is on an Australian site but I adapted it for a couple of additional ingredients and also turned it into an Instant Pot recipe (the original requires 2 and a half hours of cooktime, whereas the Instant Pot version can be made in under an hour). This turned out a great success, warming on many levels, and an interesting take on lamb stew. It’s a keeper in my kitchen going forward.

Lamb Stew with Barley, Pumpkin and Miso - Instant Pot

  • Servings: 4
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A lamb and barley stew with a twist


  • olive oil
  • 1.5 lb. lamb shoulder cut into 1 inch pieces
  • 1 large onion
  • 4 cloves of garlic, minced
  • 1 inch piece of ginger, peeled and minced
  • 1 red chile, deseeded and cut into thin strips
  • 1/2 cup of sake (1/3 of a cup for recipe, a bit more for deglazing)
  • 1 1/2 cups of water
  • 1/4 cup red miso paste
  • 2 tablespoons rice vinegar
  • 1 tablespoon of honey
  • 1 cinammon stick
  • 2 star anise
  • 2/3 cup barley (I used 1/3 pearl and 1/3 purple)
  • 2 cups of pumpkin cut into 1 inch pieces
  • scallions for serving
  • lime juice for serving


  1. Turn Instant Pot onto saute function. Add olive oil and brown the lamb for 4-6 minutes. Transfer meat to a bowl.
  2. Using a splash of sake, deglaze the Instant Pot, and then add onion, garlic, ginger and chilli. Stir and cook until softened.
  3. Add sake, water, miso, vinegar, honey, cinnamon, star anise, barley and cooked lamb. Set pressure to high for 15 minutes. Quick release when done.
  4. Stir in pumpkin, set pressure to high for 15 minutes. Quick release when finished.
  5. Sprinkle with lime juice and sliced scallions when serving.

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