Instant Pot Chinese Lamb Stew

Hong Kong Style Lamb Stew Hot Pot (Chinese: 枝竹羊腩煲) is one of our favorite dishes at Chinese restaurants.

It’s comfort food at its best! A must every winter (though we couldn’t resist eating it year round…hehe~).

So we’re more than thrilled to share this lifelong love with you!

You’re gonna fall in love with not just how delicious it comes out, but how easy it is to make with your Instant Pot Pressure Cooker! ohh yes! 😉

Lamb Stew Meat: tender, juicy, moist, & deeply flavorful lamb that you can easily tear apart with your teeth.

Shiitake Mushrooms: nicely cooked shitake mushrooms with a nice chew texture (not hard), soaked in with all the savory-umami juicy earthy flavors.

Water Chestnuts: so refreshingly sweet, crunchy, juicy water chestnuts.

Killer Dipping Sauce: so addictive to eat!! Savory, umami, sweet, hearty, creamy, deeply fermented flavorful sauce with a lovely aroma & smooth texture.

This deeply flavored hearty hot pot of lamb is SO satisfying to eat. We simply couldn’t stop eating!

Step-by-Step Instant Pot Chinese Lamb Stew Cooking Guide

Here are the ingredients for Instant Pot Chinese Lamb Stew (Chinese: 枝竹羊腩煲):

*Pro Tip: Dehydrate dried shiitake mushrooms in a cup of water for 30 minutes.

Brown Lamb Stew Meat

*Pro Tip – Parboiling Lamb: Some of you may ask if we need to parboil the lamb stew meat before we brown it. I will say no because parboiling the lamb can remove some of the flavor/nutrients, especially because we are not making a clear soup here.

Heat up Instant Pot using Sauté More function.

*Tip: For older version, press “Saute” button, then “Adjust” button. For newer version, press “Saute” button twice.

Wait until it says HOT (takes roughly 8 minutes).

*Pro Tip: You really want the Instant Pot to be as hot as it can be for the maillard reaction.

Drizzle the inner pot with 1 tbsp peanut oil or vegetable oil. Then, brown 2 sides of the lamb stew meat for 3 minutes per side in Instant Pot Pressure Cooker.

Saute Ginger and Garlic

Add crushed garlic cloves, sliced ginger, diced shallot, and the white part of the green onions in Instant Pot. Saute until fragrant (roughly 2 minutes).

Saute Ingredients with Bean Curd Paste

Add 8 rehydrated shiitake mushrooms, 8 peeled water chestnuts, 1 tbsp (15g) chu hou paste, 2 tbsp (30g) fermented red bean curd, and 2 tbsp (30g) fermented bean curd in Instant Pot. Saute for 4 minutes.

Deglaze with Shaoxing Wine

Pour in 1 tbsp Shaoxing wine (or dry sherry wine/water) and completely deglaze the bottom of the pot.

Pressure Cook Chinese Lamb Stew

Place 4 – 6 (90g) bean curd sheet at the bottom of the pot.

Add in 1 cup (250ml) cold water, 1 tbsp (15g) rock sugar, 1 tbsp (15ml) dark soy sauce, and 1 tbsp (15ml) regular soy sauce.

*Pro Tip: Make sure the bean curd sheets are fully submerged in the liquid.

Close the lid and turn Venting Knob to Sealing position.

• Pressure Cooking Method: Pressure Cook at High Pressure for 50 minutes, then 25 minutes Natural Release.

After 25 minutes, release the remaining pressure by turning the Venting Knob to the Venting position.

Remove the lid carefully.

Make Killer Lamb Dipping Sauce

While the lamb stew is pressure cooking, create this killer lamb dipping sauce.

Mix 2 (30g) fermented bean curds, ½ tsp sugar, ½ tsp (2.5ml) sesame oil, and 1 tbsp (15ml) hot water together.

Season & Serve Instant Pot Chinese Lamb Stew

Add green onion stalks to the lamb stew and give it a quick mix.

Taste and adjust seasoning by adding more salt if necessary.

Serve Instant Pot Chinese Lamb Stew with Killer Lamb Dipping Sauce!

Enjoy your Instant Pot Chinese Lamb Stew!~ 🙂

Tools for Instant Pot Chinese Lamb Stew

• Instant Pot Electric Pressure Cooker
• Bamboo Wooden Spoons

Time to devour some Instant Pot Lamb Stew!😀

More Instant Pot Stew Recipes You’ll Love

Instant Pot Chinese Beef Stew (Chinese: 柱侯蘿蔔牛筋腩)

Instant Pot HK Beef Curry (Chinese: 港式咖喱牛腩)