Step 1

Click on Saute and adjust it to High. Once the Instant Pot displays HOT add the oil wait for it to start shimmering.

Step 2

Add the bacon piece and cook it until browned, remove it to a plate, and set aside.

Step 3

In a large bowl toss lamb meat with salt, pepper, and all-purpose flour. Add it to the IP and cook it until browned, if needed do this in batches.

Step 4

Remove to a plate and set aside.

Step 5

Add 1/2 cup of red wine and using a wooden spoon scrape the bits that stuck to the bottom of the pot.

Step 6

Add the onion and saute for 1 minute. Add the garlic and saute for 30 seconds, stirring occasionally.

Step 7

Add in the rest of the ingredients including the remaining wine, also add back to the pot the lamb and the bacon pieces.

Step 8

Lock the lid, seal the valve.

Step 9

Pressure cook for 30 minutes followed by a 10-minute natural pressure release, release manually the remaining pressure.

Step 10

Open and stir the stew. Discard the bay leaves.

Step 11

If you want the stew thicker, click again on Saute.

Step 12

In a measuring cup mix 2 tablespoons of cornstarch and 1/3 cup water until fully dissolved and add slowly the slurry to the stew, stirring to combine.

Step 13

Garnish with fresh parsley and serve warm.