Instant Pot Lamb Recipes

INSTANT POT® LAMB TAGINE WITH LENTILS

This lovely Moroccan-inspired Instant Pot® tagine has a wonderful taste and a little kick. The spices combine to present a warm flavor, and the honey and raisins soften the tangy tomatoes with a bit of sweetness. You can double the spices if you like, but start with listed measurements and adjust per your tastes! Serve with rice.

Provided by Diana71

Categories Soups, Stews and Chili Recipes Stews

Time 1h15m

Yield 6

Number Of Ingredients 21

Instant Pot® Lamb Tagine with Lentils image

Steps:

Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Add ghee. Add onions and cubed lamb to the melted ghee; cook and stir until lamb is browned and onion is soft and translucent, 5 to 7 minutes. Stir in tomatoes, potatoes, and garlic. Cook for 2 more minutes.
Mix in salt, pepper, cumin, coriander, turmeric, cinnamon, ginger, paprika, and chili flakes. Stir in tomato paste. Add chicken broth, lentils, raisins, and honey; stir until all ingredients are well combined.
Turn Saute mode off. Close and lock the lid. Set vent to 'Sealing' and select Meat/Stew mode according to manufacturer's instructions; set timer for 30 minutes. Allow 10 to 15 minutes for pressure to build.
Release pressure using the natural-release method according to manufacturer's instructions, for 10 minutes. Turn vent and release remaining pressure carefully using the quick-release method according to manufacturer's instructions. Season with salt and pepper, if needed.

Nutrition Facts : Calories 400.8 calories, Carbohydrate 46.7 g, Cholesterol 56.3 mg, Fat 14.6 g, Fiber 13.2 g, Protein 22.3 g, SaturatedFat 6.7 g, Sodium 849.2 mg, Sugar 15.7 g

Ingredients

2 tablespoons ghee (clarified butter)
1 onion
1 pound cubed lamb stew meat
2 large tomatoes, diced
1 ½ cups diced potatoes
2 cloves garlic, minced
1 teaspoon salt
½ teaspoon ground black pepper
½ teaspoon ground cumin
½ teaspoon ground coriander
½ teaspoon ground turmeric
½ teaspoon ground cinnamon
½ teaspoon ground ginger
½ teaspoon paprika
1 teaspoon chili flakes
2 tablespoons tomato paste
2 cups chicken broth
1 cup dry lentils
⅓ cup raisins, or more to taste
2 tablespoons honey
1 pinch salt and ground black pepper to taste

INSTANT POT® LAMB STEW

My family is usually not one for lamb but we do eat it for Orthodox Easter. This is our recipe for a hearty stew.

Provided by MJVUKOTICH

Categories 100+ Everyday Cooking Recipes Special Collection Recipes New

Time 1h30m

Yield 4

Number Of Ingredients 14

Instant Pot® Lamb Stew image

Steps:

Combine lamb and flour in a bowl; toss to coat.
Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Add oil and heat until shimmering, 1 to 2 minutes. Add lamb and brown on all sides, 5 to 7 minutes. Add onion and saute until soft, about 3 minutes. Pour in broth and scrape up any browned bits with a spoon.
Add mustard, thyme, rosemary, salt, and pepper. Close and lock the lid. Select Manual function according to manufacturer's instructions; set timer for 20 minutes. Allow 10 to 15 minutes for pressure to build.
Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid.
Add potatoes, carrots, and peas. Close and lock the lid again, and reselect Manual function; set timer for 10 minutes.
Release pressure carefully using the quick-release method, about 5 minutes. Unlock and remove the lid.
If stew is not thick enough, mix water and cornstarch together and add to pot. Cook for another 5 minutes on Manual with a quick release of pressure.

Nutrition Facts : Calories 665 calories, Carbohydrate 102.2 g, Cholesterol 57.4 mg, Fat 15.9 g, Fiber 15.8 g, Protein 30.7 g, SaturatedFat 6 g, Sodium 942.1 mg, Sugar 10.7 g

Ingredients

1 pound lamb stew meat, cut into 1/2-inch cubes
2 tablespoons all-purpose flour
2 teaspoons vegetable oil
1 medium onion, roughly chopped
1 (32 fluid ounce) container beef broth
1 teaspoon Dijon mustard
1 sprig fresh thyme
1 sprig fresh rosemary
salt and ground black pepper to taste
20 small baby potatoes, halved
4 medium carrots, roughly chopped
½ (16 ounce) package frozen peas
2 teaspoons water, or more as needed
1 teaspoon cornstarch, or more as needed

More about "instant pot lamb recipes"

INSTANT POT LAMB - PRESSURE COOK RECIPES

2020-08-24 Pat dry the lamb shoulder, then season one side generously with salt and black pepper. Drizzle 1 tbsp olive oil in the inner pot, and ensure to …
From pressurecookrecipes.com
4.9/5 (13)
Total Time 2 hrs 40 mins
Category Entree
Calories 332 per serving

Brown Lamb Shoulder in Instant Pot: Heat up Instant Pot using "Sauté More" function, and wait until it says "HOT". Pat dry the lamb shoulder, then season one side generously with salt and black pepper. Drizzle 1 tbsp olive oil in the inner pot, and ensure to coat the oil over the whole bottom of the pot. Carefully place the seasoned side of lamb in Instant Pot. Generously season the other side with salt and black pepper. Brown one side of the lamb shoulder for 5 minutes before flipping it over, then brown the other side for 5 minutes.
Saute Onion and Garlic: Remove & set aside the browned lamb shoulder. Add sliced onions in Instant Pot, and saute for 3 minutes. Add in crushed garlic, 2 tsp (6g) ground cumin, ½ tsp (1g) ground fennel, 2 tbsp (30g) tomato paste, 3 bay leaves, 2 tsp (2.2g) dried rosemary, and 2 tsp (2g) dried thyme, and saute for another minute.
Deglaze Instant Pot: Pour in 1 cup (250ml) unsalted chicken stock, then deglaze by scrubbing all the flavorful brown bits off the bottom with a wooden spoon. Give it a quick mix.
Pressure Cook Lamb Shoulder: Add 2 tbsp (30ml) regular soy sauce and another cup (250ml) of unsalted chicken stock in Instant Pot, then give it a quick mix. Add in lamb shoulder (skin side up), then sprinkle some salt on the skin. With Venting Knob in Venting Position, close the lid, then turn Venting Knob to Sealing Position.For Tender with a Bite: Pressure Cook at High Pressure for 1 hour and 45 minutes, then 15 minutes Natural Release. ORFor Super Tender: Pressure Cook at High Pressure for 2 hours and 15 minutes, then 15 minutes Natural Release.Remove the lid carefully.

Instant Pot Lamb Recipes

INSTANT POT® LAMB TAGINE WITH LENTILS

INSTANT POT® LAMB STEW

My family is usually not one for lamb but we do eat it for Orthodox Easter. This is our recipe for a hearty stew.

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