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Instant Pot Lamb

Saves time to make Instant Pot Lamb (Pressure Cooker Lamb) and delicious gravy with minimal effort and simple ingredients. This ultra-tender, juicy, and flavorful lamb shoulder is a tasty alternative to the traditional Sunday pot roast.

Total Time
2 hrs 40 mins
Servings: 4 - 6
Calories: 332 kcal
Course: Main Course
Cuisine: Mediterranean

Ingredients

  • 1 (1367g) lamb shoulder (bone-in) , 3.25 inches thick
  • 1 (218g) large onion , sliced
  • 12 (39g) garlic cloves , crushed
  • 2 cups (500ml) unsalted chicken stock
  • 2 tablespoons (30ml) Regular soy sauce
  • 2 teaspoons (6g) freshly ground cumin
  • ½ teaspoon (1g) fennel seeds , ground
  • 2 tablespoons (30g) tomato paste
  • 2 teaspoons (2.2g) dried rosemary
  • 2 teaspoons (2g) dried thyme (or 4 - 5 fresh thyme)
  • 3 (0.4g) bay leaves
  • salt and black pepper
Optional:
  • 2 (250g) carrots
  • 2 (462g) Russet potatoes
Thickener:
  • 3 tablespoons (45g) cornstarch
  • 4 tablespoons (60ml) water

Instructions

    Cup of Yum
  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. Optional - Pressure Cook Carrots & Potatoes: Place the lamb shoulder on a serving plate. Cut the carrots & potatoes into chunks, then add them in the Instant Pot. With Venting Knob in Venting Position, close the lid, then turn Venting Knob to Sealing Position. Pressure Cook at High Pressure for 5 minutes, then Quick Release. Remove the lid carefully. Taste and adjust the seasoning by adding more salt (roughly 1 - 2 pinches of salt).
  6. Season & Thicken Gravy: Bring the tasty lamb gravy to a simmer with the "Saute More" function. Thicken gravy by mixing 3 tbsp (45g) cornstarch and 4 tbsp (60ml) cold water together, then stir the mixture into the lamb gravy one third at a time until desired thickness. Taste and adjust the seasoning by adding more salt if necessary (roughly 1 - 2 large pinches of salt).
  7. Serve: Drizzle the yummy gravy all over the lamb shoulder, then serve! Enjoy~

Notes

  • *Rate Recipe: If you've tried the recipe, don't forget to Rate the Recipe in the Comments Section. Thank you!
  • If you've tried the recipe, don't forget to Rate the Recipe in the Comments Section. Thank you!

Nutrition Information

Calories 332kcal (17%) Carbohydrates 30g (10%) Protein 34g (68%) Fat 8g (12%) Saturated Fat 3g (15%) Cholesterol 92mg (31%) Sodium 537mg (22%) Potassium 1092mg (31%) Fiber 3g (12%) Sugar 5g (10%) Vitamin A 7063IU (141%) Vitamin C 13mg (14%) Calcium 81mg (8%) Iron 5mg (28%)

Nutrition Facts

Serving: 4- 6

Amount Per Serving

Calories 332

% Daily Value*

Calories 332kcal 17%
Carbohydrates 30g 10%
Protein 34g 68%
Fat 8g 12%
Saturated Fat 3g 15%
Cholesterol 92mg 31%
Sodium 537mg 22%
Potassium 1092mg 23%
Fiber 3g 12%
Sugar 5g 10%
Vitamin A 7063IU 141%
Vitamin C 13mg 14%
Calcium 81mg 8%
Iron 5mg 28%

* Percent Daily Values are based on a 2,000 calorie diet.