Instant Pot Leg of Lamb
User Reviews
4.4
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Prep Time
15 mins
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Cook Time
45 mins
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Total Time
1 hr
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Servings
8
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Calories
266 kcal
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Course
Main Course
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Cuisine
American
Instant Pot Leg of Lamb
Description
This recipe prepares a 3 to 4-pound leg of lamb seasoned with salt, pepper, and rosemary. The lamb is first browned in the Instant Pot using sauté mode to develop flavor and color. After removing the meat, the pot is deglazed with chicken broth to capture browned bits. Carrots and sliced onions are added as aromatics, then the lamb is placed on top.
The lamb cooks under high pressure for 30 minutes, followed by a manual pressure release. An instant-read thermometer is advised to check for a target temperature of 140°F, signaling medium doneness. Potatoes are cooked afterward in the same pot to complete the meal.
This method produces tender lamb with infused herbal notes and vegetables cooked in the flavorful broth. The pressure cooker shortens the cooking time traditionally required for leg of lamb.
Testing was done using a 6-quart Instant Pot; users with an 8-quart model may wish to increase the broth to 1½ cups for best results.
Ingredients
- 3-4 pound leg of lamb
- 1 teaspoon salt
- 1 teaspoon black pepper
- 2 Tablespoons rosemary
- 2 Tablespoons olive oil
- 1 cup chicken broth
- 3 carrot sliced
- 1 onion sliced
- 2 pounds red potato small
Instructions
- Combine the salt, pepper and rosemary in a small bowl.
- Rub all over the leg of lamb.
- Set the Instant Pot on Saute and add the olive oil. Heat for 2-3 minutes.
- Brown the leg of lamb in the Instant Pot, turning to get all the side.
- Take the lamb out of the Instant Pot. Add the chicken broth and use a wooden spoon to scrape the bottom of the Instant Pot to deglaze it and remove any browned bits of lamb.
- Add the carrots and onion to the Instant Pot and put the lamb on top.
- Put the lid on the Instant Pot and close the valve. Set the pressure cooker to Manual, high pressure, for 30 minutes.
- When the pressure cooker is done let it release pressure manually for 10 minutes. Then release the remaining pressure.
- Check the temperature of the lamb using an instant read thermometer. If it is 140 F take the lamb out and cover it with foil to rest while you cook the potatoes. If the lamb needs a little longer leave it in the Instant Pot.
- Add the potatoes to the Instant Pot. Put the lid back on and set the Instant Pot on Manual for 8 minutes. When it is done let the pressure release naturally for 5 minutes, then release the rest of the pressure.
- If the lamb needed more cooking let it rest for 10 minutes before slicing and serving.
- Slice the lamb and serve it with the potatoes, carrots and onions.
Notes
- This recipe was tested in a 6-quart Instant Pot; using an 8-quart or different brand may affect cooking results.
- Consider increasing chicken broth to 1½ cups if using a larger instant pot for adequate deglazing and pressure cooking.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 266 kcal
% Daily Value*
| Serving | 1g | |
| Calories | 266kcal | 13% |
| Carbohydrates | 22g | 7% |
| Protein | 25g | 50% |
| Fat | 9g | 14% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 5g | 25% |
| Cholesterol | 69mg | 23% |
| Sodium | 503mg | 21% |
| Potassium | 932mg | 20% |
| Fiber | 3g | 12% |
| Sugar | 3g | 6% |
| Vitamin A | 3847IU | 77% |
| Vitamin C | 12mg | 13% |
| Calcium | 37mg | 4% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.4
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