Instant Pot Lamb Recipes

INSTANT POT LAMB

Steps:

• 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.
• 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).
• 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).
• Serve: Drizzle the yummy gravy all over the lamb shoulder, then serve! Enjoy~

INSTANT POT® LAMB STEW

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.

INSTANT POT LAMB HALEEM

Steps:

• Combine dals, rice, and barley in a medium bowl. Pour in water to cover and swish dals and grains around with your fingers. Drain and repeat process until water runs clear enough to see your hands through. Pour in water to cover and let dals and grains soak at room temperature at least 2 hours, or cover and chill up to 12 hours.
• Place lamb on a plate, pat dry with paper towels, and season all over with 2 tsp. salt; set aside. Peel ginger by scraping off skin with a spoon. Finely grate half of ginger; set aside. Thinly slice remaining ginger. Stack slices and cut crosswise into matchsticks; set aside.
• If using an electric pressure cooker, combine shallots and ghee in pot and set to sauté function or high. Cook, stirring often and adjusting heat as needed if your cooker has that option, until shallots are just beginning to brown, about 8 minutes (or about 6 minutes if cooking in oil). Reduce to normal function or medium if possible, or, if your cooker doesn't have a lower setting, turn off for a minute if mixture is getting too hot. Add reserved ginger matchsticks and cook, stirring often, until shallots are brown and crisp and ginger is frizzled, 4-10 minutes, depending on your cooker. Using a slotted spoon, transfer shallots and ginger to a plate, spreading out into a single layer. Season lightly with salt; let cool.
• Add garlic, garam masala, cayenne, turmeric, and reserved grated ginger, and cook, stirring constantly, until fragrant, about 30 seconds. Add lamb and stir to coat in spices. Cook, stirring often with a wooden spoon and repeatedly adding splashes of water as spices begin to stick to bottom of pot and scraping up browned bits, until flavors come together, about 15 minutes.(Bhuna, the process of repeated sticking and scraping, is a Southeast Asian cooking technique that brings out the flavor of the spices and ensures they don't taste raw and grainy.)
• Drain dal mixture and add to pot along with 1 tsp. salt and 5 cups water. Secure lid and bring to full pressure according to manufacturer's directions. Cook 1½ hours. Let sit 20 minutes, then manually release pressure and open up.
• Taste haleem and add more salt and cayenne if needed. Add chiles if using. (These are for flavor, not heat; feel free to leave them out.) Simmer on normal function or medium, stirring often, 5 minutes. Stir in ½ cup cilantro.
• Serve haleem with white onion, lime wedges, reserved crispy shallots and ginger, and more chopped cilantro.
• If using a medium Dutch oven or stovetop pressure cooker, cook shallots and ghee over high heat, stirring often, until shallots are just beginning to brown, about 8 minutes (or about 6 minutes if cooking in oil). Add reserved ginger matchsticks and cook, stirring often, until shallots are brown and crisp and ginger is frizzled, 5-8 minutes. Using a slotted spoon, transfer shallots and ginger to a plate, spreading out in a single layer. Season lightly with salt; let cool.
• Reduce heat to medium, add garlic, garam masala, cayenne, turmeric, and reserved grated ginger, and cook, stirring constantly, until fragrant, about 30 seconds. Add lamb and stir to coat in spices. Cook, stirring often with a wooden spoon and repeatedly adding splashes of water as spices begin to stick to bottom of pot and scraping up browned bits, until flavors come together, about 15 minutes. (Bhuna, the process of repeated sticking and scraping, is a Southeast Asian cooking technique that brings out the flavor of the spices and ensures they don't taste raw and grainy.)
• Drain dal mixture and add to pot along with 1 tsp. salt and 6½ cups water (if using a Dutch oven) or 5 cups water (for pressure cooker). Increase heat to high and bring to a boil, then reduce heat to the low, cover pot, and cook, stirring and scraping bottom of pot every 15-20 minutes, until meat is falling off the bone and dals and grains have nearly melted into the stew, 4½-5 hours. (If using a stovetop cooker, increase heat to high and bring to a boil. Secure lid and bring to full pressure according to manufacturer's directions. Cook 1½ hours. Let sit 20 minutes, then manually release pressure and open up.)
• Taste haleem and add more salt and cayenne if needed. Add chiles if using. (These are for flavor, not heat; feel free to leave them out.) Simmer over medium heat, stirring often, 5 minutes. Stir in ½ cup cilantro.
• Serve haleem with white onion, lime wedges, reserved crispy shallots and ginger, and more chopped cilantro.
• Do ahead: Haleem can be made 1 day ahead. Let cool; cover and chill. Reheat over medium until warmed through.