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Instant Pot Lamb

Recipe developed by Amy + Jacky
https://www.pressurecookrecipes.com/

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.
Course Entree
Cuisine Mediterranean
Keyword instant pot lamb, instant pot lamb roast, instant pot lamb shoulder, lamb in instant pot, pressure cooker lamb shanks, pressure cooker lamb shoulder
Total Time 2 hours 40 minutes
Servings 4 - 6
Calories 332kcal

Ingredients

Optional:

  • 2 (250g) carrots
  • 2 (462g) russet potatoes

Thickener:

  • 3 tablespoons (45g) cornstarch
  • 4 tablespoons (60ml) water

Instructions

  • 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. OR
    For 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~

Notes

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Nutrition

Calories: 332kcal | Carbohydrates: 30g | Protein: 34g | Fat: 8g | Saturated Fat: 3g | Cholesterol: 92mg | Sodium: 537mg | Potassium: 1092mg | Fiber: 3g | Sugar: 5g | Vitamin A: 7063IU | Vitamin C: 13mg | Calcium: 81mg | Iron: 5mg

For more yummy recipes, visit https://www.pressurecookrecipes.com/