Instant Pot Middle Eastern Lamb Stew

Ingredients

Instant Pot lamb stew is made with 6 simple ingredients.

• bone-in or boneless leg of lamb (see notes below)
• garlic cloves
• allspice
• salt
• tomato paste
• baby carrots
• cubed potatoes

If you love Middle Eastern cooking, don't miss my Instant Pot cabbage rolls, crockpot cabbage roll casserole and slow cooked stuffed pepper casserole. Kibbeh balls are a favorite too!

What Cut Of Lamb Is Best?

Leg of lamb is a popular choice for roasts. It's tender and full of distinct flavor, but you need to be careful not to overcook it so it stays juicy and tender and doesn't dry out.

Either bone-in or boneless leg of lamb work well in this recipe. Bone-in leg will give you a more flavorful broth but you'll need to cut the meat away from the bone, giving you a little more work to do. A boneless leg of lamb will be easier to work with. You'll only need to slice the meat and not worry about working around the bones. You can opt for using the loin, too, as it is also a tender part of the lamb.

See here for more information on the different cuts of lamb.

Instructions

It will take about 1 hour and 45 minutes to prepare and cook this recipe, including the time it takes for the Instant Pot to come to pressure.

1. Rub the entire roast inside and outside with salt and allspice, making sure to season all of the crevices. Then rub with the tomato paste, covering both sides of the meat with a layer of paste.
2. If using a boneless leg of lamb, stuff the garlic cloves inside and tie the leg together tightly with a string. If using a bone-in leg of lamb, it will likely already be tied for you, so reserve the garlic cloves.
3. Put the lamb in the Instant Pot and cover with water. Add the garlic cloves if not stuffed into the meat. Close the lid and set to pressure cook on high for 12 minutes per pound (60 minutes for 5 pounds).
4. Naturally release the pressure for 15 minutes, then manually release the remaining pressure. Remove the lamb from the broth and let rest covered in foil for 15 minutes while the vegetables cook.
5. Add the carrots and cubed potatoes to the broth. Taste the broth and season with additional salt and allspice if desired. Close the lid and set to pressure cook on high for 3 minutes. Complete a quick release of the steam when finished.
6. Uncover the resting lamb and carve the meat off of the bone into pieces. Transfer to a serving dish with the carrots and potatoes. Ladle broth over the stew and serve warm.

How To Serve

Garnish with fresb mint or rosemary or enjoy as is right out of the pot. A refreshing salad pairs well with this hearty dinner. We like to serve it with a side of homemade hummus and homemade naan bread or crispy pita chips.

How To Store

Store in the fridge for up to 7 days in an airtight covered contain or freeze in freezer-safe storage containers for up to 3 months. Extra broth can be reserved for other Middle Eastern dishes or hearty winter soups. The broth can be frozen for about 6 months or stored in the fridge for 10 days. Thaw in the fridge overnight or defrost in the microwave.