Instant Pot Lamb Stew is a 1 pot meal with minimal preparation and hands on cooking time. Pressure cook a leg of lamb in broth and combine with potatoes and carrots. This recipe is a Middle Eastern inspired lamb roast rubbed with tomato paste and spiced with salt, allspice, and fresh garlic. A wholesome family dinner.
Stews and roasts are American classics during the holidays and for Sunday supper. Whether your family loves pork, beef, lamb, or wild game meat for their roasts, there is nothing more wholesome and warming than a meat, potato and carrot supper during the winter time.
Instant Pot lamb stew is an authentic Middle Eastern inspired stew that's been passed down generations of Arabic grandmothers.
And now to you!
Lamb is abundant throughout the Middle East and is often the meat of choice for many dishes.
It's extremely tender and has bold flavor. It doesn't need much seasoning to bring out its flavors, which is why this recipe uses just salt, allspice, garlic, and tomato paste to season.
In the right proportions, these ingredients come together to create a juicy and divine lamb roast that is cooked to perfection.
And the Instant Pot makes it incredibly quick and easy!
🥩 Stew or Roast?
You may be wondering, what's the difference between a roast and a stew?
A roast is made with one large cut of meat that's served in gravy made from its own juices.
A stew is made up of smaller pieces of meat that are simmered in a liquid broth, often with vegetables like potatoes, carrots and onions.
So is this an Instant Pot lamb stew or roast? It's a combination of both—as it's cooked in 1 large piece but in broth instead of gravy. But it's cut into smaller pieces eventually and mixed with potatoes and carrots.
It's made by seasoning 1 large leg of lamb with salt, allspice and tomato paste. It's then pressure cooked in broth made from water, garlic, and the spices from the stew.
Cubed potatoes and baby carrots are added to the broth at the end and pressure cooked in the delicious garlicky broth. The result is a mouth-watering 1 pot meal that is full of tender lamb meat and nodes of the Middle East— garlic and allspice.
Instant Pot lamb stew is made with 6 simple ingredients.
- bone-in or boneless leg of lamb (see notes below)
- garlic cloves
- tomato paste
- baby carrots
- cubed potatoes
The leg is a popular choice for roasts. It's tender and full of distinct flavor. You must take care not to overcook the leg, as it can become dry quickly.
Either bone-in or boneless leg of lamb work well in this recipe. Bone-in 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.
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.
The first step to making Instant Pot lamb stew is seasoning the leg of lamb. Rub the entire roast inside and outside with salt and allspice, making sure to season all of the crevices.
Then rub in the same way with the tomato paste.
If you are using a boneless leg of lamb, stuff the garlic cloves inside and tie with a string. If you are using a bone-in leg of lamb, it will likely already be tied for you. The garlic cloves can instead go directly into the broth.
Put the lamb in the Instant Pot and cover with water. Add the garlic cloves. Close the lid and set to pressure cook on high for 60 minutes, or 12 minutes per pound.
The Instant Pot guide states to pressure cook a bone-in leg of lamb for 15 minutes per pound. At 15 minutes per pound, however, the lamb came out too dry rather than tender.
At 12 minutes per pound the lamb was tender and not dry. If you cook it for less than 12 minutes per pound, you risk the lamb being undercooked.
Naturally release the pressure for 10 minutes. Then remove the lamb from the broth and let rest covered in foil for 15 minutes while the vegetables cook.
Add the baby carrots and cubed potatoes to the broth. Taste the broth and season with additional salt and allspice if desired.
Then close the lid and set to pressure cook on high for 3 minutes. Do a quick release of the steam.
Uncover the lamb and carve the meat off of the bone into chunks. Transfer them to a serving dish with the carrots and potatoes. Ladle broth over the stew and serve warm.
Instant Pot Lamb Stew
- pressure cooker
- 5 lb leg of lamb (bone-in)*
- 4 tsp all spice
- 2 ½ tsp salt
- 3 tbsp tomato paste
- 14 garlic cloves, halved
- 1 lb baby carrots
- 6 potatoes, peeled and cubed
- Rub the leg of lamb on all sides and in crevices with the all spice, salt, and tomato paste. Tie together.
- Place in Instant Pot and add water to cover the lamb. Add the garlic cloves.
- Set to pressure cook on high for 60 minutes, or 12 minutes per pound. When done, allow to release pressure naturally. Remove leg of lamb to a cutting board, cover with foil, and allow to rest for 15 minutes.
- Taste broth and season with additional salt and allspice if you'd like. Add potatoes and carrots to the broth. Reseal and pressure cook on high for 3 minutes.
- After lamb rests, slice the it off the bone and transfer to a serving dish.
- When vegetables are done, do a quick release. Transfer vegetables to the serving dish and add broth to cover the stew. Reserve extra broth for later use.
Instant Pot lamb stew can be garnished with mint or rosemary, or enjoyed as is.
A refreshing salad pairs well with this hearty dinner.
Lamb stew can be stored in the fridge for up to 7 days. 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.
And that is how you can make a delicious lamb stew for your next holiday dinner or Sunday family supper. I hope that you enjoy it, and will let me know how it turns out!