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!
You may be wondering, what's the difference between a roast and a stew? And which one is this recipe?
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 15 minutes, the manually release the remaining pressure. 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. Complete a quick release of the steam when finished.
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.
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!
Instant Pot lamb stew can be garnished with mint or rosemary, or enjoyed as is. A refreshing salad pairs well with this hearty dinner.
How to Store
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.
Instant Pot Lamb Stew
- 5 lb leg of lamb (bone-in)*
- 4 teaspoon all spice
- 2 ½ teaspoon salt
- 3 tablespoon 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 allspice, salt, and tomato paste. Tie together with cooking string.
- Place in Instant Pot and add enough water to just cover the lamb. Add the garlic cloves. Seal the lid and set to pressure cook on high for 60 minutes, or 12 minutes per pound.
- When done, allow to release pressure naturally for 15 minutes, then manually release the remaining pressure.
- Remove lamb to a cutting board, cover with foil, and allow to rest for 15 minutes while cooking potatoes and carrots.
- Taste the broth and season with additional salt and allspice if you'd like. Add potatoes and carrots to the pot. Reseal and pressure cook on high for 3 minutes.
- When vegetables are done, complete a quick release of the pressure. Transfer vegetables to a serving dish.
- Slice the lamb meat off of the bone and add to the serving dish. Ladle broth on top of the meat and vegetables and serve.