Instant Pot Lamb

Ingredients

• 1 (1367 g)bone-in lamb shoulder, 3.25 inches thick
• 1 tablespoon (15 ml)olive oil
• 1 (218 g)large onion, sliced
• 12 (39 g)garlic cloves, crushed
• 2 cups (500 ml)unsalted chicken stock
• 2 tablespoons (30 ml)regular soy sauce
• 2 teaspoons (6 g)freshly ground cumin
• ½ teaspoon (1 g)ground fennel seeds
• 2 tablespoons (30 g)tomato paste
• 2 teaspoons (2.2 g)dried rosemary
• 2 teaspoons (2 g), or 4–5 fresh sprigsdried thyme
• 3 (0.4 g)bay leaves
• To tastesalt and black pepper
• 2 (250 g)carrots
• 2 (462 g)russet potatoes
• 3 tablespoons (45 g)cornstarch
• 4 tablespoons (60 ml)water

Instructions

1. 1

   Brown the lamb

   Set the Instant Pot to Sauté More and wait for it to display HOT. Pat the lamb dry and season one side generously with salt and black pepper. Add 1 tablespoon olive oil to the pot and spread it over the base. Carefully lay the lamb in with the seasoned side down, then season the other side. Brown for 5 minutes, turn, and brown the second side for 5 minutes.

2. 2

   Cook aromatics

   Take the lamb out of the pot and set it aside. Add the sliced onion and sauté for 3 minutes. Add the crushed garlic, cumin, ground fennel, tomato paste, bay leaves, rosemary and thyme; sauté for 1 minute more.

3. 3

   Deglaze the pot

   Pour in 1 cup (250 ml) of the chicken stock. Use a wooden spoon to scrape the browned pieces from the bottom of the pot, then briefly mix.

4. 4

   Pressure-cook lamb

   Add the soy sauce and remaining 1 cup (250 ml) chicken stock, then mix briefly. Return the lamb to the pot, skin side up, and sprinkle the skin with salt. With the vent set to Venting, close the lid, then turn the vent to Sealing. Cook at High Pressure for 1 hour 45 minutes for tender lamb with some bite, or 2 hours 15 minutes for very tender lamb. Allow a 15-minute natural release, then carefully remove the lid.

5. 5

   Cook vegetables

   This step is optional. Transfer the lamb to a serving plate. Cut the carrots and potatoes into chunks and add them to the pot. With the vent set to Venting, close the lid and turn the vent to Sealing. Cook at High Pressure for 5 minutes, then use a Quick Release. Carefully remove the lid and taste the vegetables and cooking liquid, adding roughly 1–2 pinches of salt if needed.

6. 6

   Thicken the gravy

   Use Sauté More to bring the lamb gravy to a simmer. Mix the cornstarch with the cold water, then stir the mixture into the gravy a third at a time until it reaches your preferred thickness. Taste and add roughly 1–2 large pinches of salt if needed.

7. 7

   Serve the lamb

   Spoon the gravy over the lamb shoulder and serve.

What is Instant Pot lamb?

This is a pressure-cooker take on a Mediterranean-style lamb shoulder meal, served with a stock-based gravy and optional potatoes and carrots. It uses familiar roast-dinner flavours, including garlic, rosemary, thyme and cumin, while the pressure cooker shortens the hands-on cooking process.

Nutrition and macros by portion

The nutrition label shows one serving as written: 332 calories, 34g protein, 30g carbs, 8g fat.

The lamb supplies most of the protein, while the potatoes, carrots and cornstarch contribute carbohydrates. Olive oil and the lamb contribute fat; serving the optional vegetables alongside the meat helps make a balanced plate.

Building flavour before pressure cooking

Browning: Let the pot heat fully and brown both sides of the lamb for 5 minutes each. This gives the cooking liquid browned bits that add savoury depth.

Aromatics: Sauté the onion before adding the garlic, spices and herbs. Scrape the pot thoroughly when adding the first portion of stock so the browned residue joins the gravy rather than sticking to the base.

Choosing the cooking time

For a tender shoulder that still has some bite, use the 1 hour 45 minute High Pressure option. For a softer, very tender result, choose 2 hours 15 minutes instead.

Both options include a 15-minute natural release. The recipe gives times for a shoulder 3.25 inches thick, so use the stated doneness preference as your guide rather than cutting the cooking time short.

Adding the vegetables

Chunks: Cut the carrots and russet potatoes into chunks before pressure-cooking them for 5 minutes. This vegetable step is optional, so you can serve the lamb without them or cook vegetables separately.

Release: The vegetables use a Quick Release, unlike the lamb's 15-minute natural release. Open the lid carefully once the pressure has released.

Getting the gravy right

Slurry: Stir the cornstarch into cold water until combined before adding it to the simmering gravy. Adding it gradually, in thirds, makes it easier to stop when the gravy reaches the thickness you like.

Seasoning: Taste after thickening and adjust with salt if necessary. The stock and soy sauce both contribute savoury flavour, so add salt in small pinches.

Serving suggestions

Serve slices or pieces of lamb with the gravy spooned over the top, alongside the optional carrots and potatoes. If you skip those vegetables in the pot, green vegetables or a simple salad make a fresh accompaniment.

Recipe notes & tips

• Pat the lamb dry before browning so its surface can make good contact with the hot pot.
• Wait for the display to read HOT before adding the lamb.
• Scrape the bottom thoroughly during deglazing to lift the browned pieces.
• Add the cornstarch mixture in thirds and stop when the gravy is as thick as you like.
• Taste the gravy after thickening before adding more salt.

Variations

• Fresh herbs: Use 4–5 fresh thyme sprigs in place of the dried thyme.
• Softer lamb: Choose the 2 hour 15 minute High Pressure option for a very tender result.
• Lamb with bite: Use the 1 hour 45 minute High Pressure option for a firmer texture.
• Vegetable-free pot: Skip the optional pressure-cooked carrots and potatoes and serve them separately.
• Thicker gravy: Add the cornstarch slurry gradually and use enough to reach your preferred consistency.

Common mistakes to avoid

• Crowded browning: Give the shoulder contact with the pot base and brown one side at a time.
• Skipping the scrape: Deglaze with the first 250 ml of stock and lift the browned bits with a wooden spoon.
• Adding dry cornstarch: Mix it with cold water first to make a slurry.
• Pouring in all the slurry: Stir it in a third at a time so the gravy does not become thicker than you want.
• Oversalting early: Taste after the gravy is finished and season in small pinches.

How to store

Refrigerate leftover lamb, vegetables and gravy in a covered container and use within 3–4 days. Reheat gently until piping hot, adding a splash of stock or water to loosen the gravy if needed.

Frequently asked questions