Table of Contents
A festive leg of lamb makes an excellent centerpiece for special occasions. Traditional methods may require up to 8 hours of slow cooking in the oven and numerous tedious preparation steps, but our simple instant pot leg of lamb recipe will have dinner on the table in no time. Let’s explore what we can cook with BestLifeTips right below.
How to cook instant pot leg of lamb stew
Not only is Instant Pot Lamb Stew tasty, but it also has great cultural significance for the Irish. Lamb is also used in this Irish stew, but beef is never used.
In Mediterranean cuisine, lamb meat is more often consumed. It has more calories and possibly is fatter than beef. But all you have to do is trim away the fat and you’ll have meat that’s as lean as cattle.
It even outperforms beef in terms of protein content. So, in general, it’s good meat to use in any cuisine, not just this one. It’s tender, and stewing it makes it more chewable and digestible. This recipe uses the Instant Pot to tenderize the meat even faster.
In addition to the meat, the original form contains only root vegetables and water. Over the decades, though, it has evolved into a richer and heartier variant.
See more: Leg of lamb nutrition facts.
- 1 tablespoon vegetable oil
- 6 slices thick-cut bacon (chopped)
- 2 lbs stew lamb meat (leg of lamb or lamb shoulder meat – cut into 1 1/2″ pieces)
- 1 teaspoon sea salt (or to taste)
- 1 teaspoon ground black pepper
- 1/4 cup all-purpose flour
- 1 1/2 cups red wine (or broth)
- 1 medium yellow onion (diced)
- 4 cloves garlic (minced)
- 1 lb baby Bella mushrooms (sliced)
- 4 cups beef broth (low sodium)
- 2 tablespoons Worcestershire sauce
- 2 bay leaves
- 1 teaspoon fresh rosemary (finely chopped)
- 1 1/2 lbs red potatoes (halved or quartered)
- 2 medium carrots (peeled and cut into 1/2″ thick pieces)
- 2 celery ribs (thickly chopped)
- 1 cup frozen sweet peas
- 1/4 cup parsley (finely chopped)
- Brown: Select Saute and set the temperature to High. When the instant Pot says HOT, pour in the oil and wait for it to shimmer. Cook until the bacon is browned, then remove to a platter and set aside. Toss the lamb meat with salt, pepper, and all-purpose flour in a large mixing basin. Add it to the IP and cook until browned, in batches if necessary.
Place the chicken on a platter and put it aside.
- Deglaze: Scrape the parts adhered to the bottom of the pot with a wooden spoon and add 1/2 cup red wine.
Prepare the vegetables by sautéing them as follows:
Cook for 1 minute after adding the onion. Cook for 30 seconds, stirring regularly, after adding the garlic.
- Pressure cook: Return the lamb and bacon pieces to the saucepan with the remaining ingredients, including the leftover wine. Close the lid and close the valve. Cook for 30 minutes under pressure, then let the pressure naturally release for 10 minutes before manually releasing the remaining pressure. Open and stir gradually, then discard the bay leaves.
- Thicken: If you want your stew thicker, choose saute again. Mix 2 tablespoons of cornstarch and 1/3 cup water and fully dissolved and gradually slurry to the stew.
- Serve when it’s still warm and garnish with fresh parsley.
How to cook instant pot leg of lamb curry
Pressure cooking consumes around 70% less energy than stovetop or oven cooking, and only a fifth of the water, making it an excellent way to save both energy and water.
Not only does pressure cooking save energy, but it also cuts down on the time it takes to prepare a meal. That’s why I adore using the pressure cooker to make stews and curries with tougher cuts of meat or hard veggies like carrots or winter squash.
- 1 (14 oz.) can diced tomatoes
- 1 ½ Tbsp. garam masala (may substitute yellow curry powder)
- ¾ tsp. turmeric (omit if using curry powder)
- 1 medium onion, diced
- 3 medium carrots, sliced
- 1 medium zucchini, diced
Cilantro, chopped (optional)
- 1 ½ lbs. cubed lamb stew meat (may substitute chicken or beef)
- 4 cloves garlic, minced
- 1-inch piece fresh ginger, grated
- ½ cup coconut milk
- Juice of ½ lime
- ¼ tsp. salt + more to taste
- Pinch of black pepper + more to taste
- 1 Tbsp. ghee or coconut oil (omit or decrease if the lamb is well-marbled and fatty)
- In a container with a lid, combine the meat, minced garlic, grated ginger, coconut milk, lime juice, sea salt, and black pepper. Combine all ingredients and marinate for 30 minutes to 8 hours in the refrigerator.
- After the meat has marinated, add the tomatoes, their juice, ghee, garam masala, onions, and carrots. Set the steam release handle to “sealing” after locking the lid in place. Select Manual and cook for 20 minutes at high pressure.
- Allow the instant pot to naturally release pressure for 15 minutes after the cooking time has expired, then turn the steam release handle to venting to release any leftover steam before attempting to lift the cover.
- Remove the lid and set the Instant Pot to saute (normal) mode. Stir in the diced zucchini and cook for 5-6 minutes without the lid, or until the zucchini is soft and the sauce has thickened somewhat.
- Serve over rice or cauliflower rice, garnished with chopped cilantro.
How to cook instant pot leg of lamb with gravy
- 2 tablespoons olive oil divided
- 1 teaspoon dried thyme or oregano
- 1 teaspoon garlic powder
- Chopped fresh parsley for garnish
- Salt and pepper
- 3-4 pounds boneless leg of lamb
- 1 1/2 cups water
- 1/2 cup white wine
- 3 tablespoons salted butter
- 2 tablespoons all-purpose flour
- salt and pepper
- Remove the lamb’s netting and pat it dry with paper towels. Season with salt, pepper, thyme, and garlic all over.
- Select the pressure cooker’s sauté option for medium heat. Coat the bottom of the pan with 1 tablespoon olive oil.
- When the pot is heated, add the lamb leg and brown on all sides for a few minutes. Place the leg of lamb on a large platter.
- Allow the white wine to simmer for a few minutes while you scrape out all of the brown pieces from the bottom of the saucepan. Remove the pan from the sauté mode.
- Fill the container halfway with water. Return the lamb to the cooking pot. Close and secure the lid. Cook for 90 minutes on high pressure, then let it naturally release for 20 minutes. Using the steam handle, manually release any leftover pressure.
- Pour all the liquid from the pressure cooker pot into a bowl as you wait for the lamb to roast. Allow the fat to rise to the surface and skim it off with a spoon. Remove 2 cups of liquid and throw away the rest.
- Select the pressure cooker’s sauté option for medium heat. Stir in the butter until it is completely melted.
- On top of the melted butter, sprinkle flour. Mix everything together for a minute.
- As you whisk together, slowly pour in the reserved 2 cups of liquid. Continue stirring for about 5 minutes, or until it thickens to your desired gravy consistency. Season to taste with salt and pepper.
- Serve the sliced lamb with gravy on the side. Garnish with chopped parsley if you would like to.
- Liven up your weekend with lamb tikka masala. Detail instruction for slow cooker and instant pot available
- Maybe you get it wrong: Is lamb white meat or red meat?
- When life gives you lamb, make lamb bhuna (We’ve got 2 recipes by the way)
These are some ideas that you can do with instant pot leg of lamb. Give BestLifeTips a thumb up if you find it helpful and return often for more cooking tips.