Which lamb cut to use
A pressure cooker suits tougher, well-marbled cuts that benefit from moist heat:
- Shoulder (bone-in or boneless): a reliable choice. It has fat and connective tissue that melt into tender meat.
- Leg: leaner and more likely to be drier, but workable if you do not overcook it.
- Shanks: rich and gelatinous; see the shanks section below.
Cut a large roast into two or three big chunks so it fits the pot and cooks more evenly. Most 6-quart models handle a roast of around 3 pounds, but check your manual for capacity and minimum liquid.
Ingredients
- About 3 pounds lamb shoulder or leg, trimmed of heavy excess fat
- Salt and black pepper
- 1 to 2 tablespoons oil
- 1 onion, sliced, and 4 to 6 garlic cloves
- Rosemary, thyme or oregano
- About 1 cup stock, or stock mixed with a little wine
- Optional: tomato paste, a splash of Worcestershire, a bay leaf
- Optional: potatoes and carrots
Step-by-step
- Season. Salt and pepper the lamb, ideally ahead of time.
- Sear. Use the Sauté function, heat the oil and brown the lamb on all sides, working in batches if needed. This adds flavor.
- Add aromatics. Remove the lamb, cook the onion and garlic briefly, stir in tomato paste if using.
- Deglaze. Pour in the stock and scrape up any browned bits from the bottom. This helps prevent a burn warning.
- Pressure cook. Return the lamb, add herbs, lock the lid, set the valve to sealing, and cook on high pressure.
- Release. Let the pressure release naturally, at least for a good part of the time, before opening. A natural release keeps the meat from tightening.
- Rest and serve. Lift the lamb out, rest it briefly, then shred or slice.
Cooking time guide
Timing depends on the size of the pieces, the cut and whether it is on the bone. As a rough guide, many cooks pressure cook lamb shoulder chunks for about 45 to 70 minutes. Larger or bone-in pieces may need more time. If the meat is not tender when you open the pot, lock the lid again and cook for another 10 to 15 minutes. It is easier to add time than to fix overcooked meat.
For food safety, the USDA’s minimum for whole lamb cuts is 145F (63C), but a pot roast is cooked well past this until it is tender.
Adding potatoes and vegetables (lamb and potato stew)
Potatoes and carrots can go in with the lamb, but they can turn mushy over a long cook. Two options:
- Cut them into large chunks and add on top of the meat for the pressure cook.
- Remove the meat when done, then pressure cook the vegetables for a few minutes in the juices. Root vegetables like beets in the Instant Pot follow a similar approach.
For a lamb and potato stew, cut the lamb smaller, add onions, carrots, potatoes, garlic, stock, tomato paste and herbs, and cook the meat for a shorter time than for a large roast. Thicken the broth lightly if you like.
Making gravy
Remove the meat and skim off fat. Use the Sauté function to simmer the liquid. Whisk a spoonful of cornstarch with cold water, stir it in, and simmer until it thickens. Season with salt, pepper and a splash of lemon or vinegar for brightness.
Keeping it moist
- Do not skip the natural release.
- Choose a cut with some fat.
- Add enough liquid, but not so much that the flavor is watered down.
- Do not over-trim; some fat bastes the meat.
- Rest the meat and moisten it with cooking juices when serving.
Lamb shanks
Lamb shanks, like beef shank, are a rich, collagen-heavy cut that works very well under pressure. They can be pricier per serving than shoulder, and prices vary by region and butcher, so compare. Brown them first, cook in a flavorful liquid, and expect a meal that is meaty and sticky. For a similar slow-cooked, bone-in approach in the oven, try lamb riblets in the oven.
Storing
Refrigerate leftovers within about two hours in a covered container with some of the juices, and use within a few days, or freeze in portions. Reheat until steaming hot. Shredded lamb is good in sandwiches, flatbreads and rice bowls (see our Instant Pot grain recipes for the grain). For a quick, high-heat lamb dish, see lamb skewers in the oven.
FAQ
How do you make lamb in the Instant Pot? Season, sear with Sauté, add aromatics and stock, pressure cook, then release naturally.
How do I make a moist lamb roast? Use a cut with some fat, sear it, keep enough liquid in the pot and use natural release.
Are lamb shanks expensive? They can cost more than shoulder, depending on where you shop.
Can I cook it from frozen? Thawing first is simpler and more predictable. If you cook from frozen, expect longer times and follow your appliance guidance.