Instant Pot Lamb Stew

This Instant Pot lamb stew is a beautiful blend of sweet, savory and citrus flavors. Pair it with a light salad and some crusty bread and you have an easy and impressive meal for any night of the week.

Course Main Course, meat

Cuisine Middle Eastern

Keyword Instant Pot Lamb Stew

Prep Time 30

Cook Time 1

Total Time 1 30

Servings people

Calories 499kcal

Equipment

Pressure Cooker

Ingredients

1 Tbsp butter
1 Tbsp olive oil
2 lbs lamb cubes
sea salt
pepper
1 cup chopped onion
2-3 cloves minced garlic
1 Tbsp ginger paste
1 tsp ground cinnamon
1 tsp ground coriander
1/4-1/2 cup water
1 Tbsp orange zest
8 dates
8 dried apricots
2 Tbsp slivered almonds
1/2-1 Tbsp honey optional
1 tsp ras el hanout
parsley or cilantro
almond slivers

Instructions

Preheat your Instant Pot by pressing the saute button and wait until the display says "hot".
Add butter and olive oil and then brown your lamb cubes in batches. Do not overcrowd or the lamb will start boiling in its own juices instead of brown. Brown the lamb in at least 4 batches, better 6 batches. Brown for about 2 minutes on each side or until nice and brown. Pay attention to your display as the saute function tends to shut off after 30 minutes. Slightly season lamb cubes when browning with sea salt and pepper. Set aside.
With the saute button still on, add chopped onion, garlic, ginger paste, cinnamon, and coriander and stir fry until the onion is soft.
Add water to deglaze the bottom of the Instant Pot. Do a really really thorough job to avoid the burn warning down the line. Remove aaaall the burnt bits and pieces stuck to the bottom (see video).
Return browned lamb cubes into the instant pot, give it a good stir, put on the lid, seal it, and set to 25 minutes on high pressure.
Once the pressure cooking time is over, do not touch the valve, don't do anything at all. Let pressure release naturally. This can take anywhere from 15-25 minutes.
Once the safety pin dropped all on its own it is safe to open the pot.
Add zest of 1 orange, dates, apricots, almon slivers, honey, ras el hanout, stir well and then press the saute button again to bring everything to a boil and then let it simmer for 5-10 minutes to let the sauce thicken a little by letting some of the water evaporate.
Serve in a bowl, sprinkle with freshly chopped parsley or cilantro and chopped almond slivers and enjoy!

Video

Nutrition

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