Save A fragrant, hearty stew featuring tender lamb, chickpeas, and warming Middle Eastern spices, all pressure-cooked for deep, rich flavors in a fraction of the time.
I first made this Instant Pot lamb stew to impress my family and it quickly became a beloved staple for cold evenings.
Ingredients
- Boneless lamb shoulder: 2 lbs (900 g) cut into 1.5-inch cubes
- Onion: 1 large, finely chopped
- Garlic cloves: 3, minced
- Carrots: 2, sliced
- Red bell pepper: 1, diced
- Chickpeas: 1 can (15 oz/425 g), drained and rinsed
- Diced tomatoes: 1 can (14 oz/400 g)
- Fresh cilantro: 1/4 cup (15 g) chopped plus extra for garnish
- Olive oil: 2 tbsp
- Ground cumin: 2 tsp
- Ground coriander: 2 tsp
- Ground cinnamon: 1 1/2 tsp
- Ground paprika: 1 tsp
- Ground turmeric: 1/2 tsp
- Ground allspice: 1/2 tsp
- Cayenne pepper: 1/4 tsp optional for heat
- Salt: 1 1/2 tsp or to taste
- Black pepper: 1/2 tsp
- Low-sodium beef or chicken broth: 3 cups (720 ml)
- Lemon juice: Juice of 1 lemon
Instructions
- Step 1:
- Set the Instant Pot to Sauté mode. Add olive oil and when hot brown lamb pieces in batches. Remove and set aside.
- Step 2:
- Add onion and sauté for 3–4 minutes until soft. Stir in garlic carrots and red bell pepper cook 2 minutes more.
- Step 3:
- Add cumin coriander cinnamon paprika turmeric allspice cayenne salt and pepper. Stir for 1 minute until fragrant.
- Step 4:
- Return lamb to the pot. Add chickpeas diced tomatoes (with juices) and broth. Stir to combine scraping up any browned bits.
- Step 5:
- Lock the lid and set to Pressure Cook or Manual on high pressure for 35 minutes.
- Step 6:
- Allow a natural pressure release for 10 minutes then quick-release any remaining pressure.
- Step 7:
- Stir in lemon juice and fresh cilantro. Taste and adjust seasoning if needed.
- Step 8:
- Serve hot garnished with extra cilantro.
Save This stew is always a hit during family dinners and has become a comfort food we share regularly.
Required Tools
Instant Pot (6-quart or larger) sharp knife cutting board wooden spoon or spatula measuring cups and spoons
Allergen Information
Contains no common allergens as listed but check broth and canned goods for gluten or dairy if strictly required.
Nutritional Information
Calories 420 Total Fat 18 g Carbohydrates 27 g Protein 36 g per serving
Save Enjoy this stew warm and fresh or prepare it a day ahead to enhance its rich Middle Eastern flavors.
Recipe FAQs
- → What cut of lamb works best?
Boneless lamb shoulder provides tenderness and flavor, ideal for slow cooking or pressure methods.
- → Can I adjust the spice levels?
Yes, increase or omit cayenne pepper to suit your preferred heat intensity without overpowering the stew’s balance.
- → What sides complement this stew?
Steamed basmati rice, couscous, or warm flatbread specialize in soaking up the rich sauce and enhance the dish.
- → Is it possible to prepare this stew ahead?
Flavors deepen when refrigerated overnight, making this a great make-ahead option for busy days.
- → How can I add richness to the broth?
Substitute half the broth with tomato passata for a thicker, more intense base.