Instant Pot Middle Eastern Lamb Stew with Chickpeas and Spices Recipe

If you’ve been searching for a hearty, flavorful meal that practically cooks itself, you’re in the right place. This Instant Pot Middle Eastern Lamb Stew with Chickpeas and Spices Recipe is one of my all-time favorites because it marries tender lamb with warm, fragrant spices and satisfying chickpeas — all in under two hours thanks to the magic of the Instant Pot. I love how this stew fills the kitchen with incredible aromas, and best of all, it’s a meal that both impresses guests and comforts your family on a cozy night in.

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Ingredients You’ll Need

These ingredients come together beautifully to create a stew that feels both exotic and comforting. When shopping, I recommend using good-quality lamb like shoulder or leg for the best tenderness and flavor, and don’t skip the spices — they truly elevate this dish.

• Olive oil, butter, or ghee: Choose whatever fat you prefer for sautéing; ghee adds a lovely nutty richness.
• Lamb stew meat: Shoulder, leg, or shank pieces work great—look for cuts with good marbling for tenderness.
• Onion: Adds sweetness and depth; I use yellow onions but white works too.
• Garlic cloves: Rough-chopped to infuse the stew with warmth and aroma.
• Salt and pepper: Essential for seasoning the lamb and balancing the flavors.
• Ground cumin: You can use ground cumin or split between ground and cumin seeds for extra texture.
• Ground coriander: Brings a citrusy, floral note to the dish.
• Ground turmeric: Adds a subtle earthy flavor and a beautiful golden hue.
• Ground cinnamon: Just a touch gives the stew a warm, cozy vibe.
• Chili flakes: I love Aleppo chili flakes for their smoky mild heat, but adjust to your spice preference.
• Tomato paste: Concentrated tanginess that deepens the stew’s color and body.
• Apple cider or red wine vinegar: A splash balances the sweetness and brightens the flavors.
• Honey or brown sugar: Adds just the right amount of sweetness to round out the spice.
• Chicken stock or broth: Keeps the stew moist and infuses it with savory notes.
• Chickpeas: Rinsed and drained canned chickpeas add texture and protein.
• Dried fruit (raisins, apricots, or currants): These little bursts of sweetness contrast the spices beautifully.

Variations

I love how adaptable this stew is—whether you want to keep it traditional or tweak it to suit your pantry and preferences, there’s room to get creative. Play with the dried fruits or swap out spices to match what you love!

• Spice it up: I sometimes add a pinch of smoked paprika or a few cardamom pods for extra warmth and complexity.
• Vegetarian twist: Skip the lamb and add extra chickpeas plus hearty veggies like eggplant and carrots for a plant-based version.
• Sweetness swap: Instead of honey, I’ve used maple syrup or brown sugar depending on what I have on hand with great results.
• Acidity alternatives: Lemon juice can replace vinegar if you want a fresher, brighter finish.

How to Make Instant Pot Middle Eastern Lamb Stew with Chickpeas and Spices Recipe

Step 1: Let the Aromatics and Lamb Sizzle

Start by turning your Instant Pot to the Sauté function and heating your choice of olive oil, butter, or ghee. Add diced onions and sauté for about 3-4 minutes until they soften and become fragrant—this is when your kitchen starts smelling amazing! Then toss in the lamb cubes, roughly chopped garlic, salt, pepper, and all the spices: cumin, coriander, turmeric, cinnamon, and chili flakes. Keep stirring and sautéing for about 5 minutes to develop those deep, layered flavors. This step is key — don’t rush it because it builds the stew’s foundation.

Step 2: Add the Magic Liquids and Chickpeas

Next up, stir in the apple cider vinegar, tomato paste, and honey to create that perfect sweet-and-tangy balance. Pour in the chicken stock and then add the rinsed chickpeas along with your choice of dried fruit—raisins, apricots, or currants all work wonders here. Give everything a good stir so the ingredients meld together nicely.

Step 3: Pressure Cook and Let Flavors Meld

Seal the Instant Pot and set it to pressure cook on normal/high for 50 minutes. Once done, allow a natural pressure release—this helps keep the meat tender and juicy. When you open the lid, give the stew a gentle stir; you’ll notice the lamb is incredibly tender, often breaking apart with a fork. If you prefer a thicker stew, switch back to Sauté mode and simmer off some of the liquid. Keep in mind, the stew thickens further as it cools.

Step 4: Final Taste and Serve

Give your stew a final taste and tweak the seasoning—if it tastes too sweet, a couple of extra drops of vinegar can balance it out beautifully. Serve over fluffy quinoa, rice, or couscous and garnish with fresh cilantro or parsley for a pop of color and freshness. Trust me, this dish only gets better the next day as the spices and flavors marry even more!

How to Serve Instant Pot Middle Eastern Lamb Stew with Chickpeas and Spices Recipe

Garnishes

I always top this stew with some fresh chopped cilantro or parsley—it brightens the dish and adds a fresh contrast to those warm spices. A sprinkle of extra Aleppo chili flakes on top gives it a little color and just the right hint of heat that my family loves. Sometimes, a dollop of plain yogurt on the side adds a cooling, creamy touch that balances the richness.

Side Dishes

This stew pairs beautifully with simple sides like fluffy couscous, basmati rice, or even a grain blend like quinoa for a protein boost. For a full meal, I’ll serve roasted vegetables or a fresh cucumber and tomato salad dressed with lemon and olive oil—it cuts through the stew’s richness and adds crunch.

Creative Ways to Present

For special occasions, I like to serve the stew in rustic individual bowls nestled on a platter of warm pita bread or flatbreads for scooping. Adding a drizzle of pomegranate molasses and a handful of toasted pine nuts elevates the presentation and adds texture. It’s a conversation starter and always feels festive!

Make Ahead and Storage

Storing Leftovers

I store leftovers in airtight containers in the fridge for up to 4 days. The flavors only deepen after sitting overnight, so leftovers often taste better than day one. When ready, just give it a quick stir as some ingredients may have settled.

Freezing

This stew freezes beautifully! I portion it out into freezer-safe containers and it keeps for up to 3 months. When you’re ready for a meal, just thaw overnight in the fridge and reheat gently on the stove or in the microwave.

Reheating

To reheat, I gently warm the stew on the stovetop over medium-low heat, stirring occasionally to prevent sticking. If it’s a bit thick after refrigeration, add a splash of water or broth to loosen it up. This keeps the lamb tender and the chickpeas creamy.

FAQs

Final Thoughts

This Instant Pot Middle Eastern Lamb Stew with Chickpeas and Spices Recipe holds a special place in my kitchen because it’s both fuss-free and full of flavor — the kind of dish that turns simple ingredients into something truly memorable. I hope you enjoy making it as much as I do, whether it’s for a weeknight dinner or a cozy weekend meal. Give it a try, and I bet this stew will become one of those recipes you keep coming back to whenever you want a warm, satisfying hug on a plate.

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