Description
A flavorful and aromatic Instant Pot Lamb Stew perfect for a hearty meal. Tender lamb is simmered with Middle Eastern spices, chickpeas, raisins, and a hint of honey, creating a rich and comforting dish that comes together quickly using the pressure cooking method.
Ingredients
Scale
Meat and Fats
- 2 tablespoons olive oil, butter or ghee
- 1 ½ -1 ¾ pounds lamb stew meat (shoulder, leg or shank), cut into 1 ½ inch cubes
Vegetables & Aromatics
- 1 onion, diced
- 4-6 garlic cloves, rough chopped
Spices & Seasonings
- 1 teaspoon salt
- 1 teaspoon pepper
- 2 teaspoons ground cumin (or 1 teaspoon ground cumin and 1 teaspoon cumin seeds)
- 1 teaspoon ground coriander
- 1 teaspoon ground turmeric
- 1 teaspoon ground cinnamon
- ½ teaspoon chili flakes (Aleppo chili flakes recommended), plus more for garnish
Other Ingredients
- 2 tablespoons tomato paste
- ¼ cup apple cider vinegar (or red wine vinegar)
- 1-2 tablespoons honey or brown sugar
- 1 ¼ cups chicken stock or broth
- 1 (15-ounce) can chickpeas, rinsed and drained
- ¼ cup raisins or dried apricots (chopped), or dried currants
Instructions
- Prepare the base: Turn the Instant Pot on and select the Sauté function. Heat the butter or olive oil, then add the diced onions. Sauté for 3-4 minutes until the onions become fragrant and slightly translucent.
- Cook the lamb and spices: Add the cubed lamb pieces, chopped garlic, salt, pepper, cumin, coriander, turmeric, cinnamon, and chili flakes to the pot. Sauté together for 5 more minutes, stirring occasionally, allowing the spices to release their aroma and the lamb to brown slightly.
- Add liquids and flavorings: Stir in the apple cider vinegar, tomato paste, honey, chicken stock, chickpeas, and dried raisins or apricots. Mix well to combine all ingredients evenly.
- Pressure cook the stew: Secure the lid on the Instant Pot and set it to pressure cook (high/normal) for 50 minutes. When cooking completes, allow for a natural pressure release to preserve tenderness.
- Finish and adjust seasoning: Open the lid carefully and stir the stew. The lamb should be tender and almost falling apart. If you prefer a thicker stew, use the Sauté function again to reduce excess liquid. Taste and adjust seasoning; if it tastes too sweet, add a few drops more vinegar to balance flavors.
- Serve: Serve the lamb stew hot over quinoa, rice, or couscous. Garnish with fresh cilantro or parsley and additional chili flakes if desired. Leftovers will develop deeper flavors when refrigerated and reheated the next day.
Notes
- Simple & delicious Instant Pot Lamb Stew with chickpeas and fragrant Middle Eastern spices provides a fast, flavorful, wholesome meal.
- Using an Instant Pot significantly reduces cooking time compared to traditional methods.
- The stew thickens slightly as it cools; adjust liquid to your preference when finishing.
- Swap raisins for dried apricots or currants based on availability or taste preference.
- Serve with grains like quinoa, rice, or couscous to soak up the flavorful sauce.
- For a more intense spice flavor, toast cumin seeds before adding them.
Nutrition
- Serving Size: 1 ½ cups
- Calories: 580
- Sugar: 33.3 g
- Sodium: 299.7 mg
- Fat: 20.8 g
- Saturated Fat: 5.2 g
- Unsaturated Fat: 14.8 g
- Trans Fat: 0.4 g
- Carbohydrates: 51.7 g
- Fiber: 7.7 g
- Protein: 47.2 g
- Cholesterol: 113.1 mg
