Instant Pot Lamb Chops Recipes

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INSTANT POT® LAMB SHOULDER CHOPS



Instant Pot® Lamb Shoulder Chops image

These delicious, melt-in-your-mouth lamb chops that taste like they've been cooking for hours, but they only need 40 minutes in the Instant Pot®. Serve over mashed potatoes or egg noodles.

Provided by Vmarie715

Categories     Meat and Poultry Recipes     Lamb     Chops

Time 1h40m

Yield 8

Number Of Ingredients 10

2 pounds lamb shoulder chops
salt and ground black pepper to taste
1 tablespoon vegetable oil
1 medium onion, sliced
2 tablespoons garlic, minced
1 cup red wine
1 cup beef consomme
1 sprig chopped fresh rosemary
2 tablespoons cornstarch
2 tablespoons water

Steps:

  • Turn on a multi-functional pressure cooker (such as Instant Pot®), select Saute function, and let pot heat up. Meanwhile, season pork chops with salt and pepper.
  • Add oil to hot pot. Brown chops 1 to 2 minutes per side and set aside on a plate. Add onion and garlic to the drippings in the pot and cook until tender, about 3 minutes. Pour in red wine and cook, scraping bits from the bottom of the pot, until most of the alcohol has cooked off, about 5 minutes. Pour in beef consomme. Add rosemary and stir around. Return browned chops to the pot.
  • Close and lock the lid. Set vent to sealing and select high pressure according to manufacturer's instructions. Set timer for 40 minutes. Allow 10 to 15 minutes for pressure to build.
  • Release pressure using the natural-release method according to manufacturer's instructions for 15 minutes. Release any remaining pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid.
  • Transfer chops to a plate. Choose Saute function on the pot and bring liquid to a boil. Combine cornstarch and water in a bowl to create a slurry and add to the pot. Cook and stir until thickened, about 5 minutes.
  • Return chops to the pot and stir to coat.

Nutrition Facts : Calories 188.9 calories, Carbohydrate 5 g, Cholesterol 38.6 mg, Fat 9.2 g, Fiber 0.4 g, Protein 15.2 g, SaturatedFat 2.9 g, Sodium 59.9 mg, Sugar 1.2 g

INSTANT POT LAMB CHOPS



Instant Pot Lamb Chops image

Instant Pot Lamb Chops. The best instant pot lamb chops you will ever make. This easy lamb chops recipe features simple everyday ingredients, quick prep and then when the instant pot beeps come back to perfectly cooked lamb chops.

Provided by RecipeThis.com

Categories     Main Course

Time 8m

Number Of Ingredients 10

Instant Pot
Mesh Strainer
6 Lamb Chops
1 Medium White Onion
200 ml Red Wine
200 ml Lamb Stock
1 Tbsp Garlic Puree
2 Tsp Mixed Herbs
2 Tsp Mint
Salt & Pepper

Steps:

  • Peel and dice your onion and load into the instant pot. Sauté with extra virgin olive oil until the onion starts to soften.
  • Deglaze the instant pot with red wine and cancel the sauté.
  • Season your lamb chops and load them into the instant pot and let them sit on the red wine.
  • Add stock to the instant pot and place the lid on the instant pot and set the valve to sealing. Cook for 3 minutes on pressure cook/manual followed by 10 minutes of natural pressure release.
  • When the time is up press cancel and release any remaining pressure and then remove the lid.
  • Put the lamb chops to one side and strain the leftovers so that you can get rid of the lamb fat and make a gravy from what is left.
  • Serve the leftover lamb gravy over your lamb chops and serve with preferred sides.

Nutrition Facts : Calories 499 kcal, Carbohydrate 6 g, Protein 65 g, Fat 18 g, SaturatedFat 7 g, Cholesterol 193 mg, Sodium 223 mg, Fiber 1 g, Sugar 2 g, ServingSize 1 serving

INSTANT POT® LAMB STEW



Instant Pot® Lamb Stew image

My family is usually not one for lamb but we do eat it for Orthodox Easter. This is our recipe for a hearty stew.

Provided by MJVUKOTICH

Categories     100+ Everyday Cooking Recipes     Special Collection Recipes     New

Time 1h30m

Yield 4

Number Of Ingredients 14

1 pound lamb stew meat, cut into 1/2-inch cubes
2 tablespoons all-purpose flour
2 teaspoons vegetable oil
1 medium onion, roughly chopped
1 (32 fluid ounce) container beef broth
1 teaspoon Dijon mustard
1 sprig fresh thyme
1 sprig fresh rosemary
salt and ground black pepper to taste
20 small baby potatoes, halved
4 medium carrots, roughly chopped
½ (16 ounce) package frozen peas
2 teaspoons water, or more as needed
1 teaspoon cornstarch, or more as needed

Steps:

  • Combine lamb and flour in a bowl; toss to coat.
  • Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Add oil and heat until shimmering, 1 to 2 minutes. Add lamb and brown on all sides, 5 to 7 minutes. Add onion and saute until soft, about 3 minutes. Pour in broth and scrape up any browned bits with a spoon.
  • Add mustard, thyme, rosemary, salt, and pepper. Close and lock the lid. Select Manual function according to manufacturer's instructions; set timer for 20 minutes. Allow 10 to 15 minutes for pressure to build.
  • Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid.
  • Add potatoes, carrots, and peas. Close and lock the lid again, and reselect Manual function; set timer for 10 minutes.
  • Release pressure carefully using the quick-release method, about 5 minutes. Unlock and remove the lid.
  • If stew is not thick enough, mix water and cornstarch together and add to pot. Cook for another 5 minutes on Manual with a quick release of pressure.

Nutrition Facts : Calories 665 calories, Carbohydrate 102.2 g, Cholesterol 57.4 mg, Fat 15.9 g, Fiber 15.8 g, Protein 30.7 g, SaturatedFat 6 g, Sodium 942.1 mg, Sugar 10.7 g

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