Instant Pot Middle Eastern Lamb Stew Recipes

INSTANT POT MEDITERRANEAN LAMB STEW

Steps:

• In a large shallow bowl combine the flour, salt, and pepper. Add the lamb meat and toss to coat the lamb.
• Place the inner pot into your Instant Pot. Press the Sauté button, and then use the Sauté or Adjust buttons (depending on your model) to select the "Normal" or middle temperature. Add 1 tablespoon of the olive oil to the pot, and let it heat for 1 minute. Add the lamb in two batches and brown on at least a few of the sides of the cubes, about 2 minutes per side (if you want to brown all of the sides, go ahead, but it's not necessary, and often the pieces of meat aren't really 6 sided "cubes"). Remove the meat with a slotted spoon to a plate, add the remaining tablespoon olive oil if there is not oil in the pan, and repeat with the other half of the lamb.
• Add the leeks, carrots, celery, and fennel to the pot and sauté without the lid on for 5 minutes until everything is slightly tender. Stir in the rosemary, then add the brandy to the pot and stir for 1 minute. Add the tomatoes, chickpeas, broth, bay leaf and lamb and stir to combine.
• Close and lock the lid. Set the valve to Sealing. Press Cancel, then press Manual or Pressure Cook and use the Pressure Level Button to select high pressure. Set the timer for 45 minutes. Note that the timer will not start to count down until the correct pressure has been achieved.
• When the Instant Pot beeps, press Cancel. Let the pressure come down slowly for 30 minutes. Release the sealing valve, remove the lid and serve hot in bowls, with parsley sprinkled over the stew.

INSTANT POT MOROCCAN LAMB STEW WITH POTATOES

Steps:

• Turn on the Instant Pot and press the Sauté function key. Add the onions, olive oil, and salt and cook for 3-4 minutes, stirring a few times, until softened.
• Add the rest of the ingredients (except for the vegetables used in the second part of cooking) and stir through well. While it might seem like you need more liquid, remember that the meat will release its own juices in the cooking process.
• Place and lock the lid, making sure the steam release handle is pointing to Sealing. Press the Manual function key, making sure it's set to High Pressure, and adjust the timing to 20 minutes. After three beeps the Instant Pot will begin to build up the pressure and start cooking. Once the cooking finishes, release the pressure naturally for 2-3 minutes before using the quick release to let off the rest of the steam. While the lamb is cooking, you can make a quick couscous or rice dish, or prepare some steamed vegetables on the side.
• Add the vegetables and orange zest and stir through. Place and lock the lid again, and set to Manual, High pressure, for 5 minutes. Once the cooking finishes, leave the Instant Pot to release the pressure naturally for 10-12 minutes and then use the quick release method to finish it off.
• Serve with a chosen side and fresh cilantro and scallions as a garnish. A little lime juice is also nice on the side.

INSTANT POT MIDDLE EASTERN LAMB STEW

Steps:

• Turn the Instant Pot on and set it to the Sauté function. Heat the butter or oil and saute the onions for 3-4 minutes until fragrant. Add the lamb, garlic, salt and all the spices and saute for 5 more minutes until fragrant. Add the vinegar, tomato paste, honey, stock, chickpeas and raisins and stir until combined.
• Cover and set the Instant Pot (or pressure cooker) to pressure cook setting for 50 minutes on normal/high. Naturally release.
• Let the pressure release and give a stir. The lamb will be tender and break apart easily. If you prefer it less juicy, return to saute function and cook off some of the liquid. ( Note that it will thicken a bit as it sits)
• Serve over quinoa, rice or cous cous with some fresh cilantro or parsley.
• The leftovers taste even better the next day as the flavors have more time to meld.

INSTANT POT® LAMB STEW

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.