Lamb Roast In The Instant Pot Recipes

LAMB ROAST IN THE INSTANT POT

Steps:

• Turn the Instant Pot on to sautee and allow to heat. When it shows "HOT", add the oil.
• While Instant Pot is heating, carefully cut small slits all over the lamb roast. Press a garlic clove into each cut and push in.
• Cover the roast with the salt, pepper, and rosemary.
• Place fat side down first, and sear each side of the lamb roast 5 minutes. Remove from Instant Pot and add the trivet.
• Pour in broth, and add lamb roast back in, placing on trivet. Cover Instant Pot and make sure valve is set to "seal".
• Push the button for manual, and set for 10 minutes per pound for medium rare. For bone in, allow for 15 minutes per pound for medium rare. Allow pressure to release naturally.
• Remove from Instant Pot, and allow to finish resting off the heat for an additional 5 minutes before slicing.

INSTANT POT LAMB

Steps:

• Brown Lamb Shoulder in Instant Pot: Heat up Instant Pot using "Sauté More" function, and wait until it says "HOT". Pat dry the lamb shoulder, then season one side generously with salt and black pepper. Drizzle 1 tbsp olive oil in the inner pot, and ensure to coat the oil over the whole bottom of the pot. Carefully place the seasoned side of lamb in Instant Pot. Generously season the other side with salt and black pepper. Brown one side of the lamb shoulder for 5 minutes before flipping it over, then brown the other side for 5 minutes.
• Saute Onion and Garlic: Remove & set aside the browned lamb shoulder. Add sliced onions in Instant Pot, and saute for 3 minutes. Add in crushed garlic, 2 tsp (6g) ground cumin, ½ tsp (1g) ground fennel, 2 tbsp (30g) tomato paste, 3 bay leaves, 2 tsp (2.2g) dried rosemary, and 2 tsp (2g) dried thyme, and saute for another minute.
• Deglaze Instant Pot: Pour in 1 cup (250ml) unsalted chicken stock, then deglaze by scrubbing all the flavorful brown bits off the bottom with a wooden spoon. Give it a quick mix.
• Pressure Cook Lamb Shoulder: Add 2 tbsp (30ml) regular soy sauce and another cup (250ml) of unsalted chicken stock in Instant Pot, then give it a quick mix. Add in lamb shoulder (skin side up), then sprinkle some salt on the skin. With Venting Knob in Venting Position, close the lid, then turn Venting Knob to Sealing Position.For Tender with a Bite: Pressure Cook at High Pressure for 1 hour and 45 minutes, then 15 minutes Natural Release. ORFor Super Tender: Pressure Cook at High Pressure for 2 hours and 15 minutes, then 15 minutes Natural Release.Remove the lid carefully.
• Optional - Pressure Cook Carrots & Potatoes: Place the lamb shoulder on a serving plate. Cut the carrots & potatoes into chunks, then add them in the Instant Pot. With Venting Knob in Venting Position, close the lid, then turn Venting Knob to Sealing Position. Pressure Cook at High Pressure for 5 minutes, then Quick Release. Remove the lid carefully. Taste and adjust the seasoning by adding more salt (roughly 1 - 2 pinches of salt).
• Season & Thicken Gravy: Bring the tasty lamb gravy to a simmer with the "Saute More" function. Thicken gravy by mixing 3 tbsp (45g) cornstarch and 4 tbsp (60ml) cold water together, then stir the mixture into the lamb gravy one third at a time until desired thickness. Taste and adjust the seasoning by adding more salt if necessary (roughly 1 - 2 large pinches of salt).
• Serve: Drizzle the yummy gravy all over the lamb shoulder, then serve! Enjoy~