Instant Pot Middle Eastern Lamb

A richly spiced, aromatic lamb stew inspired by Middle Eastern flavors, tenderized quickly in the Instant Pot for a comforting meal.

This stew has become my go-to comfort meal when I want something flavorful yet easy to prepare.

Ingredients

• Lamb shoulder: 2 lbs (900 g), cut into 1.5-inch cubes
• Yellow onions: 2 medium, chopped
• Garlic: 3 cloves, minced
• Carrots: 2 medium, peeled and sliced
• Yukon Gold potatoes: 2 medium, peeled and cubed
• Red bell pepper: 1, chopped
• Diced tomatoes: 1 (14 oz/400 g) can
• Olive oil: 2 tbsp
• Ground cumin: 1 tbsp
• Ground coriander: 1 tbsp
• Ground cinnamon: 2 tsp
• Ground turmeric: 1½ tsp
• Smoked paprika: 1½ tsp
• Ground allspice: 1 tsp
• Cayenne pepper: ½ tsp (optional, to taste)
• Bay leaf: 1
• Salt and black pepper: to taste
• Low-sodium beef or lamb broth: 3 cups (720 ml)
• Fresh cilantro or parsley: ½ cup chopped
• Toasted slivered almonds: ¼ cup (optional)
• Lemon wedges: to serve

Instructions

Step 1:

Set the Instant Pot to Sauté mode Add olive oil and once hot brown the lamb cubes in batches Transfer browned lamb to a plate

Step 2:

Add onions to the pot and sauté for 3 4 minutes until softened Stir in garlic and cook for 1 minute

Step 3:

Add carrots potatoes and red bell pepper Sauté for 2 minutes

Step 4:

Sprinkle in cumin coriander cinnamon turmeric paprika allspice and cayenne Stir for 1 minute until fragrant

Step 5:

Return lamb to the pot Add diced tomatoes broth bay leaf salt and pepper Stir to combine

Step 6:

Close the lid set the valve to Sealing and cook on Manual or Pressure Cook high for 30 minutes

Step 7:

Allow natural pressure release for 10–15 minutes then carefully release any remaining pressure

Step 8:

Discard the bay leaf Taste and adjust seasoning if needed

Step 9:

Stir in fresh cilantro or parsley Ladle into bowls garnish with toasted almonds and serve with lemon wedges

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Our family gathers around the table to enjoy this hearty stew especially on chilly evenings.

Notes

Serve with warm pita rice or couscous note not gluten-free if using couscous For a lighter stew substitute some of the potatoes with extra carrots or parsnips For added sweetness toss in a handful of dried apricots or golden raisins with the tomatoes

Required Tools

Instant Pot 6-quart or larger Chefs knife Cutting board Wooden spoon or spatula Measuring cups and spoons

Allergen Information

Contains tree nuts if using almonds Gluten-free as written ensure broth and all packaged goods are gluten-free Double-check all labels if allergies are a concern

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Enjoy this stew with fresh herbs and a squeeze of lemon for a bright finish.

Recipe FAQs

→ What cut of lamb works best for this stew?

Lamb shoulder is ideal due to its marbling and tenderness when cooked slowly, resulting in a rich, flavorful dish.

→ Can I adjust the spice levels in the stew?

Yes, cayenne pepper is optional and can be omitted or increased to suit your preferred heat level.

→ What vegetarian alternatives could complement this dish?

Grilled vegetables or chickpeas can pair well alongside or replace meat for a lighter, plant-based variation.

→ How should leftovers be stored and reheated?

Store in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or microwave until warmed through.

→ What side dishes pair well with this lamb stew?

Serve with warm pita bread, fluffy rice, or couscous to soak up the flavorful broth and enhance the meal.

→ Are toasted almonds necessary for serving?

Toasted almonds add a pleasant crunch and nutty depth, but can be omitted for a nut-free option.