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Simple & Delicious, Instant Pot Lamb Stew with chickpeas and fragrant Middle Eastern spices- a fast flavorful wholesome meal, that can be made in an Instant Pot!
The ego loves being “offended”. ~Eckart Tolle
Here’s a recipe for Instant Pot Middle Eastern Lamb Stew with chickpeas and fragrant spices that will warm you to your bones. It takes 15 minutes of hands-on time before finishing off in an Instant Pot using the pressure cooker setting.
This can also be made on stovetop, then finished in the oven, but know it will take twice as long. Whichever way you choose to go, the flavors will satisfy. Serve the stew over basmati rice, everyday quinoa, or if going grain-free, try cauliflower rice.
Instant Pot Lamb Stew Video
Here I’ve used stew meat- cut from lamb shoulder. I’ve opted for local, sustainably-raised American lamb, which seems meatier and sweeter in flavor than imported lamb. It’s also fresher, having traveled far fewer miles to get here.
Here I’ve used stew meat- cut from lamb shoulder. Lamb leg would also work. I’ve opted for local, sustainably-raised American lamb, which seems meatier and sweeter in flavor than imported lamb. It’s also fresher, having traveled far fewer miles to get here.
This week I’ve partnered with The American Lamb Board who is offering great prizes this month in celebration of Friendsgiving! If you are a fan of lamb, you won’t want to miss out on this, so make sure to enter!
If Middle Eastern Spices are not your thing, this simple Irish Lamb Stew would work great in the Instant Pot too!
How to Make Instant Pot Lamb Stew
If using an Instant Pot, brown the onion and lamb using the sauté setting. Add the Middle Eastern spices and remaining ingredients, then set the pressure cooker on high for 50 minutes.
The lamb will turn out perfectly tender and infused with the most delicious Middle Eastern Spices.
How to make Lamb Stew on the Stovetop
If cooking this Middle Eastern Lamb Stew on the stovetop, sear the meat in a dutch oven, add the rest of the ingredients, then place in a 325F oven for 1¾- 2 hours, until the meat is tender.
What to serve with Lamb Stew?
- Basmati rice
- The Best Quinoa!
- Grain-Free Moroccan Cauliflower Couscous
- cauliflower rice
- Simple Homemade Pita Bread
- Roasted Cauliflower with Garlic, Lemon and Parsley
Can Lamb Stew be made ahead?
Yes, absolutely, it will get even more flavorful as the flavors meld. Lamb stew will keep up to 4 days in the fridge, or freeze up to 6 months.
Instant Pot Lamb Stew infused with Middle Eastern Spices….a fast and easy weeknight dinner that requires only 15 minutes of hands-on time before letting the Instant Pot work its magic.
More Recipes you may enjoy!
- Best Instant Pot Recipes from around the Globe!
- Burmese Chili Lamb with Cumin Seed
- Simple Irish Stew
- Instant Pot Beef Stew with Root Vegetables
- Instant Pot Lamb Tagine
- Corned Beef and Cabbage Stew
We hope you enjoy this!
Instant Pot Middle Eastern Lamb stew
- Prep Time: 15
- Cook Time: 60 minutes
- Total Time: 1 hour 15 minutes
- Yield: 4 1x
- Category: Main
- Method: Instant Pot
- Cuisine: Middle Eastern
Instant Pot Middle Eastern Lamb Stew with chickpeas and fragrant spices- a simple flavorful wholesome meal. Serve over quinoa, basmati rice or cauliflower “rice”.
- 2 tablespoons olive oil, butter or ghee
- 1 ½ –1 ¾ pounds lamb stew meat ( shoulder, leg or shank) cut onto 1 ½ inch cubes
- 1 onion, diced
- 4–6 garlic cloves, rough chopped
- 1 teaspoon salt
- 1 teaspoon pepper
- 2 teaspoon ground cumin ( or use 1 teaspoon ground, and 1 teaspoon cumin seeds)
- 1 teaspoon ground coriander
- 1 teaspoon ground turmeric,
- 1 teaspoon ground cinnamon
- ½ teaspoon chili flakes ( Aleppo Chili flakes are nice) and more for garnish
- 2 tablespoons tomato paste
- ¼ cup apple cider vinegar (or red wine vinegar)
- 1–2 tablespoons honey or brown sugar
- 1 1/4 cups chicken stock or broth
- 1 x 15-ounce can chickpeas, rinsed and drained
- ¼ cup raisins or dried apricots (chopped), or even dried currants
Serve with cooked quinoa, couscous or basmati rice & garnish with fresh Italian parsley or cilantro leaves and extra chili flakes.
- 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).
- Adjust seasonings to taste. If too sweet, add a few drops more vinegar.
- Serve over quinoa, rice or couscous with some fresh cilantro or parsley. The leftovers taste even better the next day as the flavors have more time to meld.
Alternatively, you can cook this on the stovetop in a oven-proof dutch oven. Preheat the oven to 325. Brown the onions in the ghee or butter then add the garlic, lamb, salt and spices, cooking for 5 -6 minutes. Add the remaining ingredients – all except the raisins, and bring to a simmer. Cover and place in the oven and bake 2 hours, adding the raisins about an hour or 1 ½ hours into the baking time.
After two hours the lamb will be very tender. If you like a little more browning, give a quick broil to the pot uncovered.
LAMB: This recipe is designed for “tougher” cuts of lamb- shoulder, leg, etc., that need longer cooking times to tenderize. Please don’t waste already tender lamb chops or lamb loin on this recipe. You can also use beef stew meat or even goat.
- Serving Size: 1 ½ cups
- Calories: 580
- Sugar: 33.3 g
- Sodium: 299.7 mg
- Fat: 20.8 g
- Saturated Fat: 5.2 g
- Carbohydrates: 51.7 g
- Fiber: 7.7 g
- Protein: 47.2 g
- Cholesterol: 113.1 mg
Keywords: Lamb Stew, instant pot lamb stew, instant pot lamb, moroccan lamb stew, middle eastern lamb stew, moroccan lamb stew, instant pot recipes lamb
Hi There, I am preparing to make this meal this week but just want to know if I am using lamb shanks is this ok to put them in full or am I supposed to cut the meat off the shank? Thanks in advance
You know, I bet they would be fine whole, but you may need to increase the time a bit? Maybe add 10 minutes? Purely guessing here. 🙂 then just shred them apart. If they are not falling off the bone, they need more time.
Meat was so tender , served with pearl couscous . Looking forward to trying again tomorrow.
Thanks Erin. Glad this worked for you! And love the pearl couscous 🙂
Made this yesterday night exactly as the recipe was written. Just as was mentioned in the instructions, I liked it more the next day because the flavors really permeated the meat.
The first night I made it, the stew was just too watery. I sautéed it a little longer (as suggested by the instructions) to try and cook down the liquid, but it was taking too long and I had to get dinner out. The meat was a bit bland for my taste, but the chickpeas were delicious. They sucked up ALL the flavor.
Next time, I think I might try to season the meat a bit before cooking instead of tossing it all in at the same time? Maybe if it sits in the salt and seasonings for a few mins before I toss it in the instapot, that’ll help the flavor stick to the meat. Kinda takes away from how easy this recipe is though huh…
Or, I’ll just do it the same way and eat it the next day. 😉
Either way, the flavors were good and so so easy to make!
It would be a great step to season the meat with salt and pepper first while you prep the veggies. Giving the salted meat a deep sear, would enhance the flavors even more. This is kind of a “dump and go” recipe for simplicity and ease, but there are ways to elevate it, and this would a great way!
This is hands down my favorite dish now. So delicious! I added mushrooms instead of chickpeas and they held their shape and were not mushy. The bottom of my pot did burn, though. Looked like it may have been from the raisins? Anyone know why/how this can be avoided next time?
I’m so glad you like these flavors! What if you placed the raisins on top and don’t mix in?
I found this too sweet for my tastes.
Sorry about that. Did you remember to add the vinegar? It does bring balance to the dish.
Hi this looks tasty and I’m excited to try it. Could you be more specific where in the Middle East this recipe originated from? I’d love to learn more and try similar styles from whichever region.
Hi Chelsea- this is Middle Eastern-inspired. Not from a specific area. My father is from Egypt, so we had a lot meals like this at home.
I just made this tonight for my family. My parents can’t stop texting me how much they loved this meal. I made it exactly the way the recipe was written, which is not normal for me, but it was delicious!
Awww… thanks for the comment and rating Lauren, AND for trusting enough in the recipe! I am so glad your parents enjoyed it. I miss cooking for my parents and this just touched my heart today. ❤️
Great recipe! Easy to make with just a few ingredients and very flavorful.
Thanks Tammy! Glad you enjoyed this!
I have a five lb leg of lamb. Can I triple the recipe or would that still be too much meat? I plan to use an instant pot.
Hi Harriet- it depends on the size of your instant pot. You may have to eyeball it.
I’m so glad I found this recipe. It’s an easy go-to recipe for a busy family. I have 4 kids 6yr and younger and am always looking for simple recipes that don’t require buying a bunch of ingredients and tons of prep. And it has great flavor. Probably my favorite meal from the blog.
Thanks so much Kayla!
Is there a substitute for vinegar. I cook your recipes all the time for my husband. I can’t have yeastvso no soy,tamari,wine or vinegar. Soy is easily replaced with aminos but how about replacing the vinegar. And for other recipes is there a substitute for rice vinegar.?
Hi Abby. 🙂 How about a little squeeze of lemon at the end? I would also cut back the honey and apricots by half. The vinegar helps mitgate the sweetness here.
Excellent. It was my first instant pot recipe. Wouldn’t change a thing.
Great to hear Anna!
If I make this recipe with beef chunks, do I adjust the cooking time?
Thank you for this recipe.
It should be the same cooking time, Fatima. 😉
Soooo easy and good!!
I used chops as that was what I had. The meat fell off of the bones – so tender. Another keeper.
Perfect Martie- glad to hear it worked with chops.