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 Lamb Stew with chickpeas and fragrant Middle Eastern 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 the 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, or everyday quinoa, or if going grain-free, try our cauliflower rice.
Why You’ll Love This!
- Invigorating Middle Eastern flavor! Cumin, coriander, turmeric, cinnamon and chili flakes come together harmoniously to create rich, complex, and warm flavor.
- Only 15 minutes of hands-on cooking. This recipe requires minimal prep time before cooking in the Instant Pot for 50 minutes. Your home will smell amazing as the dish stews and becomes rich with flavor!
- Comforting and wholesome. This warm and cozy dish is perfect for cold nights. It is full of nourishing ingredients, warm spices, and aromatic flavors. It’s meaty and satiating and will fill you up after a long day.
- Can be enjoyed in so many ways. Serve over rice, quinoa, couscous, or riced cauliflower. Add a side of warm pita bread or roasted cauliflower. There are so many delicious ways to present this stew.
- Leftovers taste even better! Make this in advance and enjoy leftovers on a busy weeknight. This stew tastes amazing after the flavors have had even more time to blend together.
Instant Pot Lamb Stew Video
This is one of my favorite lamb stew recipes because of the complex and fragrant Middle Eastern spices! If Middle Eastern Spices are not your thing, this simple Irish Lamb Stew would work great in the Instant Pot too!
Lamb Stew Ingredients
- Lamb stew meat: Use lamb shoulder, lamb leg, or lamb shank cut into 1 1/2-inch cubes. The lamb meat provides a hearty and savory flavor to the stew. It becomes tender and flavorful after cooking.
- Olive oil, butter, or ghee: This fat is used for browning the lamb meat and adds richness to the stew.
- Onion: Adds a sweet and slightly tangy flavor to the stew. It also contributes to the overall texture of the dish.
- Garlic cloves: Adds a pungent and aromatic flavor to the stew. It enhances the savory profile of the dish.
- Spices: Cumin provides warm and earthy flavor, coriander adds a citrusy and slightly sweet taste, turmeric brings in vibrant yellow color and a mildly earth and slightly bitter taste, cinnamon adds warmth and sweetness, and chili flakes add a spicy kick.
- Tomato paste: Adds a rich, tangy flavor and helps to thicken the stew.
- Apple cider vinegar (or red wine vinegar): Adds a tangy and slightly acidic taste to balance the richness of the stew.
- Honey or brown sugar: Adds a touch of sweetness and helps to balance the flavors in the stew.
- Chicken stock or broth: Forms the liquid base of the stew and adds depth of flavor. It helps to tenderize the meat and infuse it with the other ingredients. You can also use beef broth.
- Chickpeas: Provide a creamy and nutty texture to the stew. They also add protein and fiber.
- Raisins, dried apricots, or dried currants: Add pops of sweetness and chewiness to the stew. They provide a nice contrast to the savory flavors.
What is the Best Meat Cut for Lamb Stew?
This recipe is designed for “tougher” cuts of lamb that need longer cooking times to tenderize. Please don’t waste already tender lamb chops or lamb loin on this recipe. Beef stew meat or even goat make good substitutions too!
Use lamb stew meat- cut from lamb shoulder, leg, or shanks. also good options. I’ve opted for local, sustainably raised American lamb, which is meatier and milder in flavor than imported lamb. It’s also fresher, having traveled far fewer miles to get here.
How to Make Instant Pot Lamb Stew
Sauté. 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, scraping up any browned bits.
Pressure cook. Cover and set the Instant Pot (or pressure cooker) to pressure cook setting for 50 minutes on normal/high. Naturally release.
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 the saute function and cook off some of the liquid. (Note that it will thicken a bit as it sits).
Taste and adjust. Adjust seasonings to taste. If it is too sweet, add a few drops more vinegar. Sprinkle with fresh parsley.
How to make Lamb Stew on the Stove top
- Alternatively, you can cook this on the stovetop in an oven-proof Dutch oven.
- Preheat the oven to 325 F.
- Brown the onions in the ghee or butter over medium-high heat, then add the garlic, lamb, salt, black pepper, and spices, cooking for 5-6 minutes. Stir occasionally with a wooden spoon. Add the remaining ingredients – all except the raisins, and bring to a simmer. Continue simmering covered, on low heat, until lamb is tender, about 1 ½ hours, adding more liquid as necessary.
- Alternatively, you could cover and place in the oven and bake for 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.
What to serve with Lamb Stew?
- Basmati rice
- The Best Quinoa!
- Couscous
- Grain-Free Moroccan Cauliflower Couscous
- Cauliflower rice
- Simple Homemade Pita Bread
- Roasted Cauliflower with Garlic, Lemon and Parsley
FAQs
Yes, absolutely, it will get even more delicious as the flavors meld.
It’s important to let the instant pot come to pressure, cook, and naturally release. The natural pressure release will result in the most tender texture.
To retain the rich flavor of the stew, pressure cooking is best.
Yes! In this recipe the lamb sautés for 5 minutes with the spices and aromatics before pressure cooking.
Yes! Veggies like carrots, parsnips, turnips, rutabaga or celeriac are wonderful options. Even potato would make a delicious and hearty addition.
Storage & Freezing
Lamb stew will keep in the fridge up to 4 days. Store leftovers in the refrigerator in an airtight container. You can freeze this recipe for up to 6 months. Remove from the freezer to thaw in the fridge when ready to eat. Perfect for busy weeknights!
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.
We hope you enjoy this Instant Pot Lamb Stew Recipe!
Cheers, friends.
More Recipes you may enjoy!
- Instant Pot Jambalaya Recipe
- The Best Chicken Tortilla Soup
- Instant Pot Chili
- Mujadara
- Instant Pot Borscht Recipe
Instant Pot Lamb stew
- Prep Time: 15
- Cook Time: 60 minutes
- Total Time: 1 hour 15 minutes
- Yield: 4
- Category: Main
- Method: Instant Pot
- Cuisine: Middle Eastern
Description
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.
Ingredients
- 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.
Instructions
- 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.
Notes
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.
Nutrition
- 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
I tripled the suggested spice amount because the suggested amount really wasn’t enough for my middle eastern palate.
this is one of my favorite recipes of all time. i’ve made it many times and always find it to be so comforting.
I’m so glad you like this!
If I triple the recipe can I pressure cook for 1.5 hrs?
I think that may be too long. I would maybe just add 10 minutes to the cooking time?
AWESOME
This lamb stew was beyong unbelievable, The spices blended to create a fabulous flavor. Beyond our expectations. I will make this again…and again..and again.. and will serve it to friends who love good food!
Really tasty! Made this with extra lean leg of lamb and it was delicious and super healthy. It was also really easy (I only recently got an instant pot so still a beginner).
Sylvia, what a wonderful recipe – thank you. I made it in the oven and cooked for 2.5 hours, it was melt in the mouth gorgeous. My only addition was a couple of carrots chunkily cut up.
If I use leftover leg of lamb, how long should I set the IP for? I’m hoping to do it tonight.
Is it already cooked?
How long would I cook it if I only have dry garbanzo besns?
If you soaked them overnight first, I bet they would cook in the same amount of time.
I absolutely love this recipe. It’s simple and deeply satisfying and I’ve made it many times as a go to recipe.My favorite IP fall and winter recipe.
This looks delicious. Any ideas if I could do this with cooked lamb meat and how long I should cook it for in the Instant Pot? I’m trying to find recipes to use up some leftover lamb leg roast meat. Thanks
Hi Helen, I would just do a short pressure cooking session. 8 minutes?
Thanks – I’ll give it a try
A welcome change from Rogan Josh – my usual IP recipe for tough cuts of lamb. Meat was tender and we enjoyed the blend of spicy and sweet flavors. I substituted dried cranberries and will do same next time. It was a bit soupy – which worked nicely with fried cauliflower rice on “leftover Sunday” but next time will use less broth and fewer chickpeas.
I made up triple the amount of spice mix to have on hand. Definitely adding this one to my recipe file.
Very flavorful!! Love the combination of sweet and spicy with raisins and crushed red pepper. I used bone on lamb shanks put them in a Dutch oven and cooked them at 325 for 2 hours then 350 for additional hour and they came out perfect!!
Perfect Michelle, thanks!
Best dish I have ever made in the Instant Pot!
I have made this 4 times now! I usually make it on Sunday when I have a bit more time. It is really good, and I have served it to my hubby (who loves it) and even some friends. Here are my tweaks:
1) I use frozen cherries for the fruit, just chopped to about the size of raisins. I love the dark brownish color it turns the soup, and my hubby likes that it doesn’t use any evil raisins.
2) I sometimes use ketchup if I don’t have tomato paste. I cannot tell a difference.
3) I have made it twice with lamb shoulder that I cut up, once with pork stew meat, and once with beef stew meat.
The one issue that I have been having is the large layer of fat in the soup, so I think I’ll opt for leaner cuts of meat next time.
Yes, or you can spoon it out, it rises to the top. Or if you make it ahead and cool it, it will harden and you can easily remove it that way.
Thanks for the tip!
I haven’t made this yet but I do have a question. There was a miscommunication at my local halal and I received bone in lamb shoulder, but all pieces cut stew size. Would the cooking time be the same, or would the bones cause a difference in time for the meat?
I guess I’m not getting what you saying. They cut up the shoulder? Or left it intact?
Hi sorry trying to rephrase- They gave me stew sized chunks, but there is bone in the middle of each meat piece. When I said I wanted stew meat, they didn’t realize I meant boneless. Since there is a bone in the middle of each chunk, I didn’t know if that would cause the timing to be off.
Oh interesting. I actually haven’t cooked this with bone-in. My guess is with small pieces like that it would be fine with the same timing.
I have cooked this with bones in too. I did a quick blanche of the bones/meat, to remove the impurities…I used the same cooking time…and it was AMAZING! The meat fell off the bones, and was very tender. Bones are a good thing.
Yes, they are a good thing. Did you blanch in the instant pot? or on the stove top?
I haven’t tried this recipe yet, but could I substitute lentils for chickpeas? Would that change the time or how I would add the lentils to the instant pot?
Hi Amy, I think they would overcook in the instant pot for that long and get mushy. I would cook separately and add at the end.
I love this recipe! I’ve made it a few times now for friends and family and it’s always a hit! Planning to make it again for holiday dining.
Question: if I want to adjust the recipe for 6 persons instead of 4, do I simply multiply all ingredients by 1.5?
Please advise as I do not want to mess it up.
Thank you!
That is what I would do!
This was sooooo good!!!! Delicious! I always look for recipes that use a lot of spices and something that makes it stand out as something really special (like the apricots) and this was just amazing!!! Thank you!!! So so so so good
This is the tastiest lamb dish ever. So glad I made it. I used prunes instead of apricots. 2lbs of lamb and 20mins in pressure pot. Just melts in the mouth.
Excellent with beef stew!
Hi! What should the timings be if you were to use a slow cooker rather than an instant pot? Thank you!
I’m purely guessing here but I’d say 8-9 hours, set on low and 6-7 hours set on high?? Depends on the size pieces of the lamb. Smaller=faster. 🙂
Thank you!!
delicious!
Same time for beef stew meat? Sooo excited to try this recipe!
Yes, should be same timing. 🙂
While I did make a substitution of cooked celery root for the chick peas, and didn’t quite have a full amount of lamb, it was still great! I did cut the allepo pepper back just a bit to accommodate hubby’s tender tummy. The heat was very mild, so a full amount would have been fine. It was perfectly done with 11 minutes of release time. (I had failed to turn off the “keep warm” function and was impatient, so did a quick release at 11 minutes.). I used raisins for the fruit. That was a great choice, but I am sure the other choices would be good too.
Great to hear Susan!