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 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
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
This is one of my favorite recipes and so easy to make. I definitely recommend!!
Thanks so much Ruth!
This was absolutely delicious! Next time I think I’ll make it a bit less sweet, probably by leaving out honey. Otherwise completely perfect!
Great Erin! Did you add the vinegar? It helps to balance the sweetness. 🙂
Hi Sylvia,
Can I use water instead of broth here?
Thanks!
Masha
Yes but you will need to up the salt and seasonings.
this was so, so delicious. I was skeptical about the high cook time (I’ve not done many dishes that take so long in the instant pot) but it blew us away. The spices and apricots melt into the sauce, but the chickpeas somehow keep shape. The flavors are just so mouthwatering you go back for more when your tummy is full. Make this. I’m going to try again with some chicken or other proteins cause the sauce is just 100!
Thanks Erica! So happy you enjoyed this!
I’m not a huge fan of lamb. I live in a foreign country and bought some by accident. This recipe was exquisite! The aroma! The many varied and delicate flavors! Will definitely make it again.
That is funny and I’m so happy it turned out for you. Lemons into lemonade 😉
Fabulous recipe and a huge hit in our house. Thank you.
When it was done i set the cooker to saute and threw in some pearl cous cous which soaked up all the liquid as it cooked and made it amazing. My 16y/o has asked me to put it on our meal rotation so it must be a winner!
Thanks Kylie!
Question, I assume you cook this on seal and don’t cook it on vent? Then you let it naturally release after pressure cooking on seal for 50 mins? I was a bit confused about that. Thank you for your wonderful recipe!
Yes, pressure cook it, sealed, for 50 minutes, then let it naturally release.
Did not have chickpeas and used my opened can of kidney and black beans. Turned out great. Will cook for family again. Next time I’ll use the chickpeas.
Glad you all enjoyed!
Added beets. It was delicious!
Sounds good Eric!
It says the calories per serving is 579. How many ounces in a serving? Does that include the rice?
Hi Jonathon, it is 1/4 of the stew, without the rice. Sorry I don’t know the exact ounces.
I would love to try this, but we have a bigger family. Can I just double all the ingredients or will some of the spices overpower this if I double them?
Hi Ilan, it should be totally fine to double (spices and all) if it fits in your instant pot. 🙂
This is so delicious, an outstanding lamb stew! I like to cook it ahead, let it chill overnight, and then skim the hardened fat off the top before reheating. I used golden sultan raisins, which seemed to disintegrate and disappear under the pressure. Next time I may add them in after the pressure cooking so they stay intact. Finally, I’m intrigued by the poster who suggests using soaked, raw chickpeas. I’ll probably try that next time too! Will let you know the outcome.
Thanks Donna- I like the idea of adding the raisins afterward too- and yes, let me know how the soaked chickpeas work here!
Delicious and aromatic. I served with naan bread to soak up the broth.
Perfect Nancy! Glad you liked it!
is it possible to make with chicken ?
I have made it so many times with lamb but have guests this week and they do not eat red meat !!!
Hi Sandi- I have not tried this with Chicken- so really not sure how it would be? We have so many great chicken recipes on the blog- it might be worth taking a look?
Loved this! Added a large sweet potato to make up for having slightly less lamb. Was a good addition. We will make this again.
Great to hear Debbie!
I love this recipe so much. I have made it so many times and just keep coming back to it. It is easy, full of flavor and just plain amazing. Thanks!!
Love hearing this Fanshen!
Sorry if you answered this elsewhere and I didn’t see it…can I use dried chickpeas? I just have so many and really prefer to use them as they’re so cheap! If I soak them for 24 hours, do you think I could put in with the meat directly and follow the recipe as is? Or would I need to adjust water? If you think dried/soaked won’t work that’s fine and I’ll just pick up a can 🙂
Thanks so much! As an aside….I have turned so many people on to your blog. As my husband and I like to say…every. SINGLE. recipe I’ve gotten from here has been a banger! We are OBSESSED! You have made me such a better cook 🙂
Awww, thanks! Very appreciated! Yes, Julia- I bet if you soaked them they would be great in there! I might add tiny bit more liquid, but not much though if fully soaked for 24 hours. Will you let me know how it turns out, noting the soaking time?
Delicious blend of flavors. I served with naan to sop up the wonderful gravy. I also roasted some carrots for a vegetable and they went well. Plan to make this for company.
Great to hear!
Hi,
Would it be ok to leave out raisins and apricots? My husband isn’t a fan of dried fruits in entrees.
Thanks
So, the sweetness here really balances out the vinegar. If you leave out…maybe just add the vinegar to taste at the end, and you may not need it. 🙂
Loved this! I omitted the red pepper flakes because of my kids and also added in some kale for extra veg
Perfect Alana!
Absolutely wonderful! I’ve been craving is Israeli food ever since I went there, and it’s right here!
My question is can I use frozen lamb, and can I use bone-in shoulder cuts?
Thank you!!
I think you can use either Rayna- but I’m not sure of how the timing would change in the instant pot. If using bone-in, I would absolutely thaw it first. If using frozen, make sure it is cut into smaller chunks.
This recipe is so delicious. We now use it for all our “special” meals like birthdays. Such a winner!
Could I do it in the crock pot?
I think it would be fine in a crockpot!
I made this tonight in my instant pot (I’m pretty much a beginner). WOW! Amazing. I can’t wait to try some more of your recipes!
Awesome Nicola!
Can’t wait to try this recipe! Just wondering: if using soaked dry chickpeas (soaked for 24 hours) how much longer doni adjust the cooking time for? Thanks!
I would keep the time the same to get that meat tender.
Really love this recipe.
However, I was suspicious of the 50 minutes for soften chickpeas. It took about 3 hour for the right texture, but we’ll worth the wait?
Wow Natasha.Three hours? I would suggest soaking your batch of chickpeas beforehand. That would help a lot. 😉
This was divine. I followed the recipe almost exactly, with an added preliminary step of searing my lamb chunks using the IP’s saute function on high. The moisture released from the cooking onions perfectly loosened up the brown bits on the bottom of the pot. Will make this again and again.
Great to hear Betty!