Instant Pot Moroccan Lamb Stew—a dinner that can double as an elegant night in or a hearty hands-off weeknight dinner. Infused with flavor from warm spices, garlic and dried fruit, this lamb stew is unique, comforting, and satisfying. 

How to Make Lamb Stew in an Instant Pot or Pressure Cooker

Since lamb stew uses tougher cuts of meat like the leg or shoulder, it’s essential to slowly simmer the stew for a few hours to break down and tenderize the meat.

Luckily, the Instant Pot does a beautiful job of speeding that simmer process along. Plus, everything is done in the instant Pot, making this a one pot dinner!

step-by-step grid of images showing how to make Instant Pot Lamb Stew
  1. Brown the lamb in olive oil in the Instant Pot on sauté function. 
  2. Transfer lamb to a bowl and reserve the drippings in the Instant Pot.
  3. Cook carrot and onion in drippings on sauté function until starting to soften. 
  4. Add the flour and spices and cook until fragrant, about 30 seconds. 
  5. Add in a splash of broth and whisk to combine, scraping up any browned bits. You’re essentially making the beginning of a roux here (which will create a silky broth in the end), so very, very gradually add the broth and whisk after each addition. You want a smooth mixture, not lumps! 
  6. Once all of the broth has been added, add the lamb and any accumulated juices back to the pot. 
  7. Lock the lid, close pressure valve, and cook on high pressure function for 50 minutes.
  8. Quick release pressure and stir in tomatoes, chickpeas, and apricots and cook until heated through, about 5 minutes. 
  9. Off heat, season the soup with vinegar, salt and pepper. 
lamb stew with chickpeas, parsley, and rice in a white bowl set on a wooden table

What Cut of Lamb is Best for Lamb Stew?

It’s best to use tougher cuts of meat for long-simmered or braised dishes like stew. For this lamb stew recipe, don’t be tempted to use a tender cut like lamb loin chops, it’s simply not worth it. Due to the long simmer time, stewing is one of the best ways to break down and tenderize tough cuts of meat.

For this recipe, I recommend using local sustainably raised American boneless leg of lamb, shoulder, or what your butcher might label as “stew meat.”

When cooking with lamb, I always seek out American lamb for its robust flavor and tender succulent meat. By sourcing American lamb, you support local economies and American ranchers who value sustainability, land preservation, and humanly-raised meat. 

How to Make This Stew in a Dutch Oven

Don’t have an Instant Pot? You can instead make this in a large Dutch oven. Brown the lamb and cook the vegetables according to recipe instructions.

Add the broth as directed and bring to a boil, add the browned lamb and bring the stew to a simmer. Cover and transfer to a 325ºF oven and braise until lamb is tender, about an hour and 45 minutes. 

lamb stew with chickpeas, parsley, and rice in a white bowl set on a wooden table

Variations on This Instant Pot Lamb Stew 

  • Instead of dried apricots, use golden raisins or currants.
  • Swap the ras el hanout for a combination of coriander, turmeric, cinnamon and cumin seeds
  • Make it gluten free by skipping the flour. 
  • Swap the chickpeas for diced red potatoes (simmer for an extra 5 to 10 minutes). 
  • Instead of rice, couscous or quinoa, serve over my favorite mashed potatoes.

What to Serve with This Moroccan Lamb Stew

lamb stew with chickpeas, parsley, and rice in a white bowl set on a wooden table

More recipes you may like…

Instant Pot Moroccan Lamb Stew

4.72 from 7 votes
Prep Time 15 minutes
Cook Time 1 hour 10 minutes
Total Time 1 hour 25 minutes
Yield 8 servings
Category Main Dish
Cuisine Moroccan
Author Lauren Grant


A bold and flavorful Instant Pot lamb stew. This one pot dinner is easy to make and can easily be a weeknight dinner or elegant date night in. 


  • 2 pounds American boneless leg of lamb or shoulder, trimmed and cut into 1–1½ inches thick
  • Kosher salt and black pepper
  • 1 tablespoon extra-virgin olive oil
  • 1 yellow onion diced
  • 2 large carrots, cut into ½-inch pieces (1 ¼ cup)
  • 3 cloves garlic, chopped
  • 1 tablespoon whole wheat flour
  • 1 cinnamon stick
  • 1 bay leaf
  • 1 tablespoon ras el hanout
  • teaspoon allspice
  • 4 cups low-sodium beef broth
  • 2 tomatoes, cored and cut into ¼-inch pieces
  • 1 15-ounce can chickpeas, drained and rinsed
  • ½ cup diced dried apricots or golden raisins
  • 2 teaspoons red wine vinegar
  • Cook basmati rice, couscous, or quinoa
  • Cilantro, parsley and or preserved lemons


  • Pat lamb dry with paper towels; season with 1 teaspoon salt and ¼ teaspoon pepper. 
  • Using highest sauté function, heat oil in Instant Pot for 5 minutes (or until just smoking). Add lamb and cook until well browned on all sides, about 5 minutes; transfer to a bowl and reserve drippings in pot. 
  • Add onion and carrot to drippings, season with ¼ teaspoon salt, and cook on highest sauté function until softened, about 5 minutes.
  • Stir in garlic, flour, cinnamon stick, bay leaf, allspice, and ras el hanout; cook until fragrant, 30–60 second. Whisk in a few splashes of broth, scraping up any browned bits and smoothing out the mixture after each addition. Gradually add in the remaining broth; add browned lamb back and any accumulated juices to pot, stir to incorporate. 
  • Lock lid in place, close pressure release valve, and select high pressure cook function; cook for 50 minutes. Turn off Instant Pot and quick-release pressure. Carefully remove lid, allowing for steam to escape away from you. 
  • Select sauté functions and add tomatoes, chickpeas, and apricots and simmer for 5 minutes. Off heat, stir in vinegar and season with salt (I use 1 teaspoon) and pepper to taste.
  • Serve stew over rice and finish with parsley, cilantro, and/or chopped preserved lemons. 


Store leftovers in an airtight container in the refrigerator for up to 5 days. Reheat on the stove top over medium heat.
Make this gluten free: swap the all-purpose flour for sorghum flour or leave it out altogether. 


Serving: 1/8 of recipeCalories: 450kcalCarbohydrates: 38gProtein: 44gFat: 13gSaturated Fat: 3gSodium: 550mgFiber: 10.5gSugar: 8g
Like this? Leave a comment below!I love hearing from you and I want to hear how it went with this recipe! Leave a comment and rating below, then share on social media @zestfulkitchen and #zestfulkitchen!
lamb stew with chickpeas, parsley, and rice in a white bowl set on a wooden table

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This post was sponsored by the American Lamb Board, as always the thoughts, opinions, recipes, photos, and content are all my own.

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About The Author

Lauren Grant is a professional culinary food scientist, food writer, recipe developer, and food photographer. Lauren is a previous magazine editor and test kitchen developer and has had work published in major national publications including Diabetic Living Magazine, Midwest Living Magazine, Cuisine at Home Magazine,,, and more.

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How many stars would you give this recipe?


  1. 5 stars
    We tried it out a few months ago and it is delicious!!! I wish we would have learned about instapot recipes a bit sooner.

  2. Lauren, we don’t get pre cooked chickpeas where I live-India. Should I cook them separately and add? Or with the lamb? Thank you.

    1. Hi Anjali, I recommend pre-cooking the chickpeas separately. You’ll need about 1.5 cups or 9 ounces of cooked chickpeas. Drain the chickpeas and then add them to the recipe as directed. I hope that helps!