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

Instant Pot Moroccan Lamb Stew

  • Author: Lauren Grant
  • Prep Time: 15 minutes
  • Cook Time: 1¼ hours
  • Total Time: 1½ hours
  • Yield: 8 servings 1x
  • Category: Main Dish
  • Method: Instant Pot
  • Cuisine: Moroccan


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 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 1/4 cup)
  • 3 cloves garlic, chopped
  • 1 tablespoon whole wheat flour
  • 1 cinnamon stick
  • 1 bay leaf
  • 1 tablespoon ras el hanout 
  • ⅛ 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. 

Keywords: Moroccan Lamb Stew, Instant Pot Lamb Stew, Instant Pot Moroccan Lamb Stew

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