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 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