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Instant Pot Moroccan Lamb Stew

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4.72 from 7 votes
Prep Time 15 mins
Cook Time 1 hr 10 mins
Total Time 1 hr 25 mins
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 1/4 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
Keywords Instant Pot Lamb Stew, Instant Pot Moroccan Lamb Stew, Moroccan Lamb Stew
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