Pressure Cooker Lamb Roast is a delicious and easy way to prepare lamb that is tender, juicy, and flavorful. High pressure helps to break down the tough muscle fibers and connective tissue in the meat, making it incredibly tender.

WHY YOU WOULD LOVE THIS PRESSURE COOKER LAMB ROAST
- Tender and Juicy: Pressure-cooking lamb results in a tender and juicy roast that is full of flavor.
- Quick and Efficient: This is a quick and efficient way to cook, taking a fraction of the time compared to traditional roasting methods.
- Saves Energy: Pressure cooking uses less energy than traditional cooking methods. This is also a great option to cook meat on hot summer days without heating up your kitchen.
- One-Pot Meal: You can cook the lamb and starchy vegetables in the same pot, making for an easy and convenient one-pot meal.
- Leftovers: The lamb stays succulent, and makes for a delicious filling in sandwiches, wraps, and even pies.
- Easy to Use: This method of cooking lamb requires minimal supervision, making it a great hands-off option for busy cooks. No supervision is required, and no undercooked meat or burnt, dry bits to deal with!

INGREDIENT LIST

This is a relatively simple ingredient list
Olive Oil to sear the meat.
Onions: I have used white onions, diced, so they cook quickly.
Garlic: Use fresh garlic and mince it. Bottled garlic does not have the same fragrance and flavor!
Stock: Use beef or chicken stock. You can also use stock cubes and water.
Red Wine (Optional): For deeper, richer flavors.
Dried Herbs: I have used Rosemary and Oregano.
Step-By-Step Process to make Pressure Cooker Lamb Roast




How To Make Pressure Cooker Lamb Roast
- Marinate/Dry Brine: Rub salt and pepper all over the lamb. Keep aside for 30 minutes.
- Put the instant pot on saute function.
- Pour the olive oil and wait for it to heat.
- Add chopped onions and garlic. Cook till soft.
- If adding dried herbs, add them now.
- Place lamb in the instant pot, and seal every side for 4-5 minutes.
- Pour the stock and red wine over it.
- Add bay leaves. Adjust seasoning.
- Close the lid, and cancel the saute function.
- Press the pressure cook button and turn to high.
- Pressure cook for about 1 hour 45 minutes.
- Wait till all the steam has been released.
- Remove the lamb and rest it on a plate covered with foil to rest.
- Use the liquid in the cooker to make gravy.

Some Useful Tips
Searing: Searing lamb is a crucial step in the cooking process, as it adds flavor and texture to the meat. Searing is the process of cooking meat quickly over high heat to create a browned, flavorful crust on the surface of the meat. When searing lamb, you want to make sure that the surface of the meat is completely dry before adding it to your instant pot with a small amount of oil.
Once the oil is hot, add the lamb to the pan and let it cook for 3-4 minutes on each side until it’s browned and slightly crispy.
If using more than one piece, do not overcrowd the pan, as this can cause the meat to steam rather than sear. Instead, cook the lamb pieces in batches, if necessary, to ensure that each piece has enough space to brown evenly.
Gravy: Once you remove the cooked lamb from the pressure cooker, you are left with the rich broth. Add a bit of thickener like flour or cornstarch to thicken it up to make gravy.

Frequently Asked Questions About Pressure Cooker Lamb Roast
Gravy (see above), peas, and mashed potatoes are the perfect accompaniments for this lamb recipe.
This recipe is gluten-free. To keep the gravy gluten-free, use gluten-free cornstarch to thicken the gravy, rather than plain wheat flour.
To keep the gravy low-carb/keto, just thicken it by reduction.
In The Fridge: 3-4 days
In The Freezer: Upto 2 months in a freezer-safe food container.
This lamb makes a delicious filling for burgers, wraps, sandwiches, pizza toppings or even as a meat pie filling!
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Ingredients
- 2.5 lb Lamb Shoulder Or Leg (1 kg)
- 2 teaspoons Salt
- 1 teaspoon Ground Pepper
- 1 Tablespoon Olive Oil
- 2 Cups Onions Diced
- 2 Tablespoons Garlic Minced
- 1 teaspoon Dried Rosemary
- 3 Cups Chicken Stock
- 1 Cup Red Wine
- 2 Bay Leaves
Instructions
- Rub salt and pepper all over the lamb. Keep aside for 30 minutes.
- Put the instant pot on saute function.
- Pour the olive oil and wait for it to heat.
- Add chopped onions and garlic. Cook till soft.
- If adding dried herbs, add them now.
- Place lamb in the instant pot, and seal every side for 4-5 minutes.
- Pour the stock and red wine over it.
- Add bay leaves. Adjust seasoning.
- Close the lid, and cancel the saute function.
- Press the pressure cook button and turn to high.
- Pressure cook for about 1 hour 45 minutes.
- Wait till all the steam has been released.
- Remove the lamb and rest it on a plate covered with foil to rest.
- Use the liquid in the cooker to make gravy.
Nutrition
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Disclaimer:
Nutritional Panel: Our nutritional values are calculated by Spooncular API. While we try our best to ensure these values are correct, please confirm these independently.
All information on our website is for general information only. Please consult your doctor if a diet, particular foods, or way of eating is suitable for you.
An easy delish dish! Thanks
This always turn out tender and delicious. I love it.
I haven’t made lamb in my pressure cooker yet – will have to give this one a try!
I love the pressure cooker for cooking lamb. The result it’s so tender and juicy!
This lamb turned out really delicious. We had it with mashed potatoes and the lamb just melted in the mouth. And the gravy from it was superb.
I love using my pressure cooker but have a hard time finding great recipes for it. I tried your pressure cooker lamb roast and love it!! Thank you for an easy pressure cooker recipe that my family loved.
We loved this, it was so tender and so moist.
The lamb was cooked perfectly and the leftover liquid made the most delicious gravy!!
We served it with some roast potatoes and a carrot casserole. Delish!!!
I adore lamb but I’ve always been too intimidated to make it at home until I found your recipe. It turned out great! I feel more confident in the kitchen now.