5 from 11 votes
Instant Pot Lamb Stew with Apricots
Prep Time
10 mins
 

This Instant Pot Lamb Stew is packed with flavor and so easy to make! The perfect comfort food for any weeknight or special occasions

Course: Main Course
Cuisine: Mediterranean
Author: Rika Livingston
Ingredients
  • 3 pounds lamb leg - boneless cut into stew-bite size
  • 1 3/4 cup beef broth
  • 2 tablespoons canola oil
  • 1 onion chopped
  • 2 garlic cloves minced
  • 1 teaspoon ground coriander
  • 1 teaspoon tomato paste
  • 3/4 teaspoon black pepper
  • 1 teaspoon salt (add more according to your liking)
  • 3/4 teaspoon ground turmeric
  • 1/4 teaspoon ground ginger
  • 1/2 teaspoon fresh grated ginger
  • 1/4 teaspoon ground cinnamon
  • 1 cup whole dried apricots
  • 1 large cinnamon stick
Instructions
  1. In a skillet over medium heat, cook the lamb until browned for about 5 minutes per batch. Set aside.
  2. Turn the instant pot setting to "Saute", add oil, garlic and cook until fragrant.
  3. Add chopped onion and cook for about 30 seconds. Add cinnamon stick, coriander, black pepper, salt, turmeric, ground ginger, grated ginger, salt and ground cinnamon. Keep stirring until fragrant for about 15 seconds.
  4. Add browned lamb leg cubes into the instant pot. Stir for a few seconds.
  5. Add dried apricot, cinnamon stick and the broth, turn off the "Saute" setting, close the lid and set to "Manual" for about 35 minutes.
  6. Release pressure using the natural-release method. Unlock and remove the lid. 

  7. Serve the lamb stew immediately with rice.
Recipe Notes

You may also brown the lamb meat using instant pot. 

Leg of lamb is great for barbecue or roasted and it works really well as a stew or curry. If you can't find leg of lamb, use Lamb shoulder instead.