Instant Pot Lamb Shoulder
Instant Pot Lamb Shoulder is a show-stopping dish that combines tender, flavorful meat with aromatic herbs and spices, all made effortless in your Instant Pot. This recipe transforms simple ingredients into a restaurant-quality meal that will impress family and friends. Perfect for cozy dinners or special occasions, the succulent lamb shoulder practically falls off the bone, leaving you craving more.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Total Time: 1 hour 15 minutes
- Yield: Serves 6
- Category: Main
- Method: Pressure Cooking
- Cuisine: American
Ingredients
Scale
- 3 lbs lamb shoulder
- 4 cloves garlic, minced
- 2 medium sweet onions, chopped
- 3 large carrots, chopped
- 1 cup red wine
- 2 tsp fresh rosemary, chopped
- 2 tsp fresh thyme, chopped
- 1 cup low-sodium chicken broth
- 2 tbsp olive oil
- Salt and pepper to taste
Instructions
- Set your Instant Pot to sauté mode. Heat olive oil until shimmering.
- Season the lamb shoulder with salt and pepper. Sear each side for 3-4 minutes until browned.
- Remove the lamb and add garlic and onions to the pot. Sauté until translucent (about 2-3 minutes).
- Stir in the carrots for an additional minute.
- Pour in red wine, scraping any browned bits from the bottom. Add chicken broth.
- Return the lamb to the pot; ensure it's submerged in liquid. Lock the lid and cook on high pressure for 60 minutes followed by a natural release.
- After cooking, shred the lamb with two forks and serve over mashed potatoes or rice.
Nutrition
- Serving Size: Approximately 5 oz (142g)
- Calories: 357
- Sugar: 4g
- Sodium: 320mg
- Fat: 22g
- Saturated Fat: 8g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 92mg
Keywords: For a spicy kick, add red pepper flakes or harissa sauce. Feel free to include potatoes for a one-pot meal. Leftovers can be stored in an airtight container for up to three days.