Get ready to fall in love with a dish that tastes like it slow-cooked for hours but comes together in under 60 minutes! This Instant Pot Balsamic Lamb Shoulder is the epitome of comfort food elegance. The lamb becomes unbelievably tender and juicy, practically melting in your mouth, while the sauce reduces to a rich, tangy, and slightly sweet glaze that’s simply irresistible. It’s the perfect impressive-yet-effortless meal for a busy weeknight or a special Sunday dinner.
Ingredients
• 2 lbs / 900g lamb shoulder
• 2 tbsp / 30g butter
• 1 cup / 240ml vegetable stock
• ¼ cup / 50g Swerve (or other granulated sweetener)
• ¼ cup / 60ml balsamic vinegar
• 3 garlic cloves, crushed
• 2 tbsp / 30ml soy sauce
• 1 tbsp / 15ml Dijon mustard
• 1 tsp / 5g salt
• 1 tsp / 1g dried sage
• ½ tsp / 0.5g freshly ground black pepper
Instructions
1. Directions
2. Set your Instant Pot to the ‘Sauté’ function and melt the butter in the inner pot. Add the crushed garlic and cook for about one minute until fragrant.
3. Pour in the soy sauce, balsamic vinegar, Dijon mustard, and Swerve. Stir continuously, allowing the sauce to bubble and combine for 2-3 minutes, then press ‘Cancel’.
4. Pat the lamb shoulder dry with paper towels and season it generously on all sides with the salt, pepper, and dried sage. Place the seasoned lamb into the pot with the sauce.
5. Pour the vegetable stock around the lamb. Secure the lid, turn the steam release handle to the ‘Sealing’ position.
6. Select the ‘Manual’ or ‘Pressure Cook’ button and set the timer to 35 minutes on high pressure.
7. Once the cooking cycle is complete, allow the pressure to release naturally for at least 10-15 minutes before performing a quick release for any remaining steam.
8. Carefully open the lid. Transfer the tender lamb shoulder to a serving platter. Drizzle generously with the rich balsamic sauce from the pot and serve immediately.
Nutritional Information
• Nutrition Per Serving
• Calories: 425
• Total Fats: 19.4g
• Net Carbs: 1.3g
• Protein: 56.9g
• Fiber: 0.3g
Pro Tips
• For a deeper flavor, sear the lamb shoulder in the hot butter on all sides before adding the garlic. Remove the lamb, create the sauce, then return the lamb to the pot to pressure cook.
• To create a thicker glaze, remove the cooked lamb and set the Instant Pot back to ‘Sauté’. Whisk in a slurry of 1 tbsp cornstarch and 2 tbsp cold water, simmering until the sauce thickens.
• This lamb is incredible served over creamy mashed potatoes, polenta, or cauliflower mash to soak up every last drop of the delicious sauce.
• Don’t be afraid to add herbs. A sprig of fresh rosemary or thyme tossed into the pot before cooking will add another layer of aromatic flavor.
FAQ
Q: Can I make the balsamic sauce thicker
A: Yes, to create a thicker glaze, remove the cooked lamb and set the Instant Pot back to ‘Sauté’. Whisk in a slurry of 1 tablespoon of cornstarch and 2 tablespoons of cold water, simmering until the sauce thickens to your desired consistency.
Q: What can I substitute for Swerve in this recipe
A: You can replace Swerve with any other granulated sweetener of your choice. Regular sugar or another keto-friendly sweetener will work well as a substitute.
Q: Should I sear the lamb before pressure cooking
A: For a deeper, richer flavor, you can sear the lamb shoulder on all sides in the hot butter before adding the sauce ingredients. This step is optional but recommended for enhanced taste.
Q: What should I serve with this lamb shoulder
A: This dish is incredible served over creamy mashed potatoes, polenta, or cauliflower mash. These sides are perfect for soaking up every last drop of the rich balsamic sauce.
