There’s something incredibly comforting about a rich, fall-apart tender lamb dish. This Instant Pot Butter Lamb Shoulder is the epitome of cozy, flavor-packed cooking, made astonishingly simple. We’re talking succulent lamb shoulder, seared in butter and pressure-cooked with a symphony of warm spices like cumin, coriander, and cinnamon. The result is a deeply aromatic, melt-in-your-mouth meal that tastes like it simmered for hours, but comes together in under an hour. Get ready to impress!
Ingredients
• 2 lbs / 900g lamb shoulder, chopped into 2-inch cubes
• 3 tbsp butter
• 2 cups / 480ml beef broth
• ½ medium eggplant, cubed
• 4 garlic cloves, crushed
• 1 large tomato, chopped
• Spice Blend
• 1 ½ tsp salt
• 1 tsp black pepper, ground
• 2 tsp cumin powder
• 2 tsp coriander powder
• 1 tsp onion powder
• 1 tbsp ginger, freshly grated
• 1 cinnamon stick
Instructions
1. Directions
2. Prepare the Spice Rub: In a small bowl, combine the salt, black pepper, cumin powder, coriander powder, onion powder, and freshly grated ginger.
3. Season the Lamb: Pat the lamb shoulder pieces dry with a paper towel, then rub them generously on all sides with the prepared spice blend.
4. Sear the Meat: Set your Instant Pot to the “Sauté” function on high. Once hot, melt the butter. Working in batches to avoid overcrowding, sear the lamb pieces for 4-5 minutes, turning once, until browned on all sides. Remove the seared lamb and set it aside on a plate.
5. Sauté the Vegetables: Add the cubed eggplant and crushed garlic to the pot. Cook for 5 minutes, stirring frequently, until the eggplant begins to soften. Add the chopped tomato and cook for another minute, stirring to combine.
6. Deglaze and Combine: Return the seared lamb to the pot. Pour in the beef broth and add the cinnamon stick, scraping the bottom of the pot with a wooden spoon to release any flavorful browned bits.
7. Pressure Cook: Secure the lid and set the steam release handle to the “Sealing” position. Press the “Manual” or “Pressure Cook” button and set the timer for 25 minutes on high pressure.
8. Release and Serve: 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 pressure. Carefully open the lid, remove the cinnamon stick, and serve the butter lamb shoulder immediately.
9. Slow Cooker Option: Alternatively, after searing the meat and sautéing the vegetables, transfer everything to a slow cooker. Cook on low for 8 hours or on high for 4 hours until the lamb is tender.
Nutritional Information
• Nutrition Per Serving
• Calories: 431
• Total Fat: 20.9g
• Net Carbs: 2.5g
• Protein: 53.7g
• Fiber: 1.8g
Pro Tips
• For Success
• Don’t skip the sear! Searing the lamb in batches creates a deep, rich flavor base (the Maillard reaction) that you can’t get from just pressure cooking.
• For a thicker, gravy-like sauce, remove the lamb and vegetables after cooking. Set the Instant Pot to “Sauté” and let the remaining liquid simmer and reduce for 5-10 minutes until it reaches your desired consistency.
• Let the pressure release naturally for at least 10-15 minutes. This crucial step helps keep the lamb incredibly tender and juicy by allowing the muscle fibers to relax slowly.
• This dish is fantastic served over creamy polenta, fluffy couscous, or with a side of crusty bread to soak up every last drop of the delicious sauce.
FAQ
Q: Can I make this recipe without an Instant Pot
A: Yes, you can. After searing the meat and sautéing the vegetables on the stovetop, transfer everything to a slow cooker. Cook on low for 8 hours or on high for 4 hours until the lamb is tender.
Q: Do I really need to sear the lamb first
A: Searing the lamb is highly recommended. This step creates a deep, rich flavor base through the Maillard reaction, which you cannot get from pressure cooking alone. For the best taste, do not skip this step.
Q: How can I make the sauce thicker
A: For a thicker, gravy-like sauce, remove the cooked lamb and vegetables from the pot. Set the Instant Pot to the ‘Sauté’ function and let the remaining liquid simmer and reduce for 5-10 minutes until it reaches your desired consistency.
Q: What should I serve with this butter lamb shoulder
A: This dish is fantastic served over creamy polenta, fluffy couscous, or with a side of crusty bread to soak up the delicious, aromatic sauce.
