Get ready to fall in love with a dish that’s bursting with vibrant, unexpected flavors! This Instant Pot Citrus Lamb is the perfect marriage of tender, savory lamb and a bright, zesty citrus kick, all enveloped in a creamy, spiced coconut sauce. It’s a sophisticated yet incredibly simple meal that tastes like it simmered for hours, but thanks to the magic of the pressure cooker, it comes together in under an hour. The warmth of garam masala and turmeric beautifully complements the tang of lemon and apple cider, creating a complex and utterly delicious sauce you’ll want to soak up with every last bite. This is the weeknight dinner upgrade you’ve been searching for!
Ingredients
• 1 lb (450g) lamb tenderloin, chopped into 1-inch bite-sized pieces
• 1 cup (150g) cherry tomatoes, halved
• 3 tbsp (42g) butter
• 1 cup (240ml) full-fat coconut milk
• 2 cups (475ml) chicken broth
• 2 large onions, finely chopped
• 1 cup (30g) fresh cilantro, finely chopped, plus more for garnish
• 2 tbsp (30ml) fresh lemon juice
• 2 tbsp (30ml) apple cider vinegar
• Spices
• 1 tsp (6g) salt
• 3 tbsp (21g) chili powder
• 2 tsp (4g) garam masala
• 2 tsp (4g) turmeric powder
• 1 tbsp (6g) cumin powder
Instructions
1. Prepare the Lamb: Rinse the lamb pieces under cold water and pat them completely dry with paper towels. Season generously with salt and pepper.
2. Sauté the Lamb: Set your Instant Pot to the “Sauté” function on high. Once hot, add the butter. Add the seasoned lamb to the pot in a single layer (work in batches if necessary) and sear for 4-5 minutes, stirring occasionally, until browned on all sides.
3. Combine : Add the chopped onions to the pot and cook for 2-3 minutes until they begin to soften. Stir in the chicken broth, scraping up any browned bits from the bottom of the pot. Press “Cancel” to turn off the Sauté function.
4. Add Sauce and Spices: Stir in the coconut milk, cherry tomatoes, chopped cilantro, lemon juice, and apple cider vinegar. Add all the spices: salt, chili powder, garam masala, turmeric, and cumin powder. Stir everything together until well combined.
5. Pressure Cook: Secure the lid on the Instant Pot and set the steam release handle to the “Sealing” position. Select the “Manual” or “Pressure Cook” button and set the timer for 15 minutes on high pressure.
6. Release and Serve: Once the cooking cycle is complete, allow the pressure to release naturally for 10 minutes before carefully moving the steam release handle to the “Venting” position to release any remaining steam. Open the lid, give the stew a good stir, and let it rest for a few minutes. Serve hot, garnished with extra fresh cilantro.
Nutritional Information
• Per Serving
• Calories: 224
• Total Fat: 7.4g
• Net Carbs: 6.6g
• Protein: 28.8g
• Fiber: 2.5g
Pro Tips
• For the best flavor, don’t overcrowd the pot when searing the lamb. Browning the meat in batches creates a deep, rich crust that enhances the entire dish.
• After sautéing, be sure to deglaze the pot by scraping up all the browned bits from the bottom with a wooden spoon when you add the chicken broth. This prevents the “Burn” notice and adds immense flavor.
• This dish is fantastic served over fluffy basmati rice, quinoa, or with a side of warm naan bread to soak up the delicious, creamy sauce.
• The recipe calls for 3 tablespoons of chili powder, which creates a medium-high heat. Feel free to reduce this to 1-2 tablespoons for a milder version, or use a mild chili powder.
• If you can’t find lamb tenderloin, lamb shoulder or leg meat, cut into cubes, works well. You may need to increase the pressure cooking time by 5-10 minutes for these tougher cuts.
FAQ
Q: Can I use a different cut of lamb for this recipe
A: Yes, you can substitute lamb shoulder or leg meat. Just be sure to cut it into cubes and increase the pressure cooking time by 5-10 minutes to ensure it becomes tender.
Q: Is this citrus lamb recipe very spicy
A: The recipe as written has a medium-high heat level. For a milder dish, you can easily reduce the chili powder to 1-2 tablespoons or use a mild chili powder variety.
Q: What should I serve with Instant Pot Citrus Lamb
A: This dish pairs wonderfully with fluffy basmati rice, quinoa, or warm naan bread, which are perfect for soaking up the delicious, creamy sauce.
Q: How do I prevent the Instant Pot burn notice
A: To avoid the ‘Burn’ notice, make sure to deglaze the pot after searing the lamb. Use the chicken broth to scrape all the browned bits from the bottom of the pot before you begin pressure cooking.
