Unlock the secret to fall-off-the-bone tender lamb in just 30 minutes! This Instant Pot recipe transforms simple ingredients into a sophisticated and hearty meal that tastes like it’s been slow-cooking all day. We’re talking rich, herb-infused lamb paired with earthy Brussels sprouts, sweet cherry tomatoes, and a savory broth, all finished with a cool, creamy dollop of sour cream. It’s the perfect one-pot wonder for a busy weeknight when you’re craving something truly special without the fuss.
Ingredients
• 2 racks of lamb
• 1 cup / 150g Brussels sprouts
• 1 cup / 170g cherry tomatoes, whole
• ½ cup / 70g button mushrooms
• 2 celery stalks, chopped
• 2 tbsp / 30ml olive oil
• 3 cups / 720ml vegetable stock
• 1 cup / 240g sour cream, for serving
• Spices
• 1 tsp salt
• ½ tsp black pepper, freshly ground
• ½ tsp chili powder
• ½ tsp dried sage
• 1 tsp dried rosemary
Instructions
1. Directions
2. Pat the lamb racks dry with a paper towel. Season them generously on all sides with salt, dried rosemary, and dried sage. Place the seasoned racks in the bottom of the Instant Pot insert and pour in the vegetable stock.2. Secure the lid and turn the steam release handle to the ‘Sealing’ position. Select the ‘Manual’ or ‘Pressure Cook’ button and set the timer to 15 minutes on High Pressure.3. Once the cooking cycle is complete, carefully perform a quick pressure release by turning the steam release handle to the ‘Venting’ position. Once the pin drops, open the lid.4. Add the Brussels sprouts, cherry tomatoes, mushrooms, chopped celery, and olive oil to the pot. Season the vegetables with a bit more salt and the chili powder.5. Secure the lid again and set the steam release handle to ‘Sealing’. Cook on ‘Manual’ or ‘Pressure Cook’ mode at High Pressure for an additional 5 minutes.6. When the timer finishes, perform another quick pressure release. Carefully open the lid and serve the lamb and vegetables immediately, garnished with a generous dollop of sour cream.
Nutritional Information
• Nutrition Per Serving
• Calories: 487
• Total Fats: 30.3g
• Net Carbs: 5.4g
• Protein: 45.7g
• Fiber: 2g
Pro Tips
• For a deeper, richer flavor, use the ‘Sauté’ function on your Instant Pot to sear the lamb racks in olive oil on all sides before pressure cooking.
• For a creamier sauce, stir the sour cream directly into the pot after cooking. Ensure the pot is on the ‘Keep Warm’ setting, not ‘Sauté’, to prevent curdling.
• Feel free to use fresh herbs. A good rule of thumb is to use one tablespoon of fresh chopped herbs for every teaspoon of dried herbs called for in the recipe.
• For more even cooking and better flavor absorption, halve larger Brussels sprouts and mushrooms before adding them to the pot.
FAQ
Q: Can I use a different cut of lamb for this Instant Pot recipe
A: Yes, you can substitute lamb shoulder or leg of lamb, but you may need to adjust the cooking time. For tougher cuts, you might need to increase the initial pressure cooking time to ensure the meat becomes fall-off-the-bone tender.
Q: How do I get a crispy skin on the lamb after pressure cooking
A: For a crispy finish, carefully remove the lamb racks from the Instant Pot after cooking and place them under your oven’s broiler for 2-3 minutes. Watch them closely to prevent burning. This extra step adds a wonderful texture to your quick lamb recipe.
Q: Is this Instant Pot lamb recipe keto-friendly
A: With only 5.4g of net carbs per serving, this is an excellent keto lamb recipe. The combination of protein-rich lamb, low-carb vegetables like Brussels sprouts, and healthy fats makes it a perfect fit for a ketogenic diet.
Q: What can I substitute for Brussels sprouts in this one-pot meal
A: If you’re not a fan of Brussels sprouts, you can easily substitute them with other hearty vegetables like broccoli florets, green beans, or chopped asparagus. Add them in step 4 just as the recipe directs for a delicious one-pot lamb meal.
