Get ready to fall in love with a dish that perfectly balances savory, sweet, and aromatic flavors! This Instant Pot Gingery Lamb with Apples is the epitome of comfort food, made incredibly simple. We’re talking tender, melt-in-your-mouth lamb, softened sweet apples, and a rich, savory sauce infused with the warming spice of fresh ginger and rosemary. The pressure cooker does all the heavy lifting, melding the flavors beautifully in a fraction of the time. It’s an elegant meal worthy of a special occasion, yet easy enough for a busy weeknight. Let’s get cooking!
Ingredients
• 1 lb (450g) boneless lamb, cut into 1-inch cubes
• 1 large firm apple (like Honeycrisp or Braeburn), cored and sliced
• 2 tbsp (30ml) coconut aminos
• 2 tbsp (30g) ghee, divided
• 1 tsp dried rosemary
• 2 tsp minced garlic (about 2 cloves)
• 2 tbsp freshly grated ginger
• 1 ½ cups (360ml) bone broth
• ½ large onion, sliced
• 1 tbsp (15ml) balsamic vinegar
Instructions
1. Directions
2. Set your Instant Pot to the SAUTÉ function on high. Melt 1 tablespoon of the ghee in the inner pot.
3. Add the cubed lamb in a single layer (work in batches if necessary to avoid crowding). Sear until browned on all sides, then transfer the lamb to a separate plate.
4. Melt the remaining 1 tablespoon of ghee in the pot. Add the sliced onion and sauté, stirring occasionally, until softened, about 3-4 minutes.
5. Stir in the minced garlic and grated ginger. Cook for one more minute until fragrant, being careful not to let the garlic burn.
6. Pour in the balsamic vinegar to deglaze the pot, scraping up any flavorful browned bits from the bottom with a wooden spoon.
7. Stir in the bone broth, coconut aminos, and rosemary. Turn off the SAUTÉ function.
8. Return the seared lamb to the pot and place the sliced apples on top.
9. Secure the lid, set the steam release valve to ‘Sealing,’ and cook on HIGH pressure for 10 minutes.
10. Once the cooking cycle is complete, allow the pressure to release naturally for 10 minutes before performing a quick release for any remaining pressure.
11. Carefully open the lid. Serve the gingery lamb and apples warm, spooning the delicious sauce over the top.
Nutritional Information
• Per Serving (estimate)
• Calories: 300
• Total Fat: 12g
• Net Carbs: 6g
• Protein: 28g
• Fiber: 1.7g
Pro Tips
• Don’t overcrowd the pot when searing the lamb. Browning in batches ensures a deep, rich crust which translates to more flavor in the final dish.
• For apples that hold their shape, choose a firm variety like Honeycrisp, Braeburn, or Granny Smith. They’ll soften without turning to mush.
• The step of scraping the bottom of the pot after adding the vinegar (deglazing) is crucial. Those browned bits are packed with flavor and are essential for a savory sauce.
• This dish pairs beautifully with creamy mashed cauliflower, quinoa, or a simple side of steamed green beans to soak up the incredible sauce.
FAQ
Q: What kind of lamb is best for this recipe
A: Boneless lamb shoulder or leg of lamb are excellent choices for this Instant Pot recipe. Cut the meat into uniform 1-inch cubes to ensure it cooks evenly and becomes melt-in-your-mouth tender.
Q: Can I use a different type of apple
A: Yes, but for the best results, choose a firm apple that holds its shape well during cooking. We recommend Honeycrisp, Braeburn, or Granny Smith. Softer apples may turn to mush under pressure.
Q: Is there a substitute for coconut aminos
A: If you don’t have coconut aminos, you can use an equal amount of tamari or low-sodium soy sauce. Please note that using soy sauce will mean the dish is no longer soy-free or strictly Paleo.
Q: What can I serve with this gingery lamb
A: This dish pairs beautifully with something that can soak up the delicious sauce. Creamy mashed cauliflower is a great low-carb option, while quinoa, rice, or crusty bread are also excellent choices. For a simple side, try steamed green beans or roasted broccoli.
