Nourishing 40-Minute Lamb Broth delivers a rich, gelatinous, and incredibly flavorful broth in under an hour. Meaty lamb ribs, a whole tomato, and smoked paprika build a deep, savory pot that's perfect for sipping on its own or enriching soups, stews, and sauces. Two quick pressure rounds do the work of an all-day simmer.
Nourishing 40-Minute Lamb Broth
There’s nothing quite like the deep, comforting flavor of homemade broth, and this Pressure Cooker Lamb Broth is a game-changer. Forget simmering for hours; this recipe delivers a rich, gelatinous, and incredibly flavorful broth in under an hour. It’s the perfect liquid gold to elevate your soups, stews, and sauces, or even to sip on its own for a nourishing boost. Let’s unlock the magic of your pressure cooker!
Ingredients
• 2 lbs (about 900g / 31.7 oz) lamb ribs, with meat
• 1 large carrot, sliced
• 2 small onions, sliced
• 1 large tomato, whole
• 3 tbsp (45 ml) olive oil
• 1 tsp (5g / 0.18 oz) sea salt
• 1 tsp (2g / 0.07 oz) black pepper, freshly ground
• 1 tbsp (7g / 0.25 oz) smoked paprika
• Water to cover
Instructions
1. Rinse the lamb ribs under cold running water and chop them into smaller pieces to fit comfortably in your pressure cooker pot.
2. Place the lamb in the pot and pour in enough water to cover the meat completely. Season with salt.
3. Secure the lid, set the steam release handle to the ‘Sealing’ position, and cook on high pressure for 20 minutes using the ‘Manual’ or ‘Pressure Cook’ setting.
4. Once the timer finishes, perform a quick pressure release. Carefully open the lid and add the sliced carrot, onions, whole tomato, black pepper, and smoked paprika.
5. Stir well to combine. Seal the lid again, ensure the steam release is in the ‘Sealing’ position, and cook on high pressure for an additional 10 minutes.
6. When the cooking is complete, allow the pressure to release naturally for at least 10 minutes before opening the lid.
7. Strain the liquid through a fine-mesh sieve into a large bowl, discarding the solids. Stir the olive oil into the hot broth.
8. Let the broth cool down before transferring it to glass jars for storage. Refrigerate for up to 5 days or freeze for several months.
Nutritional Information
• Nutrition
• Per Serving (Calories 77 | Total Fats: 7.5g / 0.26 oz | Net Carbs: 0.7g / 0.02 oz | Protein: 2.1g / 0.07 oz |Fiber: 0.6g / 0.02 oz)
Pro Tips
• For a deeper, more complex flavor, use the ‘Sauté’ function on your pressure cooker to brown the lamb ribs before adding water and pressure cooking.
• After chilling the broth in the refrigerator, a layer of fat will solidify on top. This can be easily skimmed off with a spoon for a leaner final product.
• Freeze the broth in ice cube trays. Once frozen, transfer the cubes to a freezer bag for perfectly portioned amounts that are easy to add to any dish.
• Enhance the aromatics by adding a few cloves of smashed garlic, a bay leaf, or a sprig of thyme along with the vegetables.
FAQ
Q: How long does this lamb broth last
A: This lamb broth can be stored in the refrigerator for up to 5 days. For longer-term storage, you can freeze it for several months.
Q: Can I make the flavor of the broth richer
A: Yes, for a deeper and more complex flavor, use the ‘Sauté’ function on your pressure cooker to brown the lamb ribs before adding water and pressure cooking. You can also add aromatics like smashed garlic, a bay leaf, or thyme.
Q: How do I make a leaner, less fatty lamb broth
A: After the broth has been strained, let it cool completely in the refrigerator. A layer of fat will solidify on the top, which can be easily skimmed off with a spoon for a leaner final product.
Q: What parts of the lamb are best for this broth
A: This recipe specifically calls for 2 lbs (907 g / 32 oz) of lamb ribs with meat on them, which provides excellent flavor and results in a rich, gelatinous broth.
Pro Tips
- For a deeper, more complex flavor, use the Sauté function to brown the lamb ribs before adding water and pressure cooking. The caramelized surface seasons the whole pot.
- Chop the ribs into smaller pieces so they fit comfortably in the pot — more bone surface touching the water means a richer broth.
- Enhance the aromatics by adding a few cloves of smashed garlic, a bay leaf, or a sprig of thyme along with the carrot, onions, and tomato.
- Add the vegetables and smoked paprika only for the second 10-minute pressure round, and let the pressure release naturally for at least 10 minutes afterward. Stir the olive oil into the hot broth just before straining.
- Refrigerate the broth for up to 5 days or freeze it for several months. Freeze it in ice cube trays, then transfer the cubes to a freezer bag for perfectly portioned amounts.
Frequently Asked Questions
Why brown the lamb ribs before pressure cooking?
Using the Sauté function to brown the ribs before adding water builds a deeper, more complex flavor than pressure cooking them raw. It's a few extra minutes for a noticeably richer broth.
How long does this lamb broth keep?
Refrigerate it in glass jars for up to 5 days, or freeze it for several months. Ice cube trays give you perfectly portioned amounts that are easy to add to any dish.
Should I skim the fat off the finished broth?
After chilling, a layer of fat solidizes on top and lifts off easily with a spoon. Skim it for a leaner final product, or stir it back in for extra richness.
Is this lamb broth keto-friendly?
Yes — each of the 8 servings has 77 calories, about 0.7g of net carbs, and 2g of protein. It's a rich, warming sip for a keto day or a base for hearty soups.
Recipe card below.
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Nourishing 40-Minute Lamb Broth
Ingredients
Method
- Rinse the lamb ribs under cold running water and chop them into smaller pieces to fit comfortably in your pressure cooker pot.
- Place the lamb in the pot and pour in enough water to cover the meat completely.
- Season with salt.
- Secure the lid, set the steam release handle to the 'Sealing' position, and cook on high pressure for 20 minutes using the 'Manual' or 'Pressure Cook' setting.
- Once the timer finishes, perform a quick pressure release. Carefully open the lid and add the sliced carrot, onions, whole tomato, black pepper, and smoked paprika.
- Stir well to combine. Seal the lid again, ensure the steam release is in the 'Sealing' position, and cook on high pressure for an additional 10 minutes.
- When the cooking is complete, allow the pressure to release naturally for at least 10 minutes before opening the lid.
- Strain the liquid through a fine-mesh sieve into a large bowl, discarding the solids.
- Stir the olive oil into the hot broth.
- Let the broth cool down before transferring it to glass jars for storage.
- Refrigerate for up to 5 days or freeze for several months.
- After chilling the broth in the refrigerator, a layer of fat will solidify on top. This can be easily skimmed off with a spoon for a leaner final product.
- Freeze the broth in ice cube trays.
- Once frozen, transfer the cubes to a freezer bag for perfectly portioned amounts that are easy to add to any dish.
