Electric Pressure Cooker Lamb Recipe

Name: Electric Pressure Cooker Lamb
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 tablespoon McCormick Garlic Powder; 1 tablespoon McCormick Rosemary Leaves crushed; 2 teaspoons sea salt from McCormick(R) Sea Salt Grinder; 1 teaspoon McCormick Thyme Leaves; 1/2 teaspoon McCormick Black Pepper Ground; 2 tablespoons vegetable oil; 1 leg of lamb semi-boneless, about 4 pounds; 2 medium carrots peeled and cut into 2-inch chunks; 1 yellow onion medium, cut into wedges; 1 cup chicken stock Kitchen Basics(R) Original; 1/2 cup dry white wine; 1/4 cup water; 2 tablespoons cornstarch

Servings: persons

1 tablespoon McCormick Garlic Powder
1 tablespoon McCormick Rosemary Leaves crushed
2 teaspoons sea salt from McCormick(R) Sea Salt Grinder
1 teaspoon McCormick Thyme Leaves
1/2 teaspoon McCormick Black Pepper Ground
2 tablespoons vegetable oil
1 leg of lamb semi-boneless, about 4 pounds
2 medium carrots peeled and cut into 2-inch chunks
1 yellow onion medium, cut into wedges
1 cup chicken stock Kitchen Basics(R) Original
1/2 cup dry white wine
1/4 cup water
2 tablespoons cornstarch

1
Mix spices and salt in small bowl. Set aside.
2
Heat oil on saute setting of electric pressure cooker (instant pot) until shimmering. Sprinkle 1/2 of the seasoning mixture evenly over lamb. Place lamb in pot. Cook 8 to 10 minutes or until browned on all sides, turning occasionally. Add stock, wine and remaining seasoning mixture to pot. Arrange carrots and onion around lamb. Close lid.
3
Set to cook for 25 minutes on high pressure. Once cooking is completed, allow pressure to release naturally with vent closed for 15 minutes. Vent pot to release remaining pressure; remove lid (quick release method). (Check manufacturer's manual for safe operating directions.) Remove lamb and vegetables from pot; set aside and keep warm.
4
Set electric pressure cooker to saute. Cook, uncovered, until liquid is reduced by about half, about 5 to 10 minutes. Mix water and cornstarch in small bowl. Stir into pot with wire whisk. Cook, stirring occasionally, 1 to 2 minutes or until thickened. Serve lamb and vegetables with gravy.

306

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 1 tablespoon McCormick Garlic Powder, 1 tablespoon McCormick Rosemary Leaves crushed, 2 teaspoons sea salt from McCormick(R) Sea Salt Grinder, 1 teaspoon McCormick Thyme Leaves, and more.

Yes, Electric Pressure Cooker Lamb falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Electric Pressure Cooker Lamb

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions