Instant Pot Braised Lamb With White Beans And Spina

Name: Instant Pot Braised Lamb With White Beans And Spinach
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 Tbsp. extra-virgin olive oil, plus more for drizzling; 4 bone-in lamb shoulder chops (about 1 1/2 lb.); 1 tsp. freshly ground black pepper; 2 tsp. kosher salt, divided; 1 small onion, finely chopped; 3 garlic cloves, peeled, crushed; 1/4 cup red wine; 4 large sprigs rosemary; 2 (14.5-oz.) cans white beans, such as cannellini, navy, or butter, drained, rinsed; 1 bunch mature spinach, tough stems removed; 2 Tbsp. fresh lemon juice; Lemon wedges and crusty bread (for serving; optional); An Instant Pot or pressure cooker

Servings: persons

2 Tbsp. extra-virgin olive oil, plus more for drizzling
4 bone-in lamb shoulder chops (about 1 1/2 lb.)
1 tsp. freshly ground black pepper
2 tsp. kosher salt, divided
1 small onion, finely chopped
3 garlic cloves, peeled, crushed
1/4 cup red wine
4 large sprigs rosemary
2 (14.5-oz.) cans white beans, such as cannellini, navy, or butter, drained, rinsed
1 bunch mature spinach, tough stems removed
2 Tbsp. fresh lemon juice
Lemon wedges and crusty bread (for serving; optional)
An Instant Pot or pressure cooker

1
Pour 2 Tbsp. oil into Instant Pot and heat on Saute setting on high until shimmering. Season lamb chops on all sides with pepper and 1 1/2 tsp. salt. Working in two batches, cook lamb in Instant Pot until golden brown, about 2 minutes per side. Transfer to a plate.
2
Add onion and garlic to hot oil in pot and cook, still on high Saute setting and stirring occasionally, until fragrant, 1-2 minutes. Pour in wine and cook, scraping up browned bits from bottom of pot, until wine is slightly reduced and steam no longer smells boozy, 2-3 minutes. Pour in 2 cups hot water. Nestle chops and rosemary sprigs into pot, arranging in an even layer. Turn off Saute setting. Lock on lid and cook at high pressure 20 minutes, then release pressure manually.
3
Transfer lamb to a large bowl; discard rosemary stems. Return heat to high Saute setting and reduce braising liquid slightly while you shred lamb into bite-size pieces; remove and discard bones. Stir lamb and beans back into liquid in pot, then turn off heat. Add spinach and remaining 1/2 tsp. salt and stir until spinach is just wilted. Stir in lemon juice.
4
Divide lamb mixture among bowls. Drizzle with oil and serve with lemon wedges and bread alongside (if using).

687

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

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

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

My Personal Notes

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

You need 13 ingredients. The key ingredients include: 2 Tbsp. extra-virgin olive oil, plus more for drizzling, 4 bone-in lamb shoulder chops (about 1 1/2 lb.), 1 tsp. freshly ground black pepper, 2 tsp. kosher salt, divided, and more.

Yes, Instant Pot Braised Lamb With White Beans And Spinach falls under the Vegetarian 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!

Instant Pot Braised Lamb With White Beans And Spinach

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions