Instant Pot Lamb Stew with Chickpeas and Warm Spices
This hearty lamb stew combines tender chunks of lamb with aromatic Middle Eastern spices, chickpeas, and a hint of sweetness from raisins and honey. The pressure cooker transforms tough stew meat into fork-tender pieces while melding cumin, coriander, turmeric, and cinnamon into a rich, fragrant sauce. Perfect for busy weeknight dinners or meal prep, this comforting one-pot meal develops even deeper flavors when stored overnight. Serve over rice, quinoa, or couscous for a satisfying dinner that brings warmth and exotic flavors to your table.
Ingredients
- 2 tablespoons olive oil, butter or ghee
- 1 ½ pounds lamb stew meat, cut into 1 1/2 inch cubesbeef chuck roast1:1paleowhole30
Use same cooking time
- 1 onion, diced
- 4 garlic cloves, rough chopped
- 1 teaspoon salt
- 1 teaspoon pepper
- 2 teaspoons ground cumin
- 1 teaspoon ground coriander
- 1 teaspoon ground turmeric
- 1 teaspoon ground cinnamon
- ½ teaspoon chili flakes
- 2 tablespoons tomato paste
- ¼ cup apple cider vinegar
- 1 tablespoons honey or brown sugar
- 1 ¼ cups chicken stock or broth
- 1 15-ounce can chickpeas, rinsed and drained
- ¼ cup raisins or dried apricots, chopped
Instructions
- 1
Turn the Instant Pot on and set it to the Sauté function
- 2
Heat the butter or oil and saute the onions for 3-4 minutes until fragrant
- 3
Add the lamb, garlic, salt and all the spices and saute for 5 more minutes until fragrant
- 4
Add the vinegar, tomato paste, honey, stock, chickpeas and raisins and stir until combined
- 5
Cover and set the Instant Pot to pressure cook setting for 50 minutes on normal/high
- 6
Naturally release the pressure
- 7
Give a stir and check that lamb is tender and breaks apart easily
- 8
If you prefer it less juicy, return to saute function and cook off some of the liquid
- 9
Adjust seasonings to taste, adding more vinegar if too sweet
- 10
Serve over quinoa, rice or couscous with fresh cilantro or parsley
Tips
The stew will thicken slightly as it sits, so don't worry if it seems a bit liquidy when first finished
Leftovers taste even better the next day as the flavors have more time to meld together
For less liquid in the final dish, use the saute function after cooking to reduce the sauce
Good to Know
Refrigerate for up to 4 days in airtight container
Can be made 1-2 days ahead, flavors improve overnight
Serve hot over grains like rice, quinoa, or couscous with fresh herbs
Common Mistakes
Don't skip the natural pressure release to avoid tough meat
Avoid opening the lid during pressure cooking to maintain proper cooking time
Substitutions
Vegan Options
General Alternatives
FAQ
Can I use other cuts of lamb?
Yes, lamb shoulder, leg, or shank work well. Just ensure pieces are cut to similar 1.5-inch sizes for even cooking.
What if I don't have an Instant Pot?
Use a regular pressure cooker with same timing, or slow cook on low for 6-8 hours until lamb is tender.
How long does this keep in the refrigerator?
Store covered for up to 4 days. The flavors actually improve after a day as the spices continue to meld.