Lemon Lamb Stew Pressure Cooker Recipe

Recipe Category: Stew


Lemon Lamb Stew Pressure Cooker Recipe


SERVES 6 – Cooker: 5- to 7-quart – Time: 15 minutes at HIGH pressure

  • 3 tablespoons olive oil
  • 3 pounds lamb shoulder, with some bone, trimmed of excess fat and cut into 2-inch chunks
  • salt and freshly ground black pepper
  • 3 cloves garlic, chopped
  • ½ cup fresh lemon juice
  • 2 cups reduced-sodium chicken broth


  1. In a 5- to 7-quart pressure cooker, heat the oil over medium-high heat until very hot
  2. Brown the meat in batches in a single layer on all sides, 5 to 7 minutes per batch
  3. Use a slotted spoon to transfer the browned meat to a plate
  4. Return the meat and any accumulated juices to the pot
  5. Season to taste with salt and pepper, and stir in the garlic
  6. Add the lemon juice and broth
  7. Close and lock the lid
  8. Set the burner heat to high
  9. When the cooker reaches HIGH pressure, reduce the burner heat as low as you can and still maintain HIGH pressure
  10. Set a timer to cook for 15 minutes
  11. Remove the pot from the heat
  12. Open the cooker with the Natural Release method; let stand for 15 minutes
  13. Be careful of the steam as you remove the lid
  14. Skim any fat from the top of the sauce
  15. Taste, adding more salt if needed
  16. Serve immediately

Full List of Stew Recipes
Full List of Lamb Recipes

Comments are closed.