Instant Pot Lamb Curry Recipe

If you’re craving something rich, comforting, and full of bold flavors, this Instant Pot Lamb Curry Recipe is going to be your new go-to. I absolutely love how quickly it comes together without sacrificing the depth of taste you expect from a slow-cooked curry. Whether you’re an Instant Pot newbie or a seasoned pro, this one makes having tender lamb with perfectly cooked veggies easy and totally fuss-free. Stick around—I want to share some tips and tricks I’ve learned to make sure your curry comes out just right every time!

this Recipe

Ingredients You’ll Need

I love this recipe because it uses simple, easy-to-find ingredients that come together beautifully. Plus, each element brings its own little magic—like how the coconut milk balances the spices, or the fresh cilantro adds a pop of freshness at the end.

• Cooking spray: Helps prevent sticking during sautéing without adding extra oil calories.
• Olive oil: I sometimes swap avocado oil for a higher smoke point but either works well for browning.
• Lamb stew meat: Choose tender, lean chunks for the best texture; trimming excess fat helps too.
• Yellow onion: Adds sweetness and a savory base to the curry sauce.
• Carrots: They bring natural sweetness and color, sliced thin so they cook quickly.
• Canned diced tomatoes: Use the drained tomatoes but keep that juice—it’s full of flavor for the sauce.
• Garlic: Fresh minced garlic gives the curry its signature punch.
• Fresh ginger: Grated ginger is a game-changer here, but dried ground ginger works in a pinch.
• Curry powder: The star spice blend; use your favorite brand but I recommend one with cumin and coriander for depth.
• Baby Yukon gold potatoes: These hold up well under pressure cooking and absorb all the curry flavors.
• Coconut milk: Full-fat gives that creamy richness that transforms the dish.
• Zucchini: Added at the end for a tender bite without getting mushy.
• Lime juice: Just a splash brightens all the flavors beautifully before serving.
• Fresh cilantro: Optional but I seriously love that fresh herbal note on the finished curry.
• Salt and black pepper: Fine-tune the seasoning to your taste.

Variations

I always tell friends to make this Instant Pot Lamb Curry Recipe their own. Play around with the veggies or spice levels—it’s super forgiving and easy to customize for what you have on hand or your dietary needs.

• Add Heat: If you like it spicy, add a pinch of cayenne or some chopped green chilies when sautéing the aromatics—I’ve made it both ways and my family loves the extra kick!
• Vegetarian Version: Swap the lamb for chickpeas and your favorite veggies for a hearty plant-based curry.
• Different Veggies: Try bell peppers or green beans in place of zucchini for a different texture and flavor.
• Slow Cooker: If you prefer low and slow, this recipe works beautifully in a crockpot—just brown the lamb first and then cook on low for 6-8 hours.

How to Make Instant Pot Lamb Curry Recipe

Step 1: Brown the Lamb in Batches

Start by selecting the ‘Sauté’ function on your Instant Pot and getting it nice and hot. Spray the bottom generously with cooking spray and add half the olive oil and half the lamb. Sprinkle with salt and let the meat brown—don’t rush this part! It should take about 4-5 minutes total, stirring occasionally so it browns evenly. Then transfer it to a plate and repeat with the rest of the lamb. This browning step locks in flavor and gives you that lovely caramelized depth.

Step 2: Sauté the Vegetables and Spices

Next, spray the pot again, then add the onions, carrots, and drained diced tomatoes. Sauté these for 3-4 minutes until the onions soften. This is when those base flavors start building. Add the garlic, ginger, curry powder, salt, and pepper, and cook for another minute, stirring constantly to toast the spices lightly. Trust me, this step makes a big difference in flavor—don’t skip it!

Step 3: Pressure Cook the Curry

Now add the browned lamb back into the pot along with the potatoes, reserved tomato juice, and coconut milk. Give everything a good stir so those flavors meld. Lock the lid, set the valve to ‘Sealing,’ and cook on high pressure for 14 minutes. It takes about 10 minutes for the pot to come up to pressure, so plan a little extra time here. When the time’s up, carefully do a quick release of the steam and open the lid.

Step 4: Finish with Zucchini and Lime

Cancel the cooking cycle and turn on ‘Sauté’ again. Add the zucchini and cook for 5-6 minutes, stirring occasionally, until it’s tender but still has a little bite. Stir in fresh lime juice to brighten everything up right before turning off the Instant Pot. This last fresh addition really lifts the flavors and balances out the richness.

How to Serve Instant Pot Lamb Curry Recipe

Garnishes

I personally love topping this curry with a generous sprinkle of chopped fresh cilantro for a fresh, herbal kick. Sometimes I add a dollop of plain yogurt or a squeeze of extra lime on the side—it just adds a nice cooling contrast to the spices.

Side Dishes

Serving this Instant Pot Lamb Curry Recipe over fluffy basmati rice is classic, but I often use cauliflower rice when I want to keep things light. Naan or crusty bread also pairs beautifully to soak up every bit of that luscious sauce.

Creative Ways to Present

For dinner parties, I like serving this curry in individual small bowls with a side of colorful pickled veggies and a scattering of toasted nuts or seeds for crunch. It instantly makes the meal feel special and festive—plus, who doesn’t love a little unexpected texture?

Make Ahead and Storage

Storing Leftovers

My go-to method is to let the curry cool completely, then store it in airtight containers in the fridge. It keeps well for up to 4 days, and the flavors actually deepen overnight, so leftovers taste even better!

Freezing

I’ve frozen this curry multiple times in portioned containers. Just be sure it’s fully cooled before freezing to preserve texture. Defrost overnight in the fridge before reheating to keep that creamy sauce intact.

Reheating

When reheating, I prefer warming it gently on the stovetop over low heat, stirring occasionally. This helps maintain the creaminess and prevents the lamb from drying out. You can also microwave it, just be sure to cover and stir halfway through.

FAQs

Final Thoughts

When I first tried this Instant Pot Lamb Curry Recipe, I was amazed at how tender the lamb turned out—something I used to think only slow cooking could achieve. Now, it’s a staple in my rotation because it makes a luxurious, satisfying meal without the fuss. I really hope you give it a try—you’ll find it’s an easy way to impress family or friends, or just treat yourself on a cozy night in!

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