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Instant Pot Moroccan Lamb Stew With Potatoes

This lovely Instant Pot lamb stew uses Moroccan-inspired ingredients and spices and is cooked up with soft potatoes, carrots and peas for an incredible one-pot dish. Serve it with rice, couscous or quinoa, or low-carb cauliflower rice.

Instant Pot Moroccan Lamb Stew With Potatoes

You don’t have to travel to Morocco to experience its amazing, flavorful cuisine. Making aromatic, hearty tagines or stews is easier than you think; all you need is a few commonly found spices and ingredients like dried fruit, honey and nuts. Moroccan flavours lend themselves beautifully to both meat and fish, and they work well with plant-based protein options like legumes.

In today’s recipe, we’re swapping a traditional tagine pot with and an Instant Pot, and showing you how to make a fabulous Moroccan lamb stew right in your house. Filled with veggies like potatoes, carrots and peas, this one-pot dish is perfect on its own or you can serve it with a favourite side (see notes below).

This recipe is dairy-free and gluten-free and can be made Whole30 and Paleo-friendly.



Stewing lamb: you can use various cuts of lamb suitable for long, slow cooking such as diced shoulder, neck fillet, shank or breast. Mutton meat (from an older lamb) can also be used but will have a stronger flavour. Diced beef and even pork would also work well in this dish. More Instant Pot lamb recipes to inspire you here.

Spices: Moroccan recipes use a lot of spices, which is how you get those amazing tagline flavours, but if you don’t have all of them on hand and you don’t want to stock up your pantry with too many new jars, then  feel free to buy a pre-mixed Moroccan spice blend like this one, and use 2-3 tablespoons instead. Dried apricots will still need to be added. For a Whole30 recipe, replace the dried fruit with diced 4-5 fresh apricots instead.

Vegetables: you can use pumpkin, sweet potato or other root vegetables instead of the white potatoes (especially if you want to avoid the white spuds for dietary reasons).

Garnishes: chopped fresh cilantro/coriander and scallions/green onions (both optional)

Moroccan Instant Pot Lamb Stew With Potatoes & Carrots



This Instant Pot lamb stew can be enjoyed on its own. It has meat and veggies in one dish, making it a well-balanced and nutritious meal. To buff it up, you can also serve it with cooked rice, quinoa or the more authentic Moroccan couscous. Couscous is particularly fast to make as you can often steep it in boiling-hot water for 5 minutes and fluff it up with a fork.

For a lower-carb version, make some quick and easy cauliflower rice or broccoli rice to go with this incredible tagine stew.

You can also make a side of green veggies or a green salad to freshen up this meal.


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More pressure cooker stews and braises here.

Instant Pot Moroccan Lamb Stew With Potatoes

Instant Pot Moroccan Lamb Stew With Potatoes

  • Author: Instant Pot Eats
  • Prep Time: 15 mins
  • Cook Time: 40 mins
  • Total Time: 55 mins
  • Yield: 4-6 1x
  • Category: Main
  • Method: Instant Pot
  • Cuisine: Moroccan



For the second part of cooking

  • 1 celery stick, diced
  • 4 medium potatoes, peeled and cut into cubes
  • 3 medium carrots, diced into chunks
  • 1/2 cup frozen peas
  • Zest of 1/2 orange


  1. Turn on the Instant Pot and press the Sauté function key. Add the onions, olive oil, and salt and cook for 3-4 minutes, stirring a few times, until softened.
  2. Add the rest of the ingredients (except for the vegetables used in the second part of cooking) and stir through well. While it might seem like you need more liquid, remember that the meat will release its own juices in the cooking process.
  3. Place and lock the lid, making sure the steam release handle is pointing to Sealing. Press the Manual function key, making sure it’s set to High Pressure, and adjust the timing to 20 minutes. After three beeps the Instant Pot will begin to build up the pressure and start cooking. Once the cooking finishes, release the pressure naturally for 2-3 minutes before using the quick release to let off the rest of the steam. While the lamb is cooking, you can make a quick couscous or rice dish, or prepare some steamed vegetables on the side.
  4. Add the vegetables and orange zest and stir through. Place and lock the lid again, and set to Manual, High pressure, for 5 minutes. Once the cooking finishes, leave the Instant Pot to release the pressure naturally for 10-12 minutes and then use the quick release method to finish it off.
  5. Serve with a chosen side and fresh cilantro and scallions as a garnish. A little lime juice is also nice on the side.



Instant Pot Moroccan Lamb Stew Recipe


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  • Reply
    Hala El-Zimaity
    January 7, 2018 at 3:58 pm

    I was wondering about the nutritional values broken down….thank you

    • Reply
      January 9, 2018 at 8:05 pm

      Unfortunately we don’t provide nutritional information for our recipes.

  • Reply
    Laura Liquornik
    January 8, 2018 at 7:15 pm

    When you say dice the carrots into chunks… Do you mean dice them or cut them into chunks?

    • Reply
      January 9, 2018 at 8:05 pm

      You can cut carrots to whatever size you like them in stew, medium-large chunks.

  • Reply
    February 8, 2018 at 2:40 pm

    What is a “brown” onion?

    • Reply
      February 8, 2018 at 9:32 pm

      A yellow onion in the US 🙂

    • Reply
      February 9, 2018 at 4:32 am

      Was wondering the same thing!

  • Reply
    March 27, 2018 at 3:45 am

    Do you know if I wanted to double the recipe if it all would all fit into the InstaPot?
    Would the cooking time change?

    • Reply
      April 6, 2018 at 12:58 pm

      Hey Cindy, I think for this particular recipe you should be able to fit double ingredients in the pot. I would increase the time by about 5 minutes.

    • Reply
      April 6, 2018 at 3:21 pm

      I ended up making it in 5 separate batches. I also used sweet potatoes in stead of russet. It was a big hit. I fed 25’people. Probably only needed 4 batches, lol

      • Reply
        April 9, 2018 at 12:02 am

        Wow! I hope the entire party loved it!

  • Reply
    March 27, 2018 at 9:55 pm

    I like your recipe but I did a few changes. I used saffron and tumeric, instead of curry. It is just my Moroccan husband’s preference. Additionally, I put the dried apricots in with the veggies at the end in order to keep them intact. Great recipe! Thanks!!

    • Reply
      April 6, 2018 at 12:57 pm

      Those sound lovely, Tonya. I love saffron in stews too, just don’t always have them. Glad to hear you enjoyed it 🙂

  • Reply
    Charles Murtaugh
    April 2, 2018 at 1:58 pm

    Made this last night for Easter dinner – I wanted to serve lamb, but my kids usually won’t go for huge slabs of meat so I figured a tagine would work better (and the Middle Eastern theme works for the holiday). It was a huge hit with the whole family. Such an amazing and complex flavor profile from the combination of spices and orange zest. I can’t wait to have the leftovers this week!

    One odd thing possibly worth noting: my Instant Pot shut down and gave me a “burn” warning during the second cooking section (the veggies), which I think means that it is worried that there isn’t enough liquid and it is going to sear the contents. When I opened it, though, there was still quite a bit of liquid and nothing was burned. So I added about a half-cup of water and started it again, with no problems. Next time I will just go ahead and add the water with the veggies – it still came out nice and thick.

    • Reply
      April 6, 2018 at 12:50 pm

      Hey Charles, glad you you enjoyed it. I am curious why you got the Burn alert and if anyone else has experienced it. Good to know it was all okay with a little more liquid 🙂

      • Reply
        Teresa S
        October 26, 2018 at 7:58 pm

        The burn notice is from when you were sautéing, there was still food stuck on the bottom. Need to deglaze the pot nd all will work fine

    • Reply
      June 15, 2018 at 1:39 am

      Same thing happened to me!

  • Reply
    Tom Rice
    September 20, 2018 at 8:01 pm

    The above recipe is the first try with our new pot. If I want to make this as a slow cook recipe in the morning and have it ready for dinner when I get home from work, how would I do that? What settings and times to use? thanks

    • Reply
      October 4, 2018 at 5:25 pm

      Hi Tom. You could cook on low for 8 hours for most meat/stew recipes using tougher cuts and hearty veggies.

  • Reply
    December 4, 2018 at 1:39 am

    OMG!! This recipe was a huge hit in our home! Perfect for the Fall/Winter weather. Will be cooking this again and again!!

  • Reply
    December 13, 2018 at 3:22 am

    This recipe was amazing! Didn’t have any apricots but it was delicious without them. Thanks for sharing!

  • Reply
    January 7, 2019 at 1:56 pm

    I made this yesterday for our end-of-holiday lunch. AMAZING. So very tasteful and delicious !! Definitely to be repeated !!

  • Reply
    January 22, 2019 at 8:27 pm

    Delicious recipe! I replaced the potatoes with a butternut squash, worked out perfectly!

    • Reply
      January 28, 2019 at 12:52 am

      Butternut squash sounds delicious and even healthier 🙂 Thank you!

  • Reply
    Kristen Kemp
    March 9, 2019 at 3:50 pm

    Hello! Confirming I don’t have to sear the lamb to start. Also, am I dicing the apricots, slicing them, otherwise? Thank you!!

    • Reply
      Ann Fabrizio
      March 16, 2019 at 9:44 pm

      Correct you don’t have to sear the lamb. Apricots are up to your preference.

  • Reply
    Kristen Kemp
    March 10, 2019 at 10:33 pm

    This was fabulous and I have several more servings to look forward to! I used butternut instead of potato, homemade chicken stock, and I seared the lamb before I cooked the onions. This will be in regular rotation!

  • Reply
    Nancy Cohen
    March 19, 2019 at 12:28 pm

    Bought the pot the other day and this was our first recipe we made. Excellent flavor.

  • Reply
    Heather W
    March 31, 2019 at 8:30 pm

    Hi, I am about to make the moroccan lamb stew, in the picture provided did you use chicken or beef broth?it looks so delicious, I would like to follow the same recipe.

    I will post my results after our dinner 🙂

    With many thanks!

    • Reply
      April 10, 2019 at 11:25 am

      I think from memory it was beef broth but from a stock cube. Either chicken or beef will work great for this.

  • Reply
    Helene E Tozier
    May 8, 2019 at 8:21 pm

    Just made this and it was spectacular. The blending of flavors was the best and the orange zest is absolutely necessary. I did substitute red potatoes and used more carrots and peas. I also added a slurry of 3 T cornstarch and water after the final release.

    • Reply
      May 13, 2019 at 8:29 am

      Thank you! Cornstarch slurry would make it even thicker for sure. Good addition!

    • Reply
      June 8, 2019 at 10:59 am

      Thank you, Helene. Glad you liked it.

  • Reply
    June 3, 2019 at 7:01 pm

    Outstanding recipe. Perfectly balanced in spice and flavor!! A must try.

  • Reply
    Samantha Wolff
    June 6, 2019 at 2:33 am

    Easy to follow and came out GREAT!

    • Reply
      June 8, 2019 at 10:58 am

      Thank you, Samantha!

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