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.
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.
INGREDIENTS FOR THIS INSTANT POT LAMB STEW
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)
WHAT TO SERVE MOROCCAN LAMB STEW WITH
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.
YOU MIGHT LIKE THESE INSTANT POT RECIPES
Leg Of Lamb Stew With Dates & Cinnamon
Instant Pot Rice Pilaf With Lamb, Almonds & Figs
Moroccan-Style Instant Pot Chickpea Stew
Instant Pot Greek Lamb Shoulder Roast
Instant Pot Italian Lamb Shanks With White Beans
15+ Instant Pot Lamb Recipes
More pressure cooker stews and braises here.
- 1 medium brown onion, diced
- 1 tablespoon olive oil
- 1 teaspoon salt
- 3 large cloves of garlic, diced
- 1.7 lb / 800 g diced stewing lamb
- 1/2 teaspoon cinnamon powder
- 1 teaspoon dried oregano or dried thyme
- 1/2 teaspoon chili flakes
- 1 teaspoon paprika powder
- 1 teaspoon mild curry powder
- 1/2 teaspoon turmeric powder (optional)
- 1 teaspoon coriander seed powder
- 2 bay leaves (optional)
- 6 dried apricots
- 1 cup (200 g) tinned tomatoes or cherry tomatoes with juice
- 1 cup beef stock or chicken stock
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
- 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.
- 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.
- 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.
- 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.
- Serve with a chosen side and fresh cilantro and scallions as a garnish. A little lime juice is also nice on the side.