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.

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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


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.



  • 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


  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.

Keywords: Lamb, Potatoes, Stew,



Instant Pot Moroccan Lamb Stew Recipe

By Instant Pot Eats

About us: We are a team of Instant Pot enthusiasts, who love good food and cooking. Our blog is dedicated to delicious recipes you can make using your trusted pressure cooker.

PS. This post may contain Amazon affiliate links, which means we receive a small commission for purchases made through these links. 

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

    1. 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.

    2. 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

  2. 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!!

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

  3. 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.

    1. 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 🙂

      1. 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

  4. 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

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

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

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

  8. 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!

  9. 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!

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

  10. 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.

  11. Delicious recipe! Really loved how the apricots melted into the stew, and the spice blend is so good! Will make again if I buy stewing lamb in the future.

    1. Ingredients>> Second phase of cooking>> Find potatoes there. In Instructions, it’s under ‘Add vegetables’ Hope that helps!

  12. If I were to make this again, I would double the spice mix except for the chili flakes, marinate the lamb in the spices, saute it until browned, then continue as read. I found the dish too bland. It was good as lamb stew, but just not Moroccan lamb stew.

  13. Just made this, but used swede instead of potatoe and leek instead of celery. Also added green chilli. Only used 300g lamb shoulder. Tasted lovely

    1. I also want to make this recipe with less meat. Could you tell me please if you have used the same amount of spices or if you used half of the spices and half cup of stock? Thank you

      1. Hi Aisha, if you’re reducing the meat and veggies by half, I would reduce the spices by half and stock by half as well. You could also reduce tomatoes slightly but it depends how saucy you like it. If you want to use less meat but the same amount of veggies, reduce the spices by a third and stock by about a half. Hope that helps.

  14. Ok did not plan to make Moroccan food for a week night meal but seeing that it could be done in an instant pot decided to try it. I didn’t even have all the ingredients like an orange or enough cherry tomatoes , or enough carrots but unbelievably this came out delicious . Next time cant wait to have the broth over some couscous.

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