Instant Pot Lamb Shoulder (Dump and Start)
Instant Pot Lamb Shoulder (Dump and Start) is a tender, flavorful, and effortlessly cooked lamb shoulder. Using the Instant Pot, this method infuses the lamb with savory herbs, garlic, and anchovy umami for a rich, succulent result.
- Prep Time: 10 minutes (plus optional searing 10 minutes)
- Cook Time: 90 minutes
- Total Time: 1 hour 50 minutes
- Yield: 6–8 servings
- Category: Main Dish
- Method: Pressure Cooking
- Cuisine: American / Mediterranean
Ingredients
2 teaspoons olive oil
4 pounds (1.8 kg) lamb shoulder, bone-in
2 cups (480 ml) beef or chicken stock
6 anchovy fillets from a can, chopped
1 teaspoon garlic purée
1 sprig fresh rosemary
1 teaspoon dried oregano
Salt, to taste
Instructions
- Turn the Instant Pot to ‘Sauté’ and heat olive oil. Sear the lamb shoulder on all sides until browned, about 3–4 minutes per side. Remove and set aside. (Optional but recommended)
- Pour in the stock, scraping up any browned bits. Stir in chopped anchovies, garlic purée, rosemary, oregano, and a pinch of salt.
- Return the lamb to the pot. Seal the lid and set the Instant Pot to Manual/Pressure Cook on high for 90 minutes.
- Allow natural pressure release for 15 minutes, then carefully release any remaining pressure.
- Remove lamb from the pot, slice or shred as desired, and serve with the cooking juices.
Notes
Add vegetables such as carrots, onions, or potatoes directly to the pot for a one-pot meal.
Swap fresh rosemary for thyme or sage for a slightly different herb profile.
Use red wine instead of stock for a richer, deeper flavor.
Finish the cooking liquid into a sauce by reducing on ‘Sauté’ mode and seasoning to taste.
Nutrition
- Serving Size: 1/6 of recipe
- Calories: 450
- Sugar: 0 g
- Sodium: 500 mg
- Fat: 30 g
- Saturated Fat: 12 g
- Unsaturated Fat: 18 g
- Trans Fat: 0 g
- Carbohydrates: 3 g
- Fiber: 0 g
- Protein: 40 g
- Cholesterol: 120 mg
