Middle Eastern Instant Pot Lamb Stew

This Middle Eastern Instant Pot lamb stew is rich, aromatic, and deeply satisfying. I love how the spices infuse the tender lamb with warm flavors, while chickpeas, dried fruit, and vinegar add balance and depth. It’s a comforting dish that feels hearty and exotic all at once.

Why You’ll Love This Recipe

I love this stew because it transforms simple ingredients into something extraordinary with the help of bold spices. The Instant Pot makes the lamb incredibly tender in a fraction of the time it would take on the stovetop. I also like how versatile it is I can serve it over rice, couscous, or with warm flatbread, and it always feels like a special meal.

Ingredients

(Note: All ingredient amounts are listed in the recipe card below.)
2 tablespoons olive oil, butter or ghee
1 ½ –1 ¾ pounds lamb stew meat (shoulder, leg or shank) cut onto 1 ½ inch cubes
1 onion, diced
4–6 garlic cloves, rough chopped
1 teaspoon salt
1 teaspoon pepper
2 teaspoon ground cumin (or use 1 teaspoon ground, and 1 teaspoon cumin seeds)
1 teaspoon ground coriander
1 teaspoon ground turmeric,
1 teaspoon ground cinnamon
½ teaspoon chili flakes (Aleppo Chili flakes are nice) and more for garnish
2 tablespoons tomato paste
¼ cup apple cider vinegar (or red wine vinegar)
1–2 tablespoons honey or brown sugar
1 1/4 cups chicken stock or broth
1 x 15-ounce can chickpeas, rinsed and drained
¼ cup raisins or dried apricots (chopped), or even dried currants

Directions

1. I start by setting the Instant Pot to sauté mode and heating the oil or ghee.
2. I brown the lamb cubes in batches, seasoning with salt and pepper, then set them aside.
3. I add the onion and garlic to the pot, cooking until softened and golden.
4. I stir in the cumin, coriander, turmeric, cinnamon, and chili flakes, letting them bloom for about a minute.
5. I mix in the tomato paste, vinegar, and honey, scraping up any browned bits from the bottom.
6. I return the lamb to the pot and add the chicken stock, chickpeas, and dried fruit.
7. I seal the Instant Pot and cook on high pressure for 35 minutes.
8. I allow natural pressure release for 10 minutes before opening the lid.
9. I taste, adjust seasoning, and garnish with extra chili flakes before serving hot.

Servings and Timing

This recipe serves 4–6 people. It takes about 15 minutes to prep and 35 minutes to cook under pressure, with an additional 10 minutes for natural release. Altogether, I can have it ready in about 1 hour.

Variations

I sometimes add carrots, sweet potatoes, or butternut squash for more vegetables. If I want extra richness, I stir in a spoonful of yogurt before serving. For a lighter dish, I replace lamb with chicken thighs. I also like using dates instead of raisins for a deeper sweetness.

Storage/Reheating

I store leftovers in the refrigerator in an airtight container for up to 4 days. The flavors deepen as it rests, so I often find it even better the next day. For reheating, I warm it gently on the stovetop or in the microwave. This stew also freezes well for up to 3 months I just thaw overnight in the fridge before reheating.

FAQs

Can I make this without an Instant Pot?

Yes, I simmer it on the stovetop for about 2 hours, or in a slow cooker on low for 6–8 hours.

What cut of lamb works best?

I like shoulder or leg since they become tender and flavorful when cooked slowly.

Can I make this with beef instead of lamb?

Yes, beef stew meat works well with the same method and seasonings.

How spicy is this stew?

It’s mildly spiced, but I adjust the chili flakes to suit my taste.

Do I need to soak canned chickpeas?

No, I just rinse and drain them before adding to the stew.

Can I make it ahead of time?

Yes, I make it a day in advance the flavors develop beautifully overnight.

What should I serve with lamb stew?

I like pairing it with rice, couscous, or warm flatbread.

Can I use fresh tomatoes instead of tomato paste?

Yes, but I prefer tomato paste for a richer base flavor.

What can I substitute for dried fruit?

I sometimes use chopped dates or figs for sweetness, or skip it if I prefer a more savory stew.

How do I thicken the sauce?

I let it simmer uncovered on sauté mode after pressure cooking until it reduces to the consistency I like.

Conclusion

This Middle Eastern Instant Pot lamb stew is one of my favorite comfort foods with a fragrant, spiced broth and fall-apart tender lamb. I love how easily it comes together in the pressure cooker, making it perfect for both weeknights and special occasions. The blend of savory, sweet, and tangy flavors makes it a dish I come back to again and again.

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