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A foolproof Greek Instant Pot Lamb recipe with rosemary, garlic, oregano, thyme, lemon and red wine. An easy pulled lamb or tender roast dinner recipe, a pressure cooker favorite with a lamb gravy recipe!
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Instant Pot Lamb (Video)

A foolproof Instant Pot Lamb infused with Greek flavors! The quickest and easiest way to make tender, fall apart lamb with easy lamb gravy instructions.
Course Dinner
Cuisine Greek
Keyword Greek Lamb, Instant Pot Lamb
Prep Time 5 minutes
Cook Time 1 hour 40 minutes
Total Time 1 hour 45 minutes
Servings 4 people

Equipment

  • Instant Pot or Electric Pressure Cooker

Ingredients

  • olive oil
  • 3½ lbs (1½ kg) boneless lamb roast
  • salt and pepper to taste

Herbs and Vegetables

  • 10 cloves garlic cut into slivers to stuff inside lamb
  • 1 onion quartered
  • 3 stalks fresh rosemary
  • fresh oregano
  • ½ teaspoon thyme
  • 1 bay leaf

Liquids

  • ⅔ cup chicken stock
  • ½ cup red wine
  • juice of a lemon
  • 2 slices of lemon

Lamb Gravy

  • lamb stock from Instant Pot
  • 1 tablespoon potato starch
  • 2 tablespoons water

Instructions

  • Insert ½ of the garlic and rosemary stems inside the roast lamb. Season with salt and pepper, rub all over with oil.
  • Heat oil in Sauté mode in the Instant Pot. Brown the lamb by searing on all sides (about 4 minutes). Remove lamb and set aside.
  • Add the onions and remaining garlic in Instant Pot and sauté until caramelized (about 5 minutes).
  • Add red wine to de-glaze the pan. Add the herbs, chicken stock, juice of a lemon with the lemon slices into the Instant Pot.

Cooking Instant Pot Lamb

  • Place the lamb, fat site up, inside the Instant Pot, close lid and set to SEALING.
  • Use the PRESSURE COOK setting on high for 90 minutes. Naturally VENT or use a kitchen towel to safely quick release VENT.
  • Remove lamb and cover with foil while you prepare the lamb gravy.

Lamb Gravy

  • Strain the lamb stock from the Instant Pot, separating the cooked onions and herbs from the lamb stock.
  • Using a turkey baster, separate the lamb fat from the lamb stock. Discard the fat. Turn the Instant Pot to SAUTE, and pour the lamb stock back in.
  • Prepare the potato starch slurry. Add cold water to a glass and mix in the potato starch.
  • Pour slurry into the heated lamb stock and cook for 2 minutes until it thickens. If you want it thicker, add another teaspoon of starch with water and cook. To thin, add stock or boiling water. Serve alongside the lamb.

Video

Notes

Cook a larger lamb roast! Even if 4lbs/2kg, there's no need to adjust the cooking time in the Instant Pot. You can add an extra 15 minutes if you like, but it's not necessary because it's a pressure cooker.