Instant Pot Lamb Curry

Instant Pot Lamb Curry takes less than an hour to pressure cook with tender pieces of lamb, warm Indian spices, tomatoes and coconut milk.

Course Dinner

Cuisine Indian

Prep Time 10

Cook Time 35

Resting Time 1

Total Time 1 45

Servings people

Calories 436kcal

Cut the lamb in 2" pieces and mix with the spices and salt. Let sit for one hour (optional but recommended for the best flavor).
Heat the ghee in the Instant Pot on sauté setting and add the lamb. Brown lamb on all sides.
Add the garlic, onions and ginger and cook 1-2 minutes.
Add the chicken stock, tomatoes and coconut milk and stir to combine.
Pressure cook on high for 25 minutes. Let the pressure release naturally for 10 minutes, then use the quick release to release any remaining pressure.
Simmer on the sauté setting to thicken, if needed. Add additional salt to taste, if needed.
Garnish with chopped cilantro and fresh lemon and serve with basmati rice and/or naan.

Make sure your lamb is cut into roughly the same size pieces (about 2 inches) so it cooks evenly.
Once the lamb is coated in the spice mix and salt, if you have time, I recommend letting it sit for an hour. This helps tenderize it and seal in the juices.
Before adding the can of diced tomatoes, drain them well so the curry sauce doesn’t turn out too thin or watery.
If the sauce is too thick, just add additional stock. If it's too thin, simmer it longer to reduce it.
If you want an extra thick and creamy lamb curry, use coconut cream instead of coconut milk.
I used a 6 quart Instant Pot for this recipe. If you have a larger 8 quart Instant Pot, it will just take longer to pressurize.
Be sure to let the pressure naturally release for 10 minutes. The lamb will keep cooking during this time.
While the cooking time is 25 minutes on high pressure in the Instant Pot, you’ll also need to factor in time for pressure to build and release.