Instant Pot Lamb Shoulder Dump And Start Recipes From A Pantry

Instant Pot Lamb (Pressure Cooker Lamb) Tested by …

WEBAug 24, 2020 · Season & Thicken Gravy: Bring the tasty lamb gravy to a simmer with the "Saute More" function.Thicken gravy by mixing 3 tbsp …

Rating: 5/5(17)
1. Brown Lamb Shoulder in Instant Pot: Heat up Instant Pot using "Sauté More" function, and wait until it says "HOT". Pat dry the lamb shoulder, then season one side generously with salt and black pepper. Drizzle 1 tbsp olive oil in the inner pot, and ensure to coat the oil over the whole bottom of the pot. Carefully place the seasoned side of lamb in Instant Pot. Generously season the other side with salt and black pepper. Brown one side of the lamb shoulder for 5 minutes before flipping it over, then brown the other side for 5 minutes.
2. Saute Onion and Garlic: Remove & set aside the browned lamb shoulder. Add sliced onions in Instant Pot, and saute for 3 minutes. Add in crushed garlic, 2 tsp (6g) ground cumin, ½ tsp (1g) ground fennel, 2 tbsp (30g) tomato paste, 3 bay leaves, 2 tsp (2.2g) dried rosemary, and 2 tsp (2g) dried thyme, and saute for another minute.
3. Deglaze Instant Pot: Pour in 1 cup (250ml) unsalted chicken stock, then deglaze by scrubbing all the flavorful brown bits off the bottom with a wooden spoon. Give it a quick mix.
4. Pressure Cook Lamb Shoulder: Add 2 tbsp (30ml) regular soy sauce and another cup (250ml) of unsalted chicken stock in Instant Pot, then give it a quick mix. Add in lamb shoulder (skin side up), then sprinkle some salt on the skin. With Venting Knob in Venting Position, close the lid, then turn Venting Knob to Sealing Position.For Tender with a Bite: Pressure Cook at High Pressure for 1 hour and 45 minutes, then 15 minutes Natural Release. ORFor Super Tender: Pressure Cook at High Pressure for 2 hours and 15 minutes, then 15 minutes Natural Release.Remove the lid carefully.

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Instant Pot Lamb Shoulder Roast GreekStyle

WEBMar 24, 2018 · How To Make Instant Pot Lamb Roast. STEP 1. For this recipe, we are using lamb shoulder without a joint/bone. This cut often …

1. If the lamb shoulder comes rolled and tied with a string, remove the string carefully (or cut it if you have extra butcher’s string to tie the meat back later on). Unroll the meat and season with a teaspoon of salt, some pepper, and then spread the thyme sprigs and leaves and garlic slices all over. Drizzle with the honey.
2. Now, carefully roll the meat back together to secure all the seasonings and herbs inside. Use the same butcher’s strings (or fresh ones) to tie the roll back together. It doesn’t need to look pretty or tight as we will unroll it again once it’s cooked. The string is only required to keep the flavors inside the roast meat.
3. Add a cup of water to the Instant Pot and add a few garlic cloves and a few thyme sprigs. Place the rolled piece of meat in the water. Place and lock the lid, making sure the pressure valve is pointing to Sealing.
4. Press Manual function, HIGH pressure and adjust the time to 40 minutes. After 3 beeps, the Instant Pot will begin building up the pressure and start the cooking process. Once the timer goes off, the Instant Pot will switch to Keeping Warm setting and it will start to release the pressure naturally. At this stage, you won’t be able to open the lid. Allow 10 minutes for this natural pressure release (NPR) and in the meantime, preheat the oven to 430 F/ 220 C.

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