How to make Instant Pot lamb stew meat

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Cooking a whole leg of lamb in an Instant Pot means that this delicious, but often onerous, meal can soon become a regular weeknight treat. In the recipe below, a boneless leg of lamb is cooked with a host of aromatics until it's tender and juicy. At just under an hour from start to finish, it's a recipe you can count on to make this meal super easy!
Leg of lamb goes particularly well with mint, so consider serving this meal with a quick homemade mint sauce. All you need is fresh mint, a bit of vinegar and the tiniest bit of sugar. If you'd rather make things even easier, store-bought mint jelly also pairs nicely.
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Cooktop Cove
Instant Pot lamb stew meat
6
10 minutes
35 minutes
45 minutes
4 pounds lamb stew meat
1 teaspoon salt
1 teaspoon black pepper
1 tablespoon olive oil
4 cloves garlic, peeled
1 tablespoon Dijon mustard
2 cups water
2 sprigs thyme
2 cups mint leaves, finely chopped
1 tablespoon sugar
1 pinch salt
4 tablespoons water
4 tablespoons white vinegar
Season the lamb on all sides with salt and pepper.
Heat the olive oil in the Instant Pot on the sauté setting. Add the lamb, and sear on all sides. Remove and set aside.
Add the whole garlic cloves and the mustard to the Instant Pot. Cook until fragrant, about 1 minute, then add the water and the thyme. Stir well to bring up the fond.
Add the trivet to the Instant Pot. Place the lamb on top. Cook on the meat setting for 30 minutes.
Meanwhile, place the mint in a heat-safe bowl, and add the salt and sugar. Heat the water to a boil in a saucepan, and pour over the mint leaves. Stir well to combine. Set aside.
When the pressure naturally releases on the Instant Pot, remove the lamb. Tent it and set aside.
Strain the solids from the cooking juices, and return them to the Instant Pot. Reduce on the sauté setting for about 5 minutes, then pour into a gravy boat.
Add the vinegar to the mint sauce.
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