This Instant Pot Curried Rack of Lamb is a flavorful dish that makes dinner extra special. The spices give it a warm kick, while the tender lamb just melts in your mouth!
Cooking with an Instant Pot saves time without sacrificing taste. I love how quickly it comes together—great for impressing guests or just treating myself. Yum! 😋
Key Ingredients & Substitutions
Rack of Lamb: Look for a frenched rack for presentation. If lamb isn’t available, you can use beef or pork chops, but adjust cooking times accordingly as they may require longer.
Curry Powder: Choose your preferred spice level—mild or hot works. If you’re out, make a substitute with equal parts garam masala and ground turmeric.
Yogurt: Plain yogurt adds creaminess. For a dairy-free option, coconut milk or a non-dairy yogurt can be used, just ensure it’s unsweetened.
Chicken Broth: You can swap for vegetable broth or water. If using water, consider adding extra seasoning to boost flavor.
How Do I Get the Lamb Perfectly Cooked in the Instant Pot?
Searing the lamb before pressure cooking locks in moisture and enhances flavor. When you sear, aim for a good golden crust; it takes around 2-3 minutes per side.
- Heat the ‘Sauté’ function on your Instant Pot and add olive oil.
- Once hot, sear the lamb, then remove it to avoid overcooking.
- Use the residual heat to incorporate onions and spices, creating a flavorful base for your sauce.
Timing is crucial! After pressure cooking for 15 minutes, let it rest for 5 minutes before slicing. This helps the juices redistribute for tenderness.
Instant Pot Curried Rack of Lamb
Ingredients You’ll Need:
- 1 rack of lamb (about 8 ribs, frenched)
- 2 tablespoons olive oil
- 1 medium onion, finely chopped
- 3 cloves garlic, minced
- 1 tablespoon fresh ginger, minced
- 2 tablespoons curry powder (mild or hot, according to taste)
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1/2 teaspoon turmeric powder
- 1/2 teaspoon chili powder (optional, for extra heat)
- 1 can (14 oz) diced tomatoes
- 1/2 cup plain yogurt (room temperature)
- 1/2 cup chicken broth or water
- Salt and pepper to taste
- Fresh cilantro, chopped, for garnish
- Optional: cooked basmati rice or couscous for serving
How Much Time Will You Need?
This recipe takes about 10 minutes to prepare and 15 minutes to cook in the Instant Pot. Plus, you’ll want to allow for a short resting time of 5 minutes. Overall, you can have a tasty dinner ready in just about 30 minutes!
Step-by-Step Instructions:
1. Prepare the Rack of Lamb:
First, check your rack of lamb for excess fat. Trim it if needed, then pat it dry. Season generously with salt and pepper to really enhance the flavors.
2. Sear the Lamb:
Turn your Instant Pot to ‘Sauté’ mode and heat the olive oil until it’s hot. Carefully add the rack of lamb and sear it on all sides until you see a lovely golden brown color, which should take about 2-3 minutes per side. Once seared, remove the lamb and set it aside.
3. Sauté the Aromatics:
In the same pot, add your finely chopped onion and sauté until it becomes soft and translucent, around 3-4 minutes. This step brings out the sweetness in the onion.
4. Add Garlic and Ginger:
Now, stir in the minced garlic and ginger, and continue to cook for about 1 minute or until fragrant. Your kitchen will start to smell amazing!
5. Mix in the Spices:
Time to add the spices! Stir in the curry powder, ground cumin, coriander, turmeric, and chili powder (if using). This helps to bloom their flavors, so let it cook for about 1-2 minutes.
6. Incorporate the Tomatoes:
Next, add the canned diced tomatoes with their juices, scraping the bottom of the pot to incorporate any delicious brown bits stuck to it. This adds so much flavor!
7. Add the Yogurt and Broth:
Stir in the yogurt and chicken broth (or water) until everything is well combined, creating a smooth and lovely curry sauce.
8. Return the Lamb:
Nestle the seared rack of lamb back into the pot, making sure it’s coated with that wonderful sauce.
9. Cook Under Pressure:
Seal the Instant Pot lid and set it to ‘Manual’ or ‘Pressure Cook’ on high pressure for 15 minutes. Let it do its thing!
10. Release the Pressure:
When cooking is complete, allow the pressure to release naturally for 10 minutes, then do a quick release for any remaining pressure.
11. Rest the Lamb:
Carefully remove the lamb from the pot and tent it with foil. Let it rest for about 5 minutes to keep it juicy.
12. Thicken the Sauce (Optional):
If you’d like a thicker sauce, set the pot back to ‘Sauté’ and let the sauce simmer for a few minutes until it reduces to your desired consistency.
13. Serve:
Slice the rack into individual chops. Plate them up with your choice of basmati rice or couscous, and spoon that delicious curried sauce over the top.
14. Garnish:
Finish with a sprinkle of fresh chopped cilantro for a burst of color and flavor. Serve immediately and enjoy!
Dig in and savor this rich, aromatic curried lamb cooked quickly in your Instant Pot! Enjoy your meal! 😊
Can I Use Frozen Rack of Lamb?
It’s best to use fresh or fully thawed rack of lamb for even cooking. If you’re working with frozen lamb, make sure to thaw it in the refrigerator overnight for the best results.
How Can I Adjust the Spice Level?
To adjust the spice level, you can reduce the amount of curry powder or omit the chili powder completely. Alternatively, adding more chili powder will increase the heat, so add it gradually to taste!
What Should I Do with Leftover Lamb?
Store any leftover lamb in an airtight container in the fridge for up to 3 days. To reheat, gently warm it on the stove or in the microwave, adding a splash of broth or water to keep it moist.
Can I Use Lamb Chops Instead of a Rack?
Absolutely! If using lamb chops, adjust the cooking time to about 8-10 minutes under pressure, depending on the thickness. Follow the same instructions for searing and preparing the sauce.