Instant Pot Lamb Curry with Coconut and Cardamom

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

A fragrant lamb curry made tender in the Instant Pot with creamy coconut milk, warm cardamom, and a blend of Indian spices for a rich, satisfying meal. This indian-inspired instant pot ready in about 70 minutes pairs lamb shoulder, cut into 1-inch cubes, yellow onion, garlic cloves for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 540 calories and feeds 6, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 20 min Cook: 50 min Serves 6 Indian cuisine 540 cal/serving
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Ingredients

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Instructions

  1. Step 1: Set the Instant Pot to sauté mode and heat 3 tbsp vegetable oil. Add 1 large finely chopped yellow onion and cook for 5 minutes until soft and translucent.
  2. Step 2: Add 5 minced garlic cloves and 2 tbsp grated fresh ginger to the pot, sautéing for 1 minute until fragrant.
  3. Step 3: Stir in 1 tsp ground turmeric, 2 tsp ground coriander, 2 tsp ground cumin, 1 tsp ground cardamom, and 1/2 tsp cayenne pepper, cooking for 1 minute to toast the spices.
  4. Step 4: Add 2 lbs cubed lamb shoulder, 2 tsp salt, and 1 tsp black pepper. Brown the lamb for 5 minutes, stirring frequently.
  5. Step 5: Pour in 1 can (14.5 oz) diced tomatoes, 1 can (14 oz) coconut milk, and 1 cup water. Stir to combine, scraping any browned bits from the bottom.
  6. Step 6: Seal the Instant Pot lid and cook on high pressure for 35 minutes. Allow a 10-minute natural pressure release before opening.
  7. Step 7: Stir the curry, then garnish with 1/3 cup chopped fresh cilantro before serving with basmati rice or naan.

Frequently asked questions

How long does Instant Pot Lamb Curry with Coconut and Cardamom take to make?

Total time is about 70 minutes (20 min prep + 50 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Instant Pot Lamb Curry with Coconut and Cardamom?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep yellow onion from drying out.

Can I substitute ingredients in Instant Pot Lamb Curry with Coconut and Cardamom?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Instant Pot Lamb Curry with Coconut and Cardamom for a different number of people?

The recipe is written for 6 servings. Multiply each ingredient by (your serving target / 6). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with Instant Pot Lamb Curry with Coconut and Cardamom?

Indian instant pot like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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