Instant Pot Moroccan-Spiced Lamb Stew with Apricots

By AislePrompt Editorial · Published 2026-07-04 · Updated 2026-07-04

Tender lamb stewed with warm Moroccan spices and sweet dried apricots, made quickly and easily in the Instant Pot for a richly flavored meal. This Middle Eastern-inspired lamb recipe, ready in about 70 minutes, pairs lamb shoulder, cut into 1-inch cubes, olive oil, yellow onion, finely chopped for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 520 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.

Ingredients

• 2 lbs lamb shoulder, cut into 1-inch cubes
• 2 tbsp olive oil
• 1 large yellow onion, finely chopped
• 4 garlic cloves, minced
• 2 tsp ground cumin
• 1 tsp ground cinnamon
• 1 tsp ground coriander
• 1 tsp smoked paprika
• 1 tbsp harissa paste
• 1 can (14 oz) diced tomatoes, canned
• 1 1/2 cups beef broth
• 3/4 cup dried apricots, chopped
• 1 1/2 tsp salt
• 1 tsp black pepper
• 1/4 cup fresh cilantro, chopped
• for serving lemon wedges

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Instructions

1. Step 1: Set the Instant Pot to 'Sauté' mode and heat 2 tbsp olive oil. Add 2 lbs cubed lamb shoulder and brown on all sides for about 6-8 minutes, then remove the lamb and set aside.
2. Step 2: Add 1 large finely chopped yellow onion and sauté for 4-5 minutes until softened. Stir in 4 minced garlic cloves, 2 tsp ground cumin, 1 tsp ground cinnamon, 1 tsp ground coriander, 1 tsp smoked paprika, and 1 tbsp harissa paste, cooking for 1 minute until fragrant.
3. Step 3: Return the browned lamb to the pot. Add 1 can (14 oz) diced tomatoes, 1 1/2 cups beef broth, 3/4 cup chopped dried apricots, 1 1/2 tsp salt, and 1 tsp black pepper. Stir well to combine.
4. Step 4: Seal the Instant Pot lid and cook on high pressure for 35 minutes. Allow natural pressure release for 10 minutes, then manually release remaining pressure.
5. Step 5: Open the lid, stir the stew, and garnish with 1/4 cup chopped fresh cilantro. Serve with lemon wedges to squeeze over the stew for brightness.