Instant Pot Moroccan-Spiced Lamb Stew with Apricots and Almonds

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-06-24 · Updated 2026-06-24

A richly spiced lamb stew infused with warm Moroccan flavors, tender apricots, and toasted almonds, all made quickly in the Instant Pot. This moroccan-inspired lamb ready in about 70 minutes pairs olive oil, large yellow onion, diced, garlic cloves, minced for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 480 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 pounds lamb shoulder, cut into 1-inch cubes
• 2 tbsp olive oil
• 1 large yellow onion, diced
• 4 cloves garlic cloves, minced
• 1 tsp ground cinnamon
• 2 tsp ground cumin
• 1 tsp ground coriander
• 1 tsp paprika
• 1/2 tsp turmeric
• 1 tbsp harissa paste
• 1 can (14.5 oz) canned diced tomatoes
• 2 cups beef or lamb broth
• 1/2 cup dried apricots, chopped
• 1/4 cup toasted slivered almonds
• 1/4 cup fresh cilantro, chopped
• 1.5 tsp salt
• 1 tsp black pepper

Instructions

1. Step 1: Set Instant Pot to sauté mode and heat 2 tbsp olive oil. Add 2 pounds lamb shoulder cubes and brown them in batches for about 5 minutes per batch until nicely seared on all sides. Remove lamb and set aside.
2. Step 2: Add 1 large diced yellow onion to the pot and sauté for 4 minutes until softened. Stir in 4 minced garlic cloves, 1 tsp ground cinnamon, 2 tsp ground cumin, 1 tsp ground coriander, 1 tsp paprika, 1/2 tsp turmeric, and 1 tbsp harissa paste, cooking for 1 minute until fragrant.
3. Step 3: Return browned lamb to the pot, add 1 can (14.5 oz) canned diced tomatoes with juices, 2 cups beef or lamb broth, 1.5 tsp salt, and 1 tsp black pepper. Stir well to combine.
4. Step 4: Seal the Instant Pot lid and set to pressure cook on high for 35 minutes. When the cooking cycle finishes, allow natural pressure release for 10 minutes, then quick release remaining pressure.
5. Step 5: Stir in 1/2 cup chopped dried apricots and 1/4 cup toasted slivered almonds. Sprinkle 1/4 cup chopped fresh cilantro over the stew before serving for brightness and texture.