Instant Pot Moroccan-Spiced Lamb Stew with Apricots and Chickpeas

By AislePrompt Editorial · Published 2026-05-01 · Updated 2026-05-01

Tender lamb braised with warm Moroccan spices, sweet apricots, and hearty chickpeas in a rich, aromatic stew cooked quickly in the Instant Pot. This Middle Eastern-inspired Instant Pot recipe, ready in about 70 minutes, pairs lamb shoulder, olive oil, yellow onion for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 450 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, cut into 1.5-inch cubes lamb shoulder
• 2 tbsp olive oil
• 1 large, diced yellow onion
• 3, minced garlic cloves
• 1 tsp ground cinnamon
• 2 tsp ground cumin
• 1 tsp ground coriander
• 1/2 tsp ground turmeric
• 1 tsp paprika
• 14 oz can canned diced tomatoes
• 1/2 cup chopped dried apricots
• 1 1/2 cups drained and rinsed canned chickpeas
• 2 cups vegetable broth
• 1 1/2 tsp salt
• 1/2 tsp black pepper
• 1/4 cup chopped for garnish fresh cilantro
• for serving lemon wedges

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Instructions

1. Step 1: Turn the Instant Pot to sauté mode and heat 2 tbsp olive oil. Add 2 lbs cubed lamb shoulder and brown in batches for about 3 minutes per side until golden. Remove and set aside.
2. Step 2: Add 1 large diced yellow onion to the pot and sauté for 5 minutes until softened. Stir in 3 minced garlic cloves and cook 1 minute until fragrant.
3. Step 3: Mix in 1 tsp ground cinnamon, 2 tsp ground cumin, 1 tsp ground coriander, 1/2 tsp ground turmeric, and 1 tsp paprika, stirring for 1 minute to toast the spices.
4. Step 4: Add back the browned lamb, 14 oz canned diced tomatoes, 1/2 cup chopped dried apricots, 1 1/2 cups drained chickpeas, 2 cups vegetable broth, 1 1/2 tsp salt, and 1/2 tsp black pepper. Stir well.
5. Step 5: Seal the Instant Pot and cook on high pressure for 35 minutes. Allow natural pressure release for 10 minutes, then quick release remaining pressure.
6. Step 6: Open the lid and stir the stew gently. Serve garnished with 1/4 cup chopped fresh cilantro and lemon wedges for brightness.