Instant Pot Moroccan-Spiced Lamb Stew with Carrots and Tomatoes

By AislePrompt Editorial · Published 2026-04-25 · Updated 2026-04-25

Tender lamb stew infused with warm Moroccan spices, cooked quickly in an Instant Pot with carrots and diced tomatoes for a comforting Whole30 dinner. This Moroccan-inspired Whole30 recipe, ready in about 65 minutes, pairs lamb shoulder, cut into 1-inch cubes, carrots, diced tomatoes 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 Whole30 week and pairs well with roasted sweet potato or a simple olive-oil salad. 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
• 3 medium, peeled and sliced into 1/2-inch rounds carrots
• 1 can (14.5 oz), no salt added diced tomatoes
• 1 large, diced onion
• 4 cloves, minced garlic cloves
• 1 tbsp ground cumin
• 1 tsp ground cinnamon
• 1 tsp ground coriander
• 1 tsp smoked paprika
• 2 tbsp olive oil
• 1 cup, unsalted chicken broth
• 1 tsp salt
• 1/2 tsp black pepper
• 1/4 cup, chopped (for garnish) fresh cilantro

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Instructions

1. Step 1: Turn Instant Pot to sauté mode and heat 2 tbsp olive oil until hot. Add 1 large diced onion and 4 minced garlic cloves, cooking for 3-4 minutes until softened and fragrant.
2. Step 2: Add 2 lbs cubed lamb shoulder and brown for 5 minutes, stirring occasionally to sear all sides.
3. Step 3: Stir in 1 tbsp ground cumin, 1 tsp ground cinnamon, 1 tsp ground coriander, 1 tsp smoked paprika, 1 tsp salt, and 1/2 tsp black pepper, cooking for 1 minute to toast the spices.
4. Step 4: Add 3 sliced carrots, 1 can (14.5 oz) no-salt-added diced tomatoes, and 1 cup unsalted chicken broth. Stir to combine.
5. Step 5: Seal the Instant Pot lid and cook on high pressure for 35 minutes. Allow natural release for 10 minutes before quick-releasing remaining pressure.
6. Step 6: Open lid and stir the stew. Garnish with 1/4 cup chopped fresh cilantro before serving.