Instant Pot Spiced Moroccan Lamb Stew

By AislePrompt Editorial · Published 2026-05-11 · Updated 2026-05-11

A rich and aromatic lamb stew simmered with warm Moroccan spices, tomatoes, and tender root vegetables made quickly in the Instant Pot. This Moroccan-inspired lamb recipe, ready in about 65 minutes, pairs lamb shoulder, cubed, olive oil, yellow onion for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 420 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-inch pieces lamb shoulder, cubed
• 2 tbsp olive oil
• 1 large, diced yellow onion
• 3 medium, peeled and chopped into 1-inch pieces carrots
• 4, minced garlic cloves
• 2 tsp ground cumin
• 1 tsp ground cinnamon
• 1 tsp ground coriander
• 1 tsp paprika
• 1/4 tsp cayenne pepper
• 1 can (14.5 oz) canned diced tomatoes
• 2 cups beef broth
• 1 1/2 tsp salt
• 1 tsp black pepper
• 1/4 cup, chopped fresh cilantro
• for serving lemon wedges

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Instructions

1. Step 1: Set the Instant Pot to 'Sauté' mode and add 2 tbsp olive oil. When hot, add 2 lbs cubed lamb shoulder and brown for 5-7 minutes, stirring occasionally until all sides are seared. Remove lamb and set aside.
2. Step 2: Add 1 large diced yellow onion and 3 chopped carrots to the pot, 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 paprika, and 1/4 tsp cayenne pepper, cooking for 1 minute until fragrant.
3. Step 3: Return the browned lamb to the pot along with 1 can (14.5 oz) diced tomatoes, 2 cups beef broth, 1 1/2 tsp salt, and 1 tsp black pepper. Stir to combine.
4. Step 4: Secure the lid and set the Instant Pot to 'Pressure Cook' on high for 35 minutes. After cooking, allow natural pressure release for 10 minutes, then quick release remaining pressure.
5. Step 5: Open the lid and stir in 1/4 cup chopped fresh cilantro. Serve the stew hot with lemon wedges on the side for squeezing.