Instant Pot Spiced Moroccan Lamb Stew
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 ready in about 65 minutes pairs olive oil, large, diced yellow onion, minced garlic cloves 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
Instructions
- 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.
- 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.
- 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.
- 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.
- 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.
Frequently asked questions
How long does Instant Pot Spiced Moroccan Lamb Stew take to make?
Total time is about 65 minutes (15 min prep + 50 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Instant Pot Spiced Moroccan Lamb Stew?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep olive oil from drying out.
Can I substitute ingredients in Instant Pot Spiced Moroccan Lamb Stew?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Instant Pot Spiced Moroccan Lamb Stew for a different number of people?
The recipe is written for 6 servings. Multiply each ingredient by (your serving target / 6). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
What goes well with Instant Pot Spiced Moroccan Lamb Stew?
Moroccan lamb like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
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