Pressure cooker leg of lamb is tender, juicy, flavorful - and super easy! Now you can enjoy roasted lamb any day of the week - not just on holidays. Bonus: there are less than 10 ingredients and just a few simple steps! 🙂 This recipe results in a medium-rare roast.
🎥 Recipe Video
❤️ Why You'll Love This
"Cooking lamb in a pressure cooker is so easy! Only 10 ingredients and a few simple steps you'll be on your way to a delicious and tender leg of lamb." -Kori
This recipe is seasoned perfectly then seared for the most flavor. The herbs, garlic, and vegetables give the lamb a delicious flavor that you will LOVE.
This roast is seasoned perfectly then seared so the outside is golden brown and flavorful. The pressure cooker makes it easy to cook lamb roast evenly throughout so that each slice will be tender and perfectly pink and juicy.
Simple and Easy
Making a tender and juicy lamb in a pressure cooker is both simple and easy. The lamb is first rubbed with olive oil, salt, pepper, garlic, and fresh herbs like parsley, rosemary, thyme, and oregano. Then it is then seared and pressure cooked with celery, carrots, and onion which gives the lamb a delicious flavor that you will love!
Lamb is a great source of protein and healthy fats, making it the perfect food for those on a low carb and ketogenic diet.
It's also gluten-free, sugar-free, Paleo, and Whole30 friendly. So if you're looking for a healthy and delicious meal, a pressure cooker lamb is the way to go!
How To Serve
There is an infinite number of delicious side dishes you can serve with this lamb roast, but here are some of my favorites:
- Roasted potatoes or other root vegetables.
- Serve with a side of mint chimichurri sauce.
- Steamed or roasted vegetables. Mashed potatoes or cauliflower.
- Serve with a fresh side salad such as this Cherry Tomato Caprese Salad or Layered Salad both can serve a crowd and makes delicious leftovers for lunch.
- Cauliflower Cheese, Air Fryer Green Beans, Air Fryer Frozen Green Beans Asparagus in Air Fryer, and Baked Zucchini Casserole With Cheese are three of my favorite hot vegetable side dishes to serve with a lamb roast.
Here are the ingredients you will need to make this leg of lamb pressure cooker recipe:
See the recipe card for quantities.
- Semi-Boneless Leg of Lamb - this recipe calls for a semi-boneless leg around 4.5 pounds. This is the size that fits best in my 6-quart Instant Pot - anything large won't fit. As I mention in the Top Tips section below if you can't find the exact 4.5 pound roast buy larger and cut in down to the needed weight. Cut in slices then into bite-size pieces perfect for a stew, casserole, or soup.
- Extra Virgin Olive Oil
- Garlic - fresh garlic, minced is best!
- Kosher Salt
- Ground Black Pepper
- Dried Herbs - use any favorite combination of dried herbs - I used parsley, thyme, rosemary
- Beef or Lamb Stock - use either lamb or beef stock, and broth is fine too.
- Carrots - peel and slice the carrots into larger pieces about 1-1/2 inches so they don't go mushy. If this matters to you, make them prettier but cut on a diagonal.
- Celery Stalks - cut into larger 1-1/2 inch pieces
- Onion - use any favorite onion, I used a yellow onion.
Equipment and tools needed to make this recipe:
- 6-quart Pressure Cooker or Instant Pot
- Chef Knife
- Cutting Board
- Large Tongs
- Measuring cups
- Measuring spoons
Here are a few ways you can vary or make substitutions to your pressure cooker lamb:
- Use dried or fresh herbs, in any combination that you like. Go Greek and use herbs popular from that region (oregano, rosemary, marjoram, dill, and fennel). Feeling French-inspired? Use an Herbs de Provence blend (thyme, rosemary, savory, marjoram, and oregano)
- While the carrots, celery, and onions infuse flavor into the roast, if you are in a hurry you can omit them. You could also add more vegetables if they will fit in your pot, but offset any additional vegetables with 1/2 to 1 cup more stock.
Here's how to make this Instant Pot Leg of Lamb:
For complete instructions, please see the printable recipe card below.
Season the Lamb
Rub 4 tablespoons of olive oil over the outside of the roast. Then follow with garlic, herbs, and salt and pepper.
Sear The Roast
Add 2 tablespoons olive oil to the pressure cooker pot. Using the Sauté setting, preheat the pot to high.
Sear the lamb roast until it is golden brown, approximately 4 to 5 minutes. Flip over and repeat. Remove the roast from the pot and set it aside.
Add Remaining Ingredients
Place carrots, celery, and onions in the bottom of the pressure cooker.
Place the roast (and any juices that have accumulated) back into the pot, fat side up, on top of the vegetables. Pour stock over the top.
Secure the pressure cooker lid and set the pressure cooker to high for 25 minutes. (for a medium-rare roast the general guideline is: 25 minutes for a 4-pound roast, 30 minutes for a 6-pound roast)
Once the pressure cooker cycle is complete, allow the pressure to release naturally for 15 minutes, then follow with a quick release.
Remove the lamb roast from the pot and cover with foil (leave the vegetables in the pot to keep warm).
Let the lamb roast sit for 10 minutes covered with foil, then slice and serve.
- Make-ahead tip: Prep the lamb in advance by rubbing the olive oil, garlic, and seasoning on the roast. Wrap in plastic and keep up to 2 days prior to cooking. The vegetables can all be cut and prepped in advance as well!
- Make sure the roast and the vegetables don't go over your max fill line. You can place the vegetables under the roast and up the side if needed.
- The ideal roast weight that will fit in your pressure cooker will probably be around 4.5 pounds. If you can't find the exact size of roast in weight, buy a bigger one and trim it down to 4.5 pounds. I literally do this all the time. Cut the extra raw lamb into bit size chunks and freeze it for later use in a lamb stew or another delicious recipe!
- Make sure that you season and then sear your lamb before pressure cooking it. This will add flavor to the meat and make it more delicious.
- This recipe results in a medium-rare roast that is still pink in the middle. As with all roasts, the outside will more done than the inside. Serve the medium to well-done meat lovers first, and those that like it more rare last.
Can you make it ahead of time?
This lamb recipe can be prepared up to 2 days ahead of time, but don't pressure cook until the day you want to serve it. Rub the roast with oil, salt, pepper, and herbs then cover tightly with plastic or foil and store in your refrigerator.
How long will cooked lamb keep?
Cooked lamb will keep for up to 4 days if stored in an airtight container in your refrigerator.
Can you freeze leftover lamb?
Absolutely, yes! You can freeze leftover lamb if stored in an airtight container or freezer-proof bag for up to 3 months. It is best to remove the lamb meat from the bone and then cube it into bite-size pieces or cut slices.
Freeze any bones separate from the meat which can be used later to make lamb stock.
✔️ More Lamb Recipes
If you are looking for more fabulous lamb recipes, check these out:
- Air Fryer Lamb Chops Recipe
- Roasted Lamb Breast
- Pan-Seared Lamb Steak Recipe
- Lamb Mince Shepherd's Pie - a classic shepherd's pie with ground lamb and fluffy garlic mashed potatoes.
- The Best Greek Burger (Gyro Burger) - uses ground lamb (lamb mince). One of my favorite burgers
- Best Greek Salad Recipe - tip: use leftover lamb in this recipe - so delicious.
⭐ Let's Connect
If you tried this Pressure Cooker Leg of Lamb, let me know! I'd love for you to come back and give the recipe a star rating and/or a review in the comments! 🙂 Let's stay connected, so please share photos of your creations with me and others on Instagram, Facebook, and Pinterest!
Pressure Cooker Leg of Lamb
- 6-quart pressure cooker
- 4.5 pound semi-boneless leg of lamb
- 6 tablespoons olive oil (use 4 tablespoons for coating the roast and 2 in the pot for searing)
- 2 tablespoons garlic (minced)
- 3 teaspoons kosher salt
- 1 teaspoon ground black pepper
- ¼ cup dried herbs (or ½ cup fresh, minced)
- 1½ cup lamb stock (or beef)
- 2 carrots (peeled and sliced into 1½ inch pieces)
- 2 celery stalks (sliced)
- 1 medium onion (sliced)
- Rub 2 tablespoons olive oil all over the outside of the roast. Follow with garlic, herbs, and then generously season with salt and pepper.
- Add olive oil the pressure cook and preheat with the Saute setting high.
- Sear the leg of lamb until a golden brown is reached, about 4 minutes.
- Turn roast over and repeat, another 4 minutes.
- Turn the pressure cooker off. Remove roast from the pot and set aside.
- Place carrots, celery, and onions in the bottom of the pressure cooker. Lay roast, fat side up, on top of the vegetables. Pour stock over the top.
- Secure lid and set the pressure cooker Roast setting to high for 25 minutes. (general guideline: 25 minutes for a 4 pound roast, 30 minutes for a 6-pound roast)
- Don't miss all of our helpful hints, substitution ideas, cooking tips, and other delicious recipes that can be found in our post. Check it out!
- SUBSTITUTIONS: Use any favorite herb combination. Feel free to eliminate the vegetables if you are in a hurry.
- TOP TIPS: Pressure cooking the roast for 25 minutes results in a medium-rare roast inside. Get as close as you can to a 4.5-pound semi-boneless leg of lamb. If you can't find that weight, choose one that is 1 to 1.5 lbs larger then trim the extra meat for use in other recipes. The raw lamb can be frozen for up to 3 months.
- SERVING SUGGESTIONS: Serve with a side of roasted potatoes and a salad or crockpot green beans or cauliflower cheese.
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