Pressure Cooker Leg of Lamb

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 holidays. Bonus: less than 10 ingredients and a few simple steps! 🙂

Jump to:

• 🎥 Recipe Video
• ❤️ Why You'll Love This
• How To Serve
• Ingredients
• Equipment
• Variations
• Instructions
• Top Tips
• FAQs
• ✔️ More Lamb Recipes
• ⭐ Let's Connect
• 📋 Recipe

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🎥 Recipe Video

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❤️ 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

Delicious

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!

Healthy

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!

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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.
• Steamed broccoli or green beans
• Cherry Tomato Caprese Salad
• Layered Salad (Layered Overnight Salad) - serves a crowd and makes delicious leftovers for lunch.
• Cauliflower Cheese
• Crockpot Green Beans and Ham - SUPER easy in the crockpot, totally hands off.
• Baked Zucchini Casserole With Cheese - one of my favorite vegetable casseroles!

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Ingredients

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 recipes calls for a semi-boneless leg around 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
• Lamb or Beef 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 cutting on a diagnonal.
• Celery Stalks - cut into larger 1-1/2 inch pieces
• Onion - use any favorite onion, I used a yellow onion.

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Equipment

Equipment and tools needed to make this recipe:

• 6-quart Pressure Cooker or Instant Pot
• Chef Knife
• Cutting Board
• Peeler
• Large Tongs
• Measuring cups
• Measuring spoons

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Variations

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.

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Instructions

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.

Pressure Cook

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.

Serve

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.

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Top Tips

• 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 recipes!
• 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.

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FAQs

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.

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✔️ More Lamb Recipes

If you are looking for more fabulous lamb recipes, check these out:

• How To Cook a Boneless Leg of Lamb
• Leftover Lamb Shepherd's Pie - perfect for using up any leftovers! Uses tater tots and stout beer.
• 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.

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⭐ 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!

📋 Recipe