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–+ servings
Cooked and sliced leg of lamb served on a white platter with vegetables.

Pressure Cooker Leg of Lamb

Instant Pot leg of lamb is tender, juicy, and flavorful. It's also quite easy and you'll love this recipe with added carrots and potatoes for a meal-in-one! Enjoy lamb roast any time of the year - not just holidays! This recipe results in a medium-rare, sliceable roast.
5 from 5 votes
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Author Kori Butler
Prep Time 10 minutes
Cook Time 48 minutes
Total Time 1 hour 18 minutes
Course Lamb Recipes
Cuisine American
Servings 10
Calories 491 kcal

Equipment

  • 6-quart pressure cooker

Ingredients
 
 

  • 4½ 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 cups lamb stock (or beef)
  • 2 carrots (peeled and sliced into 1½ inch pieces)
  • 2 celery stalks (sliced)
  • 1 medium onion (sliced)

Instructions
 

  • 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)

Video

Kori's Tips

  • 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 extra raw lamb can be diced frozen for up to 3 months for use in stew or soup.
  • SERVING SUGGESTIONS: Serve with a side of roasted potatoes and a salad or crockpot green beans or cauliflower cheese.

Nutrition

Calories: 491kcalCarbohydrates: 7gProtein: 24gFat: 41gSaturated Fat: 15gPolyunsaturated Fat: 3gMonounsaturated Fat: 19gCholesterol: 99mgSodium: 862mgPotassium: 483mgFiber: 3gSugar: 1gVitamin A: 2268IUVitamin C: 5mgCalcium: 148mgIron: 10mg
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