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

Pressure Cooker Leg of Lamb

Pressure cooker leg of lamb is tender, juicy, flavorful - and super easy! Enjoy roasted leg of lamb any day of the week - not just holidays!
5 from 1 vote
Author Kori
Prep Time 10 mins
Cook Time 48 mins
Total Time 1 hr 18 mins
Course Main Dish Recipes
Cuisine American
Servings 10
Calories 491 kcal


  • 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)
  • 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.


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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