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.