Instant Pot Lamb Curry began as a spur-of-the-moment idea. I found some attractive lamb shoulder chops in the fridge—affordable and versatile—and decided to experiment. Shoulder chops are great because they can be grilled, pan-fried, braised, or, as here, finished in the Instant Pot. This recipe wasn’t the original plan for the chops, but I’m very pleased with how the lamb curry turned out.
Instant Pot Lamb Curry
I aim to create recipes using ingredients most people already have at home. The Instant Pot is all about simplicity and speed, but a little extra effort elevates the results. This Instant Pot Lamb Curry is straightforward, uses familiar pantry staples, and requires about 30 minutes of total cooking time. The method delivers tender, flavorful lamb with a rich, savory sauce—comfort food that’s quick to prepare.
The Instant Pot makes the meat come out as if it had been braised for hours: soft and succulent. While this recipe is almost a “dump meal”—add the ingredients and press a few buttons—I prefer to brown the lamb and onions briefly. Sauteing adds extra depth of flavor, though it’s optional.
This is a great dish for cooler weather. Serve the lamb curry over rice or mashed potatoes and be sure to spoon the sauce over everything—the thick, savory sauce is the highlight. Simple, bold, and comforting, this lamb curry is perfect for weeknights or a cozy weekend dinner.
Recipe for Lamb Curry
Ingredients in Lamb Curry
- Lamb (shoulder or leg, cut into 1-inch cubes)
- Onion
- Garlic
- Curry powder
- Thyme
- Salt
- Chicken broth
- Cornstarch
- Water
- Scallions (for garnish)
- Cilantro (for garnish)
How to Make Lamb Curry in a Slow Cooker
This lamb curry also works well in a slow cooker. The steps are the same as the Instant Pot version, but the cooking time differs. Cook on HIGH for 3 hours or LOW for 6 hours. After the cooking time, stir in the cornstarch slurry and cook an additional 20 minutes to thicken the sauce.
How to Make Lamb Curry in the Instant Pot
- Saute – Press the Saute button to the HIGH or MORE setting. When the display reads “HOT,” add the lamb, onions, and curry powder. Saute for 3–4 minutes to brown and build flavor.
- Deglaze – Pour in the chicken broth and scrape the bottom of the pot to release any browned bits.
- Add Seasonings – Add the minced garlic, dried thyme, and salt. Place the lid on the Instant Pot and turn the valve to SEAL. Cook on HIGH PRESSURE for 20 minutes.
- Release Pressure – When the timer finishes, allow a 10-minute natural release, then perform a quick release for any remaining pressure.
- Thicken Sauce – Press CANCEL, then press SAUTE and set to NORMAL. Stir in a cornstarch slurry (cornstarch mixed with water) and simmer until the sauce thickens, about 2 minutes. Taste and adjust seasoning if needed. Serve over rice or mashed potatoes and garnish with chopped scallions and cilantro.
Kitchen Essentials and Items Used in Recipe
This recipe was created using an electric pressure cooker and basic kitchen tools. A good Instant Pot or similar multi-cooker makes the process fast and simple.
Instant Pot Lamb Curry
Ingredients
- 1 Pound Lamb shoulder or leg meat cut in 1-inch cubes
- 1 Medium onion, cut into 1-inch pieces
- 2 Carrots, cut on the bias into 2-inch pieces
- 2 Tbsp. Curry powder
- 2 Cloves Garlic, minced
- 2 tsp Dried thyme
- 1/2 tsp. Salt
- 1 1/2 Cups Chicken broth
- 2 Tbsp. Cornstarch for slurry
- 4 Tbsp. Water for slurry
- 1 Chopped scallion for garnish
- 2 Tbsp. Chopped cilantro for garnish
Instructions
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1. Push the Saute button on the Instant Pot until the MORE/HIGH setting is active. When the display reads “HOT,” add the lamb, onions, and curry powder. Saute for 3–4 minutes to brown.2. Deglaze the pot by pouring in the chicken broth and scraping the bottom to lift any browned bits.3. Add the minced garlic, dried thyme, and salt. Secure the lid and set the valve to SEAL. Cook on HIGH PRESSURE for 20 minutes.4. Allow a 10-minute natural release, then finish with a quick release.5. Press CANCEL, then press SAUTE and set to NORMAL. Stir in the cornstarch slurry (cornstarch + water) and simmer until the sauce thickens, about 2 minutes.6. Serve over rice or mashed potatoes and garnish with chopped scallions and cilantro. Serves 2.
Nutrition
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