50+ Quick and Delicious Easter Instant Pot Lamb Recipes You’ll Love

Easter is the perfect time to gather with loved ones and enjoy a delicious, celebratory meal. If you’re looking for a way to simplify your holiday cooking without compromising on flavor, Instant Pot lamb recipes are the answer.

Lamb, often the star of Easter dinners, becomes melt-in-your-mouth tender in the Instant Pot, making it a hassle-free way to prepare this classic dish. Whether you’re cooking a whole roast, lamb shanks, or stew, the Instant Pot locks in flavors and ensures perfect results every time.

In this comprehensive guide, we’ve compiled over 50 incredible Easter Instant Pot lamb recipes that will elevate your holiday meal.

From traditional lamb chops to exotic Moroccan tagines, there’s something for every taste and preference.

With these recipes, you’ll be able to serve a mouthwatering lamb dish that’s both easy and impressive. Let’s dive into the world of tender, flavorful lamb dishes that will make your Easter dinner truly unforgettable!

50+ Quick and Delicious Easter Instant Pot Lamb Recipes You’ll Love

With the Instant Pot, preparing a delicious lamb dinner for Easter has never been easier.

These 50+ recipes bring a wide variety of flavors to the table, from rich red wine braises to zesty Mediterranean-inspired dishes.

Whether you’re cooking for a large crowd or a smaller gathering, there’s an Instant Pot lamb recipe that’s perfect for your celebration.

Say goodbye to long cooking hours and hello to tender, succulent lamb dishes that will delight your family and friends.

Happy cooking, and may your Easter feast be as memorable as it is flavorful!

Instant Pot Herb-Crusted Lamb Roast

This Instant Pot Herb-Crusted Lamb Roast combines the tender, juicy goodness of lamb with a flavorful herb crust. It’s a perfect dish for Easter gatherings, offering a succulent roast with an aromatic blend of garlic, rosemary, and thyme, cooked to perfection in your Instant Pot. The rich flavors come together quickly, making it a hassle-free alternative to traditional oven roasting.

Ingredients:

• 3-4 lb boneless leg of lamb
• 4 cloves garlic, minced
• 2 tbsp fresh rosemary, chopped
• 1 tbsp fresh thyme, chopped
• 2 tbsp olive oil
• Salt and pepper to taste
• 1 cup vegetable broth
• 1 tbsp Dijon mustard
• 1 tbsp honey
• 1 tbsp balsamic vinegar

Instructions:

1. Begin by preparing the lamb. Pat it dry with paper towels and season generously with salt and pepper.
2. In a small bowl, combine the minced garlic, rosemary, thyme, and olive oil to create the herb crust mixture. Rub this mixture evenly over the lamb roast, ensuring it’s well coated.
3. Turn your Instant Pot to the sauté setting. Once hot, sear the lamb roast for 3-4 minutes per side until golden brown.
4. Remove the lamb and set it aside. Add the vegetable broth, Dijon mustard, honey, and balsamic vinegar to the pot, scraping any bits off the bottom of the pot for added flavor.
5. Place the lamb back into the Instant Pot, set it to the manual pressure cook setting, and cook on high for 20-25 minutes, depending on the size of your roast.
6. Once done, let the pressure release naturally for 10 minutes, then use the quick release for any remaining pressure.
7. Remove the lamb from the pot and let it rest for 5 minutes before slicing.
8. If desired, reduce the cooking liquid in the Instant Pot on sauté mode for a few minutes to make a sauce to drizzle over the lamb.

This herb-crusted lamb roast is a fantastic, flavorful centerpiece for your Easter dinner. The Instant Pot helps lock in moisture while delivering a perfectly cooked roast in a fraction of the time compared to traditional methods. The combination of the tender meat and aromatic herbs will surely impress your guests, making it a perfect holiday meal. Serve with roasted vegetables or mashed potatoes for a complete and satisfying feast.

Instant Pot Lamb Shank with Red Wine Sauce

Lamb shanks are a traditional Easter dish, and cooking them in the Instant Pot results in perfectly tender meat that falls off the bone. This recipe is enhanced with a rich red wine sauce, creating a dish that’s luxurious yet easy to prepare. The Instant Pot ensures that the lamb shanks retain their moisture while infusing them with deep, savory flavors.

Ingredients:

• 4 lamb shanks
• 2 tbsp olive oil
• 1 large onion, chopped
• 3 cloves garlic, minced
• 2 cups red wine (preferably a dry variety like Cabernet Sauvignon)
• 1 cup beef broth
• 2 tbsp tomato paste
• 1 tsp dried oregano
• 1 tsp dried rosemary
• Salt and pepper to taste

Instructions:

1. Season the lamb shanks with salt and pepper. Turn the Instant Pot to the sauté setting and heat the olive oil.
2. Brown the lamb shanks in batches for about 3-4 minutes on each side, ensuring they are evenly browned. Set the shanks aside.
3. In the same pot, sauté the onions and garlic for 2-3 minutes, until softened. Add the tomato paste, red wine, beef broth, oregano, and rosemary, scraping any browned bits off the bottom of the pot.
4. Return the lamb shanks to the pot, ensuring they are partially submerged in the liquid.
5. Lock the lid and cook on high pressure for 45 minutes. After cooking, allow the pressure to release naturally for 10 minutes before using the quick release.
6. Remove the lamb shanks from the pot and set them aside.
7. To thicken the sauce, set the Instant Pot to sauté mode again and simmer for 5-10 minutes until it reduces and reaches the desired consistency.
8. Serve the lamb shanks with the red wine sauce spooned over the top.

The Instant Pot makes cooking lamb shanks incredibly easy, but this recipe doesn’t skimp on flavor. The tender, falling-off-the-bone meat paired with the deep, rich red wine sauce is a crowd-pleaser for any Easter feast. You’ll get all the flavors of a slow-cooked meal in a fraction of the time, leaving you with more time to focus on other dishes or enjoy your holiday gathering.

Instant Pot Lamb Meatballs in Mint Yogurt Sauce

These Instant Pot Lamb Meatballs with Mint Yogurt Sauce offer a modern twist on traditional lamb dishes. The meatballs are made with ground lamb, mixed with fresh herbs and spices, and cooked in a flavorful broth to keep them tender. Served with a refreshing mint yogurt sauce, they’re a light yet satisfying option for Easter dinner or appetizers.

Ingredients:

• 1 lb ground lamb
• 1/2 onion, finely chopped
• 2 cloves garlic, minced
• 1/4 cup fresh parsley, chopped
• 1 tbsp ground cumin
• 1 tbsp ground coriander
• 1/2 tsp cinnamon
• Salt and pepper to taste
• 1/2 cup beef broth
• 1/4 cup breadcrumbs
• 1 large egg
• 1/2 cup plain Greek yogurt
• 2 tbsp fresh mint, chopped
• 1 tbsp lemon juice

Instructions:

1. In a large bowl, combine the ground lamb, onion, garlic, parsley, cumin, coriander, cinnamon, breadcrumbs, egg, salt, and pepper. Mix until well combined.
2. Roll the mixture into 1-2 inch meatballs.
3. Set your Instant Pot to sauté mode and brown the meatballs in batches, about 2-3 minutes per side.
4. Once all meatballs are browned, pour in the beef broth, ensuring the meatballs are partially submerged in the liquid.
5. Lock the lid and set the Instant Pot to high pressure for 10 minutes. Let the pressure release naturally for 5 minutes, then quick release any remaining pressure.
6. While the meatballs cook, prepare the mint yogurt sauce by mixing the Greek yogurt, fresh mint, and lemon juice in a small bowl.
7. Serve the meatballs with a generous spoonful of mint yogurt sauce on top.

These lamb meatballs offer a fresh and flavorful alternative to heavier Easter dishes. The tender meatballs are bursting with spices, while the mint yogurt sauce adds a cool, tangy contrast that’s perfect for spring. Whether served as an appetizer or a main course, this dish is sure to be a hit, with the Instant Pot ensuring the lamb stays moist and flavorful. It’s an easy and unique way to celebrate the season with family and friends.

Instant Pot Lamb Curry

This Instant Pot Lamb Curry is a rich and flavorful dish that brings together tender pieces of lamb and a fragrant blend of spices, creating a perfect dish for an Easter meal with a twist. The Instant Pot makes this dish quicker to prepare than traditional methods, infusing the lamb with all the deep flavors of curry in just a fraction of the time. Whether served with rice or naan, it’s a delightful and hearty choice for Easter.

Ingredients:

• 2 lbs bone-in lamb shoulder or lamb stew meat
• 2 tbsp olive oil
• 1 large onion, chopped
• 3 cloves garlic, minced
• 2 tbsp ginger, grated
• 1 tbsp curry powder
• 1 tsp ground turmeric
• 1 tsp ground cumin
• 1 tsp garam masala
• 1/2 tsp chili powder (optional for heat)
• 1 can (14 oz) diced tomatoes
• 1 cup coconut milk
• 1 cup beef broth
• Salt and pepper to taste
• Fresh cilantro for garnish

Instructions:

1. Season the lamb with salt and pepper. Set the Instant Pot to the sauté setting and heat olive oil. Brown the lamb in batches for about 3-4 minutes per side. Remove and set aside.
2. In the same pot, add the onions, garlic, and ginger. Sauté for 3-4 minutes until softened.
3. Stir in the curry powder, turmeric, cumin, garam masala, and chili powder, cooking for another minute to bloom the spices.
4. Add the diced tomatoes, coconut milk, and beef broth to the pot, stirring to combine.
5. Return the lamb to the pot, ensuring the meat is covered in the sauce.
6. Lock the lid and cook on high pressure for 35 minutes. Let the pressure release naturally for 10 minutes, then quick release any remaining pressure.
7. Serve the curry garnished with fresh cilantro and pair with rice or naan.

This Instant Pot Lamb Curry is a comforting and exotic dish that offers bold flavors and tender meat. The Instant Pot ensures that the lamb absorbs the rich spices in record time, making it a perfect option for a quick yet impressive Easter dinner. The creamy coconut milk and aromatic spices create a fragrant curry that will delight your guests. It’s a great dish for those looking to explore different flavors while keeping things simple and stress-free in the kitchen.

Instant Pot Lamb Biryani

Lamb Biryani is a traditional and flavorful rice dish, and this Instant Pot version allows you to prepare it with ease, resulting in a fragrant, aromatic meal in under an hour. The lamb is tender and infused with spices, while the basmati rice soaks up all the delicious flavors. Perfect for Easter, this dish brings a celebratory feel with minimal effort.

Ingredients:

• 1 lb lamb, cut into cubes
• 1 large onion, sliced thinly
• 2 tbsp olive oil
• 1 tbsp ginger-garlic paste
• 1 tsp ground cumin
• 1 tsp ground coriander
• 1 tsp ground turmeric
• 1/2 tsp ground cinnamon
• 1 bay leaf
• 1/2 cup plain yogurt
• 1/4 cup chopped cilantro
• 1/4 cup chopped mint
• 1 1/2 cups basmati rice, rinsed
• 1 1/2 cups water or beef broth
• Salt to taste
• 1/4 cup fried onions (optional for garnish)

Instructions:

1. Set the Instant Pot to sauté mode and heat olive oil. Add the sliced onions and cook for about 5-7 minutes, stirring occasionally, until caramelized. Remove and set aside.
2. Add the ginger-garlic paste to the pot and sauté for 1-2 minutes until fragrant.
3. Stir in the cumin, coriander, turmeric, and cinnamon, cooking for another minute to release the spices’ flavors.
4. Add the lamb cubes and cook for about 5 minutes, browning on all sides.
5. Stir in the yogurt, cilantro, and mint, then add the rinsed basmati rice, water or beef broth, and bay leaf. Season with salt.
6. Lock the lid and set the Instant Pot to high pressure for 8 minutes. After the cooking time, allow for a 10-minute natural pressure release, followed by a quick release for any remaining pressure.
7. Open the lid, fluff the biryani with a fork, and top with caramelized onions (if using). Serve hot with a side of yogurt or raita.

This Instant Pot Lamb Biryani is a flavorful and aromatic dish that’s perfect for any festive occasion, including Easter. The lamb is tender and juicy, while the rice is infused with spices and herbs, creating a harmonious balance of flavors. The Instant Pot simplifies the cooking process, making it easier to prepare this classic dish with minimal effort and time. It’s a great way to impress your guests with a flavorful and colorful dish that can easily be served as a main course alongside your favorite sides.

Instant Pot Lamb Kofta Kebabs

Lamb Kofta Kebabs are a Middle Eastern-inspired dish that’s perfect for Easter celebrations. These spiced ground lamb meatballs are packed with flavors and cooked in the Instant Pot for a quick yet authentic experience. Served with a yogurt-based dip, they make a great appetizer or main dish for your Easter spread, offering a satisfying and aromatic meal.

Ingredients:

• 1 lb ground lamb
• 1/2 onion, finely grated
• 2 cloves garlic, minced
• 1 tbsp ground cumin
• 1 tbsp ground coriander
• 1/2 tsp cinnamon
• 1/4 tsp allspice
• Salt and pepper to taste
• 1 tbsp fresh parsley, chopped
• 1 tbsp fresh mint, chopped
• 1/4 cup breadcrumbs
• 1 egg
• 1/2 cup beef broth

For the yogurt sauce:

• 1/2 cup plain Greek yogurt
• 1 tbsp fresh mint, chopped
• 1 tbsp lemon juice
• Salt to taste

Instructions:

1. In a large bowl, combine the ground lamb, grated onion, garlic, cumin, coriander, cinnamon, allspice, salt, pepper, parsley, mint, breadcrumbs, and egg. Mix thoroughly until the ingredients are evenly distributed.
2. Roll the mixture into 10-12 meatballs, about 1-2 inches in diameter.
3. Turn the Instant Pot to sauté mode and lightly brown the koftas in batches, about 2-3 minutes per side. Remove and set aside.
4. Add the beef broth to the Instant Pot, scraping any browned bits from the bottom of the pot.
5. Return the meatballs to the Instant Pot and arrange them in a single layer. Lock the lid and set the Instant Pot to high pressure for 8 minutes. Allow for a 5-minute natural release, followed by quick release.
6. While the koftas cook, prepare the yogurt sauce by combining Greek yogurt, chopped mint, lemon juice, and salt in a bowl.
7. Serve the koftas hot, garnished with the yogurt sauce.

These Instant Pot Lamb Kofta Kebabs are a delightful addition to your Easter meal, offering a burst of flavors with every bite. The tender lamb meatballs, spiced just right, pair perfectly with the refreshing yogurt sauce, creating a savory and tangy contrast. Whether served as an appetizer or part of the main course, these kebabs will be a hit at your Easter gathering, made effortlessly in the Instant Pot for more time spent with your guests and less time in the kitchen.

Instant Pot Lamb Shanks with Red Wine and Garlic

Lamb shanks are a luxurious yet simple dish, and when made in the Instant Pot, they transform into a melt-in-your-mouth delicacy. This Instant Pot Lamb Shanks with Red Wine and Garlic recipe uses the pressure cooking function to tenderize the meat and infuse it with the rich flavors of red wine, garlic, and herbs, making it the perfect dish for your Easter feast. The resulting sauce is hearty and flavorful, perfect for serving over mashed potatoes or crusty bread.

Ingredients:

• 2 lamb shanks
• 2 tbsp olive oil
• 1 large onion, chopped
• 4 cloves garlic, smashed
• 1 cup red wine
• 1 cup beef broth
• 2 sprigs rosemary
• 2 sprigs thyme
• 1 tbsp tomato paste
• Salt and pepper to taste
• Fresh parsley for garnish

Instructions:

1. Season the lamb shanks generously with salt and pepper. Set the Instant Pot to sauté mode and heat olive oil. Brown the lamb shanks on all sides, about 4-5 minutes per side, then remove and set aside.
2. Add the chopped onion and garlic to the Instant Pot, sautéing for 3-4 minutes until softened.
3. Stir in the tomato paste and cook for 1-2 minutes to deepen its flavor.
4. Add the red wine and beef broth, scraping up any browned bits from the bottom of the pot.
5. Return the lamb shanks to the pot, add the rosemary and thyme sprigs, and lock the lid. Cook on high pressure for 45 minutes.
6. Let the pressure release naturally for 10 minutes, then quick release any remaining pressure.
7. Remove the lamb shanks and set aside. Set the Instant Pot to sauté mode again and reduce the sauce for 5-10 minutes until it thickens slightly.
8. Serve the lamb shanks with the sauce, garnished with fresh parsley.

This Instant Pot Lamb Shanks with Red Wine and Garlic is a show-stopping dish that will elevate your Easter table with minimal effort. The Instant Pot helps break down the tough lamb shanks, making them wonderfully tender, while the red wine and garlic create a deep, savory sauce that complements the meat perfectly. Whether served with mashed potatoes, polenta, or bread to soak up the sauce, this dish promises to impress your guests with its rich flavors and elegant presentation.

Instant Pot Lamb and Vegetable Stew

This Instant Pot Lamb and Vegetable Stew is a hearty and comforting dish, perfect for a cozy Easter meal. Tender lamb pieces are simmered with a variety of vegetables and herbs in a savory broth, resulting in a nutritious and satisfying stew. The Instant Pot ensures that the lamb is perfectly cooked and the flavors meld together quickly, making this a great choice for a flavorful, no-fuss Easter dinner.

Ingredients:

• 1 lb lamb stew meat, cubed
• 2 tbsp olive oil
• 1 large onion, chopped
• 2 cloves garlic, minced
• 2 carrots, sliced
• 2 potatoes, diced
• 1 zucchini, chopped
• 1 cup green beans, trimmed and chopped
• 4 cups beef broth
• 1 can (14.5 oz) diced tomatoes
• 1 tbsp dried thyme
• 1 tbsp dried rosemary
• Salt and pepper to taste

Instructions:

1. Season the lamb stew meat with salt and pepper. Set the Instant Pot to sauté mode and heat olive oil. Brown the lamb in batches, about 5-6 minutes per batch. Remove the lamb and set aside.
2. Add the chopped onion and garlic to the pot, sautéing for 3-4 minutes until softened.
3. Add the carrots, potatoes, zucchini, and green beans to the pot, stirring to combine.
4. Pour in the beef broth and diced tomatoes, stirring in the thyme, rosemary, salt, and pepper.
5. Return the lamb to the pot, ensuring it is covered by the liquid. Lock the lid and set the Instant Pot to high pressure for 25 minutes.
6. Allow for a natural pressure release for 10 minutes, then quick release any remaining pressure.
7. Serve the stew hot, garnished with fresh herbs if desired.

This Instant Pot Lamb and Vegetable Stew is the ultimate comfort food for Easter. The lamb becomes tender and flavorful while absorbing the savory broth, and the vegetables cook to perfection. The Instant Pot simplifies the process, allowing you to enjoy this hearty dish with minimal prep and cooking time. It’s an easy way to prepare a wholesome, one-pot meal that’s perfect for family gatherings or a cozy Easter dinner at home.

Instant Pot Herb-Crusted Lamb Chops

For an elegant and flavorful Easter dish, these Instant Pot Herb-Crusted Lamb Chops deliver juicy, tender lamb with a fragrant herb crust. The Instant Pot helps cook the lamb chops to perfection, while the quick broil at the end ensures a beautiful crust. With fresh herbs like rosemary and thyme, this dish is simple yet packed with flavor, making it ideal for a festive holiday dinner.

Ingredients:

• 4 lamb chops, about 1-inch thick
• 2 tbsp olive oil
• 2 tbsp fresh rosemary, chopped
• 2 tbsp fresh thyme, chopped
• 3 cloves garlic, minced
• 1 tbsp Dijon mustard
• Salt and pepper to taste
• 1/4 cup beef broth
• 1 tbsp butter

Instructions:

1. In a small bowl, combine the rosemary, thyme, garlic, Dijon mustard, salt, and pepper. Rub the herb mixture all over the lamb chops.
2. Set the Instant Pot to sauté mode and heat olive oil. Brown the lamb chops for 2-3 minutes on each side, then remove and set aside.
3. Add the beef broth to the pot, scraping up any browned bits from the bottom of the pot.
4. Return the lamb chops to the pot and lock the lid. Set the Instant Pot to high pressure for 4 minutes.
5. Allow for a quick release of pressure and remove the lamb chops.
6. Turn on the broiler in your oven. Place the lamb chops on a baking sheet and broil for 2-3 minutes until the herb crust is golden and crisp.
7. While the lamb is broiling, melt butter in the Instant Pot and stir the pan juices to make a simple sauce.
8. Serve the lamb chops with the pan sauce drizzled over top.

Instant Pot Herb-Crusted Lamb Chops are a fantastic choice for Easter dinner, offering the perfect balance of tenderness and flavor. The Instant Pot ensures the lamb chops cook quickly and evenly, while the broiler creates a beautiful crust. With the fresh herbs and simple pan sauce, this dish is both elegant and easy to prepare. It’s sure to be a hit at your Easter table, showcasing the rich flavors of lamb in a simple yet impressive way.

Instant Pot Lamb Curry with Coconut Milk

If you’re looking for a flavorful and exotic twist on traditional Easter dishes, this Instant Pot Lamb Curry with Coconut Milk is a perfect choice. The rich, creamy coconut milk combined with aromatic spices creates a luxurious sauce that complements the tender lamb perfectly. The Instant Pot cooks the lamb quickly, infusing it with the flavors of curry powder, garlic, ginger, and turmeric, making it a comforting and satisfying dish for your Easter dinner.

Ingredients:

• 1 lb lamb stew meat, cubed
• 2 tbsp olive oil
• 1 large onion, chopped
• 4 cloves garlic, minced
• 1-inch piece of ginger, grated
• 2 tbsp curry powder
• 1 tsp turmeric
• 1/2 tsp cinnamon
• 1/4 tsp cumin
• 1 can (14 oz) coconut milk
• 1 cup beef broth
• 1/2 cup chopped tomatoes
• Salt and pepper to taste
• Fresh cilantro for garnish

Instructions:

1. Set the Instant Pot to sauté mode and heat olive oil. Brown the lamb stew meat in batches for 5-6 minutes, then remove and set aside.
2. Add the chopped onion, garlic, and grated ginger to the pot, and sauté for 3-4 minutes until softened.
3. Stir in the curry powder, turmeric, cinnamon, and cumin, cooking for another minute to toast the spices.
4. Add the coconut milk, beef broth, and chopped tomatoes to the pot, scraping up any browned bits from the bottom.
5. Return the lamb to the pot, ensuring it is submerged in the liquid. Lock the lid and set the Instant Pot to high pressure for 35 minutes.
6. Allow for a natural pressure release for 10 minutes, then quick release any remaining pressure.
7. Season with salt and pepper to taste and serve the curry hot, garnished with fresh cilantro.

This Instant Pot Lamb Curry with Coconut Milk is an aromatic and indulgent dish that will add an exciting flair to your Easter celebration. The tender lamb absorbs all the curry flavors, and the creamy coconut milk creates a luscious, comforting sauce. The spices add a depth of warmth, making it a perfect dish to serve with basmati rice or naan bread. It’s a perfect combination of richness and complexity, making it an unforgettable Easter meal for anyone who loves bold flavors.

Instant Pot Lamb Kofta Meatballs

Lamb Kofta Meatballs are a Middle Eastern-inspired dish that brings vibrant flavors and a deliciously spiced profile to your Easter dinner table. These juicy, herb-infused meatballs are made in the Instant Pot, which makes them tender and juicy without drying out. Served with a tangy yogurt sauce and flatbread, these lamb koftas are perfect for a light yet flavorful Easter meal or appetizer.

Ingredients:

• 1 lb ground lamb
• 1/2 cup breadcrumbs
• 1/4 cup finely chopped onion
• 2 cloves garlic, minced
• 1/4 cup fresh parsley, chopped
• 1 tsp cumin
• 1 tsp coriander
• 1/2 tsp paprika
• Salt and pepper to taste
• 1 cup beef broth
• 1 tbsp olive oil
• 1/2 cup Greek yogurt (for serving)
• 1 tbsp lemon juice (for serving)

Instructions:

1. In a large bowl, combine the ground lamb, breadcrumbs, onion, garlic, parsley, cumin, coriander, paprika, salt, and pepper. Mix well and form into 12-16 meatballs.
2. Set the Instant Pot to sauté mode and heat the olive oil. Brown the meatballs in batches for 4-5 minutes, turning to ensure all sides are browned. Remove and set aside.
3. Add the beef broth to the pot, scraping up any browned bits from the bottom.
4. Return the meatballs to the pot and lock the lid. Set the Instant Pot to high pressure for 10 minutes.
5. Once the cooking time is complete, let the pressure release naturally for 5 minutes, then quick release any remaining pressure.
6. Serve the lamb koftas with a dollop of Greek yogurt and a drizzle of lemon juice. Serve with flatbread or over a bed of couscous for a complete meal.

Instant Pot Lamb Kofta Meatballs are a flavorful, easy-to-make dish that will impress your guests with their juicy texture and rich spices. The Instant Pot ensures that the meatballs remain moist and tender, while the yogurt and lemon sauce adds a refreshing contrast to the rich lamb. This dish is a great alternative to the usual roast lamb and is perfect for serving as appetizers or a main course. Serve it with flatbread and a light salad for a satisfying and unique Easter meal.

Instant Pot Lamb Roast with Mint Yogurt Sauce

For a stunning yet simple Easter main dish, this Instant Pot Lamb Roast with Mint Yogurt Sauce is a crowd-pleaser. The lamb roast is cooked to perfection in the Instant Pot, becoming tender and infused with garlic, rosemary, and thyme. The accompanying mint yogurt sauce brings a refreshing, herby contrast that elevates the flavors of the lamb. It’s a flavorful and impressive dish that takes little effort but delivers big on taste.

Ingredients:

• 3 lb boneless leg of lamb
• 2 tbsp olive oil
• 4 cloves garlic, minced
• 1 tbsp fresh rosemary, chopped
• 1 tbsp fresh thyme, chopped
• Salt and pepper to taste
• 1 cup beef broth
• 1/2 cup white wine (optional)
• 1 cup plain Greek yogurt
• 2 tbsp fresh mint, chopped
• 1 tbsp lemon juice

Instructions:

1. Rub the lamb roast with olive oil, garlic, rosemary, thyme, salt, and pepper.
2. Set the Instant Pot to sauté mode and heat a bit of olive oil. Brown the lamb roast on all sides for about 4-5 minutes, then remove and set aside.
3. Add the beef broth and white wine (if using) to the Instant Pot, scraping up any browned bits from the bottom.
4. Return the lamb roast to the pot, locking the lid. Set the Instant Pot to high pressure for 40 minutes.
5. After the cooking time is complete, allow for a natural pressure release for 10 minutes, then quick release any remaining pressure.
6. While the lamb is resting, combine the Greek yogurt, mint, and lemon juice in a small bowl.
7. Slice the lamb roast and serve with the mint yogurt sauce drizzled on top.

This Instant Pot Lamb Roast with Mint Yogurt Sauce is a delightful and elegant dish for your Easter meal. The lamb becomes incredibly tender in the Instant Pot, while the yogurt sauce adds a refreshing and tangy note that pairs beautifully with the rich, savory flavors of the lamb. The addition of fresh herbs like rosemary and thyme enhances the lamb’s natural flavors, making it an unforgettable centerpiece for your Easter dinner. It’s a hassle-free way to prepare a flavorful roast with a beautiful balance of flavors.

Instant Pot Lamb and Vegetable Stew

This Instant Pot Lamb and Vegetable Stew is a comforting and hearty meal that’s perfect for Easter. Tender lamb chunks are simmered with a medley of vegetables, such as carrots, potatoes, and parsnips, in a rich, flavorful broth. The Instant Pot ensures the lamb becomes fall-apart tender, and the vegetables absorb all the delicious flavors. This dish is easy to make and makes for a wholesome, satisfying meal that’s perfect for a cozy Easter dinner.

Ingredients:

• 2 lbs lamb stew meat, cubed
• 2 tbsp olive oil
• 1 large onion, chopped
• 3 cloves garlic, minced
• 4 large carrots, peeled and cut into chunks
• 3 medium potatoes, peeled and cubed
• 2 parsnips, peeled and chopped
• 1 can (14 oz) diced tomatoes
• 3 cups beef broth
• 1 tsp dried thyme
• 1 tsp rosemary
• Salt and pepper to taste
• Fresh parsley for garnish

Instructions:

1. Set the Instant Pot to sauté mode and heat the olive oil. Brown the lamb stew meat in batches for 5-6 minutes, then remove and set aside.
2. Add the onion and garlic to the pot and sauté for 3-4 minutes until softened.
3. Stir in the diced tomatoes, beef broth, thyme, rosemary, salt, and pepper.
4. Add the carrots, potatoes, and parsnips to the pot, layering them on top of the broth.
5. Return the lamb to the pot and lock the lid. Set the Instant Pot to high pressure for 35 minutes.
6. Once the cooking time is complete, allow for a natural pressure release for 10 minutes, then quick release any remaining pressure.
7. Stir the stew and taste for seasoning, adjusting as needed. Garnish with fresh parsley before serving.

This Instant Pot Lamb and Vegetable Stew is a one-pot meal that delivers hearty comfort and flavor. The tender lamb, infused with the savory herbs and broth, pairs wonderfully with the sweet carrots, earthy potatoes, and parsnips. The Instant Pot not only makes this dish quick and easy to prepare but also ensures that the lamb becomes incredibly tender. This stew is the perfect Easter meal for those looking for a comforting, satisfying dish that feels like a warm hug in a bowl.

Instant Pot Moroccan Lamb Tagine

This Instant Pot Moroccan Lamb Tagine brings exotic flavors to your Easter table. With aromatic spices like cinnamon, cumin, and coriander, this dish combines sweet and savory notes. The lamb is cooked to perfection in the Instant Pot, becoming tender and succulent, while the dried apricots and raisins provide a natural sweetness that balances the spices. This recipe is perfect for those who want to add a bit of flair to their Easter celebrations with minimal effort.

Ingredients:

• 2 lbs lamb shoulder, cut into cubes
• 2 tbsp olive oil
• 1 large onion, chopped
• 3 cloves garlic, minced
• 1 tsp ground cinnamon
• 1 tsp ground cumin
• 1 tsp ground coriander
• 1/2 tsp turmeric
• 1/2 tsp paprika
• 1 cup dried apricots, chopped
• 1/2 cup raisins
• 2 cups beef broth
• 1 tbsp honey
• Salt and pepper to taste
• Fresh cilantro for garnish

Instructions:

1. Set the Instant Pot to sauté mode and heat the olive oil. Brown the lamb cubes in batches for 5-6 minutes, then remove and set aside.
2. Add the onion and garlic to the pot and sauté for 3-4 minutes until softened.
3. Stir in the cinnamon, cumin, coriander, turmeric, and paprika, cooking for 1 minute to release the aromas.
4. Add the beef broth, honey, apricots, raisins, salt, and pepper. Stir to combine.
5. Return the lamb to the pot, making sure it’s submerged in the liquid. Lock the lid and set the Instant Pot to high pressure for 45 minutes.
6. Once the cooking time is complete, let the pressure release naturally for 10 minutes, then quick release any remaining pressure.
7. Garnish with fresh cilantro before serving.

Instant Pot Moroccan Lamb Tagine offers a unique combination of spices, sweetness, and savory flavors, perfect for an Easter dinner that’s out of the ordinary. The lamb becomes incredibly tender, while the dried fruits and honey add a touch of sweetness that balances the rich, earthy spices. This dish pairs wonderfully with couscous or rice, making it an exotic and satisfying meal that will impress your guests and add a burst of flavor to your Easter table.

Instant Pot Lamb Shanks with Red Wine and Rosemary

For an elegant and flavorful Easter meal, Instant Pot Lamb Shanks with Red Wine and Rosemary is the perfect choice. The lamb shanks are cooked in a rich red wine sauce, infused with fresh rosemary, garlic, and a touch of tomato paste. The Instant Pot ensures the lamb becomes melt-in-your-mouth tender, while the wine and rosemary create a deep, savory sauce that complements the lamb beautifully. This dish is ideal for a special Easter dinner, with minimal prep and maximum flavor.

Ingredients:

• 4 lamb shanks
• 2 tbsp olive oil
• 1 large onion, chopped
• 4 cloves garlic, minced
• 2 cups red wine
• 1 cup beef broth
• 1 tbsp tomato paste
• 2 sprigs fresh rosemary
• 1 tsp dried thyme
• Salt and pepper to taste

Instructions:

1. Set the Instant Pot to sauté mode and heat the olive oil. Brown the lamb shanks on all sides for about 5-6 minutes, then remove and set aside.
2. Add the onion and garlic to the pot and sauté for 3-4 minutes until softened.
3. Stir in the tomato paste, cooking for 1 minute to combine with the onions and garlic.
4. Pour in the red wine and beef broth, scraping up any browned bits from the bottom of the pot.
5. Add the rosemary, thyme, salt, and pepper. Return the lamb shanks to the pot, ensuring they are submerged in the liquid.
6. Lock the lid and set the Instant Pot to high pressure for 45 minutes.
7. Once the cooking time is complete, allow for a natural pressure release for 10 minutes, then quick release any remaining pressure.
8. Serve the lamb shanks with the sauce spooned over the top.

Instant Pot Lamb Shanks with Red Wine and Rosemary is a dish that brings sophistication and depth of flavor to your Easter table. The lamb is incredibly tender, and the red wine sauce adds richness and complexity to the meat. The rosemary and thyme infuse the dish with a comforting aroma, making it the perfect dish to serve for a memorable holiday dinner. Pair it with mashed potatoes or roasted vegetables for a truly indulgent Easter feast.

Note: More recipes are coming soon!