Instant Pot Lamb Curry

  • Yield: 5
  • Servings: 5
  • Prep Time: 15m
  • Cook Time: 60m
  • Ready In: 1:15 h

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Nutritional Info

This information is per serving.

  • Calories

  • Carbohydrates

    4.0 g
  • Cholesterol

    17.1 mg
  • Fat

    10.3 g
  • Fiber

    1.1 g
  • Protein

    5.1 g
  • Saturated Fat

    7.4 g
  • Serving Size

  • Sodium

    468.6 mg
  • Sugar

    2.9 g
  • Trans Fat

    0.0 g
  • Unsaturated Fat

    0.0 g
  • Potassium

    0.0 mg
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Instant pot lamb curry. 🍛 Craving for a fiery and authentic Indian lamb curry? Look no further! Experience the traditional flavors of Lamb Vindaloo, a delicious Goan specialty.🔥🐑 Our Instant Pot recipe will have your taste buds begging for more! DM us to get the recipe now!

Make a delicious, creamy lamb curry in no time with your Instant Pot! This Indian-inspired dish features flavorful spices, tomatoes and coconut, and tender lamb. You’ll have dinner ready to go in just 60 minutes! Follow this simple recipe to make an amazing curry in your pressure cooker.

This curry is like the ones you’ll find in India. It’s made with special spices, tomatoes, and creamy coconut milk. And it tastes delicious – the meat is so soft and yummy. If you cooked it on the stovetop, it would take 2-2.25 hours. But in a pressure cooker, it only takes a short time to get the same delicious results.

This curry tastes delicious! It has a lot of herbs and spices, but it’s not spicy. It’s made milder with tomatoes and coconut milk. Finally, it’s topped with cilantro. You can serve it with some rice, naan bread, or chapati.

Ingredients to Make Lamb Curry

To make an Indian curry, start by sautéing sweet onions, garlic, ginger, and cilantro in butter or ghee. Fresh ingredients are best but you can also use pre-grated jarred or tubed spices. Indian food wouldn’t be the same without spices! A curry has many different types of spices in it, but some of the basics that you’ll need are garam masala, mild curry, paprika, turmeric, cumin, and chili.

You can find these spices in supermarkets and online. If you don’t have one, just use a bit more of another. Whole spices usually need to be ground and toasted first but you don’t have to do that – just use the powdered form instead.

Instant Pot Lamb Curry-Cooking Method:

This lamb curry has two parts to make. Below, you’ll find a list of ingredients, instructions, and nutrition info. Here’s how to get started:

Part 1: Start by adding diced lamb shoulder, some warm Indian spices, and some tomatoes into a pot. Cook under high pressure for 25 minutes, then allow to naturally cool for 10 minutes. This will create tender meat and a delicious sauce.

Diced lamb sholder

Once the lamb curry is cooked, switch the Instant Pot to Saute mode again. Then add the vegetables as they don’t need much time to cook. To thicken the sauce, cook it uncovered for 5-7 minutes. Stir it often. To finish the sauce, stir in thickened coconut milk at the end.

How to Serve Instant Pot Lamb Curry

It takes about an hour to make lamb curry. During this time, you can prepare some sides. The easiest is to make some rice, or you can use pre-made rice that comes in 2-minute packets. If you want something tasty, try making spinach rice in the Instant Pot or turmeric rice. You can also buy pre-made naan bread and chapati bread to heat up. To give it some extra flavor, try brushing it with butter or olive oil and then sprinkling it with cumin and diced garlic. You can even make your own naan bread.

Spinach rice.

If you’re following a low-carb, paleo, Whole30, or keto diet, this curry is a great choice. You can switch butter for ghee or olive oil if needed. Serve with cauliflower rice, broccoli rice, low-carb naan bread, zucchini noodles, or steamed greens.


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Instant Pot Lamb Curry


  • 1½ tablespoons ghee or unsalted butter
  • 1 medium yellow onion, peeled and finely diced
  • 2 tablespoons grated ginger
  • 4 garlic cloves, peeled and garted
  • 2 tablespoons chopped fresh cilantro
  • 1½ pounds (740 g) diced lamb shoulder
  • 2 teaspoons salt
  • 2 teaspoons mild curry powder
  • 2 teaspoons garam masala
  • 1 teaspoon ground cumin
  • 1 teaspoon paprika
  • 1 teaspoon ground cumin seeds
  • 1-2 small chilies
  • 14 oz (420 ml) can chopped tinned tomatoes
  • PART 2
  • 1 medium carrot, peeled and sliced
  • 1/2 red pepper, sliced
  • 1 cup (250 ml) thickened coconut milk


Step 1

Get ready for part 1: Turn on your Instant Pot. Press the Saute button and heat it up. Add ghee or butter and onions. Cook for 2 minutes until the onions are soft.

Step 2

Add garlic, ginger, cilantro. Cook for another minute stirring the mixture.

Step 3

Add in spices and salt. Stir and mix until everything is blended.

Step 4

Press Cancel. The mixture will start to get sticky. Put a bit of water in the pot to loosen the mixture. Add the lamb and tomatoes.

Step 5

Put the lid on, lock it, and make sure the valve is pointing to Sealing. Press Manual/Pressure Cook and set it to HIGH pressure for 25 minutes. It will take 10 minutes for the pressure to build up.

Step 6

When the cooking is finished, let the pressure release naturally (takes 15 minutes). While it's cooking, start getting ready for part 2.

Step 7

Open the lid and mix the curry. Tap the Saute button again. Put the carrots and peppers in and cook for 5-7 minutes, stirring often. The curry will bubble and get thicker. Lastly, add the creamy coconut milk and stir it in.

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