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    Home » Recipes » Main Dish

    Angela @ BakeItWithLove.com · Leave a Comment

    Instant Pot Leg Of Lamb

    Jump to Recipe
    Pin image with text of instant pot leg of lamb.

    This Instant Pot leg of lamb is a delicious and tender main course that takes practically no effort to prepare! The meat is juicy, flavorful, and so tasty that it is a completely holiday-worthy dinner! Not to mention, making it in the pressure cooker is a real time-saver and it won't take up valuable oven space!

    Easy Pressure Cooker Leg of Lamb Recipe

    Lamb is one of my favorite proteins to prepare as it is so flavorful and simple to make! However, if the thought of cooking lamb intimidates you (which it shouldn't!) this recipe is extra simple as it uses your pressure cooker!

    I'm not even kidding when I say that an Instant Pot is completely worth every penny. It can make so many things from potatoes au gratin to mac and cheese, and even ribs! It can truly do it all!

    Square image of instant pot leg of lamb.
    This quick and simple Instant Pot leg of lamb recipe is perfect for any occasion!
    Jump to:
    • Easy Pressure Cooker Leg of Lamb Recipe
    • 🥘 Instant Pot Leg of Lamb Ingredients
    • 🔪 How To Make Leg of Lamb In An Instant Pot
    • 💭 Angela's Tips & Recipe Notes
    • 🥡 Storing & Reheating
    • ❓ FAQ
    • 🥩 More Lamb Recipes
    • 📋 Recipe

    If you've never made lamb before, or just want to know all of the best tips and tricks, take a look at my ultimate guide to cooking lamb!

    🥘 Instant Pot Leg of Lamb Ingredients

    Sometimes simple is best, and this recipe is a fantastic example! With just a handful of ingredients, you can make this wonderfully delicious lamb dinner!

    Tall image showing instant pot leg of lamb ingredients.
    • Leg of Lamb - One boneless, 5-pound leg of lamb.
    • Salt & Pepper - 1 teaspoon each of both salt and pepper.
    • Olive Oil - 2 tablespoons of extra virgin olive oil.
    • Onion - 1 cup of sliced yellow or white onion (1 cup of sliced onion is about the same as 1 small onion).
    • Garlic - 4 cloves of garlic that have been peeled and smashed.
    • Beef Broth - 4 cups of beef broth.
    • Rosemary - 2 teaspoons of dried rosemary.

    *Be sure to see the free printable recipe card below for ingredients, exact amounts & instructions with tips!*

    🔪 How To Make Leg of Lamb In An Instant Pot

    This recipe is practically effortless as your pressure cooker does all the hard work! You will need your Instant Pot, the metal trivet that came with it, a wooden spoon, and your measuring utensils.

    A 5-pound boneless leg of lamb will yield about 10 servings.

    Process image 1 showing seasoned boneless leg of lamb.
    Process image 2 showing searing boneless leg of lamb.
    Process image 3 showing searing the other side of boneless leg of lamb.
    Process image 4 showing sauteing onions.
    Process image 5 showing adding stock.
    Process image 6 showing adding seasoning.
    Process image 7 showing adding trivet.
    Process image 8 showing adding leg of lamb back in before closing.
    1. Season. Add 2 tablespoons of olive oil to the Instant Pot and turn on the saute setting, then season your 5-pound leg of lamb with 1 teaspoon of both salt and pepper.
    2. Sear. Once your Instant Pot is heated, sear the seasoned leg of lamb for 4 minutes on each side. Then, remove the lamb from the pot and set it aside.
    3. Saute. While still on the saute setting, add the 1 cup of sliced onion to the Instant Pot. Saute for a 2-3 minutes until fragrant. Add 4 garlic cloves and saute for an additional 30 seconds.
    4. Deglaze the pan. Deglaze the pan by pouring in 4 cups of beef broth and using a wooden spoon to scrape the browned bits off the bottom. Add the 2 teaspoons of dried rosemary and then turn off the saute setting.
    5. Place lamb in the pot. Place the trivet into the Instant Pot and set the seared leg of lamb on top of it.
    6. Cook. Close and seal the lid of the pot and set it to manual pressure cook for 45 minutes.
    7. Release pressure. Once the time is up, allow the Instant Pot to naturally release the pressure (NPR) for 20 minutes before performing a quick release.
    8. Transfer the lamb. Carefully open the lid of the pot and transfer the lamb to a serving tray or cutting board.
    9. Rest. Allow the lamb to rest for 10 minutes before slicing and serving with the broth poured over the top or use it to make my lamb gravy.

    Serve your leg of lamb with some homemade mint sauce and mashed potatoes! For some more ideas, take a look at what to serve with lamb. Enjoy!

    💭 Angela's Tips & Recipe Notes

    • The Instant Pot will not start the timer until it has reached pressure, which could take 10-15 minutes.
    • A good rule of thumb is to cook your lamb for 9 minutes per pound for medium-rare or 11 minutes per pound for medium.
    • If you are using a bone-in leg of lamb, your meat will need to cook longer. Cook for 10 minutes per pound for medium-rare or 13 minutes per pound for medium.
    • I don't recommend cooking your lamb past medium in order to enjoy juicy, flavorful, and tender meat!
    Wide image of instant pot leg of lamb.

    🥡 Storing & Reheating

    There are ton of different recipes you can make with leftover lamb! Keep leftover lamb in an airtight container in the fridge for up to one week.

    To freeze, place meat into a freezer-safe container and freeze for up to 6 months, keeping the meat and broth separate. Allow it to thaw out overnight before reheating.

    Reheating Leg of Lamb

    Place your lamb into a baking dish with some broth and cover it with foil. Bake in the oven at 300°F (150°C) until heated all the way through.

    >>>>See all of my recipes HERE<<<<

    ❓ FAQ

    Does Lamb Become More Tender The Longer You Cook It?

    This really depends on the cut of meat! Lamb shanks or stew meat, for example, become amazingly tender and delicious when cooked for longer periods of time. However, lamb chops or leg of lamb (as well as most other cuts of lamb) are already incredibly tender cuts of meat and can easily become tough or chewy when overcooked.

    How Long Does It Take To Pressure Cook Leg Of Lamb?

    Leg of lamb is best enjoyed when it is medium-rare to medium as it can become tough if overcooked. You'll want to cook your boneless leg of lamb in the pressure cooker for 9 minutes per pound for medium-rare or 11 minutes per pound for medium.

    Do I Have To Sear My Leg Of Lamb?

    I highly recommend searing your lamb for the best flavor. If you skip this step, the meat won't be as juicy or flavorful.

    Tall image of instant pot leg of lamb.

    🥩 More Lamb Recipes

    • Grilled Lamb Shanks - Marinated lamb shanks are grilled to perfection for an easy meal!
    • Smoked Leg of Lamb - Leg of lamb is rubbed with a homemade dry rub and then smoked until tender and flavorful!
    • Roasted Rack of Lamb - This impressive hands-off dinner is perfect for any occasion!
    • Grilled Lamb Steaks - You're just 3 ingredients away from a tender and flavorful steak dinner!
    • Air Fryer Lamb Chops - Prepare your lamb chops in the air fryer for a quick and simple meal!
    • Lamb Breast - You can choose to either grill or roast this delicious lamb breast.

    Do you love a recipe you tried? Please leave a 5-star 🌟rating in the recipe card below and/or a review in the comments section further down the page.
    Stay in touch with me through social media @ Pinterest, Facebook, Instagram, or Twitter! Don't forget to tag me when you try one of my recipes!

    📋 Recipe

    Square image of instant pot leg of lamb.
    Print Recipe Leave A Comment
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    5 from 2 reviews

    Instant Pot Leg of Lamb

    This Instant Pot leg of lamb is a delicious and tender main course that takes practically no effort to prepare! The meat is juicy, flavorful, and so tasty that it is a completely holiday-worthy dinner! Not to mention, making it in the pressure cooker is a real time-saver and it won't take up valuable oven space!
    Author | Angela
    Servings: 10 servings
    Calories: 228kcal
    Prep 20 minutes
    Cooking 45 minutes
    Natural Pressure Release (NPR) 20 minutes
    Total Time 1 hour 25 minutes
    Pin Recipe Share on Facebook

    Ingredients
     

    • 5 lb leg of lamb (boneless)
    • 1 teaspoon each, salt & pepper
    • 2 tablespoon olive oil (extra virgin)
    • 1 cup yellow onion (1 small yellow or white onion, peeled and sliced)
    • 4 cloves garlic (peeled and smashed)
    • 4 cups beef broth
    • 2 teaspoon dried rosemary

    Instructions

    • Add olive oil to the Instant Pot and turn on the saute setting, then season your leg of lamb with salt and pepper.
      5 lb leg of lamb, 1 teaspoon each, salt & pepper, 2 tablespoon olive oil
    • Once your Instant Pot is heated, sear the seasoned leg of lamb for 4 minutes on each side. Then, remove the lamb from the pot and set it aside.
    • While still on the saute setting, add the sliced onion to the Instant Pot. Saute for a 2-3 minutes until fragrant. Add the garlic cloves and saute for an additional 30 seconds.
      1 cup yellow onion, 4 cloves garlic
    • Deglaze the pan by pouring in the beef broth and using a wooden spoon to scrape the browned bits off the bottom. Add the dried rosemary and then turn off the saute setting.
      4 cups beef broth, 2 teaspoon dried rosemary
    • Place the trivet into the Instant Pot and set the seared leg of lamb on top of it.
    • Close and seal the lid of the pot and set it to manual pressure cook for 45 minutes.
    • Once the time is up, allow the Instant Pot to naturally release the pressure (NPR) for 20 minutes before performing a quick release.
    • Carefully open the lid of the pot and transfer the lamb to a serving tray or cutting board.
    • Allow the lamb to rest for 10 minutes before slicing and serving with the broth poured over the top or used to make my lamb gravy.

    Equipment You May Need

    Instant Pot or Pressure Cooker
    Wooden Spoon
    Measuring Cups

    Notes

    • The Instant Pot will not start the timer until it has reached pressure, which could take 10-15 minutes.
    • A good rule of thumb is to cook your lamb for 9 minutes per pound for medium-rare or 11 minutes per pound for medium.
    • If you are using a bone-in leg of lamb, your meat will need to cook longer. Cook for 10 minutes per pound for medium-rare or 13 minutes per pound for medium.
    • I don't recommend cooking your lamb past medium in order to enjoy juicy, flavorful, and tender meat!
    • To store: Keep leftover lamb in an airtight container in the fridge for up to one week.
    • To freeze: Place meat into a freezer-safe container and freeze for up to 6 months, keeping the meat and broth separate. Allow it to thaw out overnight before reheating.
    • To reheat: Place your lamb into a baking dish with some broth and cover it with foil. Bake in the oven at 300°F (150°C) until heated all the way through.

    Nutrition

    Calories: 228kcal (11%) | Carbohydrates: 2g (1%) | Protein: 33g (66%) | Fat: 9g (14%) | Saturated Fat: 3g (19%) | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Cholesterol: 91mg (30%) | Sodium: 358mg (16%) | Potassium: 437mg (12%) | Fiber: 0.2g (1%) | Sugar: 1g (1%) | Vitamin A: 1IU | Vitamin C: 1mg (1%) | Calcium: 14mg (1%) | Iron: 3mg (17%)
    Did you try this recipe? Rate it below!I can’t wait to see your results! Mention @bake_it_with_love or tag #bake_it_with_love!
    best leg of lamb, easy leg of lamb recipes, how to cook lamb, how to roast leg of lamb in an Instant Pot, instant pot, instant pot leg of lamb, instant pot leg of lamb ingredients, lamb, lamb recipes
    Course Dinner Recipes, Entrees, Instant Pot, Lamb Dishes, Main Course
    Cuisine American
    author profile photo
    Angela @ BakeItWithLove.com

    Angela is an at home chef that developed a passion for all things cooking and baking at a young age in her Grandma's kitchen. After many years in the food service industry, she now enjoys sharing all of her family favorite recipes and creating tasty dinner and amazing dessert recipes here at Bake It With Love!

    bakeitwithlove.com/about/
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    Hi there, I'm Angela! I am an avid vintage cookbook collector, recipe creator, animal lover, and total foodie. I love sharing recipes that are new, fun, and creative as well as great classic recipes just like my Grandma used to make!

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