This Instant Pot leg of lamb is a delicious and tender main course. It 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!
Prep Time20 minutesmins
Cook Time45 minutesmins
Natural Pressure Release (NPR)20 minutesmins
Total Time1 hourhr25 minutesmins
Course: Dinner Recipes, Entrees, Instant Pot, Lamb Dishes, Main Course
Add 2 tablespoon olive oil to the Instant Pot and turn on the saute setting, then season your 5 lb leg of lamb with 1 teaspoon each, salt & 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 1 cup yellow onion to the Instant Pot. Saute for 2-3 minutes until fragrant. Add the minced 4 cloves garlic and saute for an additional 30 seconds.
1 cup yellow onion, 4 cloves garlic
Deglaze the pan by pouring in the 4 cups beef broth and using a wooden spoon to scrape the browned bits off the bottom. Add the 2 teaspoon 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.
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.