Instant Pot Rack of Lamb

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recipe by Ruth McCusker

  • Time icon
    Total Time
  • Serves icon
  • Calories icon
based on 1 ratings
Inspired by:

recipe updated Jun 8, 2020


  • Garlic clove icon
    Garlic clove
  • Fresh rosemary icon
    Fresh rosemary
    about ¼ tsp (0g)
  • Fresh thyme icon
    Fresh thyme
    about ¼ tsp (0g)
  • Butter icon
    2 tbsp (28g)
  • Rack of lamb icon
    Rack of lamb
  • Salt & pepper icon
    Salt & pepper
    as needed
  • Avocado oil icon
    Avocado oil
    2 tsp (10ml)
  • Beef broth icon
    Beef broth
    about ¾ cup (180g)
  • Red wine icon
    Red wine
    ¼ cup (60ml)
  • Garlic clove icon
    Garlic clove


  • kCook icon Instant Pot
  • kCook icon Work surface
  • kCook icon Plate
  • kCook icon Inner pot

Step preview

  1. Pre-heat - Sauté, Normal
  2. Place rack of lamb on a clean work surface
  3. Rub garlic clove onto the lamb
  4. Season with salt & pepper
  5. Add avocado oil to the inner pot
  6. Transfer lamb to inner pot
  7. Brown well
  8. Cancel - Sauté
  9. Transfer lamb to plate
  10. Pour beef broth and red wine into the inner pot
  11. Deglaze
  12. Add garlic clove, fresh rosemary and fresh thyme to the inner pot
  13. Return lamb to inner pot
  14. Close and lock the lid and turn the steam release handle to Sealing
  15. Pressure cook - Manual, 1 min
  16. Natural release - 12 min
  17. Cancel - Keep warm
  18. Quick release
  19. Transfer the lamb to a plate and tent with foil
  20. Let rest - approx 5 min
  21. Pre-heat - Sauté, Normal
  22. Heat until just boiling
  23. Reduce to ~1/2 cup
  24. Add butter to the inner pot one by one while whisking
  25. Add salt & pepper to the inner pot
  26. Carve lamb into chops and serve with a drizzle of the sauce
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