Instant Pot Lamb and Chickpea Stew

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recipe by Instant Pot Recipe Collection Cookbook

  • Time icon
    Total Time
    51mins
  • Serves icon
    Serves
    6
  • Calories icon
    Calories
    266

Lamb and Chickpea Stew

Inspired by: https://recipes.instantpot.com/recipe/lamb-and-chickpea-stew/

recipe updated Sep 15, 2020

Ingredients

  • Onion icon
    Onion
    1 (about 140 g)
  • Fresh garlic icon
    Fresh garlic
    1 tbsp (about 8.55 g)
  • Dried chickpeas icon
    Dried chickpeas
    1 cup (about 204 g)
  • Flat-leaf parsley icon
    Flat-leaf parsley
    ¼ cup (about 60 g)
  • Vegetable oil icon
    Vegetable oil
    1 tbsp (about 13.8 g)
  • Lamb stew meat icon
    Lamb stew meat
    454 g (about 2 cups)
  • Ground cumin icon
    Ground cumin
    1 ½ tsp (about 3.15 g)
  • Ground cinnamon icon
    Ground cinnamon
    1 tsp (about 2.65 g)
  • Ground turmeric icon
    Ground turmeric
    1 tsp (about 2.3 g)
  • Ground coriander icon
    Ground coriander
    1 tsp (about 1.7 g)
  • Salt icon
    Salt
    1 ½ tsp (about 9 g)
  • Black pepper icon
    Black pepper
    ¼ tsp (about 0.54 g)
  • Canned diced tomatoes icon
    Canned diced tomatoes
    397.25 g (about 1 ¾ cups)
  • Chicken broth icon
    Chicken broth
    1 ½ cups (about 373.5 g)
  • Dried apricots icon
    Dried apricots
    ¼ cup (about 32.4 g)
  • Lemon juice icon
    Lemon juice
    2 tbsp (about 27 g)
  • Honey icon
    Honey
    1 tbsp (about 21 g)

Tools

  • kCook icon Instant Pot
  • kCook icon Inner pot

Step preview

  1. Add vegetable oil to the inner pot
  2. Pre-heat until hot - Sauté, Normal
  3. Add lamb stew meat to the inner pot
  4. Cook until browned - approx 6 min
  5. Add onion and vegetable oil to the inner pot
  6. Cook until softened while stirring occasionally - approx 3 min
  7. Add ground cumin, ground cinnamon, ground turmeric, ground coriander, salt, fresh garlic and black pepper to the inner pot
  8. Cook while stirring occasionally - approx 1 min
  9. Add canned diced tomatoes and chicken broth to the inner pot
  10. Deglaze with a wooden spoon
  11. Cook - approx 2 min
  12. Stir dried apricots and dried chickpeas into the inner pot well
  13. Close and lock the lid and turn the steam release handle to Sealing
  14. Pressure cook - Manual, High, 20 min
  15. Natural release - 20 min
  16. Release pressure -
  17. Heat - Sauté, Normal
  18. Then stir dried apricots into the inner pot
  19. Cook until reduced while stirring frequently - approx 5 min
  20. Stir flat-leaf parsley, lemon juice and honey into the inner pot
  21. Serve
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