Instant Pot Lamb Curry

Instant Pot Lamb Curry
Instant Pot Lamb CurryCourtesy Image

This simple Instant Pot lamb curry has warming spices, a lean, nourishing source of protein, and nutrient-rich veggies. It’ll make you feel good from the inside out.



Plus, it’s easy to prepare and thanks to a pressure cooker, you can have dinner ready in less than an hour.

Recipe by Meme Inge, MS, RDN of Living Well Kitchen.

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Prep time

10 min.

Cook time

45 min.

  • 2 pound boneless lamb shoulder, trimmed of fat and cubed
  • 1 medium bell pepper, chopped
  • 4 medium carrots, chopped
  • 2 large onions, chopped
  • 5 cloves garlic, minced
  • 1.5 tablespoons curry powder
  • 1 teaspoon ground ginger
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 1/4 teaspoon cayenne pepper (optional)
  • 1 (15-ounce) can no-salt-added diced tomatoes
  • 1/4 cup water or 1/2 cup if not using coconut milk
  • 1 cup coconut milk or plain Greek yogurt
  • 1/4 cup lemon juice from 1 small lemon
  • 6 ounces fresh baby spinach, optional
Turn on the sauté function of your pressure cooker. Lightly brown the lamb on all sides, and transfer to a bowl or plate. Pour off the rendered liquid and fat, leaving about 1 tablespoon in the Instant Pot. Add the veggies and sauté for about 5-7 minutes until soft. Add in the garlic, curry powder, ground ginger, salt, pepper, and cayenne pepper (if using). Stir until fragrant.
Put the lamb back into the pot, and stir to coat completely in the veggies and spices. Pour in the canned tomatoes along with their juices. Stir well.
If using coconut milk, add it here along with 1/4 cup water. (If using yogurt, only add 1/2 cup water because you'll add the yogurt after cooking.)
Cover, set the valve to sealing, and cook on HIGH pressure for 20 minutes. Let the pressure release naturally for 10 minutes then release the remaining pressure.
If you did not add coconut milk before cooking, stir about 1/2 cup in the yogurt until smooth. Pour into lamb curry mixture and stir to combine.
Stir in lemon juice, and serve over rice. Sprinkle with cilantro or mint, and serve with extra lemon juice.