Best Instant Pot Lamb Shoulder Chops Recipes

INSTANT POT LAMB CHOPS

Steps:

• Peel and dice your onion and load into the instant pot. Sauté with extra virgin olive oil until the onion starts to soften.
• Deglaze the instant pot with red wine and cancel the sauté.
• Season your lamb chops and load them into the instant pot and let them sit on the red wine.
• Add stock to the instant pot and place the lid on the instant pot and set the valve to sealing. Cook for 3 minutes on pressure cook/manual followed by 10 minutes of natural pressure release.
• When the time is up press cancel and release any remaining pressure and then remove the lid.
• Put the lamb chops to one side and strain the leftovers so that you can get rid of the lamb fat and make a gravy from what is left.
• Serve the leftover lamb gravy over your lamb chops and serve with preferred sides.

INSTANT POT BRAISED LAMB WITH WHITE BEANS AND SPINACH

Steps:

• Pour 2 Tbsp. oil into Instant Pot and heat on Sauté setting on high until shimmering. Season lamb chops on all sides with pepper and 1 1/2 tsp. salt. Working in two batches, cook lamb in Instant Pot until golden brown, about 2 minutes per side. Transfer to a plate.
• Add onion and garlic to hot oil in pot and cook, still on high Sauté setting and stirring occasionally, until fragrant, 1-2 minutes. Pour in wine and cook, scraping up browned bits from bottom of pot, until wine is slightly reduced and steam no longer smells boozy, 2-3 minutes. Pour in 2 cups hot water. Nestle chops and rosemary sprigs into pot, arranging in an even layer. Turn off Sauté setting. Lock on lid and cook at high pressure 20 minutes, then release pressure manually.
• Transfer lamb to a large bowl; discard rosemary stems. Return heat to high Sauté setting and reduce braising liquid slightly while you shred lamb into bite-size pieces; remove and discard bones. Stir lamb and beans back into liquid in pot, then turn off heat. Add spinach and remaining 1/2 tsp. salt and stir until spinach is just wilted. Stir in lemon juice.
• Divide lamb mixture among bowls. Drizzle with oil and serve with lemon wedges and bread alongside (if using).

INSTANT POT® LAMB SHOULDER CHOPS

Steps:

• Turn on a multi-functional pressure cooker (such as Instant Pot®), select Saute function, and let pot heat up. Meanwhile, season pork chops with salt and pepper.
• Add oil to hot pot. Brown chops 1 to 2 minutes per side and set aside on a plate. Add onion and garlic to the drippings in the pot and cook until tender, about 3 minutes. Pour in red wine and cook, scraping bits from the bottom of the pot, until most of the alcohol has cooked off, about 5 minutes. Pour in beef consomme. Add rosemary and stir around. Return browned chops to the pot.
• Close and lock the lid. Set vent to sealing and select high pressure according to manufacturer's instructions. Set timer for 40 minutes. Allow 10 to 15 minutes for pressure to build.
• Release pressure using the natural-release method according to manufacturer's instructions for 15 minutes. Release any remaining pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid.
• Transfer chops to a plate. Choose Saute function on the pot and bring liquid to a boil. Combine cornstarch and water in a bowl to create a slurry and add to the pot. Cook and stir until thickened, about 5 minutes.
• Return chops to the pot and stir to coat.