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Lamb Curry Instant Pot Close Up
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5 from 2 votes

Instant Pot Lamb Curry

Instant Pot Lamb Curry
Prep Time10 mins
Cook Time20 mins
Total Time30 mins
Course: dinner, Instant Pot, pressure cooker
Cuisine: Curry, Indian
Servings: 2
Calories: 230kcal
Author: Matt Freund


  • 1 Pound Lamb shoulder or leg meat cut in 1 inch cubes
  • 1 Medium onion cut in 1 inch wide pieces
  • 2 Carrot cut in 2 inch pieces on the bias
  • 2 Tbsp. Curry Powder
  • 2 Cloves Garlic Minced
  • 2 tsp Dried Thyme
  • 1/2 tsp. Salt
  • 1 1/2 Cups Chicken Broth
  • 2 Tbsp. Cornstarch for slurry
  • 4 Tbsp. Water for slurry
  • 1 Chopped Scallion for Garnish
  • 2 Tbsp. Chopped Cilantro for Garnish


  • Push Saute Button on Instant Pot until MORE is lit up. Once the screen reads “HOT” you are ready to begin.
    Put Lamb, Onions, and Curry Powder in Instant Pot and saute for 3 to 4 minutes. Deglaze bottom of pressure cooker by pouring in Chicken Broth and then scraping the bottom of the pressure cooker to release the bit on the bottom of the pan.
    Put Garlic, Thyme, and Salt into the pressure cooker and then put the lid on to the pressure cooker. Turn the valve to the “SEAL” position. Set timer3 for 20 minutes on HIGH PRESSURE.
    When cook time is complete let pressure cooker NATURAL RELEASE for 10 MINUTES and then Release Pressure.
    Press CANCEL BUTTON and then Press SAUTE Button and set to NORMAL setting. Stir in cornstarch slurry and gently stir lamb mixture to combine. Let mixture come to a boil and thicken for about 2 MINUTES.
    Serve over rice or mashed potatoes and top with Chopped Scallions and Cilantro Garnish.
    Serves 2


Calories: 230kcal