Instant Pot Lamb Stew with Chickpeas

Ingredients
Items for Happiness
- 2 tbsp olive oil
- 1.5–1.75 lbs lamb stew meat
- 1 onion, diced
- 4–6 garlic cloves, chopped
- 1 tsp salt
- 1 tsp pepper
- 2 tsp cumin
- 1 tsp coriander
- 1 tsp turmeric
- 1 tsp cinnamon
- ½ tsp chili flakes
- 2 tbsp tomato paste
- ¼ cup apple cider vinegar
- 1–2 tbsp honey or brown sugar
- 1¼ cups chicken stock or broth
- 1 can chickpeas (drained) or Boiled
- ¼ cup raisins or chopped dried apricots
- Cooked basmati rice
- Fresh parsley or coriander for garnish
Steps for Making
- Step 1: Set the Instant Pot to sauté. Add oil, then sauté onions for 3–4 mins until fragrant.
- Step 2: Add lamb, garlic, salt, and spices. Cook for another 5 mins, stirring regularly.
- Step 3: Stir in tomato paste, vinegar, honey, stock, chickpeas, and raisins. Combine well.
- Step 4: Close lid and set to pressure cook on high for 50 minutes. Let release naturally.
- Step 5: Stir well. If needed, set to sauté again to thicken sauce to desired consistency.
- Step 6: Taste and adjust salt, pepper, or vinegar. Serve over rice, garnish with herbs.
Follow the Steps to Yumminess!
Nutritional Values
- Calories: 580 kcal
- Dietary Fiber: 7.7 g
- Protein: 47.2 g
- Carbs: 51.7 g
- Fats: 20.8 g
- Sugars: 33.3 g
* Nutrition information is estimated based on the ingredients used. Values may vary.