Steaming Lamb In A Pressure Cooker: A Quick, Easy Guide

Lamb is a delicious and tender meat that can be cooked in a variety of ways. One way to cook lamb is by steaming it in a pressure cooker, which can help to create a juicy and flavourful dish. This method is also a time-saver, as it takes a fraction of the time compared to cooking lamb in an oven or on the stove. In this article, we will explore the steps involved in steaming lamb in a pressure cooker, as well as provide tips and tricks for achieving the best results. We will also suggest some side dishes that pair well with lamb to create a delicious and satisfying meal.

How to steam a lamb shoulder in a pressure cooker

Ingredients:

• Lamb shoulder (bone-in)
• Olive oil
• Salt and black pepper
• Onion
• Garlic
• Cumin
• Fennel seeds
• Tomato paste
• Bay leaves
• Dried rosemary
• Dried thyme
• Chicken stock
• Soy sauce
• Carrots
• Russet potatoes
• Cornstarch
• Water

Instructions:

• Heat up the pressure cooker using the "Sauté More" function and wait until it says "HOT".
• Pat dry the lamb shoulder, then season one side generously with salt and black pepper.
• Drizzle olive oil into the inner pot and ensure the oil coats the whole bottom of the pot.
• Carefully place the seasoned side of the lamb into the pressure cooker. Generously season the other side with salt and black pepper.
• Brown one side of the lamb shoulder for 5 minutes before flipping it over and browning the other side for another 5 minutes.
• Remove the lamb shoulder and set it aside. Add sliced onions to the pot and saute for 3 minutes.
• Add crushed garlic, ground cumin, ground fennel, tomato paste, bay leaves, dried rosemary, and dried thyme. Saute for another minute.
• Pour in one cup of unsalted chicken stock and deglaze by scrubbing all the flavorful brown bits off the bottom with a wooden spoon. Give it a quick mix.
• Add in two tablespoons of regular soy sauce and another cup of unsalted chicken stock. Give it a quick mix.
• Place the lamb shoulder with the skin side up and sprinkle some salt on the skin.
• Close the lid with the venting knob in the venting position, then turn the venting knob to the sealing position.
• For a tender lamb shoulder with a bite, pressure cook at high pressure for 1 hour and 45 minutes, followed by a 15-minute natural release. For a super tender lamb shoulder, pressure cook at high pressure for 2 hours and 15 minutes, followed by a 15-minute natural release.
• After 15 minutes, release the remaining pressure by turning the venting knob to the venting position.
• Remove the lid carefully and place the lamb shoulder on a serving plate.
• If you want to cook carrots and potatoes, cut them into chunks and add them to the pressure cooker.
• Close the lid with the venting knob in the venting position, then turn the venting knob to the sealing position. Pressure cook at high pressure for 5 minutes, followed by a quick release.
• Remove the lid carefully and taste the lamb. Adjust the seasoning by adding more salt if needed.
• Bring the lamb gravy to a simmer using the "Saute More" function. Thicken the gravy by mixing cornstarch and cold water, then stirring the mixture into the lamb gravy one-third at a time until the desired thickness is achieved.
• Taste the gravy and adjust the seasoning by adding more salt if necessary.
• Your pressure cooker lamb shoulder is now ready to be served! Drizzle the gravy over the lamb and enjoy!

How to steam a leg of lamb in a pressure cooker

Ingredients

• Leg of lamb (boneless or bone-in)
• Olive oil
• Garlic cloves
• Fresh rosemary
• Fresh thyme
• Salt
• Black pepper
• Beef or chicken broth/stock
• Carrots (optional)

Method

• Prepare the lamb by slicing garlic cloves and inserting them into the pockets of the lamb.
• Roughly chop the fresh rosemary and thyme, and combine with salt and pepper in a small bowl.
• Mix the herbs with the garlic and rub the lamb on both sides with this mixture.
• Add olive oil to the inner pot of the pressure cooker and set to sauté for around 8 minutes.
• Sear the lamb on both sides for 4 minutes each, then remove and add the broth to the pot. Deglaze the pot.
• Place a trivet or silicone sling in the pot and put the lamb on top.
• Add any remaining garlic, carrots, and herb sprigs.
• Close and seal the lid, setting the pressure cooker to high pressure for 25-35 minutes, depending on your desired level of doneness.
• Allow the pressure to release naturally for 10-15 minutes, then release any remaining pressure.
• Open the lid and remove the lamb and carrots to a serving dish.
• Rest the lamb for 10 minutes before slicing and serving.
• Pour some of the broth over the lamb and carrots, and serve the rest on the side.

Tips

• For a 5-pound boneless leg of lamb, use an 8-quart pressure cooker. For larger cuts, a 10-quart cooker will be needed.
• A silicone sling or trivet is useful for lifting the lamb out of the pot.
• If you prefer crispy carrots, cook them separately as the pressure cooking will make them very soft.
• For a medium-rare boneless lamb, cook for 5 minutes per pound. For medium, cook for 7 minutes per pound, and for well done, cook for 9 minutes per pound.
• Always allow the pressure to release naturally for tender meat.
• For a bone-in leg of lamb, increase cooking time to 9 minutes per pound for medium, 7 minutes per pound for medium-rare, and 12 minutes per pound for well done.

How long to steam lamb in a pressure cooker

The cooking time for lamb in a pressure cooker depends on the weight of the lamb, the cut of meat, and your desired level of doneness.

Boneless Leg of Lamb

For a boneless leg of lamb, it is recommended to pressure cook for 7 minutes per pound for medium doneness, 5 minutes per pound for medium-rare, and 9 minutes per pound for well-done results.

Bone-In Leg of Lamb

For a bone-in leg of lamb, adjust the cooking time to 9 minutes per pound for medium, 7 minutes per pound for medium-rare, and 12 minutes per pound for well-done results.

Fall-Off-the-Bone Tender Lamb

If you prefer your lamb to be fall-off-the-bone tender, a longer cooking time of around 90 minutes at high pressure is required, followed by a natural pressure release. This cooking time is suitable for a 4-pound bone-in leg of lamb and may need adjustments for larger cuts.

Lamb Shoulder

For a lamb shoulder cut, cooking times vary depending on the desired tenderness. For tender meat with a bite, pressure cook for 1 hour and 45 minutes at high pressure, followed by a 15-minute natural release. For super tender lamb shoulder, increase the cooking time to 2 hours and 15 minutes at high pressure, followed by a 15-minute natural release.

Lamb Stew

When preparing a lamb stew in a pressure cooker, set the timer for 20 minutes after securing the lid and ensuring the valve is in the "seal" position. Once the timer goes off, release the pressure valve to allow steam to escape.

Tips:

• Always allow for a natural pressure release of at least 10-15 minutes when cooking lamb in a pressure cooker to ensure maximum tenderness.
• For crispy vegetables, cook them separately, as the long pressure cooking time will result in very soft veggies.
• To enhance the flavor of the lamb, consider searing the meat before pressure cooking.
• For frozen lamb, increase the cooking time by 3-4 minutes per pound.

How to steam lamb stew in a pressure cooker

Ingredients

• 1.2 kg or 2.6 pounds lean diced lamb
• 2 tablespoons olive oil
• 1 tin diced tomatoes
• 2 medium brown onions, thinly sliced
• 3 medium white potatoes, chopped into chunks
• 2 medium carrots, chopped into chunks
• 2 tablespoons tomato paste
• 2 tablespoons rosemary, fresh and finely diced
• 1 ½ cups beef stock/broth
• 2 tablespoons cornflour
• Salt and pepper, to taste

Method

• Set your pressure cooker to the "Saute/Sear" HIGH TEMP setting and wait a minute or two for it to heat up.
• Place the diced lamb into a ziplock bag or bowl with ¼ cup of plain flour. Coat the meat in the flour by shaking the bag or stirring with a spoon. This will help to thicken the stew as it cooks.
• Add one tablespoon of olive oil to the inner pot and half of the meat. Brown the meat for about 3 to 4 minutes. Keep the lid off during this process.
• Remove the meat onto a plate and add the second lot of meat, repeating the process.
• Add all the meat back into the inner pot, along with the tomatoes, onions, potatoes, carrots, tomato paste, rosemary, stock/broth and salt and pepper, to taste.
• Secure and lock the lid in a clockwise direction. Set the valve to seal.
• Select the "PRESSURE COOK" button, then choose the "MEAT/POULTRY" setting and adjust the cooking time to 20 minutes.
• Press start.
• Once the timer has gone off, release the pressure valve so steam can escape.
• Remove the lid and stir the stew.
• If you want to add peas, wash frozen peas under hot water for a minute and shake off the water. Add them to the stew and stir in.
• If thickening is required, make a cornflour slurry by adding the cornflour and water in a small cup, stirring to combine. Stir the cornflour slurry into the stew and stir to thicken.

Tips

• Brown off the lamb before adding the rest of the ingredients. This applies regardless of whether you’re making this dish in the pressure cooker, slow cooker, on the stove or in the oven. Browning the meat seals in the flavours and helps to develop a stew with more interesting layers.
• Use fresh herbs—it makes all the difference and adds a real freshness and lightness to the stew.

How to steam a lamb roast in a pressure cooker

Steaming a lamb roast in a pressure cooker is a great way to get tender, juicy meat with minimal effort. Here's a step-by-step guide to help you achieve the perfect lamb roast:

Ingredients:

• Lamb roast (boneless or semi-boneless leg of lamb)
• Olive oil
• Garlic (fresh cloves or minced)
• Salt and pepper (freshly ground is preferable)
• Fresh or dried herbs (rosemary, thyme, allspice, oregano, etc.)
• Beef or lamb stock/broth (or chicken stock/broth)
• Carrots (optional)
• Celery stalks (optional)
• Onion (optional)
• Cooking twine (optional)

Step-by-Step Instructions:

• Prepare the lamb: If desired, rub the lamb with olive oil and season generously with garlic, herbs, salt, and pepper. You can also insert garlic slices into pockets or folds in the lamb. If using cooking twine, tie the lamb to hold its shape, especially if it's stuffed with garlic and herbs.
• Sear the lamb: Set your pressure cooker to the "Sauté" or "Sauté More" setting. Add olive oil to the inner pot and sear the lamb on both sides for about 4 minutes each, until golden brown. Then, remove the lamb and set it aside.
• Prepare the vegetables (optional): If using carrots, celery stalks, and onion, cut them into larger pieces. Place them in the bottom of the pressure cooker. You can also add some beef or lamb stock/broth to the pot for extra flavour.
• Pressure cook the lamb: Place the lamb roast on top of the vegetables, fat side up. If there are any juices that have accumulated, pour them back over the lamb. Secure the lid and set the pressure cooker to high pressure. For a medium-rare roast, cook for around 25 minutes. For a medium-done roast, cook for around 35 minutes. Adjust the cooking time based on the weight of your lamb roast.
• Natural pressure release: Once the pressure cooking cycle is complete, allow the pressure to release naturally for about 10-15 minutes. Then, quickly release any remaining pressure.
• Rest and serve: Carefully remove the lamb from the pressure cooker and place it on a cutting board or serving dish. Let the lamb rest for about 10 minutes before slicing. Pour some of the cooking juices over the lamb and serve with your choice of side dishes.

Side Dishes:

Lamb roast goes well with simple side dishes such as roasted or steamed vegetables, starchy vegetables like potatoes, and light soups or pasta. Here are some specific side dish ideas:

• Mashed potatoes (garlic mashed potatoes or sweet potatoes)
• Roasted baby potatoes
• Steamed or roasted vegetables (green beans, eggplant, etc.)
• Fresh cranberry sauce
• Soups (lentil soup, celery soup)
• Salads (cherry tomato caprese salad, layered salad)

Tips:

• The cooking time may vary depending on the size and weight of your lamb roast. As a general guideline, cook a boneless lamb roast for about 5-9 minutes per pound, depending on your desired doneness.
• Always let the pressure release naturally for at least 10 minutes when cooking meat in a pressure cooker. This helps ensure a tender outcome.
• If you prefer crispy vegetables, cook them separately, as the long pressure cooking time will result in very soft vegetables.
• You can prepare the lamb in advance by rubbing it with olive oil, garlic, and seasonings, and store it in the refrigerator for up to 2 days before cooking.

Frequently asked questions