Name: Instant Pot Lamb Curry Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 55 min
Cuisine: Indian
Ingredients: 1 lb. lamb stew meat, cut into bite-sized pieces; 1 medium yellow onion, diced; 3 medium carrots, peeled and thinly sliced into rounds; 12 ounces baby Yukon gold potatoes, halved or quartered if large; 1 medium zucchini, halved lengthwise and sliced into half moons or quarters; Cooking spray; 1 teaspoon olive oil, divided (may substitute avocado oil); 1 (14.5-ounce) can diced tomatoes, drained, juices reserved; 4 cloves garlic, minced; 1 teaspoon grated fresh ginger (or ½ teaspoon dried ground ginger); 1 ½ tablespoons curry powder; Juice of 1 medium lime (about 2 tablespoons); Fine salt and black pepper, to taste (about ½ teaspoon salt, ¼ teaspoon black pepper used); 1 (14-ounce) can full-fat coconut milk; Chopped fresh cilantro (optional for garnish); Cooked rice or cauliflower rice (optional for serving)

If you’re on the hunt for a deeply flavorful, hearty dish that comes together in a flash, you’re going to want to try this Instant Pot Lamb Curry Recipe. I absolutely love this recipe because it delivers tender, melt-in-your-mouth lamb with a perfect blend of spices and veggies, all without slaving away for hours. Whether you’re new to cooking curry or just looking for an easy way to make restaurant-quality lamb curry at home, this recipe is downright fan-freaking-tastic, and I can’t wait to share it with you.

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Why You’ll Love This Recipe

Super Tender Meat: The Instant Pot tenderizes lamb stew meat perfectly without hours of slow cooking.
Rich, Balanced Flavors: A great curry powder blend with fresh ginger and garlic creates deep flavor with minimal effort.
Veggie-Packed: Carrots, potatoes, zucchini, and tomatoes add heartiness and nutrition in every bite.
Quick and Convenient: From prep to table in under an hour, it’s perfect for busy weeknights or casual dinners.

A white bowl on a white marbled surface holds a layer of plain white rice at the bottom. On top, a rich, chunky stew with brown pieces of meat, bright orange carrot slices, green zucchini slices with dark green edges, and bits of red tomato is being poured from a ladle. The stew has a thick orange-red sauce that coats the meat and vegetables. A metal spoon rests on the edge of the bowl, visible in the bottom left corner. Some green herbs are blurred in the background. Photo taken with an iphone --ar 4:5 --v 7

Ingredients You’ll Need

This Instant Pot Lamb Curry Recipe uses straightforward, easy-to-find ingredients that work harmoniously to build layered flavor. A quick tip: Fresh ginger really elevates this dish, but if you’re in a pinch, dried ginger works just fine.

Cooking spray: Helps prevent sticking during sautéing without adding extra oil calories.
Olive oil: I like using this for its light flavor, but avocado oil is a great swap if you prefer.
Lamb stew meat: Bite-sized pieces cook evenly and become deliciously tender in the Instant Pot.
Yellow onion: Adds natural sweetness and a great base flavor for the curry sauce.
Carrots: Bring a subtle sweetness and vibrant color to the dish.
Diced tomatoes (canned): Drained but reserved juices add brightness and body to the curry sauce.
Garlic: Minced fresh garlic provides essential depth and savoriness.
Fresh ginger: Just the right zing to complement the curry spices.
Curry powder: The star spice blend here, giving the dish warmth and complexity.
Baby Yukon gold potatoes: Tender and creamy, they soak up the curry sauce beautifully.
Full-fat coconut milk: Adds creaminess and balances the spices perfectly.
Zucchini: Added near the end for fresh texture and color without getting mushy.
Lime juice: Brightens and lifts the flavors just before serving.
Fresh cilantro: Optional, but I love it for the fresh, herbaceous finish.
Cooked rice or cauliflower rice: Essential for soaking up all that luscious curry sauce.
Fine salt and black pepper: Essential seasonings that tie everything together.

Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Variations

I love how versatile this Instant Pot Lamb Curry Recipe can be! Don’t be afraid to tweak it to suit your tastes or dietary needs – experimenting is half the fun.

Add heat: I sometimes toss in a diced chili or a pinch of cayenne when I want a spicier curry that really punches through.
Vegetarian swap: For a veggie-friendly version, swap lamb for chickpeas and extra veggies like cauliflower florets or eggplant. Just adjust cooking times accordingly.
Curry powder mix: I’ve played around with different store-bought curry powders or homemade blends – feel free to customize the spices for your preferred flavor profile.
Slow cooker alternative: If you don’t have an Instant Pot, no worries – this curry also shines when simmered low and slow in a crockpot all day.

How to Make Instant Pot Lamb Curry Recipe

Step 1: Brown the Lamb

Start by selecting the ‘Sauté’ function on your Instant Pot. When it’s hot, give the bottom a good spray with cooking spray and add half a teaspoon of olive oil. Toss in half of the lamb, sprinkling it with salt—this helps develop a rich crust. Let it cook undisturbed for about 2 minutes, then stir and cook another 2-3 minutes until beautifully browned. Remove to a plate and repeat with the rest of the lamb. Browning in batches ensures you don’t crowd the pot, which can cause steaming instead of searing.

Step 2: Sauté the Veggies and Spices

Next, re-spray the pot and add the diced onions, sliced carrots, and drained diced tomatoes. Sauté for about 3-4 minutes or until the onions start to soften. Stir frequently to avoid burning. Then add minced garlic, fresh ginger, curry powder, a bit of salt, and pepper. Keep stirring for just about a minute—the fragrance wafting up will let you know you’re on the right track!

Step 3: Combine and Pressure Cook

Return the browned lamb to the pot along with halved baby potatoes. Pour in the reserved tomato juices and the full-fat coconut milk. Stir everything together well so the flavors start marrying. Lock the lid, set the valve to ‘Sealing’, and cook on high pressure for 14 minutes. It usually takes about 10 minutes for the pot to pressurize before the timer starts—that’s when you can kick back for a bit.

Step 4: Add Zucchini and Finish

When the cooking cycle finishes, do a quick pressure release by carefully turning the valve to ‘Venting’. Open the lid, cancel the cooking function, and switch back to ‘Sauté’. Add the zucchini slices and cook gently for 5-6 minutes, stirring occasionally so they stay tender but not mushy. Stir in fresh lime juice to brighten the sauce right before serving.

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Pro Tips for Making Instant Pot Lamb Curry Recipe

Batch Browning: Don’t rush browning the lamb—doing it in two batches makes a big difference for flavor and texture.
Deglaze the Pot: After browning the meat, a quick splash of reserved tomato juice or broth to scrape up browned bits prevents burning during pressure cooking.
Control Zucchini Texture: Adding zucchini at the end keeps it from turning mushy, preserving a nice bite and color contrast.
Quick Pressure Release: Releasing pressure right after cooking helps preserve vegetable texture and prevents overcooking.

How to Serve Instant Pot Lamb Curry Recipe

A white plate holds a layer of fluffy white rice as the base. On top, there are chunks of cooked meat mixed with thick slices of orange carrots, green zucchini, and yellow potatoes, all covered in a rich red sauce. Bright green cilantro leaves are sprinkled over the dish, adding a fresh contrast. A wedge of lime sits on the side of the plate. A silver spoon rests on the edge of the plate, and the plate is set on a white marbled surface. In the background, there is a blurred bowl of chopped cilantro and another plate with a similar dish, out of focus. Photo taken with an iphone --ar 4:5 --v 7

Garnishes

I always top my curry with a handful of chopped fresh cilantro; it adds a burst of color and fresh herb flavor that brightens the dish beautifully. If you love a bit of heat, a few sliced fresh chilies or a drizzle of yogurt on top make fantastic options too.

Side Dishes

For serving, my go-to is fluffy white basmati rice or, if I want to keep it light, cauliflower rice works like a charm. Naan bread is also a great companion for scooping up all that luscious curry sauce.

Creative Ways to Present

For special occasions, I like to serve this lamb curry in mini terracotta bowls or over a bed of turmeric-infused rice for a vibrant, festive look. Garnishing with toasted coconut flakes adds a surprising crunch and extra layer of flavor.

Make Ahead and Storage

Storing Leftovers

I store leftover lamb curry in airtight containers placed in the fridge, and it keeps beautifully for up to 4 days. The flavors actually deepen after a day, so leftovers taste even better!

Freezing

This curry freezes wonderfully—just let it cool completely, transfer to a freezer-safe container, and freeze for up to 6 months. When I’m ready to enjoy, I thaw overnight in the fridge.

Reheating

I reheat leftovers gently on the stovetop over medium-low heat, adding a splash of water or broth if the sauce has thickened too much. This keeps the lamb tender and prevents the veggies from getting mushy.

FAQs

Can I use other cuts of lamb for this Instant Pot Lamb Curry Recipe?

Absolutely! While lamb stew meat is ideal for quick cooking and tenderness, you can use lamb shoulder cut into cubes as well. Just make sure the pieces are roughly the same size for even cooking.
Can I make this Instant Pot Lamb Curry Recipe spicier?

Yes! Adding fresh chopped chili, cayenne pepper, or a pinch of red pepper flakes during the sauté stage amps up the heat to your liking without overpowering the flavors.
Is it okay to substitute full-fat coconut milk with light coconut milk?

You can, but full-fat coconut milk provides a creamier, richer curry that I prefer. Using light coconut milk may result in a thinner sauce and less luxurious texture.
How can I thicken the curry sauce if it’s too thin?

After cooking, switch the Instant Pot to sauté mode and simmer the curry uncovered for a few minutes to reduce and thicken. Alternatively, whisk in a slurry of cornstarch and cold water and cook until it reaches your desired consistency.
Can I prepare this Instant Pot Lamb Curry Recipe ahead of time?

Definitely! The curry tastes even better the next day once the flavors meld. You can make it up to 2 days ahead and simply reheat before serving.

Final Thoughts

This Instant Pot Lamb Curry Recipe is one of those dishes that I find myself coming back to again and again—because it’s not just delicious but genuinely easy to pull off even on my busiest days. I hope you’ll enjoy making it as much as I do, and that it becomes a family favorite for you too. There’s something so comforting about a warm bowl of well-spiced curry, and having it ready in under an hour feels like a little kitchen magic. Give it a try, and let me know what you think—I bet you’ll be hooked!