This super flavorful instant pot lamb chops recipe will have dinner ready on the table in no time! I cook them in a pressure cooker in just minutes to save time.
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❤️ Why you'll love it
- The lamb, combined with the flavors of olive oil, beef broth, spices, and fresh herbs, makes for a delicious and tender dish.
- The pressure cooker helps to quickly cook the lamb chops so you can enjoy them in less time.
- It's easy to customize this recipe with different spices or sauces that you may prefer.
🥘 Equipment Used
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I like to make tender lamb chops in an instant pot pressure cooker because it's so convenient and requires less monitoring.
🧾 Ingredients Used
- Lamb chops: I use lamb loin chops, but you can use a rack of lamb. You can get good quality meat from your grocery store or local butcher.
- Beef broth: You can use chicken broth or any you have on hand.
- Olive oil: You can use avocado oil or your favorite cooking oil instead.
- Spices: Black pepper, smoked paprika, cumin, cayenne pepper, and salt.
🔪 How To Make This Recipe
- Wash and pat dry the lamb chops.
- Mix the spices in a small bowl and rub them all over the lamb chops.
- Turn the instant pot on the saute function and pour in the olive oil.
- Brown chops for 2-3 mins on each side.
- Remove the lamb chops from the inner pot and pour the beef broth.
- Using a wooden spoon to deglaze the pot (scrape the browned bits from the bottom of the pot).
- Add the lamb chops back in, set the instant pot on high pressure, and set timer for 5 minutes.
- Let it do a natural release for 15 minutes, then quick release the remaining pressure.
Make a quick gravy
You can make an easy delicious gravy for your lamb chops.
- Take the lamb chops out of the instant pot.
- Mix half a teaspoon of arrowroot powder with two tablespoons of water in a small bowl.
- Pour it into the remaining sauce in the instant pot and stir till it thickens.
- Pour over your lamb chops and enjoy!
🥫 Storing and Reheating
Once the instant pot lamb chops have cooked, let them cool down before storing them in an airtight container. Then, place them in the refrigerator, and they should keep for up to 4 days.
When ready to enjoy them, simply reheat them in a skillet or oven until they are warmed. You can also freeze these lamb chops for up to 3 months. Then, thaw overnight in the refrigerator and then reheat as mentioned above.
💭 Tips and Variations
- If you don't have the spices listed, you can use your favorite spice mix for this recipe.
- Make sure you also season the sides of the lamb chops.
- For an even faster version, you can try using boneless lamb shoulder chops instead of bone-in.
- For an extra layer of flavor, feel free to add fresh rosemary or other warm spices like garlic powder and curry powder to the mix.
- Finish your lamb chops off with a squirt of lemon juice.
- You can use chicken stock or broth instead of beef if you prefer.
🍽️ What can I eat this recipe with?
These pressure cooker lamb chops are, of course, delicious on their own, but if you are looking for some delicious sides to pair with this meal, try these!
Air Fryer Bacon Wrapped Asparagus
👩🍳 Frequently asked questions
The best way to cook lamb meat so they are tender is to use a pressure cooker. This method will allow you to sear the lamb chops and then cook them with beef broth, spices, and other ingredients in a very short amount of time.
Lamb chops and steaks should be cooked quickly over high heat, just like beef steaks. Depending on their thickness, you can roast them quickly in the oven.
The lamb's temperature is the most important thing to get right when cooking lamb chops. If they're undercooked, they'll be tough and chewy. If they're overcooked, they'll be dry and tough. To cook rib chops, they should reach around 130°F, while loin chops should be cooked to 135°F or 140°F. Also, when using a pressure cooker, if you release the pressure too fast, your meat might become tough. Let it naturally release for 10-15 minutes first.
📚 Related Recipes
Need more instant pot dishes? Next time try these!
📖 Recipe
Instant Pot Lamb Chops
Equipment
Ingredients
- 1 lb lamb chops about 4 pieces
- 1 cup beef broth
- 2 tablespoon olive oil
- ½ teaspoon black pepper
- 2 teaspoon smoked paprika
- ½ teaspoon cumin
- ½ teaspoon salt
- ½ teaspoon arrowroot powder
- pinch of cayenne pepper
Instructions
- Wash and pat dry the lamb chops.
- Mix the spices in a small bowl and rub them all over the lamb chops.
- Turn the instant pot on the saute function and pour in the olive oil.
- Brown chops for 2-3 mins on each side.
- Remove the lamb chops from the inner pot and pour the beef broth.
- Using a wooden spoon to deglaze the pot (scrape the browned bits from the bottom of the pot).
- Add the lamb chops back in, set the instant pot on high pressure, and set timer for 5 minutes.
- Let it do a natural release for 15 minutes, then quick release the remaining pressure.
Make a quick gravy
- Take the lamb chops out of the instant pot.
- Mix half a teaspoon of arrowroot powder with two tablespoons of water in a small bowl.
- Pour it into the remaining sauce in the instant pot and stir till it thickens.
- Pour over your lamb chops and enjoy!
Notes
- If you don't have the spices listed, you can use your favorite spice mix for this recipe.
- Make sure you also season the sides of the lamb chops.
- For an even faster version, you can try using boneless lamb shoulder chops instead of bone-in.
- For an extra layer of flavor, feel free to add fresh rosemary or other warm spices like garlic powder and curry powder to the mix.
- Finish your lamb chops off with a squirt of lemon juice.
- You can use chicken stock or broth instead of beef if you prefer.
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