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

If you’re craving something hearty, rich, and bursting with flavor, you’re going to love this Instant Pot Lamb Curry Recipe. I absolutely adore how tender the lamb gets and how the spices meld together perfectly in the pressure cooker. Plus, it’s surprisingly simple to make—whether it’s your first time tackling lamb or you’re just looking for a cozy dinner to impress. Keep reading, and I’ll walk you through my go-to method for this fan-freaking-tastic curry that my family can’t get enough of!

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Why You’ll Love This Recipe

Tender and Flavorful Lamb: The Instant Pot ensures your lamb comes out perfectly tender every time without hours of simmering.
One-Pot Convenience: You can sear, sauté, and pressure cook all in the same pot, reducing cleanup—always a win!
Balanced Spices and Creamy Coconut Milk: The curry powder and fresh ginger add warmth, while the coconut milk creates a silky, comforting sauce.
Versatile and Crowd-Pleasing: Whether you serve it with rice or cauliflower rice, this curry hits all the right notes for family dinners or guests.

The image shows a white shallow bowl filled with white rice as the bottom layer. On top, there is a thick stew being poured from a ladle, consisting of brown chunks of meat, orange carrot slices, green and yellow zucchini pieces, and red tomato chunks, all mixed in a rich reddish-orange sauce. The stew looks warm and slightly glossy, sitting over the rice in a slightly messy, natural way. A spoon rests on the edge of the bowl, and some green herbs are slightly visible in the blurred background on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Ingredients You’ll Need

This Instant Pot Lamb Curry Recipe calls for ingredients that balance richness and spice beautifully. I love how the veggies soak up the curry sauce, and the potatoes and zucchini add great texture. Grab the freshest ingredients you can find—especially the lamb and fresh ginger—for best results.

Cooking spray: Helps keep the Instant Pot from sticking when sautéing without adding too much oil.
Olive oil: You can swap with avocado oil if you prefer a neutral, mild oil that’s great for cooking lamb.
Lamb stew meat: Choose bite-sized pieces for even cooking and tenderness.
Yellow onion: Adds sweetness and depth to the curry base.
Carrots: Bring natural sweetness and color—plus they stay firm enough after pressure cooking.
Canned diced tomatoes: Use drained tomatoes but save the juices to add back flavor and moisture.
Garlic: Fresh garlic really makes a difference in curry flavor.
Fresh ginger: Grated—if you only have ground ginger, I’ve included the substitution in the recipe.
Curry powder: This blends the warm spices essential for that classic curry taste.
Baby Yukon gold potatoes: Their buttery texture is perfect, and halving or quartering helps them cook evenly.
Full-fat coconut milk: Adds a luscious creaminess and rounds out the spices perfectly.
Zucchini: Added toward the end so it stays tender but not mushy.
Lime juice: Brightens and balances the flavors right before serving.
Fresh cilantro (optional): A favorite garnish for a fresh, herby finish.
Rice or cauliflower rice (optional): Lets you turn this curry into a full meal easily.
Fine salt and black pepper: Seasoning is key—always season in stages to build flavor.

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

One of the things I love about this Instant Pot Lamb Curry Recipe is how easy it is to tweak based on what you have or your flavor preferences. Feel free to personalize it and make it your own!

Add Heat: I sometimes toss in a chopped green chili or a pinch of cayenne for a bit of a kick; it wakes up the curry nicely without overwhelming it.
Vegetarian Version: Swap lamb for hearty vegetables like eggplant or chickpeas, and use vegetable broth to make a comforting veggie curry.
Dairy Twist: For those who don’t prefer coconut milk, adding a splash of cream at the end works well, though it changes the flavor profile slightly.
Slow Cooker Alternative: I’ve cooked this low and slow in a crockpot on a busy day, letting it simmer for 6-8 hours—the depth of flavor is even more intense!

How to Make Instant Pot Lamb Curry Recipe

Step 1: Brown the Lamb in Batches

This is where the magic begins. Select the ‘Saute’ function on your Instant Pot and get it nice and hot. Spray the bottom generously with cooking spray so nothing sticks, then add about half a teaspoon of olive oil. Add half of the lamb pieces—you’ll want to sprinkle them with salt first—and allow them to brown without moving too much for 2 minutes. This gives that beautiful caramelized crust that amps up the flavor. Stir and cook another 2-3 minutes until browned all over, then remove to a plate. Repeat with the rest of the lamb. Doing it in batches ensures you get that lovely sear instead of steaming the meat. Don’t rush this step; it really makes a difference!

Step 2: Sauté the Veggies and Build Flavor

Spray the pot again and toss in the diced onion, sliced carrots, and drained tomatoes. Stir everything well and sauté for about 3-4 minutes until the onions soften—this creates a flavorful base. Then add the garlic, grated ginger, curry powder, salt, and pepper. Keep stirring for another minute so the spices bloom and get fragrant. I discovered this trick after a few less-than-great curry attempts; it really wakes up the spices and keeps the flavor bright.

Step 3: Add the Lamb, Potatoes, Tomato Juice & Coconut Milk

Return the browned lamb to the pot along with the halved Yukon gold potatoes. Pour in the reserved tomato juice for extra depth and add the full-fat coconut milk. Stir everything gently to combine, making sure the lamb and potatoes are submerged in the liquid. This combination is what gives the curry that lush, creamy texture I’m obsessed with.

Step 4: Pressure Cook for Tender Perfection

Lock the lid on and set the valve to ‘Sealing.’ Cook on high pressure for 14 minutes. Now, here’s where patience pays off—the Instant Pot will take about 10 minutes to come up to pressure before the countdown begins, so don’t worry if it feels like it’s taking its time. When the cooking time is done, carefully do a quick release to let out the steam. Open the lid and get ready for the last step.

Step 5: Add Zucchini and Finish Sautéing

Cancel the cooking cycle and select ‘Sauté’ again. Stir in the zucchini and cook for 5-6 minutes, stirring occasionally to avoid mushiness but letting the zucchini tenderize just right. Then stir in the fresh lime juice—it adds that pop of brightness that ties everything together beautifully. Let the curry cool for 5-10 minutes before serving, so the flavors settle and the sauce thickens slightly.

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Pro Tips for Making Instant Pot Lamb Curry Recipe

Brown Meat in Batches: Crowding the pot makes the meat steam instead of brown—taking the extra time improves flavor and texture.
Reserve Tomato Juice: Don’t toss the liquid from the canned tomatoes; it adds a subtle acidity and extra flavor when added back in.
Gentle Zucchini Cooking: Add zucchini at the end to avoid overcooking and preserve some bite and fresh flavor.
Quick Pressure Release: Use quick release to stop the cooking immediately and keep the veggies from becoming mushy.

How to Serve Instant Pot Lamb Curry Recipe

A round white plate sits on a white marbled surface, filled with a base layer of fluffy white rice. On top, there is a thick stew with pieces of brown meat, bright orange carrot slices, yellow potato chunks, and green zucchini slices, all coated in a rich, reddish-orange sauce. Fresh green cilantro leaves are sprinkled over the dish, adding pops of green color. A small wedge of lime rests on the right side of the plate, adding a fresh touch. Behind the plate, there is a silver spoon resting on the edge, and blurred elements like another plate of similar food and a small bowl with green herbs in the background. Photo taken with an iphone --ar 4:5 --v 7

Garnishes

I always sprinkle chopped fresh cilantro over this curry right before serving. It adds a refreshing herbaceous note that brightens those rich flavors. Sometimes, if I’m feeling fancy, I add a dollop of plain yogurt on top for creaminess and tang. Little touches like these make a big difference and elevate the dish.

Side Dishes

My favorite way to enjoy this Instant Pot Lamb Curry Recipe is over steaming basmati rice—it soaks up every bit of that luscious sauce. For a low-carb twist, cauliflower rice works wonderfully too, and keeps it light. I also love serving it alongside warm naan bread to scoop up the curry. You really can’t go wrong here!

Creative Ways to Present

For a special occasion, I like to serve this curry in individual rustic terracotta bowls with a side of sliced fresh cucumbers and a sprinkle of toasted cumin seeds on top. It adds a lovely, restaurant-quality presentation that’s surprisingly easy to do at home. Also, arranging colorful sliced bell peppers or roasted cauliflower on the side adds a pop of color that makes the meal feel extra festive.

Make Ahead and Storage

Storing Leftovers

I usually store any leftover lamb curry in airtight containers and keep them in the fridge for up to 4 days. When you reheat it, the flavors actually deepen — it tastes even better the next day, which makes it perfect for meal prep and busy evenings.

Freezing

This curry freezes beautifully, which is great if you want to batch cook. I portion it into freezer-safe containers and freeze for up to 6 months. Just thaw overnight in the fridge before reheating. I recommend skipping adding fresh zucchini if you plan to freeze, or adding it fresh during reheating for best texture.

Reheating

When I reheat leftover lamb curry, I usually warm it gently on the stovetop with a splash of water or coconut milk to loosen the sauce. Heating it slowly helps prevent the meat from drying out and keeps the sauce velvety smooth. Microwave works too—just be sure to stir occasionally for even warming.

FAQs

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

Absolutely! While lamb stew meat is perfect because it’s already cubed and cooks evenly, you can use lamb shoulder or leg cut into chunks. Just keep in mind that tougher cuts might require an extra few minutes under pressure for tender results.
What if I don’t have an Instant Pot—can I make this curry on the stove or slow cooker?

Yes! This recipe adapts well to stovetop or slow cooker methods. On the stove, brown the lamb and sauté veggies, then simmer gently for 1.5 to 2 hours until tender. In a slow cooker, layer ingredients and cook on low for 6-8 hours for that same rich, tender lamb curry flavor.
How spicy is this Instant Pot Lamb Curry Recipe?

This version is moderately spiced with curry powder, which usually includes warm spices like cumin and coriander without much heat. If you want it spicier, add chili powder, cayenne, or fresh chilis to taste in the sauté step.
Can I substitute coconut milk if I have dietary restrictions?

You can use heavy cream or a non-dairy milk like cashew milk, but full-fat coconut milk helps give that signature creaminess and subtle sweetness. Just be aware, the flavor and texture might change a bit with substitutions.
How do I prevent the lamb from becoming tough in the Instant Pot?

Cooking at high pressure for the right amount of time (14 minutes) plus a quick release ensures tender lamb. Overcooking can dry it out, so stick to the recipe’s timing and follow quick release instructions to keep the meat juicy.

Final Thoughts

When I first tried this Instant Pot Lamb Curry Recipe, I was blown away by how effortlessly tender and flavorful it turned out. It’s become a go-to dinner for cozy nights or when I want to impress without stress. If you love bold spices, rich sauces, and melt-in-your-mouth lamb, I can’t recommend this recipe enough. Give it a whirl—you might just discover your new favorite comfort food!