Instant Pot Lamb Curry
The recipe ingredients quantities is just an estimate. This recipe is more how to use the instant pot to make a lamb curry. You can follow my Instant pot lamb curry story on my page for more guidance. You are more than welcome to drop me a email for any questions.
Instant Pot Lamb Curry


  • Approximately 800 gram lamb curry pieces
  • 3 to 4 tbsp olive oil or ghee
  • 1 large grated tomato or finely chopped
  • 1 meduim chopped onion
  • 1 tbsp red chilli ginger and garlic paste
  • Curry leaf
  • 1 dried red chilli
  • 1 slit green chilli
  • Pinch of jeera seeds
  • Bay leaf
  • Cinnamon stick
  • 1 tbsp Kashmiri Chilli powder (according to your taste)
  • 2 tbsp Kashmiri mixed masala (according to your taste)
  • 1/4 tsp Turmeric (according to your taste)
  • 1/2 tsp Jeera / cumin powder (according to your taste)
  • 1/2 tsp Dhania/ coriander powder (according to your taste)
  • 1 tsp Garam masala
  • Salt (according to your taste)
  • 3 peeled and cut potatoes
  • Freshly chopped coriander


  1. Wash your lamb throughly.
  2. Switch your Instant pot to sauté mode for 6 to 8 minute on normal mode.
  3. Add your oil along with your jeera seeds, bay leaf, curry leaf, cinnamon stick and dried chillies sauté for a few seconds.
  4. Now add chopped onions and green chillies sauté until light brown and soft.
  5. Add your meat and red chilli ginger and garlic paste mixing well.
  6. Add you spices coating it well all over the meat. Sauté your meat and add chopped tomato with some fresh coriander. Mixing well
  7. Pour in about a cup of water to level with your meat. Switch of the sauté button. Seal the lid and the vent
  8. Press the pressure cooker button and set time for 9 / 10 minutes. Once the pressure cooker time has been completed do a quick pressure release. I normally use a dish cloth to release it to prevent any heat from getting onto my hand.
  9. Once the air has been released you will see next to the vent the round silver part goes down.
  10. Now you can unlock your lid and add your chopped potatoes. Seal lid and vent again to pressure cook your potatoes for 1 minute.
  11. Once completed follow the same procedure to release the air. Your potatoes should be soft, if you want your gravy to be a little thicker switch the instant pot to sauté mode for a few minutes making sure to kelp stirring gently.
  12. Garnish with fresh coriander and enjoy