Cooking Leg of Lamb in an instant pot is not only easy, it’s also incredibly tender and flavorful. This Keto Easter dinner comes together in under an hour!
Tender leg of lamb is usually a labor of love. Most recipes call for roasting for upwards of an hour and a half. And I certainly love to cook it that way when I have plenty of time on my hands.
But Instant Pot Leg of Lamb cuts that time almost in half, AND it results in unbelievably juicy, succulent meat. Ever since I first tried this method, I’ve been sold.
Paired with low carb sides like Cauliflower Rice Pilaf and lemony Sugar Snap Peas, it makes a wonderful spring meal. It’s always part of our Keto Easter Menu Plan!
Why you must try this recipe
Instant Pots are wonderful inventions, and they do so much more than just soups and stews. I think some people tend to forget that, but I’ve made everything from Easy Chicken and Mushrooms to Keto Cinnamon Bread.
The sauté function is incredibly valuable when doing something like leg of lamb, because you can brown the roast all over as you would in a dutch oven. Browning always brings out more flavor.
I still like to pop the roast under my broiler at the very end of cooking, to crisp up the fat a little more. But you can skip that step if you are short on time. Regardless, you will have perfectly cooked meat that is meltingly tender.
I encourage you to give this Instant Pot Leg of Lamb a go and let me know what you think!
Reader Reviews
“I love how easy and delicious this recipe was! Can’t wait to make it again!” — Steph
“This is an awesomely easy and yummy recipe. I made a little change and it’s worth it. Instead of water, I used low sodium beef stock and made a delicious gravy with it after the lamb was cooked.” — Cindy
“It was yummy my family loved it, I cooked my lamb on New Years 2022!” — Renee
Ingredients you need
- Boneless leg of lamb: You want to find a lamb that will fit inside your pressure cooker. Boneless is going to work best here, as bone-in tends to be much larger and takes longer to cook. Try to get a roast that’s three to four pounds in weight.
- Garlic: Always use fresh garlic when pairing with lamb.
- Fresh rosemary: If you don’t like rosemary, try other herbs like marjoram or thyme. You can also use Italian seasoning.
- Water: I added some water to create the pressure, but you can use beef or vegetable broth.
- Olive or avocado oil: A few tablespoons of oil will keep the roast from sticking to the bottom of the pot during browning.
- Salt and pepper
Step-by-step directions
1. Prepare the roast: Pat the lamb roast dry and season with salt and pepper.
2. Brown all over: Set the Instant Pot to sauté and add the oil. Once the oil is hot, brown the lamb on all sides.
3. Pressure cook: Insert the rack into the bottom of the Instant Pot. Add the water to the bottom of the pot. Place the lamb on the rack and set the Instant Pot to meat/stew. Cook 25 to 35 minutes, depending on how rare you want it (30 minutes is about right for medium rare on a 4lb leg of lamb).
4. Release the pressure: Let the pressure release naturally for about 10 minutes, then vent to release any remaining pressure. Test the internal temperature of the lamb with an instant read thermometer. If it needs more time, you can return it to the pot for a few minutes or you can cook it a bit longer in the oven after broiling the top.
5. Broil: Preheat the broiler. Remove the netting from the lamb and spread the garlic and rosemary all over the top and sides. Set the lamb in a baking dish and broil 6 inches from the heat for about 2 minutes, to brown the top.
6. Rest: Let the roast rest about 10 minutes before slicing.
Expert Tips
When estimating how long to cook your lamb in the pressure cooker, remember that lamb is best when it it is somewhat pink inside and not well done. So it’s better to cut the cooking time by a few minutes instead of adding more.
A general rule of thumb for Instant Pot Leg of Lamb is to cook is about 12 minutes per pound. If it’s not up to temperature when it comes out of the pot, you can leave it in the oven for a few extra minutes after broiling the top.
If you want to make a gravy, use chicken or beef broth instead of water. Then you can follow my tips here for a good keto gravy.
Leftovers can be place in an air tight container and refrigerated for 3-4 days. You can also freeze leftovers for up to 3 months.
Frequently Asked Questions
A 4-pound boneless leg of lamb will take 30 to 35 minutes and the duration depends on how rare you like it. A good rule of thumb is about 12 minutes of pressure cooking per pound. Let the pressure release naturally for 10 minutes before removing the lid.
When pressure cooking meat, you must add some liquid so that the Instant Pot can create the steam needed to pressure cook the meat. You can use water, stock, wine or a combination of liquids.
This Instant Pot Leg of Lamb recipe has only 1g of carbs per serving.
More delicious lamb recipes
Instant Pot Leg of Lamb
Equipment
Ingredients
- 3 – 4 lb (1360.78 g) boneless leg of lamb
- Salt and pepper
- 2 tbsp olive oil
- 1 cup water
- 4 cloves garlic, crushed
- 2 tbsp chopped fresh rosemary
Instructions
- Pat the lamb roast dry and season with salt and pepper.
- Set the Instant Pot to sauté and add the oil. Once the oil is hot, brown the lamb on all sides.
- Insert the rack into the bottom of the Instant Pot. Add the water to the bottom of the pot. Place the lamb on the rack and set the Instant Pot to meat/stew. Cook 25 to 35 minutes, depending on how rare you want it (30 minutes is about right for medium rare on a 4lb leg of lamb).
- Let the pressure release naturally for about 10 minutes, then vent to release any remaining pressure. Test the internal temperature of the lamb with an instant read thermometer. If it needs more time, you can return it to the pot for a few minutes or you can cook it a bit longer in the oven after broiling the top.
- Preheat the broiler. Remove the netting from the lamb and spread the garlic and rosemary all over the top and sides. Set the lamb in a baking dish and broil 6 inches from the heat for about 2 minutes, to brown the top.
- Let the roast rest about 10 minutes before slicing.
Notes
Nutrition
Nutritional Disclaimer
Please note that I am not a medical or nutritional professional. I am simply recounting and sharing my own experiences on this blog. Nothing I express here should be taken as medical advice and you should consult with your doctor before starting any diet or exercise program. I provide nutritional information for my recipes simply as a courtesy to my readers. It is calculated using MacGourmet software and I remove erythritol from the final carb count and net carb count, as it does not affect my own blood glucose levels. I do my best to be as accurate as possible but you should independently calculate nutritional information on your own before relying on them. I expressly disclaim any and all liability of any kind with respect to any act or omission wholly or in part in reliance on anything contained in this website.
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Great recipe, I had a roast that was 3.7 lbs, did 30 minutes. Perfect medium rare. Added Mediterranean seasoning on the broil. Made gravy with the juices from the pot (used chicken stock), butter, seasonings, and flour.
Why did you not follow the actual recipe for a 4 lb boneless leg? My recipe states this: “Cook 25 to 35 minutes, depending on how rare you want it (30 minutes is about right for medium rare on a 4lb leg of lamb).” I don’t know why you adjusted the time.
How is that so different from what she did? If it turned out fine, why do you have a problem with it?
Hi there… I think that reply was actually for someone else, not the comment right above this. See how it’s not “nested” right underneath? My responses to comments are nested (i.e. offset under the original comment). I suspect the original commenter came back and deleted their comment! There was one person who complained it was over-cooked and dry and they made significant changes to the recipe.
You’re right, though… it does look like I am replying to the woman right above!
This really sounds like a brilliant idea but depends on having Instant Pot BRAND cooker to rely on the settings in the recipe. Is there a conversion table anywhere that explains what pressure is generated with what setting? I’ve looked but can’t find a way to ‘translate’ IP recipes for other brands if cooker
It was yummy my family loved it, I cooked my lamb on New Years 2022!
I have a 5.5 lb lamb leg. Couldn’t find anything smaller. How much time should I cook it for?
I honestly cannot tell you, since that’s not how I tested the recipe. Maybe you can google it?
I cooked my 3# leg for 25 minutes and natural release, hoping to get it medium rare. While it was tasty and tender it was closer to medium/medium well. Next time, should I cook it for a shorter period of time or should I do the quick release? Or both?
Thanks!
William
I’d try 5 min less and then still natural release. Hard to say!
I’ve got two 1.3 lb semi boneless roasts. I’m thinking to cook for 20 mins to get medium rare. Anyone have suggestions?
This is an awesomely easy and yummy recipe. I made a little change and it’s worth it. Instead of water, I used low sodium beef stock and made a delicious gravy with it after the lamb was cooked. My gravy is simply 3-T melted ghee, salt and pepper, 3-T flour (not enough to screw up your diet considering how much gravy you’ll have) – cooked on medium heat while wisking )until the flour was starting to brown) then slowly wisking in the beef/lamb stock until it is the consistency you like. Serve over the sliced lamb. YUM.
I love this! Sounds fabulous.