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These instant pot lamb chops are tender and juicy, just like traditional braised lamb chops, but in much less time! They’re sweet, savory and spicy, and the addition of chickpeas and broth essentially makes it a one pot meal.
We are loving these pressure cooker lamb chops in our house! Enjoy these chops with a side of crusty bread, or serve them over some coconut jasmine rice.
We love lamb chops prepared in other ways, like these teriyaki lamb chops and these sous vide lamb chops. But, I’ll be honest, this Instant Pot recipe is having a moment in our house right now!
Moist, tender lamb chops paired with creamy chickpeas, garlic and tomato paste in a creamy coconut harissa based sauce...this is the stuff guys!
Once you try these lamb chops in the instant pot, be sure to check out some other Instant Pot lamb recipes like these Instant Pot lamb shanks and this Instant Pot lamb curry.
Why this instant pot lamb chops recipe works
- This is a time saving recipe! The lamb chops take just 2 minutes to cook on high pressure.
- The recipe cooks these lamb chops to medium rare, which results in perfectly juicy, tender chops. There’s no chewy or tough lamb chops around here!
- With the addition of chickpeas, this could really be a one pot meal. You can also add some rice, instant pot steamed broccoli or a side salad to make it go further.
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Ingredients
For a full list of ingredients and quantities, check out the recipe card at the end of this post.
You’ll need 1 pound of lamb chops for this recipe. That’s about 4-6 lamb chops depending on their size. You can buy different types of lamb chops such as loin chops or rib chops. Just go with what is readily available at your local grocery store or butcher shop (you can cut them yourself from a rack of lamb as well).
Coconut milk adds a sweet flavor to the lamb that cools the heat from the harissa paste. You can use light or full fat coconut milk, though full fat results in a creamier texture.
Harissa paste is a North African spicy chili paste containing different types of roasted chilies and spices such as caraway, coriander and cumin. It's amazing and we also love it in this spicy chicken pasta!
OPTIONAL: If you don’t have harissa paste, you can substitute with sriracha or sambal oelek to add some heat.
The recipe calls for chicken stock. You can use store-bought or make your own like this crockpot chicken broth or Instant Pot chicken bone broth. You can also substitute lamb broth, beef broth or vegetable broth.
You’ll want a can of chickpeas to add to the lamb chops as they cook. Make sure they’re canned and not dried and uncooked. You’ll also need to drain and rinse them well.
You can also add fresh herbs like fresh rosemary, thyme or any other herbs you like.
Step by step instructions
- Season the lamb chops with the salt and pepper and let sit in the fridge, uncovered, overnight.
- Heat the coconut oil in the Instant Pot insert on the sauté setting (use a non-stick insert if possible). Add the lamb chops and brown on both sides, about 2-3 minutes per side.
- Once the lamb chops are browned, remove them from the pot and add the remaining ingredients (except lemon) and stir to combine, scraping the bottom to get the browned bits off.
- Add the lamb chops back in, trying to cover them with the sauce as much as possible.
- Pressure cook on high for a cook time of 2 minutes, then let the pressure release naturally for 5 minutes.
- Release the remaining pressure using the quick release, remove and serve with fresh squeezed lemon. It's also amazing drizzled with this mint chimichurri!
They are also great served with this air fryer halloumi as an appetizer or side dish!
Experts tips to cook lamb chops
- For the best sear, pat the lamb chops dry with a paper towel before browning them in the Instant Pot.
- Don’t skip the step of browning the lamb chops first as this helps lock in their juices.
- Make sure your lamb chops are roughly the same size in thickness so they cook at the same rate.
- Depending on how many lamb chops you’re cooking, you may need to brown them in two batches.
- If your lamb chops are overly thick they will take longer to cook. Check for doneness by using a meat thermometer.
- If you don’t have a can of chickpeas, feel free to substitute with canned white beans.
- Be sure to let the pressure naturally release for 5 minutes as the lamb chops will continue cooking during this time.
- Optional: use a fat separator to de-fat the sauce. Set the lamb chops aside while you do this.
Frequently asked questions
Dry brining helps the lamb chops brown and creates a nice sear. If you’re short on time, you can just let them sit for a few hours, or even just skip letting them sit and cook them straight out of the package.
Like beef, you can cook lamb to varying temperatures to achieve your preferred level of doneness. For the best flavor and texture, I recommend cooking lamb to medium rare, or about 127°F-130°F. Use a meat thermometer to check for doneness.
Lamb usually has a tough texture when it is overcooked. That’s why I don’t recommend cooking lamb well-done. Lamb can also turn out chewy, however, if it is undercooked. I find medium rare is the sweet spot and produces tender and juicy results.
We love serving these Instant Pot lamb chops with truffle mashed potatoes or Instant Pot basmati rice with a side of sous vide green beans.
You can store leftover lamb chops in an airtight container in the fridge for 3-4 days.
To reheat, place the lamb chops with any remaining sauce and chickpeas in a shallow baking dish, cover with foil and warm in the oven on 350°F for 5-15 minutes, or until heated through. If you don’t have any sauce left, you’ll need to add a little broth or water so the lamb doesn’t dry out.
More lamb recipes
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Recipe
Instant Pot Lamb Chops
Ingredients
- 1 pound lamb chops `/2 to 1" thick
- 1 tablespoon salt
- ¼ teaspoon black pepper
- 1 tablespoon coconut oil
- 2 teaspoons harissa paste
- 2 garlic cloves minced
- ½ cup coconut milk
- 1 tablespoon honey
- 1 can chickpeas drained and rinsed
- ½ cup chicken broth
- 1 tablespoon tomato paste
- Lemon for serving
Instructions
- Season the lamb chops with the salt and pepper and let sit in the fridge, uncovered, overnight.
- Heat the coconut oil in the Instant Pot insert on the sauté setting (use a non stick insert if possible).
- Add the lamb chops and brown on both sides, about 2-3 minutes per side.
- Remove the lamb chops and add the remaining ingredients (except lemon) and stir to combine.
- Add the lamb chops back in, trying to cover them with the sauce as much as possible.
- Pressure cook on high for 2 minutes, then let the pressure release naturally for 5 minutes.
- Release any remaining pressure, remove and serve with fresh squeezed lemon.
Expert Tips:
- For the best sear, pat the lamb chops dry with a paper towel before browning them in the Instant Pot.
- Don’t skip the step of browning the lamb chops first as this helps lock in their juices.
- Make sure your lamb chops are roughly the same size in thickness so they cook at the same rate.
- Depending on how many lamb chops you’re cooking, you may need to brown them in two batches.
- If your lamb chops are overly thick they will take longer to cook. Check for doneness by using a meat thermometer.
- If you don’t have a can of chickpeas, feel free to substitute with canned white beans.
- Be sure to let the pressure naturally release for 5 minutes as the lamb chops will continue cooking during this time.
Nutrition
Cathy says
I was skeptical that these would be tough in the instant pot, but they came out so super tender. Definitely will be making again!
Danielle says
I felt the same way, but they were perfect!