Instant Pot Moroccan Lamb Stew (Paleo, Whole30)

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image of a bowl of Instant Pot Moroccan Lamb Stew | Reclaiming Yesterday

[This Moroccan Lamb Stew is made in the Instant Pot and is the perfect cozy meal on a cold day!]

Last year I got an Instant Pot (an electronic pressure cooker) for the sole purpose of cutting the cooking time down when I was making gut healthy bone broth

It’s absolutely amazing for that! Broth that used to take 12 hours or more in the slow cooker can be made in 3-4 hours in the Instant Pot!

I’ve also ventured into using the multi-purpose kitchen gadget for making quick, full meals — like this cozy Moroccan Lamb Stew! 

image of 2 bowls of Instant Pot Moroccan Lamb Stew | Reclaiming Yesterday

I developed this Moroccan lamb stew recipe while I was doing a Whole30, but I loved the result so much that I still make it exactly the same way even though I’m finished with the program. 

Chickpeas are a great addition though, if you wanted to cut back on the meat a little! I’ve made this Morroccan lamb stew vegetarian by leaving out the lamb and adding in a can of cooked chickpeas in its place. 

I’m sure my version wouldn’t beat a traditional, slow-cooked Moroccan lamb tagine. But for something that is Whole30 approved AND can be made in half an hour I think it’s pretty dang delicious. 😋(And definitely very healthy.)

About the lamb in this Moroccan lamb stew 

Lamb just really goes so well with all of the warm spices in the stew like cumin, cinnamon, and ginger. If you don’t prefer lamb, you can easily swap it out for beef. 

You can buy lamb stew meat from the meat counter. Lamb stew meat can come from various parts of the animal, but boneless lamb shoulder works well in this type of recipe because it becomes very tender during cooking. 

Even though the stew meat I buy comes pre-cut, I like to cut mine into smaller pieces before adding to the pot to brown. Just a personal preference! 

Tips for making and serving a really yummy Moroccan lamb stew: 

  • Like most stews and soups, this one gets better after a night in the refrigerator. I like to make it on the weekend and have it on hand to reheat for quick lunches and dinners. 
  • Traditional Moroccan lamb tagine would likely be served with couscous. We prefer to keep it gluten-free and serve our lamb stew with cauliflower rice (Whole30) or white rice. Both are pictured above.  
  • If you can do dairy, a little crumbled feta or goat cheese is really nice. (Dairy is not Whole30 approved, so if you’re doing a Whole30 leave that off). Also, a sprinkle of chopped fresh parsley never hurt anyone 😋
  • When you cook in the Instant Pot, no steam escapes and your stew doesn’t reduce in liquid. I like to ladle a little bit of the liquid from the finished stew and bring it to a boil in a small saucepan until it reduces. Then I stir it back into the stew. Not a necessary step but a good trick for a thicker stew! 
  • If you like a little heat, add a few shakes of cayenne pepper into your stew along with the other spices! 

If you make this recipe, snap a pic and tag me on Instagram! I love seeing your creations!! 😃

close up image of Instant Pot Moroccan Lamb Stew | Reclaiming Yesterday

32 responses to “Instant Pot Moroccan Lamb Stew (Paleo, Whole30)”

  1. What size Instant Pot is this recipe for? We tried to make this in a 3 qt and ended up having to transfer the whole thing to a bigger Dutch oven!

  2. I just made this recipe for dinner tonight and it was AMAZING! Thank you so much for sharing.
    So grateful for ppl like yourselves that make eating healthy so easy and incredibly delicious! If it was up to me i’d be struggling through meat with plain vegetables and salads all day every day. Although it is an embarrassing first world issue, it makes eating well very monotonous so thank you, thank you!

  3. I made this kept-friendly… in other words, I omitted the potato, apricots and instead of canned tomatoes used fresh ones. It ruined out lovely…. served over miracle rice.

  4. I have a Fagor multicolored (slow cooker, pressure cooker and rice cooker in one). I’m assuming I could use this to make the recipe? The cooking time is for the pressure cooker setting correct? Thanks!

  5. This was SO delicious. Thanks for the recipe!! I subbed dates for the apricots because that’s what I had. SO GOOD. I think it’s my favorite lamb recipe so far!!!!

  6. I’ve made this recipe more than a dozen times now. It is among my favorites. I do have a tip for cutting down the prep time: pre-cut frozen veggies. I use frozen veggies for everything in this recipe except the sweet potatoes (and those only because I can’t find them in my store), and it turns out EXACTLY the same as when I use fresh. I’ve also found no noticeable difference swapping out kale for frozen spinach. The only requirement is to cut down the broth by half a cup to account for the water that the frozen veggies release. Also, if you don’t have apricots, I’ve found that chopped dates and raisins work just as well.

  7. This was delicious! Love the unique, slightly sweet + savory flavors with the lamb. I used a leftover leg of lamb with lots of meat on it. 1 can tomatoes, no garlic, no onion due to food sensitivities. Cooked same as instructions in IP. Winner! Will definitely make again.

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