Instant Pot Lamb Stew with Chickpeas and Middle Eastern Spices Recipe

If you’re craving something hearty, cozy, and packed with bold flavors, I’ve got just the thing for you. This Instant Pot Lamb Stew with Chickpeas and Middle Eastern Spices Recipe is not only incredibly delicious but also surprisingly easy to make. I absolutely love how the tender lamb melts in your mouth, paired with the warm spices and the subtle sweetness from raisins — it’s like a hug in a bowl. Stick around because I’m going to walk you through every step, plus share some tips I learned that make this one of my go-to meals, especially on busy weeknights.

this …

Ingredients You’ll Need

Let’s talk ingredients — the magic here is in simple, wholesome staples layered with those fantastic Middle Eastern spices that give this stew its warm, inviting personality. I always recommend getting good-quality lamb shoulder or leg meat, as it has the perfect balance of tenderness and flavor after cooking.

• Lamb Stew Meat: Shoulder, leg, or shank all work great; avoid lean cuts since you want that rich, tender texture.
• Olive Oil, Butter, or Ghee: Use what you love for sautéing — I tend to rotate between ghee and olive oil depending on my mood.
• Onion and Garlic: The savory backbone of the stew; fresh is always best.
• Ground Spices (Cumin, Coriander, Turmeric, Cinnamon): The signature aromatic combo that brings out the Middle Eastern vibe.
• Chili Flakes: I like Aleppo chili flakes for their mild heat and fruity taste — but use what you’re comfortable with.
• Tomato Paste: Adds a slight tang and depth without overpowering.
• Apple Cider Vinegar or Red Wine Vinegar: Just a splash balances the sweetness and enhances flavor complexity.
• Honey or Brown Sugar: This is your hint of sweetness, balancing the savory and spice.
• Chicken Stock or Broth: The liquid base that brings everything together.
• Canned Chickpeas: Adds texture, protein, and traditional heartiness.
• Dried Fruits (Raisins, Apricots, or Currants): I love how these offer a chewy bite and natural sweetness that pairs so well with lamb.

Variations

I like to make this stew my own depending on what’s in the pantry or what my family’s craving. Feel free to mix and match the dried fruits or adjust the heat levels to suit your taste. It’s a super flexible recipe, which is one of the reasons I keep coming back to it.

• More Veggies: I sometimes toss in diced carrots or sweet potatoes for extra texture; they soak up all that sauce beautifully.
• Spice Swaps: If you don’t have Aleppo chili flakes, paprika works well, or simply omit if you want it milder.
• Make It Vegan: Use mushrooms or seitan instead of lamb, and vegetable stock—it won’t be the same, but still delicious!
• Grain Base: Serve over couscous, quinoa, or even creamy mashed potatoes depending on what you like best.

How to Make Instant Pot Lamb Stew with Chickpeas and Middle Eastern Spices Recipe

Step 1: Sauté Your Aromatics and Lamb

First things first, hit the sauté button on your Instant Pot and add your chosen fat—olive oil, butter, or ghee all work wonderfully. Toss in the diced onion and cook until fragrant and translucent, about 3 to 4 minutes. Then add the lamb chunks, garlic, salt, pepper, and your spices (cumin, coriander, turmeric, cinnamon, and those lovely chili flakes). Stir everything around so that the lamb gets nicely coated, cooking for about 5 minutes. This step is crucial because it builds the flavor base, so don’t rush it!

Step 2: Add the Liquids and Chickpeas

Once your lamb and spices smell irresistible, stir in the tomato paste, apple cider vinegar, and honey. Mix well to combine all the layers before pouring in the chicken stock. Then, toss in the rinsed and drained chickpeas along with your dried fruit of choice — raisins, apricots, or currants are all fantastic here. Give everything a good stir, scraping any browned bits from the bottom; those are flavor gold!

Step 3: Pressure Cook and Release Naturally

Secure the lid and set your Instant Pot to pressure cook (or manual) for 50 minutes on high. After cooking, let the pressure release naturally — this step helps the lamb get ultra-tender and juicy. When you open it, your kitchen will be filled with the most comforting fragrance you can imagine.

Step 4: Final Touches and Adjust Seasonings

Give your stew a gentle stir — the lamb should be fall-apart tender by now. If you find the stew a bit too soupy, switch back to sauté mode and cook off some liquid to thicken it up. Remember, the stew thickens a bit more once it cools, so don’t overdo it. Taste and adjust salt, pepper, or vinegar if you want to brighten the flavors or balance sweetness.

How to Serve Instant Pot Lamb Stew with Chickpeas and Middle Eastern Spices Recipe

Garnishes

I’m a big fan of finishing this stew with a generous sprinkle of fresh chopped cilantro or flat-leaf parsley — it adds a fresh, bright contrast to all those warm spices. A little extra Aleppo chili flakes on top gives a subtle sparkle of heat and a pop of color, too. Sometimes, I even add a dollop of yogurt to mellow the spice and add creaminess.

Side Dishes

I love serving this stew over fluffy couscous or aromatic basmati rice to soak up all that luscious sauce. Quinoa is another favorite of mine when I want something a little lighter but still filling. For a low-carb option, cauliflower rice works surprisingly well too.

Creative Ways to Present

For special dinners, I like to set the stew in beautiful rustic bowls with a sprinkle of toasted pine nuts over the top for an added crunch. You could also serve it family-style in a cast-iron pot, letting everyone help themselves — it’s super inviting and creates a cozy vibe around the table.

Make Ahead and Storage

Storing Leftovers

I always recommend storing leftovers in an airtight container in the fridge — it keeps beautifully for about 3 to 4 days. In fact, the flavors deepen overnight, so it often tastes even better the next day, which makes it perfect for easy lunches.

Freezing

If you want to prep ahead, this stew freezes wonderfully. I portion it into freezer-safe containers and freeze for up to 3 months. Just thaw overnight in the fridge before reheating.

Reheating

Reheat gently on the stove over medium-low heat until warmed through, stirring occasionally to prevent sticking. You can also microwave in a covered dish, but stirring halfway through keeps it evenly heated. If it’s a bit thick after refrigeration, add a splash of broth or water to loosen it up.

FAQs

Final Thoughts

This Instant Pot Lamb Stew with Chickpeas and Middle Eastern Spices Recipe has become a family favorite in my kitchen — it’s like bringing a little warmth and magic to the table without hours of fuss. Whether you’re new to cooking lamb or just want a flavorful one-pot meal packed with comforting spices, I promise you’ll love this stew. I can’t wait for you to try it — just imagine that tender lamb and the perfect blend of savory, sweet, and spicy melting together. Let me know how it turns out for you!

Print