Instant Pot Leg of Lamb
Prep time
Cook time
Total time
Recipe type: Dinner
  • Leg of Lamb roast 5+ pounds
  • McCormick Montreal Steak seasoning
  • McCormick’s Grill Mates Mesquite
  • Onion powder
  • Paprika
  • Bay leaves
  • Garlic
  • Olive oil
  • 2 Cups Chicken Broth
  1. Pat dry lamb, rub with Olive oil, season and add chopped Garlic in open cavities.
  2. Get Instant Pot ready.
  3. Select “Sauté” mode, when Hot, brown lamb on all sides.
  4. Select “Cancel”.
  5. Add 2 Cups Chicken Broth and 2 Bay leaves.
  6. Lock the lid and put the float valve in the “sealing” position.
  7. Select “Meat/Stew” for 60 minutes, again depends on the size.
  8. Let the Instant Pot come down with a natural pressure release.
  9. Carefully lift the lamb roast out of the pressure cooker and transfer to a platter.
  10. Carve the meat into servings and serve with the sauce straight out of the pot or thicken the sauce with a bit of flour or cornstarch.
  11. Keep sliced lamb in the leftover gravy, it will continue to absorb all the moisture and seasoning.
  12. Store in the refrigerator for 3 to 4 days.
  13. Enjoy!
Recipe by Crafty Cooking by Anna at