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Lime and Mint Shredded Instant Pot Lamb

by Livestrong_Recipes  |  Jan 31, 2019

Lime and Mint Shredded Instant Pot Lamb
Photo Credit: Arthur Bovino
  1. PREP
  2. 27 m
  • COOK
  • 57 m
  • 1h 24m

Leg of lamb is naturally succulent and one of the leanest cuts, coming in at 150 to 170 calories and 3 grams of saturated fat per 3-ounce serving. But pressure-cooking tenderizes it even more, making the meat pull apart just by picking it up with tongs.



  • 1 1/2 lb Lamb, Australian, imported, fresh, leg, sirloin chops, boneless, separable lean only, trimmed to 1/8" fat, raw
  • 1/4 tbsp Sea Salt
  • 1/4 tsp Ground Black Pepper
  • 1 cup Lime Juice
  • 20 leaf fresh mint leaves
  • 2 tsp Crushed Garlic
  • 1 cup Couscous
  • 1/2 fruit lime
  • 1 sec Cooking Spray, Non-Stick


1 Press Instant Pot’s “Sauté” setting.
2 Pat dry lamb then season on all sides with salt and pepper.
3 After 2 minutes, grease bottom of Instant Pot’s steel cannister with cooking spray.
4 Sear each side of lamb 2-4 minutes.
5 Deglaze bottom of pot with 1 cup warm water. Add lime juice, 15 thinly sliced mint leaves and crushed garlic.
6 Cover and lock top of Instant Pot then turn release valve to “Sealed” position.
7 Select “Meat” setting and make sure Instant Pot says, “High Pressure” and “More.” If it doesn’t, press “Adjust” and make sure “High Pressure” is selected.
8 Cook 45 minutes. When time is up, turn valve to release pressure. When all air has escaped, remove cover, turn on Instant Pot’s “Sauté” setting and reduce liquid 10 minutes.
9 In a small saucepan, bring 1 cup water to boil. Add ¼ teaspoon salt, dissolve, add couscous, stir, cover and remove from heat 4 minutes. Then fluff with fork and portion.
10 Portion lamb atop couscous and garnish with thinly sliced mint and lime supremes.