Instant Pot Lamb Loin Chops

Instant Pots are not just for soups and shredded meat, you can make the perfect lamb loin chop as well!

Instant Pots are not just for soups and shredded meat, you can make the perfect lamb loin chop as well!

Day 3 out of 30!  That means that we are 1/10th of a way done with our 30 days of 30 Instant Pot recipes challenge!

I really wanted to showcase what the Instant Pot could do with this recipe.  That if you cook it correctly, meat is delicious in the Instant Pot!

There are a few tips though:

  1. If you do not want a shredded meat, do not submerge your meat in liquids while it is pressurizing.

  2. Always sear your meat, this holds in juices in and allows you to produce a better flavor.

  3. Always Natural Release your meats for at least 15 minutes before releasing the rest of the pressure.  When you Quick Release meat it causes it to toughen up and is just not good.

  4. If you meat is rubbery, it means that it is under-cooked, add a couple more minutes of pressure.  If you meat is dry, you have overcooked. You can soak it in your cooking liquid for about 5 minutes to get it to be moist again!

I wanted to show off these tips with a very good cut of meat.  I also had not eaten lamb in a while, so a lamb loin chop sounded perfect!

It tastes so good with the onion gravy and carrots that I paired it with!

Instant Pot Lamb Chop

Lamb Loin Chop

Krysten

Published 01/16/2019

Ingredients

  • 2 tbs olive oil, split
  • 1 yellow onion, sliced
  • 3 cloves garlic, minced
  • 3 large carrots, peeled and chopped
  • 2 tbs rosemary, fresh
  • 2 lb Lamb Loin Chops
  • 2 tbs of jalapeno based hot sauce
  • ¼ cup white wine
  • 1 ¼ cup beef stock
  • 1 tbs cornstarch
  • ¼ cup water
  • Salt and Pepper (I used about 3 tbs salt and 1 tbs pepper

Instructions

  1. Put Instant Pot onto Saute, put in 1 ½ tbs olive oil, let it come to Hot, add in lamb that has been salted and peppered. Sear on one side for about 2 minutes, flip, saute for another 2 minute. Take out.
  2. Add onions, saute for 1 minute, add garlic, saute for another minute. Take off of saute, deglaze with white wine.
  3. Place the carrots, the rest of the olive oil, a pinch of salt, pepper, and rosemary, into foil and wrap securely.
  4. Add stock, hot sauce, salt, and pepper in with the onions and give a good stir.
  5. Place carrots on top of the onions, trivet on top of carrots, and meat on top of the trivet. Set on High Pressure for 5 minutes for medium or 8 minutes for well. Let natural release for 15 minutes.
  6. Take meat out and let rest. Stir carrots in with the onions. Mix cornstarch in with water and place in with onion mixture. Put on saute for about 5 minutes or until thick.
  7. Taste gravy and adjust seasoning.



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