Recipe By Vmarie715
Published Jul 5th
Prep 10m Cook 1h 10m Additional 20m Ready In 1h 40m
Servings 8 servings Calories 188.9

These delicious, melt-in-your-mouth lamb chops that taste like they’ve been cooking for hours, but they only need 40 minutes in the Instant Pot®. Serve over mashed potatoes or egg noodles.

Recipe Ingredients

  • 2 pounds lamb shoulder chops
  • salt and ground black pepper to taste
  • 1 tablespoon vegetable oil
  • 1 medium onion, sliced
  • 2 tablespoons garlic, minced
  • 1 cup red wine
  • 1 cup beef consomme
  • 1 sprig chopped fresh rosemary
  • 2 tablespoons cornstarch
  • 2 tablespoons water

Cooking Directions

  1. 1 Turn on a multi-functional pressure cooker (such as Instant Pot®), select Saute function, and let pot heat up. Meanwhile, season pork chops with salt and pepper.
  2. 2 Add oil to hot pot. Brown chops 1 to 2 minutes per side and set aside on a plate. Add onion and garlic to the drippings in the pot and cook until tender, about 3 minutes. Pour in red wine and cook, scraping bits from the bottom of the pot, until most of the alcohol has cooked off, about 5 minutes. Pour in beef consomme. Add rosemary and stir around. Return browned chops to the pot.
  3. 3 Close and lock the lid. Set vent to sealing and select high pressure according to manufacturer's instructions. Set timer for 40 minutes. Allow 10 to 15 minutes for pressure to build.
  4. 4 Release pressure using the natural-release method according to manufacturer's instructions for 15 minutes. Release any remaining pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid.
  5. 5 Transfer chops to a plate. Choose Saute function on the pot and bring liquid to a boil. Combine cornstarch and water in a bowl to create a slurry and add to the pot. Cook and stir until thickened, about 5 minutes.
  6. 6 Return chops to the pot and stir to coat.

Nutrition Facts

  • Calories 188.9
  • Carbohydrate 5 g
  • Cholesterol 38.6 mg
  • Fat 9.2 g
  • Fiber 0.4 g
  • Protein 15.2 g
  • Saturated Fat 2.9 g
  • Sodium 59.9 mg
  • Sugar 1.2 g


  1. This was exceptional. Followed the recipe exactly and it was perfect.
  2. This recipe is amazing. I cooked it last night and my boyfriend and I absolutely loved it. The meat was so tender, it fell off the bone and the sauce was outstanding. I’ll definitely be cooking this again.
  3. The meat was fall off the bone tender and flavorful in every bite. However the sauce was very greasy, should drain the oil after saute' the onions and garlic. Would recommend serving it on rice with some grilled veggies.
  4. Delicious! I was generous on the salt and added about 4 tablespoons of rosemary. I used chicken bouillon, since that is what I had, and potato starch to thicken. I served it over long grain brown rice. I will definitely make again.
  5. I thought this was excellent! This may appeal to those 'beef and gravy' types that do not usually like lamb. I served it with red potatoes and broccoli as pictured. Added sauteed mushrooms at the end.
  6. Easy and requires few ingredients. I used Better Than Bouillon Chicken instead of Beef because that is what I had and it still turned out well. I would have preferred beef bouillon. Also, I do not thicken the gravy with corn starch because it is quite fatty. The fat will harden when it cools and - Read more ...
  7. It was delicious... nothing left over. Very rich, but not too heavy. Substantial meal. Served with roasted veggies (brussel sprouts, carrots, red potatoes) and every plate was cleaned! Question for experienced cooks (which I am not) -- can you do anything with the sauce that is left? It was so good, I kept it but - Read more ...
  8. Truly fall off the bone. I pretty much stuck to the recipe. I used dried rosemary and flour instead of corn starch. I made the slurry in a bit of the beef broth and not water. Oh yeah I used white wine. I did not have any red on hand.
  9. These lamb chops were outstanding followed the recipe precisely using the Instapot!

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