Instant Pot Pulled Lamb
July 27, 2025 • 0 comments
We've be experimenting to see if lamb can substitute for pork and so far every time we've tried it we've been so happy with the results.
Our most recent trial was making pulled lamb in the instant pot and serving with our favorite BBQ sauce. It was amazing!
The seasoning recipe and method comes from https://recipeteacher.com/best-damn-instant-pot-pulled-pork/
Ingredients
- (Up to 4 lbs) Lamb Boneless Shoulder Roast
- (3 Tbsp) Brown Sugar
- (2 Tsp) Kosher Salt
- (1 tsp) Ground Mustard
- (1 Tsp) Black Pepper
- (1 Tsp) Onion Powder
- (1 Tsp) Paprika
- (1/2 Tsp) Garlic Powder
- (1/4 Tsp) Cayenne Pepper
- (1 1/2 cups) Chicken Broth
- (1 Tbsp) Worcestershire Sauce
- (1 tsp (optional)) Liquid Smoke
- (2 Tbsp) Olive Oil
- (1/2 to 1 Cup) BBQ Sauce
Directions
- Trim excess fat from lamb roast and cut into 4 same-size chunks. (I didn't trim the fat off the roast, and used a 2.5 lb roast )
- Add all dry ingredients to a large bowl and whisk together. Add lamb roast chunks to rub mix and coat well.
- Add 2 tbs olive oil to Instant Pot and set to sauté mode. Once it indicates hot, add 2 pieces of the lamb. Sear on each side for about 2 minutes each. Remove lamb and set aside on a plate. Repeat with remaining lamb pieces.
- Once lamb is seared and removed from pot, press cancel and add ½ cup chicken broth. Use a wooden spoon and deglaze the bottom of the pot. Make sure to scrape up all the bits. Then add remaining chicken broth, Worcestershire sauce and liquid smoke. (I didn't use the liquid smoke since it wasn't on hand.)
- Place lamb chunks directly into the liquid in the pot, spacing out as best possible. Secure lid and make sure vent is set to sealing position. Pressure cook on high pressure for 60 minutes. Then let pressure release naturally for 20 minutes or until pin drops.
- Remove lamb to a large bowl and shred with 2 forks. Add your favorite BBQ sauce as desired. Or use the juice from the Instant Pot – it’s loaded with awesome flavor!
