Pressure cooker, Sunday dinner
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Pressure Cooker 7 Hour Leg of Lamb (in 90 minutes)

Pressure Cooker 7 Hour Leg of Lamb (in 90 minutes)

Pressure Cooker 7 Hour Leg of Lamb (in 90 minutes)

If you want medium-rare lamb, this is not the recipe for you. We’re going completely in the other direction – lamb cooked so long that it is fall-off-the-bone tender. 3 Traditionally, this recipe is pitched as “Lamb so tender you can eat it with a spoon.” Now, that’s a little bit of hyperbole – a spoon? Not really. But if you’re a fan of tender braises and pot roasts, you’ll love this leg of lamb.

Now, for a pressure cooker recipe, this one takes a while. A 4 pound lamb roast is a big piece of meat, and it takes about 90 minutes at high pressure for the lamb to cook all the way through, plus a natural pressure release. 4 “90 minutes!” I can hear you saying. “That’s not fast!” Well, it is if you’re starting with traditional French recipe that roasts for 7 hours in the oven. If you’re curious, I tried out different timings: at 60 minutes, it was still tough most of the way through, and at 75 minutes, it was almost tender enough, but it was not quite done in the center of the roast, near the bone. 90 minutes was perfect – tender all the way through.

(Looking for a quicker lamb recipe? Check out pressure cooker lamb shanks – the smaller pieces of lamb cook in about half the time.)

Recipe: Pressure Cooker 7 Hour Leg of Lamb (in 90 minutes)

Inspired by: Ambassade D’Auvergne’s seven-hour leg of lamb, Patricia Wells, Bistro Cooking



Pressure Cooker 7 Hour Leg of Lamb (in 90 minutes)

  • Author: Mike Vrobel
  • Prep Time: 15 minutes
  • Cook Time: 2 hours
  • Total Time: 2 hours 15 minutes
  • Yield: 8-12 1x


Pressure Cooker 7 Hour Leg of Lamb (in 90 minutes) – the classic French recipe, sped up with the help of a pressure cooker.



  • 1 tablespoon olive oil
  • 4-pound bone in leg of lamb roast (the sirloin half if possible)
  • 1 tablespoon Diamond Crystal kosher salt or 1 1/2 teaspoons table salt
  • 1 teaspoon fresh ground black pepper
  • 1 large onion, sliced thin
  • 1/2 teaspoon Diamond Crystal kosher salt
  • 1 cup dry white wine (dry Riesling)
  • 1 cup chicken stock (or water)
  • 6 cloves garlic, crushed
  • 3 sprigs fresh rosemary
  • 6 sprigs fresh thyme
  • Minced parsley to garnish


  1. Brown the lamb: Heat the tablespoon of oil over medium-high heat (“sauté” mode on an electric PC) until shimmering, about 3 minutes. Sprinkle the lamb roast all over with 1 tablespoon kosher salt and the fresh ground black pepper. Sear the lamb roast, about 4 minutes a side, then move it to a bowl.
  2. Sauté the onion and simmer the wine: Add the onion to the pot, sprinkle with 1/2 teaspoon of salt, and sauté until just starting to soften, about 3 minutes. Add the white wine and bring to a simmer, scraping any browned bits of lamb and onion from the bottom of the pot, about 2 minutes.
  3. Add everything to the pot: Pour in the chicken stock, then stir in the garlic, rosemary, and thyme sprigs. Add the lamb and any lamb juices in the bowl
  4. Pressure cook the lamb: Lock the pressure cooker lid and bring the pressure cooker up to high pressure. Cook on high pressure for 90 minutes in an electric PC, 75 minutes in a stovetop PC. Let the pressure come down with a natural pressure release, about 20 minutes.
  5. Serve: Carefully lift the lamb roast out of the cooker and transfer to a platter (I use a slotted spatula and a pair of kitchen tongs). Strain the liquid in the pot into a fat separator and let it settle for 10 minutes. Slice the lamb roast, pour some of the defatted liquid over the slices, and serve, passing the rest of the defatted liquid as a sauce. (Or serve the lamb family style, with the sauce straight out of the pot. Just pour it over the roast after you discard the herb sprigs).

  • Category: Sunday Dinner
  • Method: Pressure Cooker
  • Cuisine: French


What do you think?

Questions? Other ideas? Leave them in the comments section below.

Related Posts

Pressure Cooker Lamb Shanks
Pressure Cooker Irish Lamb Stew
Pressure Cooker Beef Pot Roast

My other Pressure Cooker Recipes


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Filed under: Pressure cooker, Sunday dinner


Hi! I’m Mike Vrobel. I’m a dad and an enthusiastic home cook; an indie cookbook author and food blogger with a day job, a patient spouse, and three kids who would rather have hamburgers for dinner.


  1. Maggie says

    Just wanted you to know we made this last night and it was fabulous!!!!!!

  2. That IS a hell of a long time for a pressure cooker! I’ve never cooked anything for longer than about 45min in mine but I’ve never tried a leg of lamb. I know some PC’s exert a higher pressure than others, varying from 41kPa (6PSI) to more than 130kPa (18.9PSI). You wouldn’t happen to know what yours is, would you?

  3. 90 Minutes isn’t too long – The more you use the Instapot or any pressure cooker, the more you will run into meats that need it. I did a 5-6 pound pork butt – Kahlua Pork ( so simple – pork, pink salt, liquid smoke , banana leaves and thats it) that actually needed 90 – plus 25. But it was melt in your mouth terrific after that. Compare to 18 hours in the smoker or cooking at 215-220 in the oven its still a bargain!

  4. Zahida says

    Could I just leave the wine out if I don’t want to use alcohol or should I replace it with another liquid and if so, what is best?

      • Did boneless today with an Instant Pot Mini (3qt). I cut it in half (was 4.45 lb) I did not do 6 cloves of garlic but just one, split. I did 85 minutes and otherwise followed the recipe. I made gravy with the juices by simply adding Wondra flour to the juices. (eyeballed it until it was the gravy consistency)
        Delish! I would do mashed potatoes or rice.

    • Barbara says

      I just cooked a 7 pound boneless leg of lamb in the Instant Pot. (It was 10 pounds but the whole thing wouldn’t fit so I had to cut part off.) I still set it for 90 minutes and then released the steam manually because I was out of time to wait! Most of it was very tender, but parts were a little tough. I think it probably had more to do with the quality of the lamb than the cooking method. I broiled in the oven first, rather than trying to squeeze it into the Instant Pot on saute, and I used red wine instead of white – it was delicious! I’ll cut up the leftovers and use the slightly less tender part in a shepherd’s pie. Yum!

      • I have found meats really need natural release. Sitting in that beautiful steam bath really completes the cooking for wonderful tenderness.

    • Go with the timing as-is. The goal is fall-off-the-bone-tender lamb, so a little extra cooking time won’t hurt.

  5. jenny says

    I was dubious about this recipe but made it anyway; omg, loved it!! So delicious and easy!! My husband, who is reasonably picky, loved it too. I also was worried about the length of time in the instant pot, but it was GREAT!! Thank you SO much!!!

    • jenny says

      I forgot to mention that I used dried herbs instead of fresh (yes, it’s what I had,) and it was too herby. I’m making this again this weekend with fresh herbs and am excited to see what the lamb is like.

  6. Rachael says

    Made this tonight in my stovetop Fagor Duo, with a 3lb lamb leg (bone-in). The meat turned out perfectly – fork tender and fell off the bone, but with 2 cups of liquid for 90 minutes at pressure, it ran bone dry – just a black crust of onion on the base! Kept pressure the whole time though. I’ll definitely make this again, but with 3 cups of liquid.

  7. Barbara Poppe says

    I’m making a 4 lb boneless roast for Easter Sunday. Pretty dramatic for me the original slap a piece of meat on some toast. I see you have the picture with potatoes. Did you cook them in the Instant Pot after the meat was cooked?

    You know I could sell Instant Pots and would probably get irritated at the folks who didn’t take one home. Thanks for all you Instant Pot recipes. They have all been keepers.

  8. Barbara #2 says

    My oh My oh My….. An Easter dinner to remember. I cooked a 4lb boneless leg of lamb. Didn’t realize the recipe called for a regular leg of lamb until everything was in the pot. And I followed your sample which had potatoes. I oven baked them. All I can say is that dinner is gone!! Everyone just ate it up like candy. Thank you so much for your recipe and clear directions. We will have lamb again….

  9. Micki says

    I made this yesterday for Easter and man I gotta tell you it was just fabulous! My cousin and her husband love lamb and they just raved and raved about it. I let the pressure release naturally while I made the rice and veggies and it took 32 minutes…rested for a few minutes while the fat separator did its thing and sliced the meat up…man I barely needed a knife! Thank you so much for this…I will no longer make my leg of lamb in the crock pot…it’s my instant pot all the way! Thank you!

  10. stephanie says

    I have a 3.75 lb boneless, any idea of time? Still 90 mins? I have never even made leg of lamb so I am extremely nervous to mess it up since its cost so much.

  11. Amazing, so easy and tasty, my 9 year old had seconds which is unheard of. I did cubes of potato and cubes of sweet potato roasted cripsy in coconut oil in the oven and a green salad, everyone was very happy!

  12. Made this today and it was awesome! Rather than get the meat off the bone, I got the bone off the lamb because it was so tender. I made garlic and parmesan roasted swede to go on the side. Also I sieved the pressure cooker juices off and thickened it with cornflour and it made a lovely gravy. Thank you for this 🙂

  13. Made this with my wife as our first pressure cooked meal and we absolutely loved it. Only diffrent is I deboned the lamb as it didn’t fit in the port but turned out well. Thank you for sharing it.

    Note: we added patato in the pot and that part didn’t turn out well.

    • Tia Acosta says

      If this helps, we always add the potato or carrots about 10 minutes until the lamb is done and they come out perfectly. The lamb is also super tender. I use my pressure cooker all the time.

      • Gustavo says

        Hi Tia, how can you add the potatoes or carrots 10 minutes until the lamb is done in a Pressure Cooker? You would have to release the pressure quickly and then cook again right?

  14. Lindsey says

    Your recipe sounds amazing and I’m trying it today ? just wondering if I can use red wine instead of white ?

  15. I would like to try this recipe with a half leg of lamb ( 2.72 lbs) > Is 90 minutes still ok or will it be overcooked? How long should i cook it for in my instant pot please?

    • “It depends.”

      It mainly depends on how thick your roast is. My guess is it will take 60 to 75 minutes. You want to cook way past well done, into “fall apart tender”, so overcooking is probably not a worry. Cook it for 60 minutes, then check it – if it is not tender near the bone, where you can easily insert a fork, cook it for another 15 minutes.

  16. Freeo says

    The best I have had, and my first attempt in my new PC.
    Thanks for the recipe…..cheers

  17. The recipe is absolutely spot on, I applied it to my 1.7kg leg of lamb, came out exactly as described by you, “fall off the bone” – “melt in mouth” style. The only thing I substituted was the Riesling and that only because I had none in the house. The leftovers will make a lovely shepherds pie today.

  18. Just made this for dinner, it cooks perfectly and is delicious! I’ve been making your recipes for the last few months and they all are a hit. Thank you for sharing them with us.

  19. Marco says

    Would this work making it a day ahead, like many braised dishes?
    So the flavors come together?

  20. Jessica says

    Made this for Easter dinner. I had planned to cook the lamb in the crock pot but ran out of time. Wanting to save oven space, I decided to look for a pressure cooker recipe. Loved this. Used 3.5 boneless lamb piece. Fell apart when taken out. Thanks for the Easter saving recipe.

  21. Jessica Hatcher says

    Wow! I really love making lamb for Easter and this was by far the best recipe I’ve tried. So tender. I used all chicken stock as I didn’t have any wine. I went easy on the herbs as well due to picky eaters. Even the pickiest of the bunch ate it!

  22. Teodora says

    Very pleased with the outcome, thank you for sharing your recipe ! Can wait for my mother in law to pop round so I can show off ! 😆

  23. I had a 7 # lamb roast and wasn’t sure how long to cook it in a pressure cooker, but I went with the 75 minutes for a stovetop cooker for a 4 # lamb roast. It was just about right, but probably could have gone the 90 minutes. There were parts that shredded beautifully and parts that we had to chew. I purposely had the butcher leave the fat on the outside for crackling, but now I’m thinking that would be for a pork roast instead, and it would have needed to be cooked in an oven to stay crisp. Thank you for the starting recipe as it worked well for last minute cooking.

  24. Christina says

    Oh my goooooodness!!! That was the most tender leg of lamb ever! My husband said that was the best meal in the IP so far! I did a 1.5lb boneless leg of lamb on high pressure for 60’ with natural release (took about 30’ to release). I kept the total liquids at 2c like your recipe (except used homemade chicken bone broth in place of the wine). It was absolutely delicious! Thanks for the great, easy to follow recipe! 👌🤤

  25. I made this with a frozen leg of lamb. (Not thawed, went directly from freezer to pot.) I covered the meat with water, and set my instant pot for 120 minutes. The meat was tender and yummy!

  26. Charita says

    Very tasty! I will probably leave it in about 1 hour and 45 minutes next time.

  27. Jude says

    Wow! Talk about tender and juicy. I had a 4.25 lb. boneless leg of lamb. I didn’t have fresh rosemary or thyme. I browned it in the PC, it took less time than the recipe to brown each side. I had some little red and white potatoes on hand, so after the meat was browned I threw them in the pot and followed the recipe. I used a little more chicken stock/white wine, enough to cover the potatoes. I sat the lamb on top of the onions and potatoes and let the pc come up to full pressure and let it cook for 60 min. I then let the pressure release, took the meat out and placed it on a baking sheet with a foil tent and let it rest for 10 min. I checked the internal temp. The meat was medium and tender and just plain delicious! It is a new favorite and so fast and easy!

  28. Exquisite! Yummo… Thanks for sharing. The lamb’s so tender I don’t have to carve it off the bone, it just falls off with a fork!

  29. It was absolutely spoon-cutable. My son wanted to replicate a recipe in one of his novels for Easter. I wanted instant-pot convenience. This was perfect. I did 75 minutes for 3.66 pound boneless and natural release for about 10 minutes because of time restraints. It was a little dry but the gravy took care of that and it was so delicious and tender. The leftovers made a fantastic greek salad with cucumbers, tomatoes and feta for a light dinner. Leftover salad wrapped in pita for next days lunch. This is the recipe that keeps on giving!

  30. Gerald Gerrard says

    Superb, if I could give it 6 stars I would. Meat was so tender , best I’ve ever tasted 👍

  31. Ditto to all the good reviews above.
    Had a 5.25 semi boneless leg of lamb roast and made per the recipe. I also threw in cut up carrots when adding the stock and meat before sealing. Everyone loved it. I didn’t carve it, but found the bones clean of meat afterwards and every bite was tender.

    I’m thinking this would be a great base recipe no matter the kind of roast (beef, pork or lamb) since it’s the thickness of the meat that makes the difference. You could adjust what wine or kind of stock and herbs you use.

    I’m sharing this with my friends and family.

    Thank you so much for publishing this. All the best for the new year and decade!

  32. I made this with a 1.5# leg of lamb. I used a 1/2 onion, Shaoxing wine (Chinese cooking wine) and used 4x the amount of rosemary and thyme, because I had a ton in my garden. For the garlic, I cut into the lamb and inserted the garlic into those ‘meat slots’ : p

    I did pressure for 25 minutes, trying to measure from a few different recipes. It wasn’t near fall off the bone, but it was definitely done, I hope next time to get it closer to the ‘done’ temperature for lamb, that is how I like my lamb.

    Thoroughly impressed with how good and easy this was. My roommates were beside themselves as well. Go Dad Go!

  33. Melissa Merritt says

    My family loves this. I get a Costco lamb roast boneless about 4-5 lbs. It does great!

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