Long-time reader Aaron left this comment on my Pressure Cooker Greek Lamb Shanks recipe:
Have you ever tried Youvetsi? You braise the lamb shanks then throw in orzo near the end to soak up all the drippings. It’s really good.
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Thanks, Aaron! This tip led me to youvetsi, the classic Greek lamb stew. Most of the recipes use cubed lamb shoulder instead of lamb shanks, so that’s where I went with this recipe.1 It’s my basic pressure cooker stew technique, so if you’ve made any of my stews, you’ll know the steps to the dance. The details are in the ingredients - lamb as the protein, with Greek flavors in the aromatics (onions, garlic, and tomatoes), and in the spices (oregano, allspice, and cinnamon).
And, of course, the orzo. Pressure cooked stews have thin sauces, because the sealed cooker doesn’t allow evaporation. The orzo takes care of that, soaking up some of the sauce, thickening the stew, and turning this into a great one-pot meal. Add a Greek salad and some pita bread, and you’ve got a fantastic Greek feast.
Recipe: Instant Pot Lamb Youvetsi
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Instant Pot Lamb Youvetsi (Greek Lamb Stew with Orzo)
- Total Time: 1 hour
- Yield: 8 cups of stew 1x
Description
Instant Pot Lamb Youvetsi. The classic Greek lamb stew, thickened with orzo pasta.
Ingredients
- 1 tablespoon olive oil
- 3 pounds lamb shoulder, cut into 1-inch cubes
- 1 teaspoon fine sea salt
- 1 large onion, minced
- 3 cloves garlic, minced
- ½ teaspoon fine sea salt
- ½ teaspoon dried oregano
- ½ teaspoon allspice
- ¼ teaspoon cinnamon
- ½ cup red wine
- 2 cups homemade beef broth (or store-bought low sodium broth, or water)
- 15-ounce can diced tomatoes
- 1 bay leaf
- 1 teaspoon fine sea salt (if not using store-bought broth)
- ½ teaspoon fresh ground black pepper
- 1 cup orzo (or other small pasta shape)
- Minced parsley for garnish
Instructions
- Sear the lamb in three batches: Heat the olive oil in the pot over medium heat (Sauté mode set to medium in an Instant Pot) until the oil shimmers. While the pot heats, sprinkle the lamb cubes with 1 teaspoon salt. Add ⅓ of the lamb in a loose single layer and sear until well browned on one side, about 3 minutes. (Don’t crowd the pot or the lamb will steam, not brown). Transfer the browned lamb to a bowl, add half of the remaining lamb to the pot, and sear until browned on one side, about 3 more minutes. Transfer the browned lamb to the bowl. Add the rest of the lamb to the pot and sear until browned on one side, about 3 more minutes. Transfer the browned lamb to the bowl.
- Sauté the aromatics, toast the spices, deglaze the pan with wine: Add the onion and garlic to the pot, and sprinkle with the ½ teaspoon of salt, dried oregano, allspice, and cinnamon. Sauté until the onions soften, about 5 minutes, scraping the bottom of the pot occasionally to loosen any browned bits of lamb. Pour the red wine into the pot, bring to a simmer, and simmer for 1 minute. Scrape the bottom of the pot again to release any browned bits stuck to the pot.
- Stir everything into the pot: Stir in the lamb and any juices in the bowl, then stir in the broth and diced tomatoes. Float the bay leaf on top of everything.
- Pressure cook the stew for 15 minutes with a quick pressure release: Lock the lid on the pressure cooker. Cook at high pressure for 15 minutes in an electric pressure cooker (“Manual” or “Pressure Cook” mode in an Instant Pot), or for 12 minutes in a stovetop PC. Quick release the pressure. Remove the lid, tilting it away from you to avoid the hot steam.
- Cook the orzo and serve: Leave the pot on “keep warm” mode. (Or put it over low heat for a stovetop PC). Remove the bay leaf and discard. Stir in 1 teaspoon of salt (if you didn’t use store-bought broth, which is plenty salty), and the ½ teaspoon pepper. Stir in the orzo, then cover the pot and let sit for 10 minutes to cook the orzo. Serve, sprinkling with a little parsley as garnish. Enjoy!
Notes
- Lamb shoulder chops are my "cubed lamb" shortcut. I cut them crosswise into rough 1-inch squares, discarding the bones and fat as I go.
- The orzo will continue to thicken the stew; if you can, let it sit in "keep warm" mode for an extra 15-20 minutes.
Tools
- 6 quart or larger pressure cooker (I love my Instant Pot electric pressure cooker)
- Flat edged wooden spoon
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Sunday dinner
- Method: Pressure Cooker
- Cuisine: Greek
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Tools
- 6 quart or larger pressure cooker (I love my Instant Pot electric pressure cooker)
- Flat edged wooden spoon
What do you think?
Questions? Other ideas? Leave them in the comments section below.
Related Posts
Pressure Cooker Greek Lamb Shanks with Tomatoes (Arnaki Kokkinisto)
Grilled Swordfish With Greek Salad
Pressure Cooker 7 Hour Leg of Lamb (in 90 minutes)
My other Instant Pot Pressure Cooker Recipes
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- Not that there’s anything wrong with lamb shank youvetsi - but that’s a recipe for another time. ↩
David Gelinas says
First Rate - I've made this probably 3 or 4 times, and it's always come out great. It's a great recipe, super easy, and absolutely delicious. Thank you
Mike Vrobel says
You’re welcome! I’m glad you enjoyed it.
Tiffany says
I want to make my Yiayia's beef Kapama in the instapot, can I use the general instructions here to modify her recipe? I cannot find one online at all!
Thanks in advance for your advice!
Tiffany
Mike Vrobel says
Use the technique in this recipe, but substitute the ingredients from your family recipe: https://www.dadcooksdinner.com/pressure-cooker-beef-stew-provencal-beef-en-daube/ …and let me know how it goes!
(Edited to change to a beef stew recipe - didn't see the "beef" in beef Kapama, and linked to a chicken recipe first.)
Ron G says
What is the best kind of red wine to use?
Mike Vrobel says
A greek red, if you can find one. If not, I like a red blend like a French Cote du Rhone.
clare says
This sounds delicious. Just wondering if I could prepare it the day before? I'm guessing it would be better to leave the orzo step to just before serving? Would you bring the stew back up to pressure in the instant pot, and then press 'Keep Warm' and add the orzo? What is the optimal time for the orzo to be in the stew before serving?
Thanks
Mike Vrobel says
You can just make it entirely the day before, refrigerate, and then reheat to serve. The orzo may be a little softer, but with everything going on you won't notice (and the rest of the stew will be better with a day for the flavor to mingle.)
Laura Wilner says
We really love this recipe. Tonight I made it adding cooked fresh peas at the same time as the orzo. Big hit with Spanakopita and tzatziki on the side.
Mike Vrobel says
Thanks!
Sue says
Sounds amazing! I'm not much of a cook, so I have a question. Why do you only need to brown the lamb on one side?
Thanks for the recipe!
Mike Vrobel says
“Brown on one side” is my compromise between building flavor and speed.
Sheila Ann says
Hi, the aroma is intoxicating! Loved this dish and what little leftovers there were was even better the next day.
Mike Vrobel says
Thanks!
Justim says
Sir....
Lurker for a long time, have tried many of your recipes. I can't wait to try this one....
Just as a quick note.... Have "don't crowd or the BEEF will steam" both in the description and the recipe....
Justim
Mike Vrobel says
Thanks - fixed. Cut and paste will be the death of me; I thought I got all the "beef" references in the basic technique, but...no.