Shawarma & GyrosMiddle EasternMedium

Instant Pot Lamb Shawarma with Root Vegetables

Name: Instant Pot Lamb Shawarma with Root Vegetables
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Yield: 4 servings
Cuisine: Middle Eastern
Ingredients: 2 lb (900 g) lamb shoulder or leg, cut into 1½-inch cubes, patted dry with paper towels, excess fat trimmed; 1 lb (450 g) Yukon Gold potatoes, unpeeled, cut into 1-inch cubes; 12 oz (340 g) carrots, cut on the diagonal into 1-inch pieces; 1 large (250 g) yellow onion, cut into 1-inch wedges; 6 cloves (30 g) garlic cloves, minced, finely minced; 2 tbsp (30 ml) olive oil; 2 tsp (4 g) ground cumin; 1½ tsp (3 g) ground coriander; 1½ tsp (3 g) sweet paprika; ½ tsp (1 g) ground cinnamon; ½ tsp (1 g) ground allspice; black pepper, freshly ground; kosher salt; 1 cup (240 ml) low-sodium chicken or beef broth; 3 tbsp (45 ml) fresh lemon juice; 1 tbsp (15 ml) pomegranate molasses (optional); ½ cup (15 g) fresh cilantro, roughly chopped, roughly chopped, for garnish (optional); ½ cup (120 ml) tahini sauce, store-bought or homemade (optional)

From the MyKitchenBank Kitchen

Tender, aromatic lamb cooked with warm Middle Eastern spices in the Instant Pot, layered with potatoes, carrots, and onions. The pressure cooking infuses the vegetables with spiced lamb juices while keeping the meat succulent. Serve with tahini sauce, pickled turnips, and flatbread for an authentic, restaurant-quality meal at home.

Prep: 20 min
Cook: 35 min
Wait: 15 min
Total: 1 hr 10 min
Makes: 4 servings (about 1.5 cups per person)

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Ingredients

4 servings

2 lb (900 g) lamb shoulder or leg, cut into 1½-inch cubes, patted dry with paper towels, excess fat trimmed
1 lb (450 g) Yukon Gold potatoes, unpeeled, cut into 1-inch cubes
12 oz (340 g) carrots, cut on the diagonal into 1-inch pieces
1 large (250 g) yellow onion, cut into 1-inch wedges
6 cloves (30 g) garlic cloves, minced, finely minced
2 tbsp (30 ml) olive oil
2 tsp (4 g) ground cumin
1½ tsp (3 g) ground coriander
1½ tsp (3 g) sweet paprika
½ tsp (1 g) ground cinnamon
½ tsp (1 g) ground allspice
black pepper, freshly ground
kosher salt
1 cup (240 ml) low-sodium chicken or beef broth
3 tbsp (45 ml) fresh lemon juice
1 tbsp (15 ml) pomegranate molasses (optional)
½ cup (15 g) fresh cilantro, roughly chopped, roughly chopped, for garnish (optional)
½ cup (120 ml) tahini sauce, store-bought or homemade (optional)

Equipment (7)

Instant Pot (6-quart or 8-quart)
Trivet insert
Sharp chef's knife
Cutting board
Small bowl for spice blend
Paper towels
Instant Pot-safe serving spoon or tongs

Steps

Before you start

Pat the lamb dry with paper towels so it browns properly
Cut all vegetables to consistent sizes so they cook evenly
Have the Instant Pot trivet and 1-cup liquid measuring cup ready
Warm your serving platter or bowls if desired

1
Bloom the spices
- In a small bowl, combine cumin, coriander, paprika, cinnamon, allspice, and a pinch each of salt and black pepper.
- Set aside.
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Ready when: Spices are combined in a dry bowl
Tip: Mixing spices ahead prevents clumping when they hit the hot oil
2
Sauté lamb to brown
- Set Instant Pot to sauté mode on high heat.
- Add olive oil and let it shimmer for 30 seconds.
- Working in two batches to avoid overcrowding, add lamb cubes and let them sit undisturbed for 2–3 minutes before stirring.
- Brown on all sides for 6–8 minutes per batch.
- Transfer browned lamb to a clean plate.
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Ready when: Lamb is deep golden brown on all surfaces; no gray shows
Tip: Don't stir too early or too often—browning requires a hard sear, which takes time without moving the meat
3
Bloom spices in oil
- Lower heat to medium.
- Add minced garlic and cook for 30 seconds until fragrant.
- Add the spice blend and cook, stirring constantly, for 1–2 minutes.
- You should smell the warm Middle Eastern aromas intensify.
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Ready when: Spices are fragrant and coated in oil; garlic is golden but not brown
Tip: Blooming spices in fat releases their essential oils and deepens flavor; don't let them burn or they'll taste bitter
4
Deglaze and return lamb
- Add broth and lemon juice, scraping the bottom of the Instant Pot with a wooden spoon to lift up all the browned bits.
- Stir well.
- Return all browned lamb to the pot, including any accumulated juices.
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Ready when: Bottom of pot is scraped clean and lamb is fully submerged in liquid
Tip: Scrape every crusty bit—that's concentrated flavor that shouldn't stay on the bottom
5
Layer vegetables
- Stir the pot once to distribute spices evenly.
- Arrange potatoes in a single layer on top, then scatter carrots and onion wedges over them.
- Do not stir—layering helps them cook evenly and prevents the vegetables from breaking down.
- Drizzle with pomegranate molasses if using.
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Ready when: Vegetables are arranged on top of the lamb without stirring in
Tip: Leaving vegetables on top prevents them from sinking into liquid and getting mushy; they'll steam-cook and stay intact
6
Pressure cook
- Cancel sauté mode.
- Place the trivet on top (if using, though for this recipe it's optional).
- Close the Instant Pot lid, ensure the vent is set to sealing, and set to high pressure for 15 minutes.
- The pot will take 5–7 minutes to reach pressure before cooking begins.
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Ready when: Float valve has popped up and beeping indicates cooking is complete
Tip: Do not open the lid early or pressure will release, leaving your lamb undercooked. Trust the timer.
7
Natural release
- Once cooking finishes, let the pot sit undisturbed for 10 minutes—this is called a natural pressure release.
- The residual heat continues to gently cook the lamb and vegetables, making the meat more tender.
- After 10 minutes, carefully turn the vent to venting to release any remaining steam.
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Ready when: Float valve has dropped and steam has stopped venting
Tip: A 10-minute natural release is essential for lamb—it prevents the meat from tightening up and becoming tough
8
Open and check doneness
- Carefully open the lid, tilting it away from you to avoid steam burns.
- A lamb cube should flake apart easily when pressed with a spoon, and vegetables should be fork-tender.
- If needed, seal the lid again and pressure cook for 3 more minutes, then quick-release by venting immediately.
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Ready when: Lamb is deeply tender and vegetables are soft; liquid is slightly thickened
Tip: If vegetables are very soft and lamb is done, you have a perfectly cooked dish. If lamb still resists a fork, it needs more time.
9
Taste and adjust
- Stir gently to combine everything.
- Taste the broth and adjust salt and black pepper as needed.
- If the broth tastes weak, leave the lid off and run the pot on sauté mode for 3–4 minutes to reduce and concentrate flavors.
- Stir occasionally.
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Ready when: Broth coats a spoon lightly and tastes deeply savory with warm spice notes
Tip: Reducing the broth also thickens the sauce naturally without adding starch—it just concentrates what's already there
10
Garnish and serve
- Transfer the shawarma to a serving bowl or shallow plates.
- Drizzle with tahini sauce if using and scatter cilantro over the top.
- Serve immediately with flatbread, pickled turnips, and extra lemon wedges on the side.
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Ready when: Dish is garnished and ready to serve
Tip: Tahini sauce adds a creamy balance to the warm spices; drizzle just before eating so it doesn't dilute the broth

Good to know

Tips

If your Instant Pot is a 3-quart model, halve all ingredient quantities. An 8-quart model works fine—just ensure the liquid line stays between the minimum and maximum marks.
For deeper, more authentic shawarma flavor, marinate the raw lamb in the spice blend with 2 tbsp olive oil for 1–2 hours or overnight before browning. Then proceed with the recipe. The spices will penetrate the meat even more.
Serve alongside store-bought or homemade tzatziki sauce, hummus, and warm pita or flatbread. Add a simple tomato-cucumber salad and pickled turnips for a complete meal.
If your lamb is very fatty, trim excess white fat before cutting into cubes—this prevents the broth from becoming greasy. However, a little marbling keeps the meat juicy.

Make ahead

Prep all vegetables and store in airtight containers in the fridge up to 8 hours ahead. Measure spices into a bowl and cover up to 24 hours ahead. The cooked dish reheats beautifully.

Storage & reheating

Store in an airtight container in the fridge for up to 4 days. Reheat gently on sauté mode at medium heat for 5–7 minutes, stirring occasionally, or transfer to a pot and warm on the stovetop over medium-low heat. Freezes well for up to 3 months; thaw overnight in the fridge before reheating.

Substitutions

lamb shoulder or leg, cut into 1½-inch cubes → beef chuck or leg of beef. Use the same weight; beef is slightly milder than lamb but will taste excellent. Cook time stays the same.
Yukon Gold potatoes, unpeeled → parsnips or rutabaga, cut to the same size. Parsnips cook in the same time and add natural sweetness; rutabaga is earthier. Both work perfectly.
pomegranate molasses → 1 tbsp pomegranate juice or red wine vinegar. Use 1 tbsp pomegranate juice mixed with ½ tsp sugar, or substitute straight red wine vinegar for tanginess without sweetness.
fresh cilantro, roughly chopped → flat-leaf parsley or mint. Parsley is milder; mint adds brightness. Both are traditional Middle Eastern garnishes.