Instant Pot Spiced Lamb and Pine Nut Dip

Name: Instant Pot Spiced Lamb and Pine Nut Dip
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 8 servings
Cuisine: Middle Eastern
Ingredients: 1¼ lb (570 g) ground lamb; ½ medium (85 g) yellow onion, finely diced; 3 (15 g) garlic cloves, minced; 1½ tsp (3 g) ground cumin; ½ tsp (1.2 g) ground cinnamon; ¼ tsp (½ g) ground allspice; 1 tsp (6 g) kosher salt; ¼ tsp (½ g) black pepper, freshly ground; ½ cup (120 ml) water; 1 cup (240 ml) Greek yogurt, full-fat, at room temperature; 3 tbsp (45 g) tahini (sesame seed paste); 2 tbsp (30 ml) pomegranate molasses; ½ cup (70 g) pine nuts; ¼ cup (12 g) fresh flat-leaf parsley, roughly chopped (optional); 2 tbsp (30 ml) extra-virgin olive oil

From the MyKitchenBank Kitchen

A Middle Eastern–inspired dip featuring ground lamb cooked with warm spices and finished with toasted pine nuts and a tang of pomegranate molasses. The Instant Pot tenderizes the lamb quickly while infusing it with cumin, cinnamon, and allspice. Blended with Greek yogurt and tahini, it becomes a rich, creamy dip perfect for flatbread, vegetables, or crackers. The pomegranate molasses adds brightness and a signature sweet-tart note.

Prep: 15 min
Cook: 20 min
Wait: 5 min
Total: 40 min
Makes: About 2 cups dip (8 servings as an appetizer or spread)

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Ingredients

8 servings

1¼ lb (570 g) ground lamb
½ medium (85 g) yellow onion, finely diced
3 (15 g) garlic cloves, minced
1½ tsp (3 g) ground cumin
½ tsp (1.2 g) ground cinnamon
¼ tsp (0.5 g) ground allspice
1 tsp (6 g) kosher salt
¼ tsp (0.5 g) black pepper, freshly ground
½ cup (120 ml) water
1 cup (240 ml) Greek yogurt, full-fat, at room temperature
3 tbsp (45 g) tahini (sesame seed paste)
2 tbsp (30 ml) pomegranate molasses
½ cup (70 g) pine nuts
¼ cup (12 g) fresh flat-leaf parsley, roughly chopped (optional)
2 tbsp (30 ml) extra-virgin olive oil

Equipment (8)

Instant Pot (6-quart or 8-quart)
Steamer rack or trivet (comes with Instant Pot)
7-inch (18 cm) round baking dish or ramekin (fits inside Instant Pot)
Food processor or blender
Small skillet
Wooden spoon
Measuring spoons and cups
Instant-read thermometer (recommended)

Steps

Before you start

Read through all steps so you understand the pot-in-pot method
Have all spices measured and ready before opening the Instant Pot
Toast the pine nuts in a dry skillet just before serving for best flavor

1
Brown the lamb
- Set the Instant Pot to the sauté function on high heat.
- Once hot (about 2 minutes), add 1 tablespoon (15 ml) of the olive oil.
- Break up the ground lamb into small pieces as it hits the pot and cook for 5–6 minutes, stirring occasionally, until the meat is no longer pink and excess liquid has mostly evaporated.
- The lamb should be lightly browned in patches.
- Stir in the diced onion and minced garlic, cooking for another 1–2 minutes until fragrant.
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Ready when: Lamb is lightly browned, onion is soft, and garlic is fragrant
Tip: Break the lamb into small pieces as it cooks so it doesn't clump; this ensures it blends smoothly later.
2
Add spices and deglaze
- Sprinkle the ground cumin, cinnamon, allspice, kosher salt, and black pepper directly into the pot with the lamb.
- Stir constantly for 30 seconds to bloom the spices.
- Pour in the ½ cup (120 ml) water, scraping the bottom of the pot with a wooden spoon to lift any browned bits.
- The mixture should bubble slightly.
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Ready when: Spices are fragrant and cling to the meat, and liquid covers the bottom of the pot
Tip: Blooming the spices in hot fat releases their flavors; don't skip this step.
3
Cancel sauté and prepare pot-in-pot
- Press cancel to turn off the sauté function.
- Let the pot cool for 30 seconds.
- Pour the lamb mixture into a 7-inch (18 cm) round baking dish or ramekin that fits inside the Instant Pot.
- Place the steamer rack/trivet in the bottom of the Instant Pot, add 1 cup (240 ml) of water to the pot (not in the dish), and gently set the dish with the lamb on the rack.
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Ready when: The dish sits securely on the trivet above the water level
Tip: The pot-in-pot method prevents the lamb from sticking and allows steam to cook it gently and evenly.
4
Pressure cook the lamb
- Close the lid, set the valve to sealing, and set the Instant Pot to pressure cook on high for 8 minutes.
- The pot will take 3–4 minutes to reach pressure before the timer starts.
- Once the cooking timer beeps, let the pressure release naturally for 5 minutes, then open the valve to release any remaining steam.
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Ready when: Cooking timer sounds after 8 minutes, pressure is released completely
Tip: Natural pressure release is gentler and prevents the lamb from drying out; don't skip it.
5
Cool and blend
- Carefully remove the hot dish using oven mitts and set it on a trivet or heat-safe surface to cool for 5 minutes.
- Transfer the cooked lamb mixture to a food processor or blender.
- Add the Greek yogurt (at room temperature), tahini, and pomegranate molasses.
- Blend on medium speed until smooth and creamy, about 1–2 minutes.
- Taste and adjust salt or pomegranate molasses if needed.
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Ready when: Dip is smooth, creamy, and uniform in color with no visible lumps of meat
Tip: Room-temperature yogurt prevents the hot lamb from breaking the dairy; if yogurt is cold, warm it gently first.
6
Toast pine nuts and finish
- Heat a small skillet over medium heat.
- Add the pine nuts and toast, stirring frequently, for 2–3 minutes until fragrant and light golden.
- Transfer to a plate immediately so they don't burn.
- Spoon the lamb dip into a serving bowl, drizzle with the remaining 1 tablespoon (15 ml) olive oil, scatter the toasted pine nuts on top, and garnish with chopped fresh parsley if desired.
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Ready when: Pine nuts are light golden and release a nutty aroma
Tip: Toast the pine nuts just before serving so they stay crispy; they soften and lose texture if made ahead.

Good to know

Tips

This dip is best served warm or at room temperature. If you make it ahead and chill it, warm it gently before serving so the flavors come alive.
Don't skip toasting the pine nuts fresh—it makes a huge difference in flavor and texture compared to raw or pre-toasted nuts.
If your pomegranate molasses is very thick, whisk it with a splash of water before adding to the blender to help it incorporate smoothly.
Serve with warm pita bread, flatbread, fresh vegetables (cucumber, bell pepper, tomato), or crackers for scooping.

Make ahead

The blended dip (before toasting the pine nuts) can be made up to 3 days ahead. Store in an airtight container in the fridge. Reheat gently in a small saucepan over low heat, stirring occasionally, until warm. Toast the pine nuts fresh just before serving.

Storage & reheating

Room temperature: up to 2 hours. Refrigerator: up to 4 days in an airtight container. Freezer: up to 3 months in an airtight container; thaw overnight in the fridge and reheat gently on the stovetop. Do not refreeze after thawing.

Substitutions

Greek yogurt, full-fat → Labneh or plain full-fat yogurt. Labneh is thicker and tangier; yogurt may yield a slightly looser dip. Both work well.
tahini (sesame seed paste) → Almond butter or sunflower seed butter. Creates a slightly different flavor profile but adds creaminess. Use the same amount.
pomegranate molasses → Fresh lemon juice (1½ tablespoons / 22 ml) plus ½ teaspoon honey. Gives brightness and a hint of sweetness; adjust to taste. Not identical but a good backup.
pine nuts → Toasted sliced almonds or walnuts. Changes the texture slightly but offers a similar crunch and nutty flavor.