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Instant Pot Lamb Ragu Paleo Whole30 Healthy Easy Recipe

Instant Pot Lamb Ragu - Whole30, Paleo

This Lamb Ragu is Whole30, Paleo, gluten-free & every bit as flavourful as traditional versions. Thanks to the Instant Pot it takes half the time to cook.
Prep Time 15 mins
Cook Time 1 hr
Total Time 1 hr 15 mins
Course Main Course
Cuisine Italian
Servings 8 people

Ingredients
  

  • 2 kg leg of lamb, bone-in cut into 2" cubes (you can ask your butcher to do this)
  • 1 medium-sized onion diced
  • 2 celery stalks diced
  • 2 carrots diced
  • 6-8 cloves garlic finely-sliced
  • 2 cups tomato passata preferably in a glass jar
  • 1 cup chicken stock
  • 2 bay leaves
  • 1 tbsp densely-packed fresh rosemary finely chopped
  • 1 tsp densely-packed oregano finely chopped
  • 1 tbsp avocado oil
  • kosher salt and black pepper to taste

Instructions
 

  • Set Instant Pot to Sautée mode and allow to preheat.
  • Meanwhile, rinse leg of lamb and pat very dry with paper towel. Cut into 2" chunks and season all sides with a bit of kosher salt.
  • Add avocado oil to preheated Instant Pot and brown all sides of the lamb in batches. Transfer browned meat to bowl and set aside.
  • To the Instant Pot, add onion, celery, and carrot - season with a pinch of salt. Sautée vegetables until softened (approximately 10-12 minutes). Be sure to scrape all the brown bits off the bottom of the pot.
  • Add garlic, rosemary, oregano and bay leaves and season with 1 tsp of freshly-cracked black pepper. Sautée an additional 60 seconds.
  • Return browned meat to the Instant Pot and add tomato passata and chicken stock. Give everything a stir and cook on Sautée mode until the sauce comes to a simmer. **Note: this will help reduce the time it takes to seal the Instant Pot and Initiate the timer.
  • Close the lid, set the pressure release valve to the 'Sealing' position and program the Instant Pot to Manual Mode, High Pressure for 60 minutes. **Note: You can also use the 'Meat/Stew' mode with High Pressure for 60 minutes.
  • After cooking time has elapse, depressurize manually, and switch back to the Sautée mode to reduce the sauce. As the sauce reduces, use a pair of tongs and a fork to shred the meat in the pot.
  • Reduce sauce to desired consistency (I like it thick and chunky), taste for seasoning and adjust salt and pepper as required. Note: If you reduce the sauce too much, simply add a little bit of stock to reconstitute.
  • Serve over Cauliflower Polenta or Zucchini Noodles. 

Notes

This recipe can also be made on the stovetop in a Dutch oven.
You can substitute beef chuck, short rib or venison stewing meat in the place of lamb. 
Keyword lamb, ragu