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EASY Instant Pot Pulled Lamb

Instant Pot pulled lamb is made by pressure cooking lamb shoulder until tender.
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Prep Time 15 minutes
Course Main Course
Cuisine American-inspired

Ingredients
  

  • 1 package halal-friendly barbecue pulled meat seasoning mix
  • 1/2 cup tomato ketchup
  • 1/2 cup firmly packed brown sugar
  • 1/3 cup cider vinegar
  • 1 tablespoon cooking oil
  • 3 pounds boneless halal lamb shoulder trimmed and cut into 2 large pieces
  • 1/3 cup water
  • Sandwich or slider rolls optional

Instructions
 

  • Add the barbecue seasoning mix, ketchup, brown sugar, and cider vinegar to a medium bowl. Stir until thoroughly combined and set aside.
  • Set the Instant Pot to the SAUTÉ function. Add the oil and allow it to heat.
  • Place the lamb shoulder pieces in the pot. Sear for about 5 minutes, turning once, until the outside is lightly browned.
  • Pour in the water, scraping the bottom of the pot gently to loosen any browned bits.
  • Pour the prepared barbecue sauce mixture evenly over the lamb.
  • Secure the Instant Pot lid and set the pressure valve to the sealing position.
  • Pressure cook on high for 60 minutes. Once cooking is complete, carefully release the pressure according to your Instant Pot manufacturer's instructions.
  • Check the lamb. It should be very tender and pull apart easily with a fork. If necessary, pressure cook for another 10–15 minutes.
  • Transfer the meat to a large bowl and shred it using two forks.
  • Return the shredded lamb to the pot and stir until thoroughly coated with the sauce.
  • Serve your Instant Pot Pulled Lamb warm on sandwich rolls, in wraps, or with your favorite side dishes.

Notes

Boneless lamb shoulder gives this pressure cooker pulled lamb a rich flavor and shreddable texture. Lamb leg can be substituted, although it is generally leaner and may produce a slightly different texture.