The Instant Pot allows you to condense a very long, slow cooking process so that you end up with a quick weeknight dinner. Although I don’t usually ask you to sauté and brown ahead of time, my testing yielded a richer, more authentic tagine flavor when I took 10 minutes to brown the onions and lamb and bloom the spices. Often it doesn’t matter in pressure cooking—in this recipe, it mattered. Do not add more water to this recipe. The vegetables and lamb will release a lot of water (unless you’re using some fancy organic lamb, which is dry). I usually serve this with some couscous made with raisins and almonds.
Turn the Instant Pot to Saute. When the indicator reads Hot, place the oil and sliced onion into the pot. Cook, stirring frequently, for 2 to 3 minutes , or until at least half the onions are browned around the edges.
Stir in the Tagine Spice Mix. Add the lamb and stir until it is well coated with the Tagine Spice Mix. Allow the lamb cubes to brown on one side and then turn them over so they will brown on the other side.
Press Cancel. Add the water and use a spoon to thoroughly deglaze the bottom of the pot. Not only will this help extract all the flavor from the food, but it will also keep you from getting the Burn message on the Instant Pot.
Add the tomato, raisins, and almonds and stir to combine. Pour the honey over top, but do not stir.
Secure the lid on the Instant Pot. Close the pressure-release valve. Select Pressure Cook/Manual and set the pot at High Pressure for 6 minutes. Allow the pot to sit undisturbed for 10 minutes, then release any remaining pressure.
Garnish with the mint leaves. Serve hot, with Easy Pita Bread, if desired.
Note: If you would like a thicker tagine, remove the lamb at the end of cooking and set it aside. Set the Instant Pot to Saute and cook for several minutes, or until the mixture remaining in the Instant Pot has thickened. Pour over the lamb and serve.