Moussaka
By :Graham and James Sharman
instant pot lamb recipes
A pressure cooked version of the classic Greek dish.
instant pot lamb recipes
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Cuisine Greek, Middle East
Difficulty Medium
Browse Category Meat
Duration 30-60 min
Cooking Technique Pressure Cook, Sauté
Prep Time 5 minutes
Cook Time 35 minutes
Servings
4 servings
Ingredients
  • 1 tbsp olive oil
  • 1 large onion finally chopped
  • 2 garlic cloves crushed
  • 1 lb minced lamb 450g
  • 1/2 cup Water 250ml
  • 14 oz can chopped tomatoes 400g
  • 2 tbsp tomato paste/puree
  • 1 tsp ground cinnamon
  • 1/2 tsp salt
  • 1/2 freshly ground pepper
  • 1 medium eggplant/aubergine cut into 1 inch/2-3 cm pieces
  • 5 oz feta 150 g, crumbled
  • 1 large handful fresh mint chopped
  • salad and warm toasted pita to serve
Cuisine Greek, Middle East
Difficulty Medium
Browse Category Meat
Duration 30-60 min
Cooking Technique Pressure Cook, Sauté
Prep Time 5 minutes
Cook Time 35 minutes
Servings
4 servings
Ingredients
  • 1 tbsp olive oil
  • 1 large onion finally chopped
  • 2 garlic cloves crushed
  • 1 lb minced lamb 450g
  • 1/2 cup Water 250ml
  • 14 oz can chopped tomatoes 400g
  • 2 tbsp tomato paste/puree
  • 1 tsp ground cinnamon
  • 1/2 tsp salt
  • 1/2 freshly ground pepper
  • 1 medium eggplant/aubergine cut into 1 inch/2-3 cm pieces
  • 5 oz feta 150 g, crumbled
  • 1 large handful fresh mint chopped
  • salad and warm toasted pita to serve
instant pot lamb recipes
Votes: 0
Rating: 0
Rate this recipe!
Print Recipe
Instructions
  1. Press the Sauté button on the Instant Pot on normal heat, (custom level 3 for the Evo Plus).
  2. Once display says HOT, add 1 tbsp of the olive oil.
  3. Add 1 large onion (finely chopped), and 2 garlic cloves (crushed), sauté until soft, stir regularly.
  4. Add 1 lb/450g minced lamb, cook for 10 minutes until browned, stir occasionally.
  5. Drain off the mince, add 1/2 cup/125 ml water, 1 x 14 oz/400g can chopped tomatoes, 2 tbsp tomato paste/puree, 1 tsp ground cinnamon, 1/2 tsp salt, and 1/2 tsp freshly ground black pepper. Press cancel.
  6. Place the lid on the Instant Pot, set valve to seal, select Pressure Cook/Manual on High pressure (pressure cook custom high on Evo Plus) for 10 minutes.
  7. When Instant Pot beeps, allow 5 minutes before releasing the pressure.
  8. When pin drops, open the lid. Press Cancel.
  9. Press the Sauté button on the Instant Pot on normal heat, (custom level 3 for the Evo Plus).
  10. Stir in 1 medium eggplant/aubergine (cut into 1 inch/2-3cm pieces). Cook for a few minutes until soft.
  11. Serve sprinkled with 5 oz/150g feta (crumbled), 1 large handful of fresh mint (chopped), salad, and warm toasted pitta.