Instant Pot Braised Lamb with White Beans and Spinach
A hearty and comforting dish featuring tender braised lamb shoulder chops cooked with white beans and fresh spinach in an Instant Pot. The meat is seared until golden brown and then slowly cooked with aromatics, red wine, and rosemary until fall-apart tender.
Ingredients
- •2 Tbsp extra-virgin olive oil
- •4 pieces bone-in lamb shoulder chops
- •1 tsp freshly ground black pepper
- •2 tsp kosher salt
- •1 small onion
- •3 cloves garlic
- •¼ cup red wine
- •4 sprigs rosemary
- •2 cans white beans
- •1 bunch mature spinach
- •2 Tbsp fresh lemon juice
- •1 serving lemon wedges and crusty bread
- •1 piece Instant Pot or pressure cooker
Cooking Instructions
- 1.
Pour 2 Tbsp. oil into Instant Pot and heat on Sauté setting on high until shimmering. Season lamb chops on all sides with pepper and 1 1/2 tsp. salt. Working in two batches, cook lamb in Instant Pot until golden brown, about 2 minutes per side. Transfer to a plate.
8 min
- 2.
Add onion and garlic to hot oil in pot and cook, still on high Sauté setting and stirring occasionally, until fragrant, 1-2 minutes. Pour in wine and cook, scraping up browned bits from bottom of pot, until wine is slightly reduced and steam no longer smells boozy, 2-3 minutes. Pour in 2 cups hot water. Nestle chops and rosemary sprigs into pot, arranging in an even layer. Turn off Sauté setting. Lock on lid and cook at high pressure 20 minutes, then release pressure manually.
25 min
- 3.
Transfer lamb to a large bowl; discard rosemary stems. Return heat to high Sauté setting and reduce braising liquid slightly while you shred lamb into bite-size pieces; remove and discard bones. Stir lamb and beans back into liquid in pot, then turn off heat. Add spinach and remaining 1/2 tsp. salt and stir until spinach is just wilted. Stir in lemon juice.
10 min
- 4.
Divide lamb mixture among bowls. Drizzle with oil and serve with lemon wedges and bread alongside (if using).
5 min