Instant Pot Braised Lamb With White Beans and Spinach

Yes lamb is expensive. I think pork steak would be a tasty substitute.

• Sigrid

• KS

• 12/4/2022

Very rich and good. Used a regular stovetop pressure cooker and cooked on high (2nd ring) for. 20 min. This was an expensive soup! Could only find bone in loin chops which aren’t cheap so I won’t make again unless I can find a less expensive cut. Used chicken broth instead of water. Forgot to add tomato paste as others had done.

• Tammy

• Charleston, WV

• 10/23/2022

For Elsie N. Thank you for sharing your insights. I have used this recipe many times using a Dutch oven on a stovetop. It is a family favorite. Our family likes soup so we double the liquid and substitute a homemade bone broth for the water. This time I added lemon peel and red pepper and it is even more tasty. Thanks again.

• Kathryn E

• Coeur d’Alene, ID

• 4/27/2022

For DougGA ….. The beans are already cooked because the recipe calls for canned cannellini beans. Ignore the word “back” in the sentence you are having problems with ….. put the shredded lamb into the pot with the cannellini beans and continue with the recipe. (Agreed, the sentence could have been written better.) My tweaks….. I cook my cannellini beans from dried beans and use preserved lemon peel and red chili pepper flakes in the seasonings in addition to garlic, onion, and bay leaves. These spices help to elevate the entire stew. Also, no Insta-Pot here. I used a Dutch oven. Pressure cookers tend to cut the cooking time about 75%, so I braised about 1.5 hours. Perfect for a cold winter day when I need heat in my kitchen! Left overs are even better!

• Elsie Novato

• Novato, CA

• 1/31/2022

After further review, I am convinced that these are not real recipes and many of these reviews are not real either. The specific list of steps for this recipe is absurd. The recipe never calls for the beans to be cooked at all. The beans later reappear in a bowl (presumably cooked) to be put back in the pot later. I suspect these are either seasoned chefs haphazardly making up recipes on the fly or college interns just winging it. It's hard to know what to make of the reviews given the steps in the recipes are nonsensical. Clearly no one tested this recipe, not even once. Either every one of these reviews is from a seasoned chef and they just made up the missing or erroneous steps in their heads automatically or they are faked. Your guess is as good as mine. This recipe doesn't taste very good on it's own. I added lots of additional wine, salt, beef broth, potatoes, carrots and a can of crushed tomatoes and it's fine or better.

• Dougga

• Seattle, WA

• 1/12/2022

I'm doing this for the first time and there appears to be an error in Step 2. In step 3 it says to return the beans to the pot, but it never says to put the beans in the pot before this. I'll make assumptions and carry on.

• Dougga

• Seattle, WA

• 1/12/2022

This is one of my favorite recipes! I made this using 1 can of tomato paste and with beef stock. I found the last time that I made it that I should have cooked the lamb a little longer as it was difficult to remove from the bones. I ended up just cutting it off the bone and into little pieces. I will cook it under pressure longer next time

• DH

• Vancouver, Canada

• 1/5/2022

I was out of cannellini beans, so substituted navy beans. I also doubled the spinach and, since my last onion was a bit small, added half a leek. Still tasted great!

• JC

• Los Angeles

• 12/25/2021

Per the comments, I used beef broth, added some carrots and increased the red wine. Last time I made it I didn't have enough lamb shoulder and couldn't get more so I added some boneless leg of lamb and that worked fine. Big hit with guests!

• Wendy

• Edwards, Colorado

• 12/12/2021

I used beef stock as suggested in some of the reviews, and this turned out truly amazing. Really simple but impressive combination of flavors. Great reactions from everybody who tried it.

• Noah

• Philadelphia

• 11/14/2021

This was so good, and got amazing reviews! This was my first time cooking with lamb shoulder chops, and I was a little nervous because I was just using a Dutch oven instead of an instant pot (which I don't have), but it turned out delicious. I braised it on the stove for about an hour before adding pre-soaked white navy beans and their liquid, and then cooked it for another hour and a half before shredding the lamb, cooling it, and reheating the stew once my bread was out of the oven.

• madjean

• Ottawwa, ON

• 4/18/2021

This was delicious. After reading the reviews, I replaced the water with unsalted beef stock. I browned the meat well, and the broth came out brown and rich. My son-in-law described the flavors as complex. Not inexpensive, with the cost of lamb, but easy to make a totally worth it.

• paulareed

• Lakewood, OH

• 3/21/2021

Use this recipe as a guide. Start with a Mirepoix and sauté . Bump the wine up to 12oz and add 1qt of beef stock. I would also add 3 cans of beans and to finish, check your seasoning and add the juice of one lemon. This eats great, it just needs more braising liquid and some more acid.

• natesch

• Portland

• 2/23/2021

This was excellent - a wonderful dish on a cold winter evening. I did add tomato paste and more than doubled the wine. Next time, I'll use some broth (used all water this time) and perhaps some leeks and/or other root veggies. Also, did a traditional braise rather than Instant Pot due to the size of the chops - about 90 minutes after adding the meat back in.

• djsundt54

• Lake Orion, MI USA

• 2/22/2021

In 40 years, I almost never cook with beans. Also, I’ve owned my Instant Pot for almost 3 years, and finally started using it in the last 6 months or so. This is the second recipe I’ve cooked with multi functions and the first time ever using a pressure cooker. This was so simple, so rich, and so delicious it will probably be a company dish. The lemon at the end really brings it home. Only issue: didn’t see where to add the beans. Being beans, I put them in with the lamb, but the recipe should be clearer.

• Gss1957

• Hamden CT

• 2/20/2021