Instant Pot Succulent Lamb Platter

Course Main Course
Cuisine Thai
Prep Time 20 minutes
Cook Time 23 minutes
Total Time 43 minutes
Servings 4
Calories 234 kcal


  • 1 tbsp olive oil
  • 2 (4-ounce) boneless lamb meat
  • to taste Salt and freshly ground black pepper
  • 1 small yellow onion
  • 1 garlic clove minced
  • cup homemade beef broth
  • tbsp arrowroot starch
  • tbsp water divided
  • 1/2 cup cheddar cheese shredded
  • • 2-ounce cream cheese cubed
  • 2 cup small broccoli florets


  1. Place the oil in the Instant Pot and select “Sauté”.

  2. Add the chicken breasts and cook for about 4-5 minutes.

  3. With a slotted spoon, transfer the lamb meat into a plate.

  4. Add onions and cook for about 3 minutes.

  5. Add garlic and cook for about 1 minute.

  6. Select “Cancel” and stir in the cooked lamb and broth.

  7. Secure the lid and cook under “Manual” and “High Pressure” for about 8 minutes.

  8. Select the “Cancel” and carefully do a Quick release.

  9. Dish out the lamb meat and keep aside.

  10. In a small bowl, dissolve arrowroot starch in 1½ tablespoons of water.

  11. Select “Sauté” and add arrowroot mixture, stirring continuously.

  12. Add cheddar cheese and cream cheese and cook until melted completely, stirring continuously.

  13. Meanwhile in a large microwave-safe bowl, add broccoli and 2 tablespoons of water and microwave on High for about 3-4 minutes.

  14. Add lamb meat and broccoli in Instant Pot and stir well.

  15. Simmer for about 4-5 minutes and serve hot.