Easy Instant Pot Lamb Tacos
These Instant Pot Lamb Tacos are a wonderful addition to your Taco Tuesday lineup. They only take five minutes to prepare and cook in the Instant Pot in 40 minutes.
Since these lamb tacos are cooked in a pressure cooker, they are tender, juicy, and incredibly fast. They can also be cooked in a slow cooker, but they will take all day to achieve the juiciness the Instant Pot produces in forty minutes.
What you Need
- Lamb: We used a package of boneless lamb cubes, but you could use lamb loin chops, lamb shoulder or even lamb leg cubes.
- Orange Juice: Orange gives the lamb a nice, sweet, fruity flavor.
- Stock or Broth: Use lamb stock, vegetable stock or chicken stock.
- Onion: Small yellow or white onion.
- Fresh Garlic: Use a few cloves of fresh garlic. If you don’t have fresh garlic, substitute garlic powder.
- Mexican Spices: Cumin, Mexican oregano, bay leaf and chipotle or chili powder. The chipotle powder will lend a slightly smoky flavor.
- Seasoning: Kosher or sea salt and freshly cracked black pepper.
- Lime: One fresh lime to squeeze the juice onto the taco after assembling.
How to Make it
Sprinkle the seasoning and the spices on the lamb. Toss the bowl to cover each piece of meat with spices.
Turn the Instant Pot to sauté mode and brown the meat on both sides.
Meanwhile, chop the onions and garlic.
Soften the onions in the drippings from the lamb meat.
Add the garlic and sauté another couple of minutes.
Add the liquid, the Mexican oregano and the bay leaf.
Place the browned lamb in the pot with the remaining ingredients, except for the lime.
Lock the pot, turn the lever to seal, and set it to high pressure for forty minutes.
Once the time is done, let the pot naturally release for about ten minutes. Release the remaining pressure and remove the lid. Shred the meat using two forks.
Assemble the tacos in corn tortillas. Heat the tortillas one of these four ways. Add shredded lamb and your favorite toppings. Serve with refried beans and Mexican rice.
Uses for Leftover Lamb
Store leftover lamb in an airtight container for 3-4 days in the refrigerator.
Vacuum seal leftovers and freeze in single-serve portions. This is a great meal prep recipe. Just pull out a bag of frozen lamb from the refrigerator and thaw overnight in the refrigerator. Use it for any of the suggested leftover uses below.
- Use the lamb as a topping for rice bowls or chopped salad for a light dinner or lunch.
- Make lamb enchiladas. Roll the leftover lamb in corn tortillas, top them with store-bought or homemade enchilada sauce and cheese, and bake for about 30 minutes until hot.
- Use it for pulled lamb sandwiches with BBQ sauce.
Taco toppings
- Lettuce
- Chopped Tomatoes
- Shredded Mexican or cheddar cheese
- Avocado slices
- Black Beans
- Chopped Cilantro
- Pickled Jalapeños
More Lamb Recipes
More Unique Tacos
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I hope you enjoyed the recipe today.
Enjoy. And have fun cooking!
Lamb Tacos
Ingredients
- 2 pounds lamb
- ½ cup onion, diced
- 2 cloves garlic
- ½ cup orange juice
- ½ cup beef stock
- 2 tablespoons Lime Juice
- 2 teaspoons cumin
- 1½ teaspoons Mexican oregano
- 1½ teaspoons ground chipotle pepper
- 1½ teaspoon coarse kosher salt or sea salt
- ¾ teaspoon cracked black pepper
- 1 bay leaf
Instructions
- Sprinkle the seasoning and the spices, except the oregano, on the lamb. Toss the bowl to cover each piece of meat with spices.2 pounds lamb, 2 teaspoons cumin, 1½ teaspoons ground chipotle pepper, 1½ teaspoon coarse kosher salt or sea salt, ¾ teaspoon cracked black pepper
- Turn the Instant Pot to sauté mode and brown the meat on both sides.
- Meanwhile, chop the onions and garlic.½ cup onion, diced, 2 cloves garlic
- Soften the onions in the drippings from the lamb meat.
- Add the garlic and sauté another couple of minutes.
- Add the liquid, the Mexican oregano and the bay leaf.½ cup orange juice, ½ cup beef stock, 2 tablespoons Lime Juice, 1½ teaspoons Mexican oregano, 1 bay leaf
- Place the browned lamb in the pot with the remaining ingredients, except for the lime.
- Lock the pot, turn the lever to seal, and set it to high pressure for forty minutes.
- Once the time is done, let the pot naturally release for about ten minutes. Release the remaining pressure and remove the lid. Shred the meat using two forks.
- Assemble the tacos in corn tortillas. Heat the tortillas one of these four ways. Add shredded lamb and your favorite toppings. Serve with refried beans and Mexican rice.
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- Use the lamb as a topping for rice bowls or chopped salad for a light dinner or lunch.
- Make lamb enchiladas. Roll the leftover lamb in corn tortillas, top them with store-bought or homemade enchilada sauce and cheese, and bake for about 30 minutes until hot.
- Use it for pulled lamb sandwiches with BBQ sauce.
