Lamb Tacos

Black skillet with tacos and small bowls with toppings on the side.

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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.

Course entree, Main Course

Cuisine Mexican

Prep Time 5

Cook Time 40

Total Time 45

Servings servings

Calories 271kcal

Author Beth Neels

Cost $15

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.

Notes

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.

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