Instant Pot Indian Lamb Curry is a quick, easy, and absolutely delicious take on traditional lamb curry. This dairy-free lamb curry recipe uses coconut milk instead of heavy cream or yogurt to keep the curry creamy without the dairy.

I’ve been a huge fan of Indian curry since my early teen years. Indian Eggplant Curry (Bhaingan Bharta), Butter Chicken, Chicken Tikka Masala, and Lamb Curry are my all-time favorites. 

A couple of years ago, I noticed that dairy wasn’t sitting with me as well as it used to and after taking a food sensitivity test, it was confirmed I have a delayed immune response to dairy.

That said, Indian curry is usually rich in heavy cream or half & half. I couldn’t possibly give up some of my favorite Indian-inspired meals, so I simply now make Indian curry with coconut milk instead of cream. 

Which arrives us at what we’re doing here today. A quick, easy and delicious recipe for Instant Pot Indian Lamb Curry. Making curry in your pressure cooker is bangarang!

It requires hardly any time or effort, you can make a ginormous amount if you’d like, and it results in a lovely aromatic meal that will make you swoon!

Don’t be afraid of the super long ingredient list – most of the ingredients are spices, most or all of which you probably already own.

Aside from the spices, there are minimal ingredients required. All you need is lamb stew meat, coconut milk, tomato sauce (diced tomatoes work too!), and spinach.

How to Make Instant Pot Indian Lamb Curry:

Brown the lamb in your Instant Pot, then add all ingredients for the sauce (everything but the spinach) and stir well.

Cook on high for 15 minutes then allow Instant Pot to go into keep warm/natural release mode for 20 minutes. Manually release any remaining pressure.

Add the spinach and replace the cover. Give it a couple of minutes to allow the spinach to wilt, then stir well.

Serve this Instant Pot Indian Lamb Curry with Coconut Rice or Ginger Turmeric Aromatic Rice for a delicious meal!

Enjoy this speedy quick and easy dairy-free lamb curry recipe!

My cookbook, Paleo Power Bowls, is now available! CLICK HERE to check it out. Thank you for your support!

If you make this recipe, please feel free to share a photo and tag @The.Roasted.Root on Instagram!

Instant Pot Lamb Curry - an easy dairy-free Indian Lamb Curry recipe made quickly and easily in the pressure cooker |

Instant Pot Indian Lamb Curry

4.47 from 13 votes
Dairy-free Indian lamb curry made in a pressure cooker is incredibly tender, flavorful and easy to make any night of the week!
Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Servings: 6 servings



  • Plug in your Instant Pot and press the Saute button. Add the oil and allow it to heat up for a couple of minutes. Add the lamb stew meat and brown for 2 to 3 minutes, or until the meat has a nice sear on it.
  • Add the remaining ingredients except for the spinach to the Instant Pot and stir well.
  • Secure the lid on the Instant Pot and select the Manual button. Pressure cook on high for 15 minutes, keeping the vent sealed. Allow Instant Pot to go into natural release (keep warm) mode for 20 minutes. Manually release any remaining pressure before opening the lid.
  • Stir in the spinach and replace the cover. Allow curry to sit for a couple of minutes as the spinach wilts.
  • Serve lamb curry with choice of steamed rice, coconut rice, or turmeric/saffron rice.


Serving: 1of 6 · Calories: 416kcal · Carbohydrates: 9g · Protein: 33g · Fat: 25g · Fiber: 2g · Sugar: 6g
Author: Julia
Course: Main Dishes
Cuisine: Indian
Keyword: dairy free, gluten free, healthy dinner recipe, indian, Indian food, Indian Lamb Curry, Instant Pot lamb curry, lamb curry, paleo
Did You Make This Recipe?I want to see it! Tag @the.roasted.root on social media!
Julia Mueller
Meet the Author

Julia Mueller

Julia Mueller is a recipe developer, cookbook author, and founder of The Roasted Root. She has authored three bestselling cookbooks, – Paleo Power Powers, Delicious Probiotic Drinks, and The Quintessential Kale Cookbook. Her recipes have been featured in several national publications such as BuzzFeed, Self, Tasty, Country Living,, etc.

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4.47 from 13 votes (13 ratings without comment)

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Questions and Reviews

  1. Sounds like a wonderful recipe. Since I don’t have lamb in the house at this time (coronavirus isolation) and besides I’m the only one of the family who likes lamb, I’m going to make it pork shoulder and I bet it”s better than the lamb curry I got the other day from our Indian takeaway. Thanks. Be well.

    1. Ooh, pork shoulder sounds amazing! Thanks for the inspiration, Miriam! I’ll have to try that, myself 😀 xoxo I hope you stay well, too!

    1. Ruh Roh! Of course I’d forget to add the main ingredient to the recipe card, ha! I use 2 lbs. Fixed it..thanks for catching that!! xoxoxo

      1. Julia! This dish is delicious! I’m not a huge lamb lover but my husband is so I made this with him in mind; however, we both equally enjoyed it. What a great blend of flavors. Yummm!

    1. Hi there! Depending on hunger level, I would up the meat to 1.5 lbs just to be safe…worst case scenario, you have leftovers 😀 If serving with rice, I would cook 2 cups of dry rice (should result in 6 cups cooked). Hope you enjoy! xo

  2. Ooo this looks great. Seems a bit strange, but do you have any ideas of something I could use instead of tomato to make it AIP? xx

    1. Hi Charlotte,

      I don’t think that’s strange at all. I would go with some pureed sweet potato, beets, or butternut squash. I’d add broth until it was a similar consistency to tomato sauce. Hope you try it! xo

  3. Two questions. Is this dish spicy? And how does using or not using the maple impact the taste of the dish?

    1. Hi Victoria!

      It’s a very mild dish, as I know people have different preferences when it comes to spice 🙂 I figure you can always add spice but not take it away. Omitting the maple won’t affect the dish at all…it’ll still be nice and flavorful, just without the sweet contrast. Hope you love it!! xoxo

    1. Hi Jennifer,

      Curry is a blend of spices. Indian curry is traditionally comprised of cumin, coriander, ginger, turmeric and garlic. Hope you enjoy the curry!

  4. Delicious dish – and simple recipe… I did it with double the quantities of everything; I had a 2.8KG boneless shoulder from Costco and used about 2KG of it.

    Completely tender – with browning outside the instant pot, in a regular pan given the quantities, and did a quick vent as I was in a rush of sorts.

    Those who mention the ‘mild’ spicing.. add in red chilies or other hotness ingredient to taste! I did a few dashes of Franks Red Hot sauce…

    Perfect blend with the coconut milk. If one wants it slightly thicker, reduce the tomato sauce and/or coconut milk by half.


  5. If curry is a blend of those spices you listed in the comment section, could I just use curry powder Instead? 🙂

  6. Love this recipe!!! I would love to add potatoes. Do you have recommendation on how to do that with the instant pot? I always get a little nervous cooking with instant pots and changing up recipes haha