Try this Instant Pot Ground Lamp Soup to change up your dinners! An easy and healthy meal, this gluten free recipe uses ground lamb, white beans, and a bunch of veggies and herbs. Cooks in no time in a pressure cooker!
This is the first recipe in the ground meat dinner series that YOU guys asked for! This series is all about using different types of ground meat for weeknight dinner to provide variety but also make things easy. More recipes in the series will be coming soon, but for now let’s discuss this ground lamb soup recipe.
First, some of you may be wondering why ground lamb? I wanted to have a good amount of variety in this series and I think it’s good to open up to different protein sources. With that, here are the answers to some common questions about lamb, and ground lamb in particular.
Are Ground Lamb and Ground Veal the Same Thing?
No, lamb refers to a sheep that is less than a year old. Veal is a young cow, called a calf.
Is Ground Lamb Healthy?
Depends on your definition of healthy! Lamb is a red meat, and like other types of red meat, it is a great source of protein. It is also has nutrients like zinc, iron, selenium, and vitamin B12. If you’re want more information about lamb, you can check this site out to get further nutrition info.
Can Ground Lamb Be Frozen?
Yes, just like other cuts and types of meat, ground lamb can be frozen. It’s best to eat it within 3 or 4 months after freezing.
If you have more questions about lamb, I recommend checking out some of these resources:
Now on to the recipe!
How to Make Instant Pot Ground Lamb Soup
Obviously you’ll want to start out with an Instant Pot (or other electronic pressure cooker). Get that on the counter, then get your beans out and rinse them with water in a colander. Let them drain in the sink while you finish prepping the soup.
Set the Instant Pot to the Saute mode and add in the oil. Let it heat up a bit, then add in the pressed garlic. Let it cook for a minute or two, making sure to stir so it doesn’t burn.
Next comes the mirepoix mix. I recently found a frozen mirepoix mix, which makes this super easy. If you can’t find a frozen mix, you can either use about ½ a cup each of frozen carrots, onion, and celery, or just use fresh. Stir it into the pot with ½ teaspoon of kosher salt and cook for 5-7 minutes, until the excess water has mostly cooked away.
Jodi
Have you made this without an Intapot before? And if so, do you have recommendations on cooking?
Taryn Solie
Hi Jodi! I haven’t made it without the Instant Pot. If and when I do, I’ll update the post with that information. Let me know if you try it!
Dan D.
This recipe is 100% a keeper and is heavily in my rotation of go-to’s. Easy, quick, soooo comforting and the lamb really makes it magical. I have made it with ground turkey and ground beef and it was delicious, don’t get me wrong, but it did not have that special something that the lamb imparts. TBH I was not much of a lamb fan until this recipe, and now I always have a pound of ground lamb in the freezer (it’s not always available where I shop) specifically for it!
Taryn Solie
This makes me so happy to hear! Thank you for leaving a review and letting me know how much you like this soup!
Damaris
Obsessed with this soup! Currently in my 3rd trimester of pregnancy. And this has been my go-to soup. I have low iron And this is exactly what I need.
I added a lot of kale to mine and it’s delicious ☺️
Taryn Solie
I love this so much! Pregnancy is hard enough as it is – I’m glad this soup is giving you what you need!
Candace
I made this in a dutch oven and it came out great. I followed the same steps as the instant pot; saute the mirepoix (I used fresh) and garlic, brown the lamp (added some chopped rosemary) and then added everything else except the spinach until the end. I swapped spinach for chard. Very good soup.
Taryn Solie
Love that you made it in a dutch oven and it still turned out great! Thanks for letting others know!