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Lamb cacciatore recipe in white bowl, set atop a marble board. There are small bowls of pepper and thyme to the side.
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5 from 2 votes

Pressure Cooker Lamb Cacciatore

Tender leg of lamb seasoned and seared and smothered in a hearty herby tomato sauce. Make this Lamb Cacciatore Recipe in your pressure cooker for the flavor of a sauce cooked all day, but made in minutes.
Prep Time15 minutes
Cook Time30 minutes
Time for pot to come to pressure15 minutes
Total Time1 hour
Course: Main Course, Main Dish
Cuisine: Italian
Servings: 6 servings
Calories: 325kcal
Author: Kadee & Desarae

Ingredients

  • 3 - 4 lbs boneless leg of American lamb
  • 2 teaspoon salt divided
  • 2 teaspoon pepper divided
  • ¼ cup flour
  • 1 tablespoon olive oil
  • 1 onion diced
  • 1 carrot diced
  • 1 bell pepper diced
  • 2 cups mushrooms sliced
  • 2 cloves garlic minced
  • 1 tablespoon fresh thyme plus 2 sprigs
  • 1 teaspoon dried oregano
  • ¼ cup white cooking wine
  • 15 ounces can diced tomatoes
  • 28 ounces can crushed tomatoes
  • ½ teaspoon dried rosemary
  • ¼ teaspoon crushed red pepper
  • 1 bay leaf
  • ¼ cup kalamata olives optional
  • hot cooked pasta rice, or mashed potatoes for serving

Instructions

Stovetop and Oven Instructions

  • Preheat oven to 350.
  • Prepare your leg of lamb by slicing it into ½ inch steaks, cutting against the grain.
  • Season lamb with salt and pepper. Lightly dredge in flour.
  • In a 5-7 qt dutch oven, heat oil over medium heat.
  • Add lamb to the dutch oven and cook 3-5 minutes each side, just until browned. Remove from dutch oven and transfer to a plate.
  • Add peppers, onion, and carrots to dutch oven. Cook for 2 minutes.
  • Add garlic, fresh thyme, fresh oregano, and mushrooms. Cook for 1 minute.
  • Add cooking white and simmer for 3 minutes.
  • Add canned tomatoes, rosemary, salt, pepper, crushed red pepper, bay leaf, and thyme sprigs. Bring to a simmer.
  • Nestle lamb back into sauce and transfer to oven. Bake for 45 minutes.
  • Serve with pasta and garnish with parmesan cheese.

Pressure Cooker

  • Prepare your leg of lamb by slicing it into ½ inch steaks, cutting against the grain.
  • Season with 1 teaspoon salt and 1 teaspoon pepper.
  • Coat in flour.
  • Heat olive oil in your pressure cooker on saute setting.  Sear lamb steaks for a few minutes on each side, working in batches.  Remove from pot and let stand on a plate.
  • Add diced onion, bell pepper, and carrot to the pot. Cook for 2 minutes.
  • Toss in garlic and mushrooms.
  • Add fresh thyme and dried parsley. Cook for 1 minute.
  • Pour in white cooking wine and cook for 1 minute.
  • Add seared lamb back to the pot.
  • Pour in diced tomatoes and crushed tomatoes.
  • Add in 1 teaspoon salt, 1 teaspoon pepper, bay leaf, dried rosemary, and thyme sprigs.
  • Seal lid and cook on high pressure for 15 minutes, allowing a 25 minute natural release.
  • Serve with hot cooked pasta, rice, or mashed potatoes.

Notes

  • nutritional info does not reflect pasta, rice, or mashed potatoes used for serving.
What should I serve lamb cacciatore recipe with?
Lamb cacciatore recipe pairs perfectly with:
What if I don't have a pressure cooker?
No problem! I've included all of the stovetop and oven instructions in the recipe card below.
Can I freeze lamb cacciatore?
Yes! You can freeze this meal in an airtight container for up to 3 months.
How long does cacciatore last?
Store this dish in an airtight container in the fridge for 3-5 days.

Nutrition

Serving: 8oz | Calories: 325kcal | Carbohydrates: 24g | Protein: 34g | Fat: 10g | Saturated Fat: 3g | Cholesterol: 91mg | Sodium: 1240mg | Potassium: 1186mg | Fiber: 6g | Sugar: 10g | Vitamin A: 2862IU | Vitamin C: 51mg | Calcium: 111mg | Iron: 6mg