Can I make Instant Pot Moroccan Lamb and Apricot Tagine ahead?

Yes. Prep the ingredients or cook the full dish ahead, then reheat gently so the texture stays close to freshly made.

What cookware works best?

Use a Instant Pot or electric pressure cooker and avoid crowding so the recipe cooks evenly.

How do I know it is done?

Follow the recipe timing, then check the main ingredient for tenderness, bubbling, browning, or safe doneness before serving.

Can I adjust the seasoning?

Yes. Taste near the end and adjust salt, acid, herbs, or heat in small amounts.

Back to Recipes

Instant Pot Recipes

Instant Pot Moroccan Lamb and Apricot Tagine

Name: Instant Pot Moroccan Lamb and Apricot Tagine
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: 6 servings
Cuisine: Moroccan
Ingredients: 2 lbs lamb shoulder, trimmed and cut into 1.5-inch cubes; 2 tbsp olive oil; 1 large onion, finely chopped; 3 cloves garlic, minced; 1 tbsp fresh ginger, grated; 1 1/2 tsp ground cumin; 1 1/2 tsp ground coriander; 1 tsp ground cinnamon; 1/2 tsp ground turmeric; 1/2 tsp smoked paprika; 1/4 tsp cayenne pepper (optional for heat); 1 1/2 tsp kosher salt; 1/2 tsp black pepper; 1 can (14 oz) diced tomatoes; 2 cups low-sodium chicken or beef broth; 1 cup dried apricots, chopped; 1/4 cup honey; 1 tbsp lemon juice; 1/4 cup chopped fresh cilantro, plus extra for garnish; 1/4 cup chopped fresh parsley, plus extra for garnish; 1 preserved lemon rind, thinly sliced (optional but recommended); Toasted slivered almonds for garnish (optional); Cooked couscous or rice, for serving

By PanPotPlates Test KitchenReviewed by PanPotPlates Editorial TeamPublished Apr 10, 2026

Moroccan 50 mins instantpotonepotglutenfreedairyfreefamilydinnerflavorfulheartybudget-friendlyslowcookermealpreptimessaver

Instant Pot Moroccan Lamb and Apricot Tagine is a practical PanPotPlates recipe built for dependable weeknight cooking.

Prep 15 min

Cook 35 min

Total 50 min

Servings 6

Difficulty easy

Cuisine Moroccan

Ingredients

Servings 6

2 lbs lamb shoulder, trimmed and cut into 1.5-inch cubes
2 tbsp olive oil
1 large onion, finely chopped
3 cloves garlic, minced
1 tbsp fresh ginger, grated
1 1/2 tsp ground cumin
1 1/2 tsp ground coriander
1 tsp ground cinnamon
1/2 tsp ground turmeric
1/2 tsp smoked paprika
1/4 tsp cayenne pepper (optional for heat)
1 1/2 tsp kosher salt
1/2 tsp black pepper
1 can (14 oz) diced tomatoes
2 cups low-sodium chicken or beef broth
1 cup dried apricots, chopped
1/4 cup honey
1 tbsp lemon juice
1/4 cup chopped fresh cilantro, plus extra for garnish
1/4 cup chopped fresh parsley, plus extra for garnish
1 preserved lemon rind, thinly sliced (optional but recommended)
Toasted slivered almonds for garnish (optional)
Cooked couscous or rice, for serving

Ingredients for Instant Pot Moroccan Lamb and Apricot Tagine

Instructions

Set the Instant Pot to "Sauté" mode and heat the olive oil until shimmering.
Add the chopped onion and cook, stirring occasionally, until softened and translucent, about 5 minutes.
Add the minced garlic and grated ginger and sauté for another 1 minute until fragrant.
Add the cumin, coriander, cinnamon, turmeric, smoked paprika, cayenne (if using), salt, and pepper. Stir to coat the onion mixture evenly with the spices.
Add the lamb cubes and sear, stirring occasionally, until browned on all sides, about 5-7 minutes.
Pour in the diced tomatoes with their juices and the broth, scraping up any browned bits from the bottom to prevent burning.
Stir in the chopped dried apricots, honey, lemon juice, chopped cilantro, parsley, and preserved lemon rind if using.
Secure the Instant Pot lid and set the valve to "Sealing." Select "Manual" or "Pressure Cook" on high pressure for 30 minutes.
After cooking, allow the Instant Pot to naturally release pressure for 15 minutes, then carefully switch the valve to "Venting" to release remaining pressure.
Open the lid and stir the tagine. Taste and adjust seasoning with additional salt or lemon juice if desired.
Serve the lamb tagine hot over couscous or rice, garnished with extra chopped cilantro, parsley, and toasted slivered almonds if desired.

Instant Pot Moroccan Lamb and Apricot Tagine cooking in the recommended pan or pot

Tips

Pan Or Pot Required

his recipe is specifically crafted for the Instant Pot , which expertly marries pressure cooking and sautéing to develop deep, authentic Moroccan flavors while delivering a tender lamb and apricot tagine in under an hour.

Cookware Size Guidance

For preparing this Instant Pot Moroccan Lamb and Apricot Tagine serving 6 people, a 6-quart Instant Pot or larger is ideal.

Cookware Swap Guidance

This rich and aromatic Moroccan Lamb and Apricot Tagine is designed primarily for the convenience and rapid cooking power of the Instant Pot .

Leftovers Quality

Reheat gently and add a splash of liquid when needed to keep the texture moist and tender.

Frequently Asked Questions

Can I make Instant Pot Moroccan Lamb and Apricot Tagine ahead?: Yes. Prep the ingredients or cook the full dish ahead, then reheat gently so the texture stays close to freshly made.
What cookware works best?: Use a Instant Pot or electric pressure cooker and avoid crowding so the recipe cooks evenly.
How do I know it is done?: Follow the recipe timing, then check the main ingredient for tenderness, bubbling, browning, or safe doneness before serving.
Can I adjust the seasoning?: Yes. Taste near the end and adjust salt, acid, herbs, or heat in small amounts.

Customize this Instant Pot Moroccan Lamb and Apricot Tagine to suit your dietary needs or pantry availability with these ingredient alternatives:

Lamb Shoulder: Swap with beef chuck or goat for a similar rich flavor. For a vegetarian option, use seitan or firm tofu, adjusting cooking times accordingly.
Dried Apricots: Substitute with dried dates, figs, or raisins to maintain sweetness and texture.
Broth: Use vegetable broth to keep the dish completely vegan and dairy-free.
Honey: Replace with maple syrup or agave nectar for a vegan-friendly sweetener.
Preserved Lemon Rind: If unavailable, use extra fresh lemon juice and a pinch of lemon zest to brighten the stew.
Spices: Keep the signature North African spice profile but adjust cayenne pepper or smoked paprika quantities to your preferred heat level.
Serving Options: Serve over gluten-free grains like quinoa, millet, or cauliflower rice for a low-carb, gluten-free variation.

Storage and Reheating

Cool Instant Pot Moroccan Lamb and Apricot Tagine before storing. Refrigerate leftovers in an airtight container for up to 4 days.

Freeze portions for longer storage when the ingredients are freezer-friendly. Reheat gently with a splash of liquid if the dish looks dry.

Read related air fryer guides and cooking tips.

More Recipes

Explore more recipes you may like.

Reviews

Rate this recipe and share a photo of your result.

No reviews yet.

Instant Pot Moroccan Lamb and Apricot Tagine

Recipe Details

Ingredients

Instructions