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Instant Pot Braised Lamb with White Beans and Spinach

Instant Pot Braised Lamb with White Beans and Spinach

Revisado por Editores de receitas do Reino UnidoAutoria de Editores de receitas do Reino UnidoPublicado originalmente 28 Jan 2026

Atende aos diretrizes editoriaisEst. 2 min tempo de leitura

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This Instant Pot braised lamb with white beans and spinach is a nutritious, high-protein meal that delivers the deep, savoury flavours of a slow-cooked stew in a fraction of the time. Using a pressure cooker ensures the lamb shoulder chops become perfectly tender, while the addition of rosemary and red wine creates a rich, sophisticated sauce. It is a wonderful option for a comforting midweek dinner when you want something hearty yet healthy.

White beans like cannellini or butter beans add a lovely creamy texture to the dish, pairing beautifully with the earthy spinach and bright hit of lemon. This balanced one-pot meal is ideal for those looking for a low-effort, high-reward supper. Serve it in shallow bowls with plenty of crusty bread to soak up the delicious juices for the ultimate homemade experience.

Ingredients for Instant Pot Braised Lamb with White Beans and Spinach

2 colheres de sopa de azeite de oliva extra-virgem, mais um pouco para regar
4 bone-in lamb shoulder chops (about 675g .)
1 colher de chá de pimenta-do-reino moída na hora
2 colheres de chá de sal kosher, dividido
1 cebola pequena, finamente picada
3 garlic cloves, peeled, crushed
60ml de vinho tinto
4 large sprigs rosemary
2 (400g) cans white beans, such as cannellini, navy, or butter, drained, rinsed
1 bunch mature spinach, tough stems removed
2 colheres de sopa de suco de limão fresco
Lemon wedges and crusty bread (for serving
opcional)
An Instant Pot or pressure cooker

How to make Instant Pot Braised Lamb with White Beans and Spinach

Pour 2 tablespoons oil into Instant Pot and heat on Sauté setting on high until shimmering. Season lamb chops on all sides with pepper and 1 1/2 teaspoons salt. Working in two batches, cook lamb in Instant Pot until golden brown, about 2 minutes per side. Transfer to a plate.

Add onion and garlic to hot oil in pot and cook, still on high Sauté setting and stirring occasionally, until fragrant, 1–2 minutes. Pour in wine and cook, scraping up browned bits from bottom of pot, until wine is slightly reduced and steam no longer smells boozy, 2–3 minutes. Pour in 475ml hot water. Nestle chops and rosemary sprigs into pot, arranging in an even layer. Turn off Sauté setting. Lock on lid and cook at high pressure 20 minutes, then release pressure manually.

Transfer lamb to a large bowl; discard rosemary stems. Return heat to high Sauté setting and reduce braising liquid slightly while you shred lamb into bite-size pieces; remove and discard bones. Stir lamb and beans back into liquid in pot, then turn off heat. Add spinach and remaining 1/2 teaspoons salt and stir until spinach is just wilted. Stir in lemon juice.

Divide lamb mixture among bowls. Drizzle with oil and serve with lemon wedges and bread alongside (if using).

Aviso Legal

Embora todos os esforços tenham sido feitos para garantir que as informações sejam precisas e atualizadas, as necessidades individuais podem variar e os requisitos dietéticos podem diferir com base nas condições de saúde pessoais. Sempre verifique os rótulos dos alimentos e as informações sobre alérgenos antes de preparar ou consumir qualquer receita. Se você tiver preocupações específicas de saúde, alergias, intolerâncias ou estiver seguindo uma dieta prescrita por um médico, procure orientação do seu médico, farmacêutico ou de um nutricionista registrado antes de fazer mudanças significativas na sua dieta ou estilo de vida.