Try this Instant Pot Ground Lamb Soup to change up your weeknight dinners. This simple, wholesome, gluten-free soup features ground lamb, white beans, plenty of vegetables and herbs, and it cooks quickly in a pressure cooker.
This recipe is the first in a ground-meat dinner series requested by readers. The goal of the series is to give you easy, versatile weeknight meals by swapping different ground proteins. Ground lamb offers a flavorful alternative to beef, pork, or turkey and pairs well with Mediterranean-style seasonings and beans. Below you’ll find helpful notes about lamb and a clear, streamlined method for making this Instant Pot soup.
About Ground Lamb
Lamb comes from sheep under one year old and has a distinct, rich flavor. It’s not the same as veal, which comes from calves (young cows). As a red meat, lamb is a good source of complete protein and provides important nutrients such as zinc, iron, selenium, and vitamin B12.
Ground lamb freezes well—store it in the freezer for best quality and use within three to four months.
How to Make Instant Pot Ground Lamb Soup
This recipe is written for an Instant Pot or a similar electric pressure cooker. Start by draining and rinsing a can of white beans (cannellini or northern) in a colander; set them aside while you prep.
Set the Instant Pot to Sauté and add a tablespoon of oil (olive or avocado). When the oil is hot, add two pressed garlic cloves and stir for about a minute so the garlic becomes fragrant but doesn’t burn.
Add the mirepoix (about 10 ounces if using a frozen mirepoix mix, or roughly 1/2 cup each of chopped carrot, onion, and celery if using fresh), along with 1/2 teaspoon kosher salt. Cook for 5–7 minutes, stirring occasionally, until the vegetables warm through and excess moisture mostly evaporates.
Push the vegetables to one side of the pot and add 1 pound of ground lamb to the other side with another 1/2 teaspoon kosher salt. Break up the meat with a wooden spoon and cook until it’s no longer pink, about 5 minutes. Turn off Sauté when the lamb is browned.
Stir in the drained white beans, a 28-ounce can of crushed tomatoes, 2 cups of broth (vegetable or chicken), one bay leaf, a long sprig of thyme, a sprig of rosemary, and a parmesan rind if you use dairy. Add the remaining 1/2 teaspoon kosher salt and combine everything well.
Seal the Instant Pot lid and ensure the valve is set to sealing. Select Manual (or Pressure Cook) and set the timer to 8 minutes. It will take a few minutes to come up to pressure, then the cooking time will begin. When the timer finishes, carefully turn the valve to venting to release the steam and remove the lid.
Remove and discard the bay leaf, rosemary sprig, thyme sprig, and the parmesan rind. Add 5 ounces of baby spinach to the hot soup; tearing the leaves into smaller pieces or chopping them makes the soup easier to eat. Stir until the spinach wilts, about 2–3 minutes. Taste and adjust salt as needed.
Ladle the soup into bowls and serve with grated parmesan on top if desired, or a slice of gluten-free focaccia for a heartier meal. This soup stores well in the refrigerator for several days and also freezes if you want to make a big batch.
Recipe Details
Instant Pot Ground Lamb Soup
Ingredients
- 1 can white beans cannellini or northern, 15 ounces
- 1 tbsp oil avocado or olive
- 2 large garlic cloves
- 10 ounces frozen mirepoix mix
- 1.5 tsp kosher salt divided (plus more to taste)
- 1 pound ground lamb
- 28 ounces crushed tomatoes
- 2 cups broth vegetable or chicken
- 1 bay leaf
- 1 sprig rosemary
- 1 long sprig thyme
- 1 parmesan rind (omit if dairy free)
- 5 ounces baby spinach
Instructions
Items needed:
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A colander
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An Instant Pot or pressure cooker
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Measuring spoons
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A garlic press (or knife)
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A wooden spoon
Directions:
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Drain and rinse the beans in a colander and set aside.
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Turn the Instant Pot to Sauté. Add oil and warm for a minute, then add pressed garlic and cook about 1 minute, stirring so it doesn’t burn.
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Add the mirepoix mix and ½ tsp kosher salt. Cook 5–7 minutes until warmed and excess water evaporates.
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Push vegetables aside, add ground lamb and ½ tsp kosher salt, break up and cook until no longer pink, about 5–7 minutes.
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Turn off Sauté. Add drained beans, crushed tomatoes, broth, bay leaf, rosemary, thyme, parmesan rind (optional), and the remaining ½ tsp kosher salt. Stir to combine.
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Secure the lid, set the valve to sealing, choose Manual/Pressure Cook and set for 8 minutes.
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When cooking finishes, carefully release pressure by turning the valve to venting. Remove the lid, taste and adjust seasoning.
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Discard the bay leaf, parmesan rind, and herb sprigs. Tear or chop the spinach and stir into the hot soup until wilted, 2–3 minutes. Serve hot with grated parmesan or gluten-free focaccia.