Lamb & Rice Recipe – Sun-Dried Tomato & Basil Instant Pot Meal

Last Updated on 2 months by Neha Deshmukh

Lamb & Rice Recipe – Sun-Dried Tomato & Basil Instant Pot Meal

Hey everyone! I’m so excited to share this Lamb & Rice recipe with you. It’s a total weeknight winner – packed with flavour, surprisingly easy, and comes together in under an hour thanks to the magic of the Instant Pot. I first made this when I was craving something comforting and a little different, and it’s been a family favourite ever since. Seriously, the sun-dried tomatoes and fresh basil just make it.

Why You’ll Love This Recipe

This isn’t your average lamb and rice. It’s a flavour explosion! The Instant Pot keeps everything wonderfully moist and tender, and the combination of lamb, fragrant rice, tangy sun-dried tomatoes, and fresh basil is just divine. Plus, it’s a relatively hands-off recipe, which is always a bonus when life gets busy. It’s a complete meal in one pot – less washing up is always a win in my book!

Ingredients

Here’s what you’ll need to create this deliciousness:

• 1 tablespoon oil
• 1 pound ground lamb
• 1 onion, diced
• 1 Serrano pepper, finely diced (remove seeds for less heat!)
• 2 teaspoons minced garlic
• 1 teaspoon paprika
• ½ – 1 teaspoon salt (to taste)
• ½ – 1 teaspoon black pepper (to taste)
• ¼ – ½ teaspoon cayenne pepper (depending on your spice preference)
• 1 cup rice
• 1 cup water
• ½ cup sun-dried tomatoes in olive oil, chopped
• 5 ounces fresh basil leaves, chopped

Ingredient Notes

Let’s talk ingredients! A few tips to make sure everything turns out perfectly:

• Ground Lamb: I prefer using lamb that’s about 80/20 – it has enough fat to keep the dish moist and flavourful. You could also use leaner lamb, but you might want to add an extra tablespoon of oil.
• Serrano Pepper: These little guys pack a punch! If you’re sensitive to heat, definitely remove the seeds and membranes. Jalapeños are a good substitute if you can’t find Serrano peppers.
• Sun-Dried Tomatoes in Olive Oil: Don’t skimp on these! The oil they’re packed in adds so much flavour. If you only have dry-packed sun-dried tomatoes, rehydrate them in hot water for about 15 minutes before chopping.
• Basmati Rice: I love using basmati rice for its lovely fragrance and fluffy texture. If you don’t have basmati, long-grain rice will also work, but you might need to adjust the cooking time slightly (see FAQs).

Step-By-Step Instructions

Alright, let’s get cooking!

1. Turn on your Instant Pot’s sauté mode. Add the oil and let it heat up for about a minute.
2. Add the ground lamb, diced onion, minced Serrano pepper, and garlic to the pot. Cook, breaking up the lamb with a spoon, until the lamb is browned.
3. Stir in the paprika, salt, black pepper, and cayenne pepper. Give everything a good mix to make sure the spices are evenly distributed.
4. Add the rice and water to the pot, ensuring everything is nicely combined.
5. Secure the lid on the Instant Pot, making sure the pressure valve is set to sealing. Cook on high pressure for 6 minutes.
6. Let the pressure release naturally for 10 minutes, then quick-release any remaining pressure. Be careful when doing this – hot steam will escape!
7. Finally, fold in the chopped sun-dried tomatoes and fresh basil leaves until the basil is wilted. Give it a taste and adjust the salt if needed.

Expert Tips

• Don’t overcrowd the pot when browning the lamb. Work in batches if necessary to ensure it browns properly.
• Make sure the rice is evenly distributed in the liquid. This will help it cook evenly.
• Don’t skip the natural pressure release! It helps prevent the rice from becoming mushy.

Variations

• For my family, I sometimes add a handful of chopped spinach during the last minute of cooking for an extra boost of nutrients.
• My friend Sarah loves adding a dollop of plain yogurt on top when serving – it adds a lovely coolness and tang.
• If you’re feeling fancy, a sprinkle of toasted pine nuts adds a nice crunch.

Vegan Adaptation

Want to make this vegan? Simply substitute the ground lamb with 1 pound of crumbled plant-based ground “meat”. Ensure your sun-dried tomatoes are packed in vegan-friendly oil.

Gluten-Free Adaptation

This recipe is naturally gluten-free! Just double-check that your spices are certified gluten-free if you have a severe allergy.

Spice Level Adjustment (Mild, Medium, Hot)

• Mild: Omit the cayenne pepper and use only a pinch of black pepper.
• Medium: Use ¼ teaspoon cayenne pepper and ½ teaspoon black pepper.
• Hot: Use ½ teaspoon cayenne pepper and 1 teaspoon black pepper. Don’t be afraid to add a little extra Serrano pepper too!

Festival Adaptations (If applicable – e.g., Eid, Bakrid)

This dish would be a lovely addition to an Eid or Bakrid feast! The lamb is a traditional choice for these celebrations, and the fragrant rice makes it a satisfying and festive meal.

Serving Suggestions

Serve this Lamb & Rice hot, garnished with a few extra basil leaves. It’s delicious on its own, but also pairs well with a side of raita (yogurt dip) or a simple salad.

Storage Instructions

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently in the microwave or on the stovetop.

FAQs

What cut of lamb is best for this Instant Pot recipe?

Ground lamb is the most convenient, but you could also use diced lamb shoulder or leg. If using diced lamb, you may need to increase the cooking time slightly.

Can I use a different type of rice? What adjustments should I make?

Yes, you can! Long-grain rice works well, but you might need to add a little more water (about ¼ cup) and increase the cooking time by a couple of minutes. Brown rice will require significantly more water and a longer cooking time – about 25-30 minutes on high pressure.

How can I adjust the heat level of this dish?

As mentioned above, adjust the amount of cayenne pepper and Serrano pepper to your liking. Removing the seeds from the Serrano pepper will also reduce the heat.

Can I make this recipe ahead of time?

You can brown the lamb and sauté the onions and garlic ahead of time. Store them in the refrigerator and add them to the Instant Pot with the remaining ingredients when you’re ready to cook.

What is the best way to store leftover lamb and rice?

Store in an airtight container in the refrigerator for up to 3 days.

Are sun-dried tomatoes essential to the recipe? Can I substitute them?

While they add a unique flavour, you can substitute them with roasted red peppers or even a tablespoon of tomato paste for a similar depth of flavour.