Asian Inspired Instant Pot Lamb Chops

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Make perfect lamb chops every time in your instant pot! You are going to love this asian-inspired instant pot lamb chops recipe with a perfectly sticky glaze.

Sticky lamb chops on a white platter.

If you have been wanting to branch out and try making different cuts of meat in your instant pot, you are in for a real treat! I love cooking meat in my instant pot because it comes out perfectly tender and moist. You will never eat a bite of dry meat again when using your instant pot.

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Lamb Chops in a Pressure Cooker

This instant pot lamb chop recipe is fun because it marinates and then is glazed in a sticky spicy-sweet sauce made of brown sugar and chili sauce. This recipe does require marinating for a minimum of 4 hours, but it is well worth the wait. Mixing together the sauce takes less than 10 minutes.

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Close up of lamb chops with sesame seeds and chives.

I recommend you make the marinade the night before and let it sit in you fridge overnight. Then, you can throw it in your instant pot the next night and have dinner ready in 30-40 minutes, with very little hands-on time!

What to serve with lamb chops?

I love serving this with a simple side of steamed vegetables. You could also serve it with fried rice. Yum!

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A white platter filled with lamb chops.

Instant Pot Lamb Chops Recipe

Aileen Clark
Whip up a batch of these asian inspired lamb chops, made quickly and easially in the instant pot!
4.75 from 4 votes
Prep Time 10 minutes
Cook Time 11 minutes
Additional Time 4 hours 30 minutes
Total Time 4 hours 51 minutes
Course Instant Pot
Cuisine Asian
Servings 4
Calories 510 kcal


  • 2 cups brown sugar
  • 2 tablespoons ground ginger
  • 1 tablespoon minced garlic
  • 1 cup soy sauce
  • 2 tablespoons Sambal chili paste
  • 1 pound 8-10 lamb chops
  • 2 tablespoons olive oil
  • ½ cup chicken broth
  • sesame seeds for garnish


  • In a medium bowl, whisk together in a bowl brown sugar, ground ginger, garlic, soy sauce, and sambal paste.
    A blue bowl with sauce and whisk.
  • Place lamb chops in a gallon-sized zip-top plastic bag and pour half of the marinade over the chops.
    Lamb chops in a ziplock bag.
  • Reserve rest of the marinade in the fridge for later.
  • Seal and massage ingredients together.
  • Marinate lamb chops in the fridge 4 to 24 hours.
  • Press the saute button on the instant pot and add olive oil.
  • Remove the marinated lamb chops from the bag and place in the hot oil.
    Lamb chops inside instant pot.
  • Sear lamb chops for 2 minutes, flip, and sear another 2 minutes.
  • Pour the chicken broth into the instant pot and deglaze the bottom of the pot. Turn the instant pot off.
  • Whisk in the reserved marinade.
  • Close the lid and set the pressure release valve to sealing.
  • Press the manual or pressure cook button and set it to 2 minutes on high pressure.
  • Natural pressure release.
  • Once all of the pressure is released, remove the lid, and take out the lamb chops (leave the sauce). Let them rest on a plate for a few minutes.
  • Turn the instant pot on saute and bring the sauce to a boil. Let it cook, until thickened, about 5 minutes.
  • Serve lamb chops drizzled with sauce and sesame seeds.

    Lamb chops on a platter with blue striped towel in background.


Leftovers can be stored in the refrigerator, up to 2 days.


Serving: 2lamb chopsCalories: 510kcalCarbohydrates: 101gProtein: 7gFat: 11gSaturated Fat: 2gPolyunsaturated Fat: 9gCholesterol: 1mgSodium: 4022mgFiber: 2gSugar: 92g
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  1. Delicious! I cut the marinade recipe in half since I was cooking for two. Instead of the chili paste, I used sriracha, ketchup and a dash of cayenne pepper.