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Graham Sharman
Course Main Course
Cuisine Greek, Mediterranean
Servings 4


  • Instant Pot Multi Pressure Cooker


  • 1 tbsp olive oil
  • 1 large onion finely chopped
  • 2 garlic cloves crushed
  • 450 g lamb mince
  • 125 ml water
  • 400 g can chopped tomatoes
  • 2 tbsp tomato paste
  • 1 tsp ground cinnamon
  • ½ tsp salt
  • ½ tsp freshly ground black pepper
  • 1 medium aubergine cut into 1 inch pieces
  • 150 g feta crumbled
  • 1 large handful of fresh mint chopped
  • Salad and warm toasted pitta to serve


  • Press the sauté button on the Instant Pot and leave to preheat.
  • Once display says HOT, add the olive oil.
  • Add the onion and garlic cloves and sauté until soft, stir regularly.
  • Add the lamb and cook for 10 minutes until browned, stir occasionally.
  • Drain off the mince, add the water, chopped tomatoes, tomato paste, cinnamon, salt and pepper, then deglaze the base of the inner pot.
  • Secure the lid, and select Pressure Cook on high for 10 minutes.
  • When Instant Pot beeps, allow 5 minutes of natural pressure release, then quick release the remaining pressure.
  • When pin drops, open the lid. Press cancel.
  • Press the sauté button on the Instant Pot then stir in the cut aubergine.
  • Cook for a few minutes until soft.
  • Serve sprinkled with feta and fresh mint on top, and salad, and warm toasted pitta on the side.
Keyword Instant Pot, Lamb, Official Recipe Contributor