instant-pot ChartsDATASHEET // CT-IP-075
instant-potSTATE: FRESHVERIFIED DATASHEET
How Long to Cook Braised Lamb Shoulder (Boneless, Rolled and Tied) in the instant pot
Specification: 3 lb boneless lamb shoulder rolled and tied
Target Temp
High Pressure (239°F / 115°C)
Pressure Level
Total Time
45–50 mins
Total Cook Window
Flip Mark
No Flip
Continuous Cook
Internal Safe Temp
200°F (93°C)
USDA Safe Pull
Release: full natural release (45 min pressure + 15 min release)
COOK MODE
Live timer · flip prompt · target temp · rest stage
3-Step Execution Protocol
1
Preheat & Prep
Add braised lamb shoulder (boneless, rolled and tied) (3 lb boneless lamb shoulder rolled and tied) to the Instant Pot inner pot. Seal the lid and set the valve to Sealing. Select High Pressure (239°F / 115°C) for 45–50 mins.
2
Pressure Cook
Cook at High Pressure (239°F / 115°C) for 45–50 mins. Use full natural release.
3
Check & Rest
Tender enough to pull apart into juicy ribbons with two forks After full natural release, carefully open the lid away from you. Let stand 15 minutes before serving.
Verification Basis & Testing Rig
American Lamb Board & Instant Brands Pressure Cooker Guide
Pro Tip: Skim surface lamb fat from the broth, then reduce cooking liquid on Sauté mode for 5 minutes with a dollop of butter for a glossy glaze.
Related instant pot Cook Times
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Chicken Breast (Fresh, Boneless)
High Pressure (239°F / 115°C)8–10 mins
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Hard Boiled Eggs (5-5-5 Method)
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Pot Roast (Chuck Roast)
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Pulled Pork (Pork Shoulder / Butt)
High Pressure (239°F / 115°C)60–90 mins