How Long to Cook Lamb Curry / Rogan Josh (Boneless Lamb Shoulder Chunks) in the instant pot
Specification: 2 lb boneless lamb shoulder or leg, trimmed of excess hard fat and cut into 1.5-inch cubes, browned on Sauté mode, then pressure cooked with spiced tomato-onion curry gravy and 1/2 cup water
3-Step Execution Protocol
Add lamb curry / rogan josh (boneless lamb shoulder chunks) (2 lb boneless lamb shoulder or leg, trimmed of excess hard fat and cut into 1.5-inch cubes, browned on Sauté mode, then pressure cooked with spiced tomato-onion curry gravy and 1/2 cup water) to the Instant Pot inner pot. Seal the lid and set the valve to Sealing. Select High Pressure (10.2–11.6 psi) for 25–28 mins High Pressure + 10 mins Natural Pressure Release.
Cook at High Pressure (10.2–11.6 psi) for 25–28 mins High Pressure + 10 mins Natural Pressure Release.
Lamb chunks yield easily under the side of a wooden spoon with zero rubbery resistance; connective collagen has converted to gelatin; curry sauce is rich and glossy. Confirm internal temperature reaches 195°F–205°F internal (USDA FSIS safe minimum 145°F, cooked to 195°F+ for collagen breakdown). Rest for 10 minutes before serving.
USDA FSIS "Lamb from Farm to Table" safe cooking standards (145°F minimum; braising cuts cooked to 195°F+ for tenderness); Instant Pot Meat/Stew Program guidelines (25–30 min for 1.5-inch lamb cubes); America's Test Kitchen Pressure Cooker Curry testing.