Use the soup setting on your Instant Pot to make this rich and delicious Instant Pot Jordanian Mansaf. It comes together quickly and is fall-apart tender when it’s finished cooking. I took a lot of shortcuts while making this Mansaf–because that’s just how I roll. But it tastes authentic despite all that.
Instant Pot Jordanian Mansaf
Mansaf is often referred to as Jordan’s national food. It’s very common across Arab countries and is served often over rice or bulgur. I love making traditional dishes with traditional flavors easier to and faster to cook with my Instant Pot, so I decided I was going to make Instant Pot Jordanian Mansaf.
This dish will use the soup button on your Instant Pot to make the Instant Pot Jordanian Mansaf turn out just like it’s supposed to. You will need to saute the ghee, onions and lamb in the pot before setting it to pressure cook to get that nice browning on the meat.
Between the ghee, the onions, and the yogurt, this Instant Pot Jordanian Mansaf is FULL of flavor and you’re going to love it. Serve it over rice, and reserve any extra sauce to pass around the table.
LIKE JORDANIAN FOOD? CHECK OUT MY JORDANIAN BAMYEH OKRA AND TOMATOES STEW RECIPE!
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Use the soup setting on your Instant Pot to make this rich and delicious Instant Pot Jordanian Mansaf. It comes together quickly and is fall-apart tender when it’s finished cooking.
- 1 teaspoon cumin seeds
- 1 teaspoon coriander
- 1/2 teaspoon black peppercorns
- 1 teaspoon salt
- 1 inch piece cinnamon stick
- 1/4 teaspoon cloves
- 1/8 teaspoon ground nutmeg
- 1/8 teaspoon cardamom seeds
- 1 cup full-fat yogurt
- 1/2 cup water
- 2 teaspoons cornstarch
- 1/4 cup ghee
- 2 cups sliced onions
- 1 pound leg of lamb cut into 2 inch chunks
- 1/4 cup toasted pine nuts
- 1/4 cup toasted sliced almonds
- 2 cups cooked white rice
Using a clean coffee grinder, grind together the spices you will use to make the mansaf.
Place yogurt, water, cornstarch and the spice mix you just made into a blender container and whirl for about 1 minute. This thorough blending is what will keep the yogurt from curdling when cooked.
Turn your Instant Pot on Sauté and when it is hot, add the ghee. To the hot ghee, add the sliced onions and the lamb. Cook for 2-3 minutes, just long enough to coat the lamb and onions with the ghee.
Pour in the spiced yogurt sauce and mix well so the ghee is incorporated into the yogurt sauce.
Close the lid and set your Instant Pot to cook on the SOUP setting for 10 minutes. When it is done cooking, allow the pot to sit undisturbed for 10 minutes and then release all remaining pressure.
To serve, place the cooked rice on a platter. Arrange the meat over the rice along with some of the sauce.
Reserve any extra sauce to pass around the table. Garnish with the toasted nuts and enjoy!
I am not a registered dietician or nutritionist. Nutritional information is provided a courtesy, and can vary depending on the exact ingredients you use.
Don’t forget to check out my Instant Pot Fast & Easy Cookbook!
This book is full of all kinds of boldly flavored and internationally-themed recipes—Mexican, Thai, Moroccan, and more—with Instant Pot Fast & Easy, fully authorized by Instant Pot. Just like you have come to expect, my recipes will work perfectly every time, and of course taste great too. And because these are Instant Pot recipes, dishes like Japanese Chicken Curry, Chinese Steamed Ribs, and Mexican Pulled Pork are ready in a fraction of the time they would take using traditional cooking methods. As with all of my recipes, the focus is on whole foods instead of artificial convenience ingredients, so the recipes are delicious, easy, and healthful too.
Hi! Will this have enough liquid to come to pressure? I’ve made lots of your recipes so I know I should just trust and give it a shot, but this doesn’t seem like enough liquid!
Thanks a lot for all the great recipes. I’d love to try this one but I want to double-check.
Yes it should. This is exactly how I made it 🙂
I’ve ignored my Instant Pot for months but your website revived my interest. I cooked this last night using lamb shoulder but otherwise following closely. I have now discovered the joy of ghee as well as toasted almonds & pine nuts. When I revisit the dish I will probably bump spices up a bit, especially the cumin but as it was it was delicious and simple to prepare. Served it over fragrant rice. Wine was a Cabardès.
Urvashi, we made this last night, following the recipe to a T except for doubling all ingredient quantities. It turned out fairly bland despite the spice mix smelling heavenly before it went in. Perhaps with double meat we were not to double Liquids? Or is it a very mild dish?
So the traditional recipe isn’t that heavily spices. It’s spiced but not spicy. I find it has a very mild flavor. You could definitely increase the spices.
How much ground cinnamon do I use if I’ve no sticks?
I’d say about 1/4-1/2 tsp
What about chicken instead of lamb? 👀
I suppose we’d have to call it something else but flavorwise it would work.
Can rice be done as a pot in pot with this recipe?
Yes actually the 10 minute cook time is perfect for PIP rice
Is the Jordanian Mansaf low-carb friendly (of course without rice or bulgar)?
Yes it is
Will this recipe work well with beef instead of lamb?
Yes it will