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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Instant Pot Jordanian Mansaf
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.
Ingredients
Spice Mix
- 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
Yogurt Sauce
- 1 cup full-fat yogurt
- 1/2 cup water
- 2 teaspoons cornstarch
Lamb
- 1/4 cup ghee
- 2 cups sliced onions
- 1 pound leg of lamb cut into 2 inch chunks
Garnish
- 1/4 cup toasted pine nuts
- 1/4 cup toasted sliced almonds
Accompaniments
- 2 cups cooked white rice
Instructions
Spice Mix
Using a clean coffee grinder, grind together the spices you will use to make the mansaf.
Yogurt Sauce
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.
Mansaf
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!
Jeff Frane says
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.
Christine Brown says
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?
URVASHI PITRE says
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.
Ruth says
How much ground cinnamon do I use if I’ve no sticks?
URVASHI PITRE says
I’d say about 1/4-1/2 tsp
Bella says
What about chicken instead of lamb? 👀
URVASHI PITRE says
I suppose we’d have to call it something else but flavorwise it would work.
Chuck says
Can rice be done as a pot in pot with this recipe?
URVASHI PITRE says
Yes actually the 10 minute cook time is perfect for PIP rice
Monica says
Is the Jordanian Mansaf low-carb friendly (of course without rice or bulgar)?
URVASHI PITRE says
Yes it is
Shannon says
Will this recipe work well with beef instead of lamb?
URVASHI PITRE says
Yes it will