Step 1

Turn the Instant Pot on and set it to the Sauté function. Heat the butter or oil and saute the onions for 3-4 minutes until fragrant. Add the lamb, garlic, salt and all the spices and saute for 5 more minutes until fragrant. Add the vinegar, tomato paste, honey, stock, chickpeas and raisins and stir until combined.

Step 2

Cover and set the Instant Pot (or pressure cooker)  to  pressure cook setting for 50 minutes on normal/high. Naturally release.

Step 3

Let the pressure release and give a stir. The lamb will be tender and break apart easily. If you prefer it less juicy, return to saute function and cook off some of the liquid. ( Note that it will thicken a bit as it sits)

Step 4

Serve over quinoa, rice or cous cous with some fresh cilantro or parsley.

Step 5

The leftovers taste even better the next day as the flavors have more time to meld.