Step 1

Place all the ingredients (except cilantro and green onions) into the Instant Pot inner pot and close and seal the lid. (Note: Do not cut or separate the lamb chops, cook the whole rack as one unit.)

Step 2

Select the Pressure Cook/Manual button and set the time for 20 minutes on High pressure.

Step 3

Natural release for 10-15 min, then open the stem release valve to release the rest of the pressure. Remove the lamb set it aside to cool.

Step 4

To thicken sauce. Press Cancel then select Sauté and toggle to High. Stir constantly as the sauce cooks to prevent burning. Press Cancel once it has thickened.

Step 5

Pour the sauce into a bowl and clean the inner pot.

Step 6

Cut the lamb chops away from the rack by slicing between the bones. If using a Duo Crisp, arrange lamb chops individually in a single layer on the dehydration rack and place into the air fry basket. Put the air fry basket into the cooker pot. If using a regular Instant Pot with the Air Fryer Lid, put the chops on a trivet in the inner pot. Brush additional sauce over the lamb chops.

Step 7

Put the air fryer lid onto the Instant Pot. Broil at 400°F for 5 minutes. Once they are nicely charred, remove lamp chops and set aside. Repeat the process until all of the lamb chops have been broiled.

Step 8

Serve with chopped cilantro and green onions. (Optional)