Description
Freekeh soup with lamb is a hearty and nutritious dish that's easily made in an Instant Pot. With just a few simple steps, it all comes together in one pot, perfect for a quick and healthy dinner.
Freekeh, a roasted green wheat packed with fiber, protein, and a delicious smoky flavor.
Ingredients
- 1 pound lamb with bone
- 1 cup freekeh
- 1 onion chopped
- 1 tablespoon olive oil or any neutral oil
- 4-5 cups of water
- 1/2 teaspoon allspice divided (1/8 to be mixed with lamb while sauteing)
- 1/8 (a pinch) of of nutmeg and cinnamon powder (to be mixed with lamb while sauteing)
- 1/4 teaspoon sea salt adjust to taste
Instructions
- Sauté the onions: Using the sauté setting on the Instant Pot, heat oil and cook the onions over high heat until golden.
- Add the meat: Mix the lamb with spices—nutmeg, allspice, cinnamon, and salt—then add it to the onions. Sauté for 2–3 minutes, until the meat begins to brown.
- Add the freekeh: Rinse the freekeh well, then add it to the pot with the lamb and onions.
- Add water and spices: Pour in enough water to cover the mixture (4-5 cups). Add the remaining allspice and a bit more salt to taste.
- Pressure cook: Seal the Instant Pot lid and cook on high pressure for about 30 minutes.
- Turn off the pot: Allow it to cool for 5-10 minutes (or follow your Instant Pot's specific natural release instructions) before carefully opening the lid.
- Serve: Ladle the soup into bowls and serve hot. Garnish with chopped parsley and a squeeze of fresh lemon juice, if desired.
Notes
- Let the soup cool completely before storing. Transfer to an airtight container and refrigerate for up to 4 days.
- Store in freezer-safe containers or resealable freezer bags (leave some room for expansion). Freeze for up to 3 months.
- For easy portions, freeze in individual servings