Appreciate the help. I’m making my coconut cream cakes today and my lamb tomorrow, all in my pressure cooker.

No, the lamb chops will need a shorter cook time so you could cook the shanks for 20 minutes, natural pressure release for 10 minutes, and then add the lamb chops and cook them for 4 or 5 minutes based to this recipe https://www.corriecooks.com/instant-pot-simplest-lamb-chops/ and then npr release for 10 minutes.

I don’t have an air fryer, but I’ll figure it out. They didn’t have more than 2 lamb shanks, so I also bought 4 small lamb chops. Do you think I’d cook them the same amount of time?

Hi Sherry – the time in the oven is for browning and then they tenderize in the pressure cooker. I haven’t tried it, but you could use an air fryer lid to brown them and then pressure cook them, or I assume use the saute feature to brown them would work as well. Let me know if you try it.

I finally had the whole family home and made this with lamb shoulder. It was fabulous! I subbed a bit of balsamic vinegar for the wine, but otherwise stayed true to the recipe. I served it with “smashed” red potatoes and steamed carrots, and made enough to have enough left over for a shepherd’s pie tomorrow night. This was definitely a hit.

Sound great! Let me know how it goes.