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Norwegian fårikål with tender lamb, cabbage and boiled potatoes in a light broth

Photo: Jarle Vines / Wikimedia Commons · CC BY 3.0

Instant Pot Family Dinners

Instant Pot Norwegian Fårikål with Lamb, Cabbage & Potatoes

Peppery lamb and cabbage pressure-braise until spoon-tender while buttery potatoes cook separately for a simple Norwegian-inspired autumn dinner.

Developed for DishGal · Updated 2026-10-11

Instant Pot Family Dinners
Prep20 min
Cook35 min
Total90 min
Cost$5.10

Directions

  1. Season and brown the lamb

    Pat the lamb dry and season with 1 teaspoon salt. Select Sauté High on a 6-quart electric pressure cooker, heat the oil and brown the lamb in three uncrowded batches, about 3 minutes per batch. Transfer each batch to a clean plate.

  2. Deglaze completely

    Pour in 1 cup broth and scrape every browned bit from the heating plate. Cancel Sauté and add the remaining 1/2 cup broth.

  3. Layer lamb and cabbage

    Arrange half the cabbage above the thin broth, followed by half the lamb, half the peppercorns and one bay leaf. Repeat the layers with the remaining cabbage, lamb, peppercorns and bay leaf. Do not pack the cabbage tightly or stir it down onto the base.

  4. Pressure-cook

    Check that the contents remain below the two-thirds line. Lock the lid and cook on High Pressure for 20 minutes; allow about 15 minutes for the cooker to reach pressure.

  5. Cook the potatoes separately

    While the cooker runs, cover the potatoes with cool water in a saucepan and add 1/2 teaspoon salt. Bring to a boil, then simmer 15 to 18 minutes until a knife slides in easily. Drain and toss with butter and parsley.

  6. Release in two stages

    Let pressure release naturally for 15 minutes. Vent the remainder in short controlled pulses, keeping hands and face away from steam. Pause if liquid sputters. Open only after the float valve drops.

  7. Check safety and tenderness

    Check several lamb pieces in their thickest meat without touching bone. Whole-cut lamb is safe at 145°F with a 3-minute rest, but shoulder should be closer to 190°F and fork-tender for this braise. If tough, simmer on Sauté in the broth until tender.

  8. Finish the broth and serve

    Discard bay leaves. Taste and add the remaining 1/4 teaspoon salt if needed. For a slightly fuller broth, select Sauté and stir in the cornstarch slurry after pressure cooking; simmer 2 minutes. Divide lamb, cabbage, broth and potatoes among bowls and offer crushed red pepper only at the table.

Why this works

Why it worksLamb shoulder benefits from moist pressure heat, while large cabbage wedges retain enough structure to frame the finished bowl.
Why it worksA measured 1 1/2 cups of thin broth reaches the clean base before the solids, supporting pressure without a flour-thickened layer that could scorch.
Why it worksCooking potatoes separately preserves their clean shape and prevents them from dissolving during the longer lamb-tenderizing cycle.

Useful kitchen gear

Tools that make this easier.

Compare the function and specifications first; skip anything your kitchen already handles well.

Paid links: As an Amazon Associate I earn from qualifying purchases. You pay no additional cost.
Compare on Amazon6-quart electric pressure cookerThe 1½-cup thin-broth base, 20-minute cycle and two-stage release are calibrated for this capacity.See current options → Compare on AmazonInstant-read thermometerCheck several lamb pieces away from bone for a safe center, then use temperature and fork texture to judge braise tenderness.See current options → Compare on AmazonSilicone-tipped kitchen tongsBrown lamb in batches and lift tender cabbage wedges without scratching the inner pot.See current options →

Swaps & notes

Easy swaps

  • Use 2 1/2 pounds boneless lamb shoulder cut into 2-inch pieces; keep the timing the same and check several pieces for tenderness.
  • Replace up to half the green cabbage with Savoy cabbage, keeping the wedges large so the leaves do not disappear into the broth.
  • For a thinner traditional-style broth, omit the optional cornstarch slurry entirely.

Cook notes

  • Total time includes three lamb-browning batches, about 15 minutes to reach pressure, the 20-minute cook, a 15-minute natural release and finishing time; the potatoes cook concurrently.
  • Follow your exact model manual for minimum liquid, locking and venting, and keep the pot below the two-thirds line. Do not double this recipe in a 6-quart cooker.
  • Traditional fårikål is deliberately restrained. Crushed pepper at the table adds heat without changing the mild family pot.
  • Never force the lid; wait for the float valve to drop completely.

Storage

Cool the stew and potatoes in separate shallow containers within 2 hours. Refrigerate up to 4 days and reheat the lamb, cabbage and broth to 165°F; warm potatoes separately so they do not break apart. Freeze the stew without potatoes for up to 3 months.

Questions

Why not put the potatoes in the pressure cooker?

The lamb needs a longer cycle than small potatoes. Cooking the potatoes separately keeps them intact, makes doneness easy to control and matches the plated presentation.

Do I have to brown the lamb?

No, but browning adds roasted flavor to a dish with very few seasonings. If you skip it, add the full broth to the clean pot before layering and expect a lighter-tasting stew.

Can I use lamb leg instead of shoulder?

Shoulder is preferred because its connective tissue becomes succulent during pressure cooking. Leg is leaner and can dry out before it becomes as tender, so it is not a direct swap for this timing.

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Instant Pot Norwegian Fårikål with Lamb, Cabbage & Potatoes
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1. Season and brown the lambPat the lamb dry and season with 1 teaspoon salt. Select Sauté High on a 6-quart electric pressure cooker, heat the oil and brown the lamb in three uncrowded batches, about 3 minutes per batch. Transfer each batch to a clean plate.
2. Deglaze completelyPour in 1 cup broth and scrape every browned bit from the heating plate. Cancel Sauté and add the remaining 1/2 cup broth.
3. Layer lamb and cabbageArrange half the cabbage above the thin broth, followed by half the lamb, half the peppercorns and one bay leaf. Repeat the layers with the remaining cabbage, lamb, peppercorns and bay leaf. Do not pack the cabbage tightly or stir it down onto the base.
4. Pressure-cookCheck that the contents remain below the two-thirds line. Lock the lid and cook on High Pressure for 20 minutes; allow about 15 minutes for the cooker to reach pressure.
5. Cook the potatoes separatelyWhile the cooker runs, cover the potatoes with cool water in a saucepan and add 1/2 teaspoon salt. Bring to a boil, then simmer 15 to 18 minutes until a knife slides in easily. Drain and toss with butter and parsley.
6. Release in two stagesLet pressure release naturally for 15 minutes. Vent the remainder in short controlled pulses, keeping hands and face away from steam. Pause if liquid sputters. Open only after the float valve drops.
7. Check safety and tendernessCheck several lamb pieces in their thickest meat without touching bone. Whole-cut lamb is safe at 145°F with a 3-minute rest, but shoulder should be closer to 190°F and fork-tender for this braise. If tough, simmer on Sauté in the broth until tender.
8. Finish the broth and serveDiscard bay leaves. Taste and add the remaining 1/4 teaspoon salt if needed. For a slightly fuller broth, select Sauté and stir in the cornstarch slurry after pressure cooking; simmer 2 minutes. Divide lamb, cabbage, broth and potatoes among bowls and offer crushed red pepper only at the table.