Spicy Korean Lamb Chops in the Instant Pot Duo Crisp or Air Fryer Lid


  • 2 lbs Lamb chops
  • 6 1/2 tsp Red pepper powder
  • 2 tbsp granulated sugar
  • 1 tbsp curry powder
  • 8 1/2 tbsp soy sauce
  • 3 tbsp rice wine
  • 2` tbsp garlic
  • 1 tsp Ginger
  • 2 tbsp Korean red pepper paste
  • 2 tbsp ketchup
  • 6 tbsp Corn syrup
  • 1/2 tbsp sesame oil
  • 1/2 tsp cinnamon powder
  • 1 tsp sesame seeds
  • 1 tsp black pepper
  • 1/3 cup Asian pear
  • 1/3 cup onion powder
  • 1/2 tbsp Green plum extract
  • 2 cups Water
  • 1 cup red wine
  • 3 bay leaves
  • 1 cup carrots
  • 2 cups onions
  • 1 cup celery
  • cilantro
  • green onions
  • 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.)
  • Select the Pressure Cook/Manual button and set the time for 20 minutes on High pressure.
  • 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.
  • 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.
  • Pour the sauce into a bowl and clean the inner pot.
  • 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.
  • 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.
  • Serve with chopped cilantro and green onions. (Optional)
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