– 1 pound {8-10) Lamb Chops – 2 cups Brown Sugar – 2 Tbsp. Ground Ginger – 1 Tbsp. minced garlic – 1 cup Soy Sauce – 2 Tbsp. Sambal Chili Garlic Paste – 2 Tbsp. Olive Oil – ½ cup Chicken broth – Sesame seeds for garnish
Prepare the marinade by whisking the brown sugar, ground ginger, garlic, soy sauce, and sambal paste in a bowl.
Use a resealable plastic bag and add the lamb chops to it. Then cover them with half of the marinade.
Keep the rest of the lamb chop marinade for later. After sealing the plastic bag, massage the closed bag, so the marinade really gets mixed into the lamb chops. Place the bag of marinading lamb chops in the fridge from 4-24 hours, depending on your preference. When it’s time to begin cooking, turn the Instant Pot to the saute setting and add 1 1/2 teaspoons of olive oil. Once it’s hot, add the lamb chops.
Sear each side of the lamb chops for 2 minutes each. Don’t forget to do both sides. Place the remaining marinade sauce and 1/2 cup of broth into the pressure cooker.
Put the Instant Pot on manual high pressure, close the valve, and cook for 2 minutes for medium lamb chops. TAllow the pressure cooker to do a natural release for 15 minutes, then you can do a quick release to finish releasing pressure. Remove the meat from the pressure cooker and allow them to rest. Coat the chops with sauce to taste. Turn the Instant Pot to saute and cook for 5 minutes or until thickened. Serve and enjoy!