My family was coming over for dinner and my mom had purchased a large box of a variety of beautiful meat from a restaurant supplier. I definitely did not want to mess this up. I had eight duck breasts and two racks of lamb. There was no way I could cook it all at once, so I thought the best way was to sous vide it all the day before and then all I needed to do was heat them up and brown it before dinner.

Sous Vide Rack of Lamb


2 racks of lamb
salt & pepper
1t dried herbs de provence
2T butter, room temperature
1/2t dried herbs de provence


  1. Fill the Instant Pot liner to the 10 cup mark. Start the script.
  2. Season both sides of the lamb with salt, pepper and 1t dried herbs de provence.
  3. Place each rack in a Ziplock bag or vacuum seal the bags and submerge them into the water bath as soon as the water is maintaining the temperature at 135 degrees F for 2 hours. Keep a thermometer in the water bath to maintain the temperature.
  4. Preheat the broiler. Mix the butter with 1/2t dried herbs de provence. Once the lamb is cooked pat dry the racks and place them on a sheet pan. Spread on the butter mixture and place in top rack of your oven to broil for about 3 minutes on each side until browned and caramelized.
  5. Let the racks rest for 5 minutes before slicing. Fan the slices and serve.

Recipe Script


Download Script

I’m not a fan of lamb but my family loved it! Hope you’ll give it a try!


  • Hi Flo! I do not have the same Bluetooth enable Instant Pot. How would I set the DUO60 to hold the 135 temp? I have never tried sous vide cooking and I’m excited to give it a go in the Instant Pot. We (my husband and I) just got one for Christmas.

    • Hi Gigi, I don’t recommend the DUO to sous vide. I tried when making the lamb because my Smart pot was in use. I needed to monitor the temperature very closely since I used the keep warm function and added cold water whenever the temperature rose above the temperature I needed. The Smart allows you to adjust the temperature to the exact degree you need but the DUO doesn’t. Hope you’ll enjoy your IP!

      • Does it have to be sous vide? Can you just pressure cook the rack of lamb, like making a roast, and then finish under the broiler?

        • I’m so sorry I am only seeing your comment now. I’m sure you could pressure cook the rack of lamb but since I wanted it medium rare, I chose to sous vide so that it would turn out perfect.

  • Hi Flo I have been using ur script on my ipot smart but I am confused what the panel will do when it reaches the correct temp? For about 2 hrs my screen says ON with little i and arrow circling it around and seldom I hear click click the flames icon turns on for a few mins and turns off again….what are the noises or signs on the panel that will indicate that my script (your script) has finished? Also does the time starts once it reaches the indicated temp? Or when u initially started the script? Does it tell u in the ipot on ur Bluetooth app what is the current temp? And also is there any timer on this smart pot that has a counter when u cook sous vide just like the counter when u cook other reciepes under pressure?

    • Hi Anna, basically the script is to set and maintain the temperature in the pot. If you check your display on your app, you can see what temp the pot is at but it is not the same as the water temp. The temperature sensor is at the bottom of the pot, so I like to keep a thermometer in the water to make sure the temperature stays where I need it to. This is because the IP is not a sous vide appliance but you “can” use it to sous vide. The clicking noises you hear is the pot keeping the set temperature. The amount of time I have set for the sous vide will not overcook your lamb. I believe the pot will count down. Hope that helps!

  • Hi Flo! I just bought an IP smart and other than cooking wild rice this is my first recipe I am trying. I downloaded your script and it started doing is thing, but I noticed on my phone that the temperature was at 223 degrees! I couldn’t figure out a way to adjust the temperature and it looks like there is no way to do that from your phone or on the IP. Is that correct? In one of your comments I saw that you had it on the keep warm function. Why doesn’t your script put it on keep warm? Why is it on high pressure? I’m just so new and so confused! Thanks for any advice and help you can give. 🙂

    • Hi Kristin… I am not sure what is happening! This is a sous vide cooking method and not a pressure cooking recipe. It should be 135°F not Celsius. If it is not correct, you need to cancel the program and start again or plug in a new temperature. I found that keep warm was too high a temp which is why I did not recommend that. I was cooking too many things at once that night I filmed this and did not have the Smart pot available to do the lamb. Oh dear! I hope your lamb turns out ok.

      • I took it out after an hour (after putting ice, and cold water in it to cool it down!) and it was around 165 degrees, so a bit more than medium rare, but still delicious! I used the butter/herbs de provence and broiled – everyone loved it! Thanks so much!

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