Instant Pot Irish Stew

overhead picture of irish beef stew in a white bowl

Instant Pot Irish stew has so much flavor from the Guinness, beef, and other simple but delicious ingredients. It's loaded with veggies and made in one pot!

Course dinner, Main Dish, Soup and Stew

Cuisine American, Irish

Prep Time 10

Cook Time 50

Servings

Calories 346kcal

Author Christy Gurin

Equipment

1 Instant Pot or other electric pressure cooker (tested with 8 quart but will work in 6 quart Instant Pot too)

Ingredients

2 Tbsp. oil (avocado, olive or whatever you prefer, divided)
2 lbs. stew beef (round, chuck or other beef cut into 1 – 1 ½” cubes)
1 onion, chopped
8 oz. mushrooms, sliced
1 Tbsp. minced garlic
2 Tbsp. flour
1 ½ tsp. salt
¼ tsp. black pepper
1 cup Guinness
2 cups beef stock or broth
1 tsp. Dijon mustard
2 Tbsp tomato paste
2 tsp. dried thyme
1 ½ Tbsp. Worcestershire sauce
2 bay leaves
1 ½ lbs. potatoes, cut into 1 ½” pieces (I use Yukon Gold)
1 lb. carrots, cut into 2” pieces 4- 5 medium carrots
1 cup peas frozen or fresh
Salt and pepper to taste
chopped parsley to garnish

US Customary - Metric

Instructions

Turn Instant Pot to Sauté setting and add 1 Tbsp. oil to pot.
Once oil is hot, add half of the stew beef and brown. Remove browned beef and set aside. Add remaining beef and brown (adding all at once will keep the meat from getting a good sear).
Add remaining Tbsp. oil. Once oil is hot, add onion and sauté for 4-5 minutes to soften. Add mushrooms and garlic and sauté for 2-3 minutes longer.
Add meat back into pan and sprinkle flour, salt and pepper over meat and veggies and stir to evenly coat.
Add Guinness to pot and stir to deglaze the pan, scraping any baked on bits off the bottom of the pot. Add beef stock, Dijon, tomato paste, thyme, Worcestershire, and bay leaves and stir to evenly distribute and mix well. Add potatoes, carrots, and peas and stir.
Put pressure cooker lid on and close to LOCK position. make sure vent is set to SEALING position.
Set Instant Pot to pressure cook for 30 minutes on HIGH.
Once cook time is complete, use a wooden spoon and kitchen towel to QUICK RELEASE pressure. Stir and season stew with salt and pepper to taste.
Sprinkle each serving with parsley to serve if desired. Store leftovers in a sealed container in the refrigerator for up to five days, reheating using the microwave or stovetop.

Notes

To make stovetop: Sear the mushrooms and onions in a large dutch oven instead of an Instant Pot and then remove and set aside. Sear the meat and toss with flour, salt and pepper as directed in the instructions. Deglaze the pan with the Guinness and add all remaining ingredients except the potatoes, carrots and peas. Let the meat cook covered at a low simmer for about an hour. Add vegetables and simmer for another 30-40 minutes until vegetables are fork tender. Season with salt and pepper, garnish and serve.

To make gluten free: To make it gluten free, replace the Guinness with a gluten free stout and use a gluten free Worchestershire sauce. In addition to this, leave out the flour and thicken at the end by stirring in a cornstarch slurry and bringing to a boil to thicken the broth into more of a gravy. A slurry is 1 Tbsp. cornstarch (or arrowroot) mixed with 2 Tbsp. cold water.

Nutrition