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As you have no doubt noticed, I’ve been sharing some sneak peek recipes from my cookbook, Pressure Cooker Cookbook for Beginners, over the last few weeks to show you just how versatile your Instant Pot or pressure cooker can be. My cookbook comes out next Tuesday, March 17th, which just so happens to be St. Patrick’s Day. In honor of the upcoming holiday, I thought it fitting to share an Instant Pot Irish stew recipe from my upcoming cookbook: Irish Stout Beef Stew. This one is perfect for St. Paddy’s Day, or really anytime you want a delicious, rich and hearty stew. Pressure Cooker Cookbook for Beginners includes 75 easy and delicious recipes like this one, along with a lot of tips for helping pressure cooking newcomers to feel more confident using their devices. Learn more and pre-order Pressure Cooker Cookbook for Beginners on Amazon here!
One of my favorite food memories from traveling to Ireland was sitting in a medieval inn and enjoying the most comforting, rich, and hearty beef stew. I always think of stews when I think of Irish food, and my mind usually floats to the delicious stout that often accompanies one. (Side note – if you’ve never had Guinness in Ireland, put it on your bucket list. For some reason it tastes even better there!) This Instant Pot Irish Stew recipe is a combination of those two things: a hearty Irish-inspired stew flavored with a rich stout beer. Serve it with Irish soda bread or sourdough bread on the side to soak up some of the yummy, rich sauce.
How to make Instant Pot Irish Stew
I’ve got the full Instant Pot Irish Stout Beef Stew recipe at the bottom of this post (Jump to Recipe), but first I’ll share some step-by-step instructions and pictures to help you make the most of this pressure cooker beef stew recipe.
The recipe calls for a beef chuck roast. One of the greatest things about pressure cooking is that meats come out incredibly tender with this cooking method. As a result, you can use cheaper cuts of meat (like chuck), since pressure cooking softens them, saving you money! This Instant Pot Irish stew recipe is a great example of this, as the stew meat gets so tender that those eating it won’t know or care how much it cost you.
Start by selecting the sauté function on the pressure cooker (if using an electric pressure cooker; for stovetop pressure cookers, heat over a burner on medium-high heat). Heat some oil in the pot. Once the oil is hot, add the beef (cut into bite-size chunks) to the pot and sauté until browned on all sides (about 4 minutes). Press cancel or turn off the burner.
Add beef broth and a cup of Irish stout beer (I recommend Guinness Draught Stout) to the pot, scraping the bottom of the pot to loosen any browned bits.
Stir tomato paste, Worcestershire sauce, salt, pepper, and garlic powder into the pot with the beef, broth, and beer.
You will need to stir the pot until everything is well mixed and no chunks of tomato paste are visible.
Finally, add peeled and chopped potatoes, onion, and carrots to the pot, stirring to combine. Close and lock the pressure cooker lid, make sure the pressure/steam-release switch is set to sealing, and set the cooking time to 35 minutes at high/normal pressure (if using an electric pressure cooker; for stovetop pressure cookers, heat over a burner on high heat, set a timer for 35 minutes after the pot has reached pressure, then reduce the heat to low). It will take about 15 minutes for the pot to come to pressure before the cooking time begins.
After the pressure cooking time ends, electric pressure cookers will automatically turn off their heat (stovetop pressure cookers must be removed from the heat). Allow the pressure to release from the pot naturally for 10 minutes before releasing the remaining pressure using the manufacturer’s quick-release method.
Once all the pressure has been released, open the lid and stir the stew.
Garnish with fresh parsley, and serve Irish soda bread or sourdough bread on the side.
If you’re so inclined, serve this Instant Pot Irish stew with a pint of Irish stout beer.
For more easy Instant Pot recipes like this, you’ll love my cookbook, Pressure Cooker Cookbook for Beginners! Reserve your copy now!
Print Recipe
One of my favorite food memories from traveling to Ireland was sitting in a medieval inn and enjoying the most comforting, rich, and hearty beef stew. I always think of stews when I think of Irish food, and my mind usually floats to the delicious stout that often accompanies one. This Instant Pot Irish Stew recipe is a combination of those two things: a hearty Irish-inspired stew flavored with a rich stout beer. Serve Irish soda bread or sourdough bread on the side.
| Course | Main Dish, Stew |
| Keyword | Instant Pot |
| Prep Time | 10 minutes |
| Cook Time | 1 hour 5 minutes |
| Servings | servings |
Ingredients
- 1 tablespoon vegetable oil
- 2 pounds chuck roast cut into bite-size pieces
- 2 cups beef broth
- 1 cup Irish stout beer (such as Guinness)
- 3 tablespoons tomato paste
- 1 tablespoon Worcestershire sauce
- 1 1/2 teaspoons salt
- 1 teaspoon ground black pepper
- 1/2 teaspoon garlic powder
- 1 pound potatoes peeled and cut into 1-inch pieces
- 1 large onion chopped
- 3 carrots peeled and chopped into 2-inch pieces
- chopped fresh parsley for garnish
Ingredients
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Instructions
Select the sauté function on the pressure cooker (if using an electric pressure cooker; for stovetop pressure cookers, heat over a burner on medium-high heat). Heat the oil in the pot.
Add the beef to the pot and sauté until browned on all sides, about 4 minutes. Press cancel or turn off the burner.
Add the beef broth and beer to the pot, scraping the bottom of the pot to loosen any browned bits.
Stir in the tomato paste, Worcestershire sauce, salt, pepper, and garlic powder until well mixed and no chunks of tomato paste are visible. Add the potatoes, onion, and carrots, stirring to combine.
Close and lock the pressure cooker lid, make sure the pressure/steam-release switch is set to sealing, and set the cooking time to 35 minutes at high/normal pressure (if using an electric pressure cooker; for stovetop pressure cookers, heat over a burner on high heat, set a timer for 35 minutes after the pot has reached pressure, then reduce the heat to low). It will take about 15 minutes for the pot to come to pressure before the cooking time begins.
After the pressure cooking time ends, electric pressure cookers will automatically turn off their heat (stovetop pressure cookers must be removed from the heat). Allow the pressure to release from the pot naturally for 10 minutes before releasing the remaining pressure using the manufacturer’s quick-release method.
Open the lid and stir the stew, then garnish with fresh parsley.
Recipe Notes
For more easy Instant Pot recipes like this, you’ll love my cookbook, Pressure Cooker Cookbook for Beginners! Reserve your copy now!
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