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This Instant Pot Irish stew has a rich and hearty Guinness sauce, melt-in-your-mouth meat, and tender carrots and potatoes. This tasty beef stew has that slow-cooked taste with a fraction of the time and effort!
This easy Irish stew recipe would, of course, be perfect for St. Patrick’s Day, but it’s also good anytime you want a simple stick-to-your-ribs kinda recipe. Hello winter comfort food!
I’ve said it more than once now… I love the way you can sear the meat right in your Instant Pot without having to mess up more pans. I strongly encourage you not to skip the searing step – it helps seal that wonderful flavor in. 🙂
What’s in Irish stew?
I kept this Instant Pot stew fairly simple. It seems like every recipe has a slightly different twist, so it’s hard to know what exactly is traditional. I’ve seen many Irish stew recipes with lamb, but this one has beef. I also included potatoes, carrots, celery, onions, garlic, and, of course, the Guinness.
How do you make stew with Guinness beer?
It’s really simple. I replaced other liquids you could use (such as beef broth) with the Guinness. It forms an amazing sauce.
How do you make beef stew in an Instant Pot?
Sear the meat on all sides in two batches; remove the beef from the Instant Pot. Sauté the onions for 2-3 minutes. Add the Guinness, Worcestershire sauce, and garlic powder to the Instant Pot. Scrape up any brown bits into the sauce. Add the meat back in, along with the remaining ingredients. Cook on high pressure for 35 minutes. Either do a quick pressure release or let the pressure release naturally.
Can you taste the Guinness in this electric pressure cooker stew?
Yes. I don’t drink stout beers (I find them too bitter), but I really enjoyed this beef and Guinness stew. You can taste it, but it just works. The flavor is deep and rich.
I hope this beef and potato stew becomes a St. Paddy’s Day favorite in your home. 🙂
Will you give this Instant Pot Guinness stew recipe a try?
Questions? Ask me in the comments below.
Instant Pot Irish Stew
- 2 pounds beef stewing cubes
- Flour for dredging
- Salt & pepper to taste
- 2 tablespoons olive oil
- 1/2 medium onion chopped
- 1 pound potatoes (I used Yukon Gold) diced
- 2 large carrots chopped or sliced
- 3 sticks celery chopped
- 1 (11 fluid ounce) bottle Guinness beer
- 1 tablespoon Worcestershire sauce
- 1/2 teaspoon garlic powder
- Sprinkle your beef with salt & pepper and dredge each piece in flour.
- Heat the oil in your Instant Pot on the "sauté" function. When hot, add the beef. I do 2 batches and brown each batch for about 5 minutes total (I use tongs to ensure all sides of the beef get browned). You may need to add more oil in the second batch.
- Once the second batch of beef has browned, take it out of the Instant Pot. Add the onions in and sauté them for 2-3 minutes.
- Add the Guinness, Worcestershire sauce, and garlic powder to the Instant Pot. Using a wooden spoon, scrape up any brown bits into the sauce.
- Add the meat back in, along with the potatoes, celery, and carrots. Close the lid and make sure the valve is on "sealing". Cook on high pressure for 35 minutes.
- You can let the pressure naturally release once the countdown has finished, but you can also do a quick release if you're in a hurry (I did).
- Season stew with extra salt & pepper if needed. Serve immediately. It also freezes well and makes great leftovers too.
- Nutritional information is provided as a courtesy only and should be construed as an estimate rather than a guarantee. Ingredients can vary and Salt & Lavender makes no guarantees to the accuracy of this information.
Nutrition information is automatically calculated, so should only be used as an approximation.
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