Instant Pot Irish Stew

4.75 from 4 votes

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!

Prep Time10

Cook Time50

Inactive time15

Total Time1 15

Course: Main Course

Cuisine: Irish

Keyword: Instant Pot Irish stew

Servings:

Author: Natasha Bull

Ingredients

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

Instructions

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.

Notes

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