Instant Pot Irish Stew
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!
Servings 6
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.