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Instant Pot Irish Beef Stew
Instant Pot Irish Beef Stew
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Prep Time:
20 minutes
Cook Time:
80 minutes
Total Time:
100 minutes
Quick and delicious pressure cooker beef stew with Guinness, carrots, celery, and parsnips for rich flavor.
Ingredients:
  • 2 pounds beef stew meat
  • 1 teaspoon salt
  • 1/2 teaspoon ground black pepper
  • 2 tablespoons butter or neutral flavored oil
  • 1 large (8 ounce) onion, chopped
  • 2 celery stalks, chopped
  • 2 tablespoons tomato paste
  • 1 cup Guinness extra stout, or other stout
  • 1 1/2 cups beef broth
  • 1 teaspoon dried thyme or 2 teaspoons fresh thyme leaves
  • 2 large carrots, peeled and cut into chunks
  • 3 to 4 parsnips (about 1 pound), peeled and cut into chunks
  • 1/2 pound potatoes, rutabaga, or celery root, peeled and cut into chunks
  • 2 teaspoons cornstarch
  • 2 teaspoons water
  • 1/4 cup chopped fresh parsley
Instructions:
  • Achieve a perfect sear on the beef: Gently dry the beef with a paper towel and generously season all sides with salt and pepper. Opt for the high “Sauté” mode on the electric pressure cooker and warm up the butter or oil. Sear the beef in two batches, cooking each for 4 minutes while flipping halfway through. Aim for a delightful browning and flavor infusion in the pot rather than searing every side. Effortlessly transfer the beef to a dish using tongs.
  • In the now-empty pressure cooker, sauté onions and celery until onions soften and turn translucent, about 4 minutes. Add tomato paste and cook for an additional minute.
  • Pour the Guinness into the pot and scrape up any browned bits with a spatula. Simmer for 5 minutes to reduce the beer, then add the beef, beef broth, and thyme.
  • Pressure cook the meat: Seal the lid and set the pressure cooker to its “sealing” position. Choose the “Meat/Stew,” “Pressure Cook,” or “Manual” setting for 30 minutes on high pressure. It will take around 10 minutes to pressurize. After cooking, natural release for 10 minutes, then manually release the remaining pressure by moving the vent to “venting.”
  • Add the root vegetables to the pressure cooker and cook under pressure. Once the pressure is released, open the pot. Optionally, skim off excess fat. Stir in the carrots, parsnips, and remaining root vegetables. Close the lid, set to “sealing,” and switch to the “Pressure Cook” or “Manual” setting for 3 minutes at high pressure. Expect about 10 minutes for the pressure to build before cooking commences.
  • Thicken stew: Mix cornstarch and water in a small bowl to make a slurry. Once the cooking program is complete, do a quick pressure release. Stir in the cornstarch slurry immediately as the stew is bubbling. The heat will thicken the stew within minutes. If needed, keep it on the "Warm" setting briefly before serving to prevent overcooking the vegetables.
  • To serve, scoop the flavorful stew into bowls and garnish with a sprinkle of fresh parsley on top. Enjoy hot and don't forget to leave a review below if you enjoyed it!

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