Do you love your Instant Pot? Are you looking for new recipes to prepare with your Instant Pot? You can try this easy Instant Pot Irish Stew made with Guinness.
If you haven’t used your Instant Pot to make beef stew you are missing out on a great way to make delicious beef stew. In about an hour you can have beef stew that tastes like it simmered all day long. This Irish stew is made with Guinness. If you do not drink alcohol, you can add additional chicken stock, it is up to you.
This recipe is made with a 3-pound chuck roast, I love using chuck roast, it is marbled well, and is perfect to cook in your Instant Pot. I also like to use chicken stock for this recipe. The use of chicken stock is intentional on my part. I like the flavor of the chicken stock, if you make your own stock from scratch, it will taste even better. Also in this recipe is carrots, onions, garlic, Guinness Stout, and a few bay leaves.
Normally I like to brown my beef before making the stew. For this recipe, you can use the saute feature of your Instant Pot, or you may want to brown the meat in a large skillet. I prefer the large skillet, as when trying to saute 3 pounds of beef, so much liquid is released that I feel the meat can almost steam in the pot if you chose to do it this way. You can choose to saute the beef if you like.
For my cooking technique, be sure to cut your meat into 1-inch cubes. I use two cooking cycles. The first time though I cook the meat for 25 minutes on a manual setting, then I perform a quick release. In the second cycle, I cook the vegetables in the stew for 4 minutes. I like the break up the cooking cycle, I feel like if you cook the vegetables for longer than the 4 minutes, they may get soft. I like to add a few of the vegetables during the cooking cycle for flavor. I feel like they get a little mushy if you cook them the whole time.
When the soup is done I will evaluate the thickness of the stew. If you like your stew thicker you may want to thicken it a bit with a cornstarch slurry.
I hope you give this recipe for Instant Pot Irish Beef Stew.
Instant Pot Irish Stew
You can make a great bowl of Irish Stew.
- 1/4 pound bacon (about 4 to 5 slices)
- 3 pounds chuck roast cut into 1 inch cubes
- 3 tablespoons All Purpose flour
- 1 pint Guinness Stout
- 2 quarts chicken broth
- 2 teaspoons Worcestershire sauce
- 2 teaspoons soy sauce
- 2 cups white onions (divided use)
- 2 cups sliced carrots (divided use)
- 3 teaspoons garlic chopped
- 2 bay leaves
- 2 cups chopped russet potatoes
Saute bacon in a large skillet over medium heat or use the Instant Pot saute function. Season beef with a bit of salt (the bacon is fairly salty), and black pepper. Saute beef until just browned, the beef will not be fully cooked at this point.
If you are using the Instant Pot to saute, you will need to saute the meat in batches. As you brown the meat place it into a shallow dish. Once all meat is browned sprinkle it with the flour, and stir to coat the beef. Deglaze the pan with some of the Guinness. Scrape the pan to pull up the browned bits. Place the liquid into the Instant Pot. Add flour coated beef to the Instant Pot. Add the remaining stout, chicken broth, Worcestershire sauce, soy sauce, 1/4 of the chopped onions, bay leaves, and 1/4 of the chopped carrots to the Instant Pot.
Cook for 25 minutes on the manual setting. Perform a quick release when the 25 is done. Add all remaining vegetables and garlic to the pot and then cook on the manual setting for 4 minutes. Perform a quick release when the soup is done. If you are happy with the thickness of the soup, serve immediately. If not add a mixture of 2 tablespoons of cornstarch mixed with 2 tablespoons of water and stir into the hot stew. Remove bay leaves before serving. If the amount of fat of in stew concerns you, cool the soup in the refrigerator and remove the fat layer once the soup has cooled.