Instant Pot Irish Beef Stew With Guinness. How to make the best ever instant pot irish beef stew on a budget.
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4.5 from 2 votes

Instant Pot Irish Beef Stew

Instant Pot Irish Beef Stew. Hearty winter food that warms you up on a cold day. Cooked in the Instant Pot making it a much quicker meal to cook. The beef is incredibly tender and perfect for if you have cheap cuts of meat.
Prep Time5 mins
Cook Time50 mins
Total Time55 mins
Servings: 5
Calories: 609kcal
Author: RecipeThis.com

Ingredients

Instructions

  • Start by preparing your stew ingredients. Peel and dice your potatoes, onions and carrots. Clean and dice your leeks and celery stalks. Remove the core and dice your tomatoes. Chop your stewing steak into chunks and remove any excess fat.
  • Place the chopped beef into the Instant Pot inner pot in batches of 3. With each set add salt, pepper, 2tsp of olive oil and a teaspoon of thyme. Place the Instant Pot on sauté and brown the meat on both the top and the bottom.
  • Remove the meat as you do the batches and have a spare plate to hand for it.
  • When the beef has been seared the removed from the Instant Pot add the onion. You will still have the flavour from the beef and add an extra teaspoon of olive oil, so it is not dry. Keep cooking the onion until it is soft.
  • When the onion is soft add the rest of the vegetables and give it a good stir. Then add your seared beef back into the Instant Pot.
  • Add the seasoning along with the Guinness and the beef stock.
  • Place the lid on your Instant Pot, set the valve to sealing, cancel sauté and cook for 45 minutes on the meat and stew setting.
  • When cooked remove any excess liquid and stir.
  • Serve with bread or dumplings.

Notes

I used 1 full can of Guinness. It is 440ml and the perfect size for making a beef stew with. One full can of Guinness might seem like a lot, but remember pressure cooked food loses a certain amount of flavour, so you always need more seasonings that you would in a slow cooker recipe. Its best to do the beef searing process in sets of 3.

 

This is because you don’t want to overcrowd the meat and it gives you the best results. I timed it and the time it took to go to pressure was 15 minutes. This means that along with sauté time and pressure cooking time that this Instant Pot Irish Beef Stew takes 65 minutes to cook from start to finish.

 

The reason the time to pressure is so long, is because the Instant Pot is full and it’s above the minimum liquid of 1 cup. When you add the beef stock we used one beef OXO cube mixed with 500ml of cold water. Adjust this to suit, but the general rule is that the liquids must nearly be touching the top of the stew ingredients.

 

Less than this and you won’t have enough liquid, more than this and it will dilute the flavour. Many Instant Pot Irish Beef Stew recipes call for flour. I HATE flour in my stews and casseroles and it not only makes a delicious healthy meal unhealthy, but its not necessary. Instead ladle out the excess liquid at the top of your stew until you can no longer fill a ladle with excess liquid.

 

In this recipe we filled 8 ladles and put those ladles into a bowl for later. Then stir and you will now have a creamy stew without having it feeling too watery. If you scroll down to our leftovers section, you can see EXACTLY what we did with our 8 ladles!

 

We have found the best place to source stewing steak to make Instant Pot Irish Beef Stew is from ButcherBox. You even receive free bacon and $10 off your first order when you sign up with this link.

 
For the best beef stock in your recipes I would recommend Kettle & Fire. Unfortunately they are not available in the UK so if you are UK based I would use OXO cubes.

Nutrition

Calories: 609kcal | Carbohydrates: 56.2g | Protein: 57.1g | Fat: 14.8g | Saturated Fat: 0.7g | Cholesterol: 0mg | Sodium: 99mg | Potassium: 1418mg | Fiber: 9.4g | Sugar: 11g | Calcium: 7% | Iron: 13%