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.
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!