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Instant Pot Guinness Beef Stew! All the flavor of a slow-cooked stew, done in a fraction of the time in the pressure cooker. So good on a cold winter day.
Photography Credit:Coco Morante
You guys, I get so much joy out of converting slow cooker recipes into brand spanking new versions for the Instant Pot. There are so many advantages to doing this! Everything cooks much faster, so there’s no need to plan ahead—yet you can also leave the food on the “Keep Warm” setting if you don’t get to it right away. Total flexibility.
This beef stew can even be left on the warm setting all day long, so you can start it in the morning, then come home to a hot dinner.
Adapting Slow Cooker Beef Stew to the Instant Pot
This stew is an adaptation of one of Elise’s tried-and-true recipes from Our Site archives. Instead of four to eight hours, the recipe only takes about an hour and a half to make in the Instant Pot! You could also use any other electric pressure cooker, and I’ve included stovetop pressure cooker instructions, too.
Since less liquid is required with pressure cooking, you only need a cup of Guinness (or another stout beer) for the whole pot.
That means I get to enjoy the leftover beer on the couch while the stew is bubbling away. Not only does the stew get a deep flavor, the cook gets a treat, too. This makes a tender, deeply flavored beef stew, packed with carrots, parsnips, and root vegetables. Pressure cooker for the win!
- New to the Instant Pot? Check out our post How To Use an Instant Pot: A First-Timer’s Guide.
The Best Cut of Meat for Beef Stew
I use pre-cut beef stew meat for this recipe to make it even quicker and easier to prepare. But you can also buy a whole chuck roast (2 pounds) and cut it into pieces yourself. This takes a little more time but you can sometimes save some money.
Sear all the cubes of beef in the Instant Pot before cooking. Yes, this takes time (which yes, we’re trying to save!), but it’s worth it for the added flavor that searing adds. This said, if you’re short on time, you could skip this step; just know the flavors won’t be quite as rich or intense.
How to Cook the Best Beef Stew in the Instant Pot
Cooking great beef stew in the Instant Pot is a two step process.
- First pressure cook the meat.
- Second, add the vegetables and pressure cook a few more minutes.
The vegetables cook more quickly than the beef, so this two step process means that the meat is perfectly cooked without the veggies getting mushy.
Keep in mind that after pressure cooking the meat, you can leave the Instant Pot on the “Keep Warm” setting for up to 10 hours and continue with the recipe when you’re ready. The beef will become more tender the longer it sits.
Storing and Freezing Beef Stew
This beef stew makes great leftovers! Cool and store in the fridge for up to five days.
Beef stew also freezes very well. Transfer it to freezer containers and freeze for up to three months. Thaw overnight in the fridge and gently reheat on the stovetop or in the microwave.
Want to Skip the Guinness?
- Don’t have any Guinness handy? Swap in any stout, porter, brown, or amber ale. As long as it’s not too hoppy, it will work just fine.
- Prefer to skip the beer altogether? Swap the Guinness for beef stock.
Love Beef Stew? Try These Recipes!
- Beef and Barley Stew with Mushrooms
- Beef Bourguignon
- Short-Rib Beef Stew with Ale
- Oxtail Beef Stew
- Irish Beef Stew
Updated February 2, 2020 : We spiffed up this post to make it sparkle! No changes to the original recipe.
Instant Pot Guinness Beef Stew Recipe
If using a stovetop pressure cooker:
- Do steps 1 to 3 on the stovetop.
- Secure the lid on the pressure cooker, bring up to high pressure, then turn down the heat and let the stew cook for 25 minutes at high pressure. Let the pressure release naturally completely, or allow the pressure to release naturally for at least 10 minutes before performing a quick pressure release.
- Add the root vegetables, then cook the stew under pressure for two more minutes.
- Perform a quick pressure release and open the pot. Stir in the cornstarch slurry right away while stew is still bubbling. Serve.
Looking for a slow cooker version? Here you go!
- 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
- 6-quart Instant Pot, or other electric pressure cooker
1 Sear the meat: Pat the pieces of beef dry with a paper towel, then season them on all sides with the salt and pepper.
Select the high “Sauté” setting on the electric pressure cooker and heat the butter or oil. Brown the beef in the butter in two batches, searing the pieces for 4 minutes per batch and flipping them halfway through cooking.
Don’t worry about trying to sear every side of the beef—you’re just trying to get some browning on the beef and some flavor developing in the pot. Use a pair of tongs to transfer the meat to a dish.
2 Cook the onions and celery: Add the onions and celery to the now-empty pressure cooker. Cook until the onions begin to soften and turn translucent, about 4 minutes. Stir in the tomato paste and cook for another minute.
3 Add the liquids to the pot: Pour in the Guinness. Use a stiff spatula to scrape up any browned bits from the bottom of the pot. Let it simmer for five minutes to reduce the beer a bit, then stir in the reserved beef, beef broth, and thyme.
4 Pressure cook the meat: Secure the lid on the pressure cooker and make sure it’s set to its “sealing” position. Cancel the cooking program, then select the Meat/Stew,” “Pressure Cook,” or “Manual” setting, and set the cooking time to 30 minutes at high pressure. (The pot will take about 10 minutes to come up to pressure before the actual cooking time begins.)
When the cooking program finishes, let the pressure release naturally for 10 minutes, then release the remaining pressure by moving the pressure vent to its “venting” position.
At this point, you may also leave the stew on the “Keep Warm” setting for up to 10 hours, before continuing with the rest of the recipe. The beef will become more tender the longer it sits.
5 Add the root vegetables and pressure cook: When the pressure has released, open the pot. (Optional: for a leaner stew, you can use a ladle or spoon to skim off some of the fat.) Stir in the carrots, parsnips, and root vegetables.
Put the lid back on the pressure cooker and make sure it’s set to its “sealing” position. Cancel the cooking program, then select the “Pressure Cook” or “Manual” setting and set the cooking time to 3 minutes at high pressure. (The pot will take about 10 minutes to come up to pressure before the actual cooking time begins.)
6 While the stew is finishing, mix the cornstarch and water together in a small bowl to make a slurry.
7 Finish the stew: When the cooking program ends, perform a quick pressure release by moving the pressure vent to its “venting” position. (It's also ok if you need to leave the stew on the "Warm" setting for a little while before venting the pressure and serving, though the vegetables will eventually start to get mushy if left too long.)
Stir in the cornstarch slurry right away while stew is still bubbling. The residual heat will thicken the stew within a couple minutes.
8 Serve: Ladle the stew into bowls and serve it hot, with fresh parsley sprinkled on top.
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Instant Pot Guinness Beef Stew Recipe
February 3 By Corrie C This post may contain affiliate links. See disclosure policy linked in my footer.
Need a hearty recipe for St. Patrick's Day dinner? You'll love this Guinness Beef Stew recipe that you can quickly cook in your Instant Pot. It's a great hearty, warm meal for winter, and it only needs 25 minutes to cook once it's come to pressure.
Place diced bacon into the instant pot and turn on saute mode. Cook the bacon until it's crispy. If it starts to stick use a little beef broth to deglaze.
Add in white onion and stir well. Add in a little beef broth and deglaze.
Add in stew beef and cook until lightly brown on the outside of the meat.
Turn off saute mode. Add in carrots and diced and peeled potatoes.
Pour in one cup of Guinness and the remaining beef broth. If this does not cover your vegetables and meat then add water to just barely cover. Add in thyme and bay leaves. Add in salt and pepper. Stir well.
Place the lid onto the instant pot. Set the valve to the sealed position. Press the pressure cook button or manual and set timer to 25 minutes. Once the Instant Pot stops counting release pressure (quick release).
Turn off instant pot and turn on saute mode. Add in cornstarch slurry (this is 3 tablespoons cornstarch whisked well with 3 tablespoons or so of water).
Stir well and as it comes to a boil it will start to thicken the sauce around the stew. If it's still not thick enough you can add a little more slurry. Remember once you turn off saute mode and let it cool some it will thicken even more just like a gravy.
Please note: The amount of cornstarch slurry can vary depending on how much broth you end up with in the end. So you may need to make more slurry and add it. Just be careful so you don't over thicken since once it cools down it does thicken more much like gravy.
What to add to your Irish beef stew
Guinness beef stew can be made with swede, potatoes, parsnips, carrots, celery&hellip It&rsquos really up to you how what you put in &ndash just don&rsquot leave the beef, bacon and Guinness out!
I have use plain and wild mushrooms here &ndash frozen wild mushrooms as it happens. My kids aren&rsquot mushroom fans (yet!) so if you are not a fan either, you can replace with root vegetables if you prefer.
Serve over mashed or roast potatoes and some crusty bread to mop up the delicious sauce. How about my Irish Soda Bread?
If you would like to cook the stew in the oven/stovetop instead, please follow the method in the recipe card notes. Unlike the pressure cooker method, low and slow is the secret to a tasty stovetop/oven stew.
- Beef – Today I am using chuck cut into about 1.5 inch chunks.
- Veggies – The usual stewing veggies: onion, carrots, celery and potatoes (we are going with baby potatoes today).
- Garlic – By now you know my love of garlic.
- Guinness stout – Dark and smooth, it adds tons of flavor and depth.
- Beef Broth
- Balsamic vinegar – For more depth of flavor.
- Worcestershire sauce – Goes great with any kind of braised beef.
- Fresh herbs – Rosemary and thyme.
- Bay leaf
- Salt & pepper – To taste.
- Oil – For browning the meat.
Pressure Cooker Guinness Beef Stew With Horseradish Cream
Johnny Miller for The New York Times. Food Stylist: Susan Spungen.
The first step of this hearty cold-weather stew is to put together a quick, aromatic roux directly in the pressure cooker. It sounds fussy, but it’s really not, and it ensures that the final stew is thick and rich, not watery. Beef chuck is the ideal choice here because it is a flavorful cut that becomes fall-apart tender when pressure cooked — and it does so in a fraction of the time that it would take to braise in the oven. Espresso and cocoa powders subtly reinforce the dark, toasty flavors in the Guinness gravy. Pass the horseradish cream at the table so everyone can top their own bowls. (Here are slow cooker and oven versions of the recipe.)
How to make Instant Pot Irish Stew
I’ve got the full Instant Pot Irish Stout Beef Stew recipe at the bottom of this post (Jump to Recipe), but first I’ll share some step-by-step instructions and pictures to help you make the most of this pressure cooker beef stew recipe.
The recipe calls for a beef chuck roast. One of the greatest things about pressure cooking is that meats come out incredibly tender with this cooking method. As a result, you can use cheaper cuts of meat (like chuck), since pressure cooking softens them, saving you money! This Instant Pot Irish stew recipe is a great example of this, as the stew meat gets so tender that those eating it won’t know or care how much it cost you.
Start by selecting the sauté function on the pressure cooker (if using an electric pressure cooker for stovetop pressure cookers, heat over a burner on medium-high heat). Heat some oil in the pot. Once the oil is hot, add the beef (cut into bite-size chunks) to the pot and sauté until browned on all sides (about 4 minutes). Press cancel or turn off the burner.
Add beef broth and a cup of Irish stout beer (I recommend Guinness Draught Stout) to the pot, scraping the bottom of the pot to loosen any browned bits.
Stir tomato paste, Worcestershire sauce, salt, pepper, and garlic powder into the pot with the beef, broth, and beer.
You will need to stir the pot until everything is well mixed and no chunks of tomato paste are visible.
Finally, add peeled and chopped potatoes, onion, and carrots to the pot, stirring to combine. Close and lock the pressure cooker lid, make sure the pressure/steam-release switch is set to sealing, and set the cooking time to 35 minutes at high/normal pressure (if using an electric pressure cooker for stovetop pressure cookers, heat over a burner on high heat, set a timer for 35 minutes after the pot has reached pressure, then reduce the heat to low). It will take about 15 minutes for the pot to come to pressure before the cooking time begins.
After the pressure cooking time ends, electric pressure cookers will automatically turn off their heat (stovetop pressure cookers must be removed from the heat). Allow the pressure to release from the pot naturally for 10 minutes before releasing the remaining pressure using the manufacturer’s quick-release method.
Once all the pressure has been released, open the lid and stir the stew.
Garnish with fresh parsley, and serve Irish soda bread or sourdough bread on the side.
If you’re so inclined, serve this Instant Pot Irish stew with a pint of Irish stout beer.
For more easy Instant Pot recipes like this, you’ll love my cookbook, Pressure Cooker Cookbook for Beginners! Reserve your copy now!
- Do not skip searing the meat! You want it every side of each piece of beef to get a dark crust. That’s the secret to a rich, flavorful stew!
- Resist the temptation to add the vegetables at the beginning. Adding them halfway through the cooking time will ensure they are tender, yes, but not mushy.
- If, at the end, your stew is not thickened to your liking, you can make a slurry by mixing equals parts of flour with cold water, beer or broth. Pour it slowly into the stew, mixing well to prevent any lumps! The stew then needs to come to a boil to activate the starch.
No Burn Error:
In order to not get a burn error when making this stew. Be sure to deglaze after cooking the bacon. I do this by adding some beef broth to the pot and use a wooded spoon to scrap all the bits from the bottom.
If you like to watch step by step then check out the video below. It will show you the steps on how to make instant pot Guinness beef stew. This really is a fun recipe to make for St. Patrick’s Day.
This is a good stew to make on a cold winter night. Some stews are simple but this one is a little more complex. It layers on the flavors for the beer, the bacon, and the herbs. I make sure to use fresh herbs so they come through better.
Instant Pot Guinness Beef Stew (+Slow Cooker Instructions)
St. Patrick's Day is right around the corner, and what better way to celebrate than this weeknight friendly beef stew! This recipe is filled with hearty tender beef, potatoes, carrots, onions, peas, and flavorful Guinness. Perfect for a weeknight celebration to have dinner ready in an hour with very little prep!
St. Patrick's Day is approaching and it is the perfect time to start getting your menu together for a day of tasty eats and treats. We typically make my Easy Corned Beef and Cabbage on St. Patrick's day, but that recipe I get the best results using my dutch oven and it takes time. My Instant Pot Guinness Beef Stew is a weeknight friendly dinner option that you can make in an hour. The prep is super simple, and most of the hour is cook-time- which means hands-off for me!
I love using the instant pot for stews because they typically need to cook a long time to get the tender meat, but the instant pot speeds up the process and that means more flexibility for me! I fill my stew with tender beef, potatoes, carrots, peas, and Guinness. I also use beef broth, garlic, and herbs to get the yummiest flavors.
This recipe is so simple, and easy to follow. I have also included SLOW COOKER instructions in the recipe card at the bottom of the post if you prefer that cooking method!
Easy St. Patrick's Day Recipes
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What do you need to make Instant Pot Guinness Beef Stew?
- beef stew meat
- olive oil
- Worcestershire Sauce
- onion chopped
- Yukon gold potatoes,
- chopped carrots
- frozen peas
- garlic, minced
- fresh thyme
- Guinness Beer
- low-sodium beef broth,
- corn starch
- Salt and pepper
Looking for even more delicious St. Patrick's Day recipes?!
How to make Instant Pot Beef Stew
- First things first, turn on the sauté function on the Instant Pot and add butter. Once the butter is melted, add the stew meat.
- Next, brown the meat for about 5 minutes per side for a total of 10 minutes. You will flip only once to get a nice brown color.
- Now you will pour the beef broth into the pot. Stir into the bottom of the pot to get all brown bits off.
- Next add beer, Worcestershire sauce, soy sauce, minced garlic, rosemary, thyme and sea salt. By the way, I used Guinness Extra Stout beer here.
Now add carrots, potatoes, mushrooms and frozen pearl onions.
Lastly, mix all the veggies with the meat, broth and herbs. You can now pressure cook your Instant Pot Beef Stew!
- 2 to 3 tablespoons vegetable oil
- 2 1/2 pounds beef stew meat (cut into 1-inch cubes)
- 1 medium onion (chopped)
- 2 cloves garlic (minced)
- 1 (14.5-ounce) can stout beer (such as Guinness)
- 1 teaspoon dried thyme
- 1 bay leaf
- 4 medium carrots (peeled and sliced on the bias into 1-inch pieces)
- 8 ounces frozen pearl onions (thawed)
- 2 tablespoons all-purpose flour
- Kosher salt (to taste)
- Freshly ground black pepper (to taste)
In the pressure cooker, heat the vegetable oil over medium-high heat. Working in batches to avoid overcrowding the pan, sear the stew meat on all sides, about 3 to 4 minutes per batch, until browned. Transfer the seared meat to a plate and set aside.
Add more oil to the pan if needed and then sauté the chopped onion for 4 to 5 minutes or until it is softened and translucent. Add the garlic and sauté for 30 seconds, stirring constantly.
Return the stew meat to the pot. Add the beer, thyme, and bay leaf and stir to combine.
Lock the lid onto the pressure cooker and bring it to high pressure over high heat. When high pressure is reached, cook for 20 minutes, then remove the pot from the heat and quick-release the pressure by pressing the valve. Let stand for 5 minutes.
Add the carrots and pearl onions and stir to combine. Replace the lid on the pressure cooker, bring to high pressure, and cook 5 minutes. Remove from heat, and quick-release the pressure again. Remove the lid.
Find and remove the bay leaf and sprinkle flour over stew, stirring to combine. Simmer over medium-low heat until stew liquid thickens, about 5 minutes. Season to taste with salt and pepper.
Serve on buttered egg noodles or mashed potatoes or with crusty bread for dipping.