If you’re craving a hearty, comforting meal that bursts with rich flavors and melts in your mouth, look no further than this Instant Pot Irish Stew Recipe. This stew combines tender chunks of beef or lamb, earthy vegetables, and the deep, malty notes of Guinness beer to create a dish that feels like a warm hug on a chilly day. What makes this recipe truly shine is the magic of the Instant Pot, which transforms simple ingredients into a luscious, savory masterpiece in under an hour, making it perfect for busy weeknights or leisurely weekend dinners.
Ingredients You’ll Need
This Instant Pot Irish Stew Recipe relies on a handful of straightforward, wholesome ingredients that come together to build layers of taste, texture, and color without fuss. From the rich beef to the tender carrots and potatoes, every component plays a vital role.
- 2 tablespoons oil: Essential for browning the meat to lock in juices and create flavor depth.
- 1 ½ pounds diced beef or lamb stewing meat: The heart of the stew, providing tender, flavorful bites.
- Salt & black pepper to taste: Simple seasoning that enhances all other flavors beautifully.
- 1 medium yellow onion (diced, about 1 cup): Adds sweetness and aroma as it softens.
- 3 medium sticks celery (sliced): Brings a subtle crunch and balances richness.
- 2 cloves garlic (minced): Infuses warmth and depth throughout the stew.
- 1 tablespoon tomato paste: Boosts umami and adds vibrant color.
- 1 (11 or 12-oz) bottle Guinness beer: The star ingredient that imparts a distinctive malty, slightly bitter undertone.
- 1 cup beef stock: Provides savory moisture and layers of meaty goodness.
- 1 pound waxy potatoes (peeled and cut into chunks): Softens to a creamy texture, thickening the stew naturally.
- 3 medium carrots (peeled and cut into chunks): Adds sweetness and a vibrant splash of color.
- 1-2 tablespoons cornstarch (mixed with 1 tablespoon cold water): Perfect for gently thickening the stew to just the right consistency.
How to Make Instant Pot Irish Stew Recipe
Step 1: Brown the Meat
First things first, set your Instant Pot to sauté mode and heat the oil until shimmering. Add your stewing meat in batches, seasoning with salt and pepper as you go, and brown each piece to develop that beautiful, caramelized crust. Browning is key here—it locks in flavor and builds the savory foundation of your stew. Once browned, remove the meat to a plate and set it aside so we can move on.
Step 2: Start the Gravy
Next, toss in the diced onions, celery, and minced garlic to the pot. Sauté for about 4 to 5 minutes until softened and fragrant—this is where your kitchen starts to smell amazing! Stir in the tomato paste and cook it for another minute to deepen those rich tomato notes. Now pour in the Guinness beer over the browned bits; as the beer bubbles, use your spoon to scrape those flavorful browned bits off the bottom of the pot. This deglazing step adds a ton of complexity to your gravy.
Step 3: Cook the Stew
Allow the beer to simmer on the sauté setting until it reduces by half, about 5 minutes—which concentrates the flavor nicely. Then turn off the sauté function and add the beef stock, the chunked potatoes and carrots, and the browned meat back into the Instant Pot. Secure the lid, set the valve to sealing, and press the “stew” button to let the magic happen. The pressure cooker will do the hard work, infusing every bite with rich, tender goodness.
Step 4: Pressure Release
When the cooking cycle finishes, let the Instant Pot release pressure naturally for about 15 to 20 minutes. This slow release helps the meat relax and stay juicy. Afterwards, carefully switch the valve to “venting” to release any remaining pressure before opening the lid. Your kitchen will be filled with mouthwatering aromas at this point, so get ready!
Step 5: Thicken the Stew
To finish, set the Instant Pot back to sauté and stir in your cornstarch slurry gradually, letting the stew simmer until it thickens just right. If you prefer a different texture, you can blend about a cup of the stew and stir it back in for a naturally creamy body without extra thickening agents. Either method will give you a luscious, hearty stew perfect for serving.
How to Serve Instant Pot Irish Stew Recipe
Garnishes
A sprinkle of freshly chopped parsley or thyme adds a bright, herbaceous note that perfectly complements the rich stew. Some like to add a pat of butter just before serving for extra silkiness—totally optional but oh-so-delicious!
Side Dishes
This stew shines on its own, but if you want to elevate the meal, serve it alongside crusty Irish soda bread or warm buttered rolls. A fresh green salad or steamed green beans also balance the richness without overpowering.
Creative Ways to Present
For a cozy dinner party or family gathering, consider serving the stew in individual rustic bowls with a sprinkle of cheese on top, or even inside hollowed-out mini bread bowls. It’s a fun way to wow your guests and keep things casual yet special.
Make Ahead and Storage
Storing Leftovers
Leftover Instant Pot Irish Stew Recipe keeps beautifully in an airtight container in the refrigerator for up to 3 days. The flavors actually deepen overnight, making it an even better lunch or dinner the next day.
Freezing
If you want to save stew for later, it freezes wonderfully. Portion it into freezer-safe bags or containers, leaving some room for expansion. It will keep in the freezer for up to 3 months without losing its hearty goodness.
Reheating
To reheat, thaw frozen stew overnight in the fridge, then warm gently on the stove over medium heat, stirring occasionally. You may want to add a splash of broth or water if the stew has thickened too much. Microwave reheating works fine too—just cover and heat in short intervals, stirring in between.
FAQs
Can I use lamb instead of beef in this Instant Pot Irish Stew Recipe?
Absolutely! Lamb is a traditional choice for Irish stew and lends a slightly gamey flavor that many love. Just use the same amount of lamb stewing meat in place of the beef and follow the recipe as written.
Do I have to use Guinness beer, or can I substitute something else?
Guinness is the iconic choice here because of its malty, creamy character, but if you don’t have it, any stout or dark beer will work nicely. For a non-alcoholic option, try a root beer or beef broth mixed with a little molasses for richness.
Can I make this Instant Pot Irish Stew Recipe in a slow cooker?
You can, but the process will take longer—usually 6 to 8 hours on low. The Instant Pot speeds everything up while still giving tender, flavorful results. The slow cooker might yield a slightly different texture but still delicious.
What if I don’t have cornstarch to thicken the stew?
No worries! As suggested in the recipe, blending a portion of the stew and stirring it back in creates a natural thickener using the potatoes’ starch. Alternatively, flour or arrowroot powder can also work as substitutes.
Is this recipe gluten-free?
The core ingredients are naturally gluten-free, but be sure to check the label on your tomato paste, beef stock, and especially Guinness or other beers, as some may contain gluten. Using gluten-free beer and verified gluten-free stock will keep it safe for gluten-sensitive eaters.
Final Thoughts
This Instant Pot Irish Stew Recipe is truly a winner for anyone who loves a warm, flavorful, fuss-free meal that feels homey and special. Once you experience the tender meat, rich gravy, and perfectly cooked veggies, you’ll see why it’s become a beloved classic with a modern twist. Give it a try—you’re going to love how easy it is to bring a taste of Ireland right into your kitchen with such little effort and so much deliciousness.
Print
Instant Pot Irish Stew Recipe
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Total Time: 65 minutes
- Yield: 6 servings
- Category: Stew
- Method: Instant Pot
- Cuisine: Irish
Description
This Instant Pot Irish Stew is a hearty and comforting dish featuring tender beef or lamb stewing meat simmered with Guinness beer, vegetables, and rich beef stock. Using the Instant Pot method, this classic Irish comfort food comes together quickly and easily, resulting in a flavorful stew thickened to perfection with a cornstarch slurry or blended vegetables.
Ingredients
Main Ingredients
- 2 tablespoons oil
- 1 ½ pounds diced beef stewing meat (or lamb stewing meat)
- Salt & black pepper, to taste
- 1 medium yellow onion, diced (about 1 cup)
- 3 medium sticks celery, sliced
- 2 cloves garlic, minced
- 1 tablespoon tomato paste
- 1 (11 or 12-oz) bottle Guinness beer
- 1 cup beef stock
- 1 pound waxy potatoes, peeled and cut into chunks
- 3 medium carrots, peeled and cut into chunks
For Thickening
- 1–2 tablespoons cornstarch mixed with 1 tablespoon cold water
Instructions
- Brown meat: Set your Instant Pot to the sauté mode. Heat the oil, then brown the stewing meat in 2-3 batches, seasoning with salt and black pepper as it cooks. Once browned, remove the meat from the Instant Pot and set aside on a plate.
- Start gravy: Add the diced onions, sliced celery, and minced garlic to the pot. Cook until softened, about 4-5 minutes. Stir in the tomato paste and cook for an additional minute. Pour the Guinness beer over the mixture, using a spoon to scrape up any browned bits from the bottom of the pot for extra flavor.
- Cook stew: Continue simmering on the sauté setting until the beer has reduced by half, approximately 5 minutes. Turn off the Instant Pot, then stir in the beef stock, chopped potatoes, carrots, and the browned meat. Close the lid, set the steam valve to the ‘sealing’ position, and press the ‘stew’ button to begin pressure cooking.
- Pressure release: When the Instant Pot signals the cooking is complete, allow a natural pressure release for 15-20 minutes by unplugging the pot and letting it sit untouched. Afterward, manually release any remaining pressure and carefully open the lid.
- Thicken stew: Set the Instant Pot back to sauté mode. Stir in the cornstarch slurry (cornstarch mixed with cold water) and simmer until the stew thickens to your desired consistency. Alternatively, blend about 1 cup of the stew and stir it back into the pot for a natural thickening effect.
Notes
- Brown the meat in batches to avoid overcrowding the pot, which helps develop a better sear and flavor.
- Guinness beer plays a significant role in the stew’s flavor profile; substitute with another stout if desired.
- Natural pressure release helps the meat stay tender and juicy.
- Adjust the thickness by varying the amount of cornstarch slurry or by blending more stew.
- Use waxy potatoes such as Yukon Gold to keep the chunks intact after cooking.
