Instant Pot Irish Beef and Guinness Stew is perfect for days when you just want to dump everything in the pot and not worry about making a big meal. Stew meat and veggies are pressure cooked in Guinness beer to create a delicious savory dinner.
Guinness beer gives a wonderful depth of flavor (and wonderful aroma around your house) to this Instant Pot Irish Stew. It makes the most delicious broth and also helps tenderize the beef.
I used Guinness Extra Stout beer here. And the mixture of beer and stew is amazing, the flavor is rich, deep and unforgettable!
The beef comes out super tender and reminds me of a texture of slow cooked pulled meat, only here the beef is pressure cooked only for 35 minutes!
The warm comforting combination of meat, potatoes, carrots and mushrooms of this Instant Pot Irish Beef and Guinness Stew will make your family happy campers.
Have a nice loaf of fresh bread next to this Instant Pot Irish Beef and Guinness Stew and you are set for a warm, hearty dinner for any night or the perfect easy St. Patrick’s day meal!
Step by Step Instant Pot Irish Beef and Guinness Stew
Turn on the sauté function on the Instant Pot and add butter. Once the butter is melted, add the stew meat. Brown the meat for about 5 minutes per side for a total of 10 minutes: flip only once to get a nice brown color.
Pour the beef broth into the pot and 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.
Add brown sugar and tomato paste and mix everything well.
Next add carrots, potatoes, mushrooms and frozen pearl onions.
Mix all the veggies with the meat, broth and herbs.
Step by Step Instructions for Instant Pot Irish Beef and Guinness Stew
Close the lid on the Instant Pot, make sure it’s in the “Lock” position.
Turn the vent to “Sealing” position.
Push “Meat/Stew” button which defaults to 35 minutes. Your pot will show On
Pressure will start building and this process can take up to 25 minutes due to the large amount of ingredients in the pot. Once the pressure is built up and valve pops up, the countdown will start from 35 minutes to 0.
Once done use Natural Release Method (wait 10-15 minutes before releasing pressure). Instant Pot Irish Beef and Guinness Stew is done!
Instant Pot Tips: If you are frequently using your Instant Pot for a variety of recipes, it’s a good idea to have 2 different rings: one for savory recipes and the other for sweet recipes in order to avoid odor exchange. I use this Genuine Instant Pot Ring as my second ring – it is made by Instant Pot manufacturer and has over 1,000 positive reviews on Amazon.
Instant Pot Tempered Glass Lid is a good way to help keep the food warm without having to put the pressure lid on.
Hungry for more Instant Pot recipes? How about these tasty recipes:
Instant Pot Corned Beef and Cabbage
Instant Pot Country Style Pork Ribs in BBQ Sauce
Instant Pot Chicken and Rice
Instant Pot Irish Beef and Guinness Stew is perfect for days when you just want to dump everything in the pot and not worry about making a big meal. Stew meat and veggies are pressure cooked in Guinness beer to create a delicious savory dinner.
- 1.25 pounds stew beef cubed
- Salt and Pepper (for seasoning beef)
- 2 tbsp flour
- 2 tbsp butter
- 1.25 cups beef broth (sodium free)
- 12 oz Guinness Stout (or any other stout beer)
- 1 tbsp Worcestershire sauce
- 1 tbsp soy sauce
- 1 tbsp brown sugar
- 1/2 tsp sea salt
- 4 cloves garlic minced
- 1 tbsp dried rosemary
- 1 tbsp dried thyme
- 2 tbsp tomato paste
- 14 oz frozen pearl onions (1 bag)
- 10 oz mushrooms (sliced)
- 1 pound carrots (sliced)
- 1 pound potatoes (peeled and chopped into 1 inch cubes)
Place the stew meat in a large bowl and season generously with salt and pepper. Add the flour to the bowl with meat and stir to coat.
Turn on the sauté function on the Instant Pot. Add butter. Once melted. add the stew meat. Brown the meat for about 2.5 minutes per side for a total of 5 minutes: flip only once to get a nice brown color.
Pour the beef broth into the pot and stir into the bottom of the pot to get all brown bits off. Next add beer, the Worcestershire sauce, soy sauce, brown sugar, minced garlic, tomato paste, rosemary, thyme, sea salt and tomato paste.
Add carrots, potatoes, pearl onions and mushrooms to the Instant Pot. Mix them well with the remaining ingredients in the pot.
Close the lid on the Instant Pot, make sure it's in the "Lock" position.
Turn the vent to "Sealing" position.
Push "Meat/Stew" button which defaults to 35 minutes. Your pot will show On
Pressure will start building and this process can take up to 25 minutes due to the large amount of ingredients in the pot. Once the pressure is built up and valve pops up, the countdown will start from 35 minutes to 0.
After 35 minutes of high pressure, allow the Instant Pot to cool for 10 to 15 minutes and then release pressure.
Turn venting valve to "Venting" position (make sure to keep your face away from the pot). You might have lots of steam shoot out of the valve. After it's done, turn lid to "Open" position and carefully open the pot.
Give the stew a good stir, taste, and adjust the salt if needed. Serve hot.
How to double this recipe?
Simply double everything, including the liquid, making sure it doesn’t go over the maximum allowed line in the IP. IP pressure cooking time will remain the same (no change to the recipe). But because there will be more ingredients in the instant pot – it will take longer to come to pressure which will increase overall cooking time.
I’m looking to buy my first Instant Pot, what size do you recommend for your recipes?
I’m a big fan of 8 quart one because the extra room makes a significant difference in batch sizes for batch cooking or large family cooking. And even with normal size meals, which is what I had here – it’s actually not too big at all. When I made a different recipe for this site – corned beef and cabbage recipe (you can see how much I filled the 8 quart pot), I had everything in the pot: potatoes, cabbage and carrots and didn’t overfill it at all (which is a big no-no). 8 quart one really comes handy when you need to cook a larger meal. Also, bigger is better when cooking frozen stuff – frozen chicken is just a little too long for 6 quart one, but perfect for 8 quart. I hope that helps!
The dish is delicious, but the smell is out of this world!
The dish is delicious, but the smell is out of this world!