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    Instant Pot Beef Stew

    Mar 3, 2018 · 31 Comments

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    Jump to Recipe - Print Recipe

    Instant Pot Beef Stew is perfect for colder weather! Tender beef is simmered in Guinness Beer with potatoes, onions, and carrots. This easy to make beef stew is perfect for days when you just want to dump everything in the pot and not worry about making a big meal. You simply pressure cook meat and veggies to create the most tender beef stew!

    Irish Beef Stew in a Bowl

    Are we in the comfort season yet? Hearty beef stew anyone? When everyone’s hungry and you need to get quick and easy beef stew on the table, this Instant Pot Beef Stew recipe is what you need! You’ll brown the meat and cook the potatoes all in one pot for the ultimate convenient meal. Irish Beef Stew! And if you are hungry for more Instant Pot recipes you might also try Instant Pot Corned Beef and Cabbage or Instant Pot Country Style Pork Ribs next.

    Instant Pot Beef Stew

    Beef stew isn’t a difficult meal to simmer on the stove, so why should you make it in an Instant Pot electric pressure cooker? The real benefit is that this Instant Pot Beef Stew recipe is quick and easy. And there’s only one pot to wash at the end. Besides, Guinness beer gives a wonderful depth of flavor and wonderful aroma around your house. It makes the most delicious broth and also helps tenderize the beef. The mixture of beer and stew is so amazing! And he flavor is rich, deep and unforgettable!

    Jump to:
    • Why make instant pot beef stew
    • How to make instant pot beef stew
    • Pressure cooking instructions
    • Instant pot tips
    • Watch how to make it
    • Instant Pot Beef Stew

    Why make instant pot beef stew

    • Because you will make Irish Beef Stew with the most wholesome ingredients!
    • You will get it ready in 30 minutes total! And most of that time is hands-off.
    • Only ONE pot to wash at the end!
    • You can use either beef or chicken.
    • You will reward yourself with the most flavorful comfort food dinner that the whole family will love!

    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 with it and you are set for a warm, hearty dinner for any night or the perfect easy St. Patrick’s day meal!

    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.
    Instant Pot Beef Stew
    • 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.
    Irish Instant Pot Beef Stew
    Irish Instant Pot Beef Stew
    Irish Instant Pot Beef Stew

    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!

    Pressure cooking instructions

    • First, close the lid on the Instant Pot. Make sure it’s in the “Lock” position.
    • Secondly, turn the vent to “Sealing” position. Push “Meat/Stew” button which defaults to 35 minutes. Your pot will show On.
    • Pressure will start building. 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. Basically, just wait 10-15 minutes before releasing pressure. And just like that Instant Pot Irish Beef 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. This helps avoid odor exchange.

    • I use this Genuine Instant Pot Ring as my second ring. Desserts only ring!
    • Instant Pot Tempered Glass Lid is a good way to help keep the food warm without having to put the pressure lid on. I used it to keep rice warm in this Instant Pot Chicken and Rice.

    Watch how to make it

    Irish Instant Pot Beef Stew
    Print Recipe
    4.50 from 22 votes

    Instant Pot Beef Stew

    Stew meat and veggies are pressure cooked in Guinness beer to create a delicious savory dinner.
    Prep Time15 mins
    Cook Time35 mins
    Total Time50 mins
    Course: Main Course
    Cuisine: Irish
    Keyword: instant pot stew
    Servings: 4
    Author: Olya

    Ingredients

    Beef:

    • 1.25 pounds stew beef, cubed
    • Salt and Pepper, (for seasoning beef)
    • 2 tablespoon flour
    • 2 tablespoon butter

    Stew Liquid Ingredients:

    • 1.25 cups beef broth, (sodium free)
    • 12 oz Guinness Stout , (or any other stout beer)
    • 1 tablespoon Worcestershire sauce
    • 1 tablespoon soy sauce
    • 1 tablespoon brown sugar

    Spices:

    • ½ teaspoon sea salt
    • 4 cloves garlic minced
    • 1 tablespoon dried rosemary
    • 1 tablespoon dried thyme
    • 2 tablespoon tomato paste

    Veggies:

    • 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)

    Instructions

    Sauteeing Beef:

    • 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 it melts 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.

    Making Beef Stew Broth:

    • 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, salt, minced garlic, tomato paste, rosemary, thyme, and tomato paste.
    • Add carrots, potatoes, pearl onions and mushrooms to the Instant Pot. Mix them well with the remaining ingredients in the pot.

    Instant Pot Instructions:

    • 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.

    How to 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.
    Nutrition Facts
    Instant Pot Beef Stew
    Amount Per Serving
    Calories 300 Calories from Fat 54
    % Daily Value*
    Fat 6g9%
    Saturated Fat 3g19%
    Cholesterol 15mg5%
    Sodium 1075mg47%
    Potassium 1378mg39%
    Carbohydrates 49g16%
    Fiber 9g38%
    Sugar 15g17%
    Protein 9g18%
    Vitamin A 19295IU386%
    Vitamin C 32.5mg39%
    Calcium 135mg14%
    Iron 6.6mg37%
    * Percent Daily Values are based on a 2000 calorie diet.

    Nutritional information is provided as a courtesy only. This information comes from online calculators. Although whatsinthepan.com attempts to provide accurate nutritional information, these figures are only estimates.

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    Reader Interactions

    Comments

    1. Judd Adams says

      March 08, 2020 at 2:41 pm

      I have made this many times and it is excellent. The only issue we have had is that the rosemary over powers everything else. We are reducing it from one tablespoon to one teaspoon when I make it today and will report back.

      Reply
      • Olga says

        March 10, 2020 at 2:40 pm

        Thank you Judd for coming back and reviewing it!

        Reply
        • Judd Adams says

          February 14, 2021 at 11:44 pm

          Dropping rosemary to 1 teaspoon changed the flavor in the right direction. Once the stew 2as done it was a bit too liquid. I started with a tablespoon of corn starch with a tablespoon of water. Still too soupy. Added equal parts butter (melted) with flour, then one more equal part tomato paste(cooked in pan, then added). That gave the stew the perfect consistency.

          Reply
          • Olya says

            February 15, 2021 at 2:15 am

            Excellent adjustment! Thank you, Judd, for sharing.

            Reply
    2. Michelle says

      November 06, 2019 at 1:08 pm

      I make this all of the time in the Fall/Winter and made it again last night. One of my favorite recipes and I don’t change a thing. Thank you!!

      Reply
      • Olga says

        November 07, 2019 at 10:55 am

        So glad it’s one of your favorites!!!

        Reply
    3. Dennis Vander Houwen says

      October 30, 2019 at 9:22 am

      Just got back from Ireland and this was my favorite food. I had it several places and the best variation had a big old dollop of mashed potatoes on top instead of cooking potatoes in with the carrots and onions. They also toss in parsnips too.
      The mashed potatoes acted almost like a top crust as you ate the stew. I am excited to try this recipe.

      Reply
      • Olga says

        October 30, 2019 at 11:32 am

        I’m very curious to how it compares. You seem to have a good food memory.

        Reply
    4. Roxanne Mae Roach says

      August 03, 2019 at 4:41 pm

      Can you make this on the stove top too?

      Reply
      • Olga says

        August 04, 2019 at 10:47 am

        You can definitely make it on the stove top, or even in the oven. I make stews simmer in the oven inside dutch oven.

        Reply
    5. Lisa owen says

      August 01, 2019 at 12:02 am

      How long would this take in a slow cooker?

      Reply
      • Olga says

        August 02, 2019 at 5:28 pm

        In a slow cooker you have to cook it for 5 to 7 hours.

        Reply
    6. Jennifer says

      April 09, 2019 at 11:29 am

      The dish is delicious, but the smell is out of this world!

      Reply
    7. Karen says

      March 17, 2019 at 1:54 am

      The spicing tasted weird…might be the rosemary. I noticed other recipes don’t use rosemary. It seems like cooking it less tome would be better…maybe 20 minutes.

      Reply
    8. Delano Ryan says

      August 22, 2018 at 7:08 pm

      How to double this recipe?

      Reply
      • Olga at Whatsinthepan says

        August 22, 2018 at 7:53 pm

        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.

        Reply
    9. Julie says

      July 30, 2018 at 12:04 pm

      I’m looking to buy my first Instant Pot, what size do you recommend for your recipes?

      Reply
      • Olga at Whatsinthepan says

        July 30, 2018 at 2:17 pm

        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!

        Reply
      • Lisa says

        February 12, 2020 at 2:56 pm

        The only issue with the big 8 quart is if you are cooking grains that need to absorb all the liquid, like rice. Unless you are cooking a LOT of rice, the 8 quart will give you a “burn” error and not come to pressure. I have 5 children at home so I do cook large quantities of things. But I have both a 6 quart and an 8 quart Instant Pot. I use the 6 quart for cooking things like rice, quinoa, beans, etc and I use my big one for meats and stews or anything where I can add more liquid and drain off any excess. I use both all the time.

        Reply
    10. Raya says

      April 09, 2018 at 11:29 am

      Love beer and beef together, we make this often.

      Reply
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