Instant Pot Guinness Stew
An EASY Instant Pot Guinness beef stew simplified yet not skimping in flavor. You'll love this stout beef stew recipe using minimal steps so you can get back to celebrating St Patrick's Day! Serve with mashed potatoes.
Ingredients
- 2 + tablespoon olive or avocado oil
- 2 ½ lb beef stew meat like chuck roast, cut into 2" pieces
- ¾ teaspoon fine sea salt
- ¾ teaspoon course black pepper
- 2 large onions thinly sliced
- 3 celery stalks sliced
- 4 teaspoon minced garlic
- 3 tablespoon tomato paste
- 2 cups stout beer Guinness
- 1 lb baby carrots
- 2 teaspoon packed brown sugar
- 2 bay leaves
- 1 teaspoon dried thyme
Instructions
- Sprinkle the beef with salt and pepper.
- Turn the Instant Pot to High. Once the pot reads Hot, add the oil. Put half of the beef in the pressure cooker and sear it on each side for 3-4 minutes, it will not be cooked through at the point but is just getting browned on two sides. Remove the beef and set it aside.
- Add a little more oil to the pot if it's needed, our beef was a leaner cut and we added 1 tablespoon of oil. Add the sliced onion and celery to the pot and cook them for 4 minutes until the vegetables start to soften. Add the minced garlic and saute for 1 more minute. Stir in the tomato paste.
- Add the Guinness stout beer to the Instant Pot and scrape the bottom to deglaze the pot. Scraping the bottom of the pot keeps you from getting a Burn signal when the stew cooks under pressure. Let the Guinness simmer for 5 minutes to slightly reduce the beer. Turn the Instant Pot off by pressing the Cancel button.
- Add the beef, baby carrots, brown sugar, bay leaves, and thyme to the pot, stir to combine.
- Put the lid on the Instant Pot and pressure cook on Manual High for 35 minutes. Do a Natural Release for 10 minutes before releasing the remaining pressure. Remove the lid.
- Remove the fat that's floated to the top of the pot with a slotted spoon.
- Make a flour or corn starch slurry if you want it thicker by taking 1 tablespoon corn starch and mixing it with ¼ cup of hot liquid, stir it back into the pot and simmer the stew on Saute High until it starts to thicken. Serve or mashed potatoes and enjoy!
Notes
- The recipe uses a full bottle of Guinness plus part of a 2nd bottle. If you don't want to open 2 bottles (although having a partial for the chef during cooking isn't a bad idea ;), then use one full bottle and substitute beef broth up to the 2 cup line in a liquid measuring cup.
- Irish stew is traditionally made with lamb, but in America, Irish beef stew is more commonly made with beef. You can substitute lamb pieces if you prefer.
- We did not add a thicker like corn starch or flour to the stew, we were serving it over Instant Pot colcannon mashed potatoes with bacon and wanted it saucy.
- Because this recipe was made in a pressure cooker, we did not brown the beef cubes in flour. Adding flour increases the chances you'll get a burn signal during the cooking process.
- Guinness draft was used in the recipe, Guinness stout can also be used, or you can use another brand of stout beer. And in case you're wondering, you can't taste the beer at all!
Nutrition
Serving: 1gCalories: 263kcalCarbohydrates: 12gProtein: 33gFat: 7gSaturated Fat: 2gPolyunsaturated Fat: 0.4gMonounsaturated Fat: 3gCholesterol: 88mgSodium: 392mgPotassium: 731mgFiber: 2gSugar: 6gVitamin A: 7924IUVitamin C: 5mgCalcium: 60mgIron: 4mg
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