Irish Stew Instant Pot: The Easiest & Most Delicious Recipe

Irish Stew Instant Pot: the words alone conjure up images of cozy evenings, hearty meals, and the comforting aroma of a dish that has warmed hearts for centuries. Imagine tender chunks of lamb and perfectly cooked vegetables swimming in a rich, savory broth – all achieved with the incredible speed and convenience of your Instant Pot. Are you ready to experience a taste of Ireland without spending hours in the kitchen?

Irish stew, a cornerstone of Irish cuisine, boasts a history as rich and layered as its flavor profile. Originally a humble peasant dish, it utilized whatever ingredients were readily available – typically mutton (older sheep), potatoes, onions, and root vegetables. Over time, it evolved, with lamb becoming a more common protein and the addition of other vegetables like carrots and parsnips. This simple yet satisfying stew sustained families through harsh winters and became a symbol of Irish resilience and resourcefulness.

What makes Irish Stew Instant Pot so universally loved? It’s the perfect combination of comforting flavors, satisfying textures, and ease of preparation. The tender lamb practically melts in your mouth, while the vegetables offer a delightful sweetness and earthy depth. And thanks to the Instant Pot, you can achieve that slow-cooked flavor in a fraction of the time. Whether you’re looking for a quick weeknight dinner or a dish to impress your guests, this recipe is sure to become a new favorite. So, let’s get cooking and bring a little bit of Ireland to your table!

this Recipe

Ingredients:

• 2 lbs beef stew meat, cut into 1-inch cubes
• 2 tbsp olive oil
• 1 large onion, chopped
• 2 carrots, peeled and chopped
• 2 celery stalks, chopped
• 4 cloves garlic, minced
• 1 tbsp tomato paste
• 1 tsp dried thyme
• 1/2 tsp dried rosemary
• 1/4 tsp black pepper
• 4 cups beef broth
• 1 lb Yukon Gold potatoes, peeled and cut into 1-inch cubes
• 1 lb red potatoes, peeled and cut into 1-inch cubes
• 1 lb parsnips, peeled and chopped
• 1 cup Guinness stout (optional, but highly recommended!)
• 2 tbsp cornstarch (mixed with 2 tbsp cold water to create a slurry)
• Fresh parsley, chopped (for garnish)
• Salt to taste

Preparing the Meat and Vegetables:

1. First, we need to prepare the beef. Pat the beef stew meat dry with paper towels. This is crucial for getting a good sear, which adds tons of flavor to the stew. Season the beef generously with salt and pepper. Don’t be shy with the salt – it really brings out the flavor.
2. Now, let’s get the vegetables ready. Chop the onion, carrots, and celery into roughly the same size pieces. This ensures they cook evenly. Mince the garlic. I like to use a garlic press, but you can also finely chop it with a knife.
3. Peel and chop the Yukon Gold and red potatoes into 1-inch cubes. I like to use a mix of both for a slightly different texture and flavor. The Yukon Golds are creamier, while the red potatoes hold their shape a bit better.
4. Peel and chop the parsnips. Parsnips add a lovely sweetness to the stew that complements the other root vegetables. Make sure they are roughly the same size as the potatoes for even cooking.

Searing the Beef:

1. Turn on your Instant Pot and select the “Sauté” function. Add the olive oil to the pot. Once the oil is hot, add the beef in batches, being careful not to overcrowd the pot. Overcrowding will lower the temperature of the pot and the beef will steam instead of sear.
2. Sear the beef on all sides until it’s nicely browned. This usually takes about 2-3 minutes per side. Remove the seared beef from the Instant Pot and set it aside. Don’t worry about cooking it all the way through at this point; we just want to develop a good crust.
3. If there’s a lot of grease left in the pot after searing the beef, you can drain some of it off, leaving just a tablespoon or two.

Building the Flavor Base:

1. Add the chopped onion, carrots, and celery to the Instant Pot. Sauté for about 5-7 minutes, or until the vegetables are softened and the onions are translucent. Stir occasionally to prevent them from sticking to the bottom of the pot.
2. Add the minced garlic and tomato paste to the pot. Sauté for another minute, stirring constantly, until the garlic is fragrant and the tomato paste has darkened slightly. This step helps to deepen the flavor of the stew.
3. Stir in the dried thyme, dried rosemary, and black pepper. These herbs add a wonderful aroma and flavor to the stew.

Pressure Cooking the Stew:

1. Pour in the beef broth, scraping the bottom of the Instant Pot to deglaze it. This is important because it loosens any browned bits that are stuck to the bottom, adding even more flavor to the stew.
2. If you’re using Guinness stout, now is the time to add it. The Guinness adds a rich, malty flavor that is characteristic of Irish stew. If you prefer not to use alcohol, you can substitute with more beef broth.
3. Return the seared beef to the Instant Pot.
4. Add the chopped potatoes and parsnips to the pot. Make sure the vegetables are mostly submerged in the liquid. If not, add a little more beef broth.
5. Close the lid of the Instant Pot and make sure the pressure release valve is in the “Sealing” position.
6. Select the “Manual” or “Pressure Cook” function and set the cooking time to 35 minutes.
7. Once the cooking time is up, let the Instant Pot release pressure naturally for 15 minutes. After 15 minutes, carefully release any remaining pressure manually by moving the pressure release valve to the “Venting” position. Be careful of the steam!

Thickening and Finishing the Stew:

1. Once the pressure is completely released, carefully open the lid of the Instant Pot.
2. Give the stew a good stir. At this point, the beef should be very tender and the vegetables should be cooked through.
3. If you want a thicker stew, which I usually do, stir in the cornstarch slurry. Make sure to mix the cornstarch with cold water before adding it to the stew to prevent lumps from forming.
4. Turn the Instant Pot back to the “Sauté” function and let the stew simmer for a few minutes, stirring occasionally, until it has thickened to your desired consistency.
5. Taste the stew and adjust the seasoning with salt and pepper as needed. Remember that the flavors will continue to develop as the stew sits, so it’s better to slightly under-season it at this point.

Serving:

1. Ladle the Irish stew into bowls.
2. Garnish with fresh chopped parsley.
3. Serve hot with a side of crusty bread for dipping.

Tips for the Best Irish Stew:

• Use good quality beef stew meat. The better the quality of the beef, the better the flavor of the stew. Look for meat that is well-marbled and has a good amount of fat.
• Don’t skip the searing step. Searing the beef is essential for developing a rich, flavorful crust that will add depth to the stew.
• Deglaze the pot. Scraping the bottom of the Instant Pot after searing the beef and sautéing the vegetables is crucial for loosening any browned bits that are stuck to the bottom. These browned bits are packed with flavor and will make the stew even more delicious.
• Use a good quality beef broth. The beef broth is the base of the stew, so it’s important to use a good quality broth. I prefer to use a low-sodium broth so I can control the amount of salt in the stew.
• Don’t overcook the vegetables. Overcooked vegetables will become mushy and lose their flavor. The vegetables should be tender but still have a little bit of bite to them.
• Let the stew rest. The flavors of the stew will continue to develop as it sits, so it’s best to let it rest for at least 30 minutes before serving. You can even make the stew a day ahead of time and reheat it before serving.
• Add a bay leaf. Although not listed in the ingredients, adding a bay leaf during the pressure cooking stage can add a subtle layer of flavor. Remember to remove it before serving.

Variations:

• Add other vegetables. Feel free to add other vegetables to the stew, such as turnips, rutabagas, or cabbage.
• Use lamb instead of beef. Traditional Irish stew is made with lamb, so you can substitute lamb stew meat for the beef.
• Add pearl barley. For a heartier stew, add 1/2 cup of pearl barley to the Instant Pot along with the other vegetables. You may need to add a little more beef broth to compensate for the barley absorbing some of the liquid.
• Make it vegetarian. For a vegetarian version, substitute the beef with mushrooms and vegetable broth for beef broth.

Conclusion:

Well, there you have it! This Irish Stew Instant Pot recipe is more than just a meal; it’s a warm hug on a chilly evening, a taste of tradition made incredibly easy, and a guaranteed crowd-pleaser. I truly believe this is a must-try recipe for anyone looking for comfort food that doesn’t require hours of simmering on the stovetop. The Instant Pot magically transforms simple ingredients into a deeply flavorful and tender stew in a fraction of the time.

But why is this recipe so special? It’s the perfect balance of hearty meat, tender vegetables, and a rich, savory broth. The Instant Pot locks in all those delicious flavors, creating a depth that you just can’t achieve with other cooking methods. Plus, the ease of cleanup is a major bonus! No more scrubbing a giant pot for hours – just a quick rinse and you’re done.

And the best part? This recipe is incredibly versatile. Feel free to experiment with different cuts of meat. While I’ve used stewing beef, lamb or even chuck roast would work beautifully. You can also adjust the vegetables to your liking. Carrots, potatoes, and onions are the classic choices, but parsnips, turnips, or even sweet potatoes would add a unique twist.

Serving Suggestions and Variations:

* Classic Comfort: Serve your Irish Stew with a generous dollop of sour cream or a sprinkle of fresh parsley. A side of crusty bread for soaking up all that delicious broth is an absolute must!
* Elevated Elegance: For a more sophisticated presentation, top the stew with a swirl of crème fraîche and a sprig of rosemary. Serve it in individual bowls for a restaurant-worthy experience.
* Vegetarian Delight: While this recipe is traditionally made with meat, you can easily adapt it to be vegetarian. Simply substitute the beef broth with vegetable broth and add some hearty mushrooms or lentils for a protein boost.
* Spice it Up: If you like a little heat, add a pinch of red pepper flakes or a dash of hot sauce to the stew.
* Thickening Options: If you prefer a thicker stew, you can mix a tablespoon of cornstarch with a tablespoon of cold water and stir it into the stew during the last few minutes of cooking. Alternatively, you can mash a few of the potatoes to thicken the broth naturally.
* Make it Ahead: This stew is even better the next day! The flavors meld together beautifully overnight, making it a perfect make-ahead meal for busy weeknights.

I’m so excited for you to try this recipe and experience the magic of Irish Stew Instant Pot cooking for yourself. It’s a guaranteed winner that will become a staple in your kitchen.

So, what are you waiting for? Gather your ingredients, dust off your Instant Pot, and get ready to create a culinary masterpiece. I promise you won’t be disappointed.

Once you’ve made it, I’d absolutely love to hear about your experience! Did you make any variations? What did you serve it with? Share your photos and stories in the comments below. I can’t wait to see what you create! Happy cooking!