Instant Pot Irish Beef Stew Recipe
- Yield: 6
- Servings: 6
- Prep Time: 10m
- Cook Time: 1:20 h
- Ready In: 1:30 h
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This information is per serving.
Saturated Fat6.5 g
Trans Fat1.2 g
Unsaturated Fat0.3 g
Instant pot Irish beef stew recipe.One of the easiest and most delicious dishes to make in your instant pot! This hearty, Irish-style beef stew will be ready in just 20 minutes. Serve with crusty bread for dipping.
What is the Irish beef stew recipe?
The Irish beef stew is a classic dish. It is a dish that can be served with potatoes, rice, or pasta and it can also be eaten on its own. The Irish beef stew recipe has many variations and sometimes it’s hard to know which one is the best one.
This article will explore the variations of the Irish beef stew recipe, discuss why they are different, and help you choose your favorite version!
Why is Irish beef stew a good dish to make in an Instant pot?
Instant pots are a great alternative to slow cookers for those who want the convenience of a slow cooker but don’t want to wait hours for the dish to finish cooking.
The Instant Pot is an electric pressure cooker that can be used as a slow cooker, rice maker, yogurt maker, steamer, and warmer. It’s perfect for those who live in small apartments or homes where they don’t have room for multiple appliances.
Since the Instant Pot is so versatile it’s perfect for anyone with an active lifestyle. You can use it to make a variety of dishes such as Indian curry, beef stew, and oatmeal.
What else can I cook in an Instant Pot?
Instant Pot is a multi-functional pressure cooker that can be used for a wide variety of cooking tasks. It is not only used for cooking rice, beans, and lentils. In this article, we will explore some of the other things you can cook in an Instant Pot.
Instant Pot Irish Beef Stew Recipe
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- 2 pounds (960 g) beef stew meat
- 1 teaspoon salt
- 1/2 teaspoon freshly ground black pepper
- 2 tablewspoons unsalted butter
- 1 yelow onion, peeled and chopped
- 2 stalks celery, chopped
- 2 tablespoons tomato paste
- 1 cup (250 ml) Guinness beer
- 1½ cups (375 ml) beef stock
- 1 teaspoon dried thyme
- 2 carrots, peeled and chunked
- 1/2 pound (240 g) potatoes, peeled and cubed
- 2 teaspoons cornstarch
- 2 teaspoons water
- 1/4 cup chopped fresh parsley
Pat cubed beef dry with paper towels, then season them with salt and black pepper.
Heat the olive oil in an electric instant pot turned to saute mode. Working in batches, add seasoned beef cubes and brown for 4 minutes. Using tongs, remove browned meat from the cooker and transfer it to a large plate.
Add the onions and celery to the instant pot. Cook, stirring occasionally until onions are softened and translucent, for about 4 minutes. Stir in the tomato paste and continue cooking for a further 1 minute.
Pour in the beer. Using a wooden spatula, scrape up any browned bits from the bottom of the cooker. Simmer it for 5 minutes to reduce the beer a bit. Stir in reserved beef, beef broth, and thyme.
Close the pot and lock the lid. Set the machine to cook at high pressure. Set the timer to cook for 30 minutes.
Using the natural Release method, bring pressure to normal. Carefully unlock and open the lid. Stir in the carrots. Put the lid back and lock it again. Set the machine to cook at high pressure. Set the timer to cook for 3 minutes.
Meanwhile, mix the cornstarch and water in a small bowl to make a slurry. Using the Quick Release method, bring pressure to normal. Carefully unlock and open the lid. Stir in the cornstarch slurry while the stew is still bubbly.
Ladle the stew into soup bowls. Sprinkle with chopped fresh parsley. Serve hot.