Instant Pot Guinness beef stew is a flavorful Irish stew that's made with Guinness beer, beef, onion, potato, and carrots. This recipe tastes like it simmered all day but is so quick and easy to make!
Instant Pot Guinness beef stew is a simple, flavorful beef stew that's perfect for St. Patrick's Day or any other night! This beef stew recipe is made with Guinness beer, beef stew meat, onions, and carrots.
The stew takes just a few minutes to prep, but it tastes like it simmered all day! Serve the stew with a loaf of herb bread to soak up all of the flavorful broth.
How to make Instant Pot Guinness beef stew
Step 1: Press sauté.
Step 2: When the Instant Pot reads "Hot", add the oil and then the onion.
Step 3: Sauté the onion until softened, stirring occasionally.
Step 4: Add the tomato paste and thyme, and cook, stirring the entire time, for about 30 seconds. Press cancel.
Step 5: Pour in the broth, and scrape up any browned bits from the bottom of the pot.
Step 6: Add the beef stew meat to the inner pot.
Step 7: Sprinkle with kosher salt and black pepper.
Step 8: Pour in Guinness beer and Worcestershire sauce.
Step 9: Add the carrots, potatoes, and garlic.
Step 10: Close and lock the lid. Be sure that the pressure release valve is set to sealing.
Step 11: Cook on manual high pressure and adjust the cooking time to 25 minutes.
Step 12: Let the pressure release naturally for 10 minutes.
Step 13: Meanwhile, and whisk the cornstarch and beef broth together in a small bowl.
Step 14: Turn the pressure release valve to venting to release any remaining pressure.
Step 15: Press sauté. Stir in the cornstarch mixture and simmer, stirring occasionally, until the broth has thickened, about 1 to 2 minutes.
Step 16: Season with additional salt and additional pepper as needed.
Tips
- Beef broth: I like to use reduced-sodium to keep the salt level down. Feel free to use regular or no salt broth.
- Beef stew meat: You can use boneless beef chuck roast that has been cut into 1-inch pieces instead of the stew meat.
- Kosher salt: If you'd like to use table salt, use half the amount listed.
- Red potatoes: Small yellow potatoes would also work well.
- Scraping the pot: Be sure to scrape up the bottom of the pot well. This will help to avoid a burn warning.
- Serving suggestion: I like to serve this stew with herb bread to sop up all of the delicious broth.
Storage
Store any leftovers in an airtight container in the refrigerator. The stew will keep for up to 4 days when properly stored.
Instant Pot Guinness Beef Stew
Equipment
Ingredients
- 1 tablespoon olive oil
- 1 cup diced white or yellow onion
- 1 tablespoon tomato paste
- 1 teaspoon dried thyme
- 1 cup reduced-sodium beef broth
- 2 ½ pounds beef stew meat in 1-inch pieces
- 1 teaspoon kosher salt
- ½ teaspoon freshly ground black pepper
- 11.2 ounce bottle Guinness beer
- 2 tablespoons Worcestershire sauce
- 3 medium carrots peeled and in 1-inch pieces
- 3 small red potatoes quartered
- 2 cloves garlic minced
- 2-3 tablespoons cornstarch
- 2-3 tablespoons reduced-sodium beef broth
Instructions
- Press sauté.
- When the Instant Pot reads "Hot", add the oil and then the onion.
- Sauté the onion until softened, stirring occasionally.
- Add the tomato paste and thyme, and cook, stirring the entire time, for about 30 seconds.
- Press cancel.
- Pour in the beef broth, and scrape up any browned bits from the bottom of the pot.
- Add the beef stew meat to the inner pot.
- Sprinkle with kosher salt and black pepper.
- Pour in Guinness beer and Worcestershire sauce.
- Add the carrots, potatoes, and garlic.
- Close and lock the lid. Be sure that the pressure release valve is set to sealing.
- Cook on manual high pressure and adjust the cooking time to 25 minutes.
- Let the pressure release naturally for 10 minutes.
- Meanwhile, and whisk the cornstarch and beef broth together in a small bowl.
- Turn the pressure release valve to venting to release any remaining pressure.
- Press sauté.
- Stir in the cornstarch mixture and simmer, stirring occasionally, until the broth has thickened, about 1 to 2 minutes.
- Season with additional salt and additional pepper as needed.
Notes
- Beef broth: I like to use reduced-sodium to keep the salt level down. Feel free to use regular or no salt broth.
- Beef stew meat: You can use boneless beef chuck roast that has been cut into 1-inch pieces instead of the stew meat.
- Kosher salt: If you'd like to use table salt, use half the amount listed.
- Red potatoes: Small yellow potatoes would also work well.
- Scraping the pot: Be sure to scrape up the bottom of the pot well. This will help to avoid a burn warning.
- Serving suggestion: I like to serve this stew with herb bread to sop up all of the delicious broth.
- Nutrition values are estimates.
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