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Instant Pot Guinness Beef Stew
Instant Pot Guinness beef stew is an Irish beef 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!
Course
Main Course
Cuisine
Irish
Prep Time
15
minutes
minutes
Cook Time
29
minutes
minutes
Pressure Release
10
minutes
minutes
Total Time
1
hour
hour
4
minutes
minutes
Servings
8
servings
Calories
318
kcal
Author
Kate at Eating in an Instant
Equipment
Instant Pot/Electric Pressure Cooker
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.
Nutrition
Serving:
1
serving
|
Calories:
318
kcal
|
Carbohydrates:
21
g
|
Protein:
34
g
|
Fat:
9
g
|
Saturated Fat:
3
g
|
Polyunsaturated Fat:
1
g
|
Monounsaturated Fat:
4
g
|
Cholesterol:
88
mg
|
Sodium:
534
mg
|
Potassium:
1077
mg
|
Fiber:
3
g
|
Sugar:
4
g
|
Vitamin A:
3867
IU
|
Vitamin C:
11
mg
|
Calcium:
57
mg
|
Iron:
4
mg