Instant Pot Irish Stew
User Reviews
5.0
66 reviews
Excellent
-
Total Time
1 hr 40 mins
-
Servings
4 - 6
-
Calories
540 kcal
-
Course
Main Course, Lunch, Dinner
Instant Pot Irish Stew
Report
Step-by-Step Guide on how to make Instant Pot Irish Stew (Instant Pot Guinness Stew). Celebrate St Patrick's Day with this Hearty Irish Beef Stew packed with incredibly deep, rich flavors.
Share:
Ingredients
- ~2 pounds chuck steak (1.5 inches thick)
- 1 large onion , roughly sliced
- 1 medium shallot , roughly minced (Optional)
- 4 medium garlic cloves , roughly minced
- 8 cremini mushrooms , quartered
- 1 large russet potato , cut into 8 pieces
- 2 medium carrots , cut into chunks
- 1 bay leaf
- 2 prigs thyme
- 1 prig rosemary
- 12 grams 70% dark chocolate
- 2 tablespoons (30ml) olive oil
- 1½ tablespoon (12g) all-purpose flour
- 1 cup (250ml) Guinness draught
- Italian parsley for garnishment , finely chopped (Optional)
Umami Chicken Stock Mixture
- ½ cup (125ml) unsalted chicken stock
- 1 tablespoon (15ml) Worcestershire sauce
- 1 tablespoon (15ml) Regular soy sauce
- 1 tablespoon (15ml) fish sauce
- 1 tablespoon (16g) tomato paste
Simple Mashed Potatoes:
- 6 Yukon gold potatoes , halved
- 100 ml whole milk
- 1 - 2 tablespoons (14g - 28g) unsalted butter
- kosher salt
- ground black pepper
Instructions
- Brown Chuck Roast Steak: Heat up Instant Pot by using “Sauté More” function. Wait until Instant Pot says “HOT”. Pat dry chuck roast, season one side of beef generously with salt and ground black pepper. Drizzle 1 tbsp (15ml) olive oil in Instant Pot. Ensure the oil is coating the whole bottom of the pot. Carefully place seasoned side of chuck steak in Instant Pot. Generously season the other side with salt and ground black pepper.Brown one side of the beef for 7 minutes before flipping over, then brown the other side for another 7 minutes. Set aside browned beef in a large container.
- Make Umami Chicken Stock Mixture: While chuck steak is browning in Instant Pot, mix 1 tbsp (15ml) Worcestershire sauce, 1 tbsp (15ml) regular soy sauce, 1 tbsp (15ml) fish sauce, 1 tbsp (16g) tomato paste with ½ cup (125ml) unsalted chicken stock.
- Sauté Vegetables: Add 1 tbsp (15ml) of olive oil in Instant Pot if necessary. Add sliced onions & shallots, then sauté until soften (~1 min). Add minced garlic cloves, then stir for roughly 30 secs until fragrant. Add quartered mushrooms, then sauté for another 3 mins. Season with salt and ground black pepper if desired.
- Deglaze: Pour in ½ cup (125ml) Guinness draught and completely deglaze the bottom of the pot by scrubbing the flavorful brown bits with wooden spoon. Pour in remaining ½ cup (125ml) Guinness draught.
- Pressure Cook Vegetables: Add 1 bay leaf, 2 sprigs thyme, 1 sprig rosemary, 12g 70% dark chocolate, russet potato chunks, carrot chunks and chicken stock mixture in the pot. Mix well. Close lid and pressure cook at High Pressure for 4 minutes and Quick Release. Open the lid carefully.
- Cut Chuck Steak: While the vegetables are pressure cooking, cut chuck steak into 1.5 to 2 inches thick cubes. Place all cubed beef and meat juice back in the large mixing bowl. Add 1.5 tbsp (12g) flour in mixing bowl and mix well with the beef.
- Pressure Cook Irish Stew & Yukon Gold Potatoes: Set aside half of the carrot chunks & all mushrooms from Instant Pot. Place cubed beef and all its juice in Instant Pot. Partially submerge the beef in the liquid without stirring, because you don’t want too much flour in the liquid. Layer a stainless-steel bowl filled with halved Yukon gold potatoes on top. Close lid, then turn Venting Knob to Sealing position. Pressure Cook at High Pressure for 32 minutes, then Natural Release for 10 minutes. Open the lid. Set aside the stainless bowl.
- Thicken Stew and Add Vegetables: Discard bay leaf and the herbs. Press Sauté button. Breakdown the mushy russet potatoes with wooden spoon. Stir to thicken the stew. Add sautéed mushrooms, and the previously set aside carrots in the pot. Taste and season with salt and ground black pepper if necessary.
- Make Mashed Potatoes: Drain and transfer Yukon gold potatoes to a larger mixing bowl. Mash the potatoes with a potato masher. Mix in 100ml whole milk and 1 to 2 tbsp (14g - 28g) unsalted butter. Season to taste with salt & pepper.
- Serve: Garnish with Italian Parsley. Serve Irish stew and mashed potatoes. Enjoy~
Equipments used:
Notes
- Chuck Steak: For best result, use a well-marbled chuck steak!
- Can I use other cuts of beef? Beef Brisket is also a good choice, but make sure you use a well-marbled beef, and adjust the pressure cooking time.
- Beef Brisket
- Fish Sauce & Soy Sauce: They won't make your Irish stew tastes fishy yet enhance the overall flavors. Try to use high quality fish sauce & soy sauce for best results.
- Fish Sauce
- Soy Sauce
- Unsalted Chicken Stock vs. Beef Stock: If you have homemade beef stock or high quality beef stock, use it instead of chicken stock.
- 70% Dark Chocolate: The 12 grams of dark chocolate will enrich, add depth of flavors, and body to your beef stew. You won't be able to taste the chocolate in the stew.
- Can I skip all the sauté steps and dump everything in Instant Pot? Yes, you can dump everything in Instant Pot, then Pressure Cook at High Pressure for 32 minutes. But if you want to beef up your stew, give it some time and labor of love.
- Time Saving Tip! You can prep the ingredients while the Instant Pot is heating up. You should have about 25 mins including the time to brown the chuck steak.
- Food Safety Tip: Be sure to place the cooked vegetables and mushrooms in the fridge if you intend to leave them out for more than 2 hours.
- Rate Amy + Jacky's Recipe: If you've tried our recipe, rate the recipe in the Comments section. Thank you!
- Beef Brisket: Adjust to Pressure Cook at around High Pressure for 70 minutes, then Natural Release.
- Fish Sauce: Red Boat 40N Fish Sauce or Three Crabs Brand Fish Sauce
- Soy Sauce: Lee Kum Kee Soy Sauce
Nutrition Information
Show Details
Calories
540kcal
(27%)
Carbohydrates
35g
(12%)
Protein
36g
(72%)
Fat
29g
(45%)
Saturated Fat
12g
(60%)
Cholesterol
109mg
(36%)
Sodium
371mg
(15%)
Potassium
1624mg
(46%)
Fiber
6g
(24%)
Sugar
3g
(6%)
Vitamin A
3515IU
(70%)
Vitamin C
25mg
(28%)
Calcium
102mg
(10%)
Iron
10mg
(56%)
Nutrition Facts
Serving: 4- 6
Amount Per Serving
Calories 540 kcal
% Daily Value*
| Calories | 540kcal | 27% |
| Carbohydrates | 35g | 12% |
| Protein | 36g | 72% |
| Fat | 29g | 45% |
| Saturated Fat | 12g | 60% |
| Cholesterol | 109mg | 36% |
| Sodium | 371mg | 15% |
| Potassium | 1624mg | 35% |
| Fiber | 6g | 24% |
| Sugar | 3g | 6% |
| Vitamin A | 3515IU | 70% |
| Vitamin C | 25mg | 28% |
| Calcium | 102mg | 10% |
| Iron | 10mg | 56% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
66 reviews
Excellent
Other Recipes
You'll Also Love
