Instant Pot Irish Stew
User Reviews
5
44 reviews
Excellent
-
Total Time
1 hr 40 mins
-
Servings
4 - 6
-
Calories
540 kcal
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Course
Main Course, Lunch, Dinner
Instant Pot Irish Stew
Report
Instant Pot Irish Stew combines chuck steak with mushrooms, potatoes, carrots, and a rich umami broth enhanced by Guinness, dark chocolate, and a blend of Worcestershire, soy, and fish sauces. The meat is browned before pressure cooking with aromatics and herbs, yielding a deeply flavored, tender stew. The addition of dark chocolate enriches the sauce without a chocolate taste, while mashed Yukon gold potatoes complement the hearty stew as a classic side.
Description
This Instant Pot Irish Stew recipe begins by browning well-marbled chuck steak seasoned with salt and pepper, creating a flavorful crust that adds depth to the stew. A mixture of Worcestershire sauce, soy sauce, fish sauce, tomato paste, and unsalted chicken stock forms an umami-rich broth base.
Vegetables including onions, shallots, garlic, cremini mushrooms, russet potatoes, and carrots are incorporated alongside fresh herbs like thyme, rosemary, and a bay leaf. The stew is pressure cooked to tenderize the meat and meld the flavors efficiently.
Adding a small amount of 70% dark chocolate enhances the sauce's richness and body without imparting a chocolate flavor, balancing the savory and slightly bitter notes from the Guinness draught. This stew pairs well with simple mashed Yukon gold potatoes made creamy with milk and butter, creating a comforting and satisfying meal.
For convenience, ingredients can be prepped while the Instant Pot heats, and skipping the browning step is possible though browning improves flavor. If using other beef cuts like brisket, adjust cooking times accordingly. High-quality fish sauce and soy sauce provide the best flavor balance, and refrigeration is advised for cooked vegetables if not served promptly.
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Ingredients
- ~2 pounds chuck steak (1.5 inches thick)
- 1 onion roughly sliced, large
- 1 shallot roughly minced (Optional, medium
- 4 garlic roughly minced, medium cloves
- 8 cremini mushrooms , quartered
- 1 russet potato cut into 8 pieces, large
- 2 carrot cut into chunks, medium
- 1 bay leaf
- 2 prigs thyme
- 1 prig rosemary
- 12 grams dark chocolate 70% cacao
- 2 tablespoons (30ml) olive oil
- 1½ tablespoon (12g) all-purpose flour
- 1 cup (250ml) Guinness draught
- Italian parsley finely chopped (Optional, for garnishment
Umami Chicken Stock Mixture
- ½ cup (125ml) chicken stock unsalted
- 1 tablespoon (15ml) Worcestershire sauce
- 1 tablespoon (15ml) soy sauce regular
- 1 tablespoon (15ml) fish sauce
- 1 tablespoon (16g) tomato paste
Simple Mashed Potatoes:
- 6 potato halved, Yukon gold variety
- 100 ml milk whole
- 1 - 2 tablespoons (14g - 28g) butter unsalted
- kosher salt
- black pepper ground
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
- Use well-marbled chuck steak for best texture and flavor.
- Beef brisket can substitute chuck steak with adjusted cooking time.
- Fish sauce and soy sauce enhance umami without adding fishiness; use high-quality brands.
- Dark chocolate enriches the stew's body without noticeable chocolate flavor.
- Preparing ingredients during Instant Pot heating saves time.
- Refrigerate cooked vegetables if not consumed within 2 hours to ensure safety.
- Omitting browning steps is possible but reduces depth of flavor.
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
(35%)
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
44 reviews
Excellent
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