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Instant Pot Irish Beef Stew (Easy Pressure Cooker Recipe)
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Instant Pot Irish Beef Stew (Easy Pressure Cooker Recipe)

This easy and amazingly flavorful Irish Beef Stew Instant Pot recipe combines flavorful browned chuck roast, hearty root veggies with the flavors of wine, beer, and fresh herbs for the ultimate winter comfort food!
Prep Time15 minutes
Cook Time1 hour 20 minutes
Natural release10 minutes
Total Time1 hour 45 minutes
Course: Dinner
Keyword: beef, Instant pot, stew
Servings: 8

Equipment

  • Instant Pot

Ingredients

  • 2 tablespoon avocado oil or other neutral oil, such as canola (plus more as needed to brown beef)
  • 4 oz diced pancetta 
  • 2 lbs boneless beef chuck roast, cut into 1” pieces (any excess fat trimmed off)
  • coarse sea salt and freshly ground pepper, to taste 
  • 1 cup all-purpose flour (will be extra)
  • 4 medium carrots, peeled and cut into 1” pieces 
  • 1 lb parsnips, peeled and cut into 1” pieces  (about 2 large parsnips)
  • 3 ribs of celery, diced into ½” pieces 
  • 2 large yellow onions, peeled and cut into quarters
  • 4 tablespoon tomato paste 
  • 6 garlic cloves, minced 
  • 1 cup dry red wine, such as Cabernet Sauvignon 
  • 1 teaspoon Worcestershire sauce 
  • 1 12 oz can of Yuengling Black and Tan, or 12 oz Guinness beer 
  • 4 cups beef broth or beef stock 
  • 2 sprigs fresh rosemary 
  • 2 sprigs fresh thyme 
  • 2 bay leaves
  • 3 lbs russet potatoes, peeled and cut into 1-2 in pieces (about 8 potatoes) 
  • 1 tablespoon Kitchen Bouquet seasoning (add at end of cooking time)

Instructions

  • Set Instant pot to sauté, and add avocado oil. Heat for 2-3 minutes until hot, but not smoking.
    2. Add the diced pancetta the the oil, and cook, stirring occasionally until crisp 2-3 minutes.
    3. Once pancetta is crisp, remove to a paper towel lined plate to drain. Turn off instant pot while you prepare the beef.
    4. Season beef on both sides with salt and pepper., and coat in flour, shaking off any excess (you’ll want a light coating of flour on each piece of beef).
    5. Brown the beef on saute in avocado oil in batches until well browned on both sides, 3-4 minutes per side. (Add additional oil as needed, as the high heat and flour may smoke, and the additional oil will even this out and ensure good browning.)
    6. Remove browned beef to a plate as you go until all beef is browned (I did 3 batches).
    7. Add carrots, parsnips, celery and onion, and cook on sauté, stirring occasionally for 3-4 minutes.
    8. Add tomato paste, and stir well to combine with vegetables. Cook 2 minutes, stirring occasionally until deepened in color.
    9. Add garlic, and cook 30 seconds, stirring occasionally.
    10. Add the wine and Worcestershire sauce, and scrape up any browned bits from the bottom of the pot with a wooden spoon or spatula. (That’s the fond, and it adds great flavor! Be sure to get as much up as you can).
    11. Add the beer, broth, rosemary, thyme, bay leaves, potatoes, and pancetta.
    12. Close the lid with the seal in place, and cook on manual high pressure for 30 minutes.
    13. Let the pressure release naturally (natural pressure release) for 10 minutes. Then (carefully) manual release remaining pressure.
    14. Remove bay leaves, thyme, and rosemary.
    15. Skim any excess fat off the top with a ladle or spoon.
    16. Stir in Kitchen Bouquet seasoning, and serve!
    Notes:
    Season beef to coat, but do not over season.
    Be sure to shake off any excess flour before browning the meat. You will have more flour than you need.
    Once all ingredients are added to the Instant Pot, it should be just under the max fill line. Do not exceed the max fill line of your particular model.
    The stew takes about 15-20 minutes to reach high pressure after sealing and setting to high pressure.
    For best meat texture, trim any excess fat from your meat prior to browning.
    Save the kitchen bouquet for the very end for best flavor results.