instant pot stew

Celebrate St Patrick's Day with this Pot-in-Pot Guinness Instant Pot Irish Beef Stew &amp; Mashed Potatoes Recipe. This Rich &amp; Hearty Pressure Cooker Irish Beef Stew with deep flavor &amp; thick gravy is a delicious adult treat you don't want to miss! ;)

Instant Pot Irish Beef Stew

chuck steak ((1.5 inches thick))

cremini mushrooms (, quartered)

onion

garlic

shallot (, roughly minced (Optional))

carrots (,

russet potato (,

thyme

rosemary

bay leaf

70% dark chocolate

olive oil

(12 grams) all-purpose flour

(250 milliliters) Guinness draught

Italian parsley

½ cup (125 milliliters) unsalted chicken stock

(15 milliliters) Worcestershire sauce

(15 milliliters) regular soy sauce

(15 milliliters) fish sauce

(16 grams) tomato paste

Yukon gold potatoes (, halved)

100 ml whole milk

unsalted butter

salt & pepper

Prepare Pressure Cooker: Heat up your pressure cooker over medium high heat (Instant Pot: press Sauté button and click the adjust button to go to Sauté More function). Make sure your pot is as hot as it can be (Instant Pot: wait until the indicator says HOT).

Prep Ingredients: You can prep the ingredients while the pressure cooker is heating up. You should have about 25 mins including the time to brown the chuck steak.

Brown Chuck Steak: Season one side of the chuck steak generously with kosher salt and freshly ground black pepper. Add 1 tbsp (15ml) olive oil in pressure cooker. Ensure to coat the oil over whole bottom of the pot. Carefully place the seasoned side of chuck steak in pressure cooker. Generously season the other side with kosher salt and freshly ground black pepper. Brown for 6 - 8 mins on each side without flipping. Remove and set aside in a large mixing bowl.

Make Umami Chicken Stock Mixture: While the chuck steak is browning in pressure cooker, mix 1 tbsp (15ml) Worcestershire sauce, 1 tbsp (15ml) regular soy sauce, 1 tbsp (15ml) fish sauce, 1 tbsp (16g) tomato paste with 1/2 cup (125ml) unsalted chicken stock.

Sauté Vegetables: Add 1 tbsp (15ml) of olive oil in pressure cooker if necessary. Add thinly sliced small onions &amp; shallots and sauté until soften (~1 min). Add minced garlic cloves and stir for roughly 30 secs until fragrant. Add in the quartered mushrooms and sauté for another 3 mins. Season with salt and freshly ground black pepper if desired.

Deglaze: Pour in 1/2 cup (125ml) Guinness draught and completely deglaze the bottom of the pot by scrubbing the flavorful brown bits with wooden spoon. Pour in the 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 the chuck steak into 1.5 – 2 inches stew cubes. Place all chuck stew meat and the flavorful meat juice back in the large mixing bowl. Add 1.5 tbsp (12g) flour in mixing bowl and mix well with the stew meat.

Pressure Cook Irish Stew &amp; Yukon Gold Potatoes: Remove half of the carrot chunks &amp; all mushrooms from pressure cooker and set aside. Place beef stew meat and all its juice in pressure cooker. Partially submerge the beef stew meat in the liquid without stirring, as you don’t want too much flour in the liquid at this point. Layer a stainless-steel bowl filled with halved Yukon gold potatoes on top. Close lid and pressure cook at High Pressure for 32 minutes + 10 minutes Natural Release. Turn off the heat. Release the remaining pressure. Open the lid. Remove and set aside the stainless bowl.

Thicken Beef Stew and Add Vegetables: Discard bay leaf and the herbs. On medium heat (Instant Pot: 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 kosher salt and freshly ground black pepper if necessary.

Make Mashed Potatoes: It may be a good idea to drain &amp; transfer the potatoes to a larger mixing bowl. Mash the cooked potatoes with a potato masher. Mix in 100ml whole milk and 1 – 2 tbsp (14g -28g) unsalted butter. Season to taste with salt &amp; pepper.

Serve: Garnish with Italian Parsley. Serve Irish beef stew with mashed potatoes.

https://www.youtube.com/watch?v=YmGsafbvUHE

Short Instant Pot Pressure Cooker Recipe tutorial on How to make this Guinness Instant Pot Irish Beef Stew & Mashed Potatoes Recipe. 

This Rich & Hearty Pressure Cooker Irish Beef Stew with deep flavor & thick gravy is a delicious adult treat you don’t want to miss!

This is a one-of-a-kind “One Pot Meal” using the Pot-in-Pot Method, which means you can make both the Irish Beef Stew AND the Mashed Potatoes separately in the same pot at the same time. Super convenient trick to learn! 

Time to grab your Instant Pot Electric Pressure Cooker and learn how to make this Guinness Instant Pot Irish Beef Stew & Mashed Potatoes Recipe! 

Enjoy :)

🍅 FULL RECIPE: https://www.pressurecookrecipes.com/instant-pot-irish-beef-stew

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Instant Pot Irish Beef Stew & Mashed Potatoes (Pot-in-Pot)

This Instant Pot Beef Stew is filled with tender pieces of beef, potatoes and carrots in a rich and flavorful broth. This pressure cooker beef stew is a quick and easy twist on the classic recipe!

Instant Pot Beef Stew

beef

olive oil (divided)

salt

pepper

garlic (minced)

unsalted beef stock beef broth)

tomato paste

Worcestershire sauce

Italian seasoning

carrots

potatoes

cornstarch

water

If using chuck roast and not already cut stew meat, cut the beef into 1 1/2 to 2 inch cubes.

Heat 1 tablespoon of the olive oil in the Instant Pot using saute mode. When the pot is hot, add half of the beef in a single layer. Sprinkle the beef with half of the salt and pepper.

Brown the beef on the first side, without moving it, for 4 minutes or until it is browned and releases easily from the bottom of the pot. Flip the beef pieces and brown on the second side for about 4 minutes more. Remove the beef to a clean bowl.

Add the remaining 1 tablespoon olive oil to the pot. Brown the second half of the beef, seasoning with the remaining salt and pepper, about 4 minutes per side. Remove the browned beef to the bowl with the first half of the beef.

Add the onion to the Instant Pot and saute for 2-3 minutes, until it begins to soften. Add the garlic to the pot, press cancel to turn off the heat, and cook, stirring, for 30 seconds.

While the Instant Pot is hot, deglaze the pot by pouring in 1 cup of the beef broth and scraping up any browned bits from the bottom of the pot. Pour in the remaining 2 cups of broth.

Add the tomato paste, Worcestershire sauce, Italian seasoning, thyme and bay leaf and stir to combine. Add the beef back to the pot, along with any juices from the bowl. Place the carrots and potatoes on top of the beef. Do not stir.

Close the Instant Pot lid and turn the steam release valve to the sealing position. Press the Manual/Pressure Cook button and set the cook time to 35 minutes at high pressure. The Instant Pot will take 10-15 minutes to reach pressure and then the cook time will begin counting down. When the cook time ends, allow the pot to naturally release for 10 minutes by leaving the Instant Pot alone. Then quick release any remaining pressure by carefully turning the steam release valve to the venting position using the handle of a long spoon.

Open the Instant Pot lid. Remove the bay leaf.

Thicken the stew by stirring together 2 tablespoons cornstarch and 2 tablespoons water in a small bowl. Pour this mixture into the Instant Pot and turn on saute mode. Allow the stew to simmer, stirring occasionally, until slightly thickened. Be careful to not break up the vegetables as you stir.

https://embed.mediavine.com/videos/hgxbaim68v9sjc77bmzp

How to make Instant Pot Beef Stew with tender pieces of beef, potatoes and carrots in a rich and flavorful broth. This pressure cooker beef stew is a quick and easy twist on the classic recipe!

Classic American Instant Pot Beef Stew: Make this soul-satisfying beef stew. Tender &amp; juicy pressure cooker chuck roast immersed in a rich, hearty, umami sauce.

(15 grams) garlic (, crushed and minced)

(150 grams) white mushrooms (, thinly sliced)

(214 grams) small onions (, thinly sliced)

(150 grams) celery stalks (, cut in 1 ½ inch (4cm) chunks)

(200 grams) medium carrots (, cut in 1 ½ inch (4cm) chunks)

(65 grams) frozen peas

¼ cup (63 milliliters) sherry wine

bay leaves

(0.35 grams) dried thyme

(8 grams) flour

Kosher salt and black pepper

½ cup (375 milliliters) unsalted chicken stock

(15 milliliters) fish sauce ((can substitute with regular soy sauce))

Brown Chuck Steak: Heat up Instant Pot: press Sauté button, then Adjust button to Sauté More function. Wait until the indicator says HOT. Generously season one side of the chuck steak with kosher salt and freshly ground black pepper. Add 1 tbsp (15ml) olive oil in Instant Pot. Ensure to coat the oil over whole bottom of the pot. Carefully place the seasoned side of chuck steak in Instant Pot. Generously season the other side with kosher salt and ground black pepper. Brown for 6 - 8 minutes on each side without constantly flipping the steak. Remove and set aside in a large mixing bowl.

Make Chicken Stock Mixture: While the chuck steak is browning in Instant Pot, mix 1 tbsp (15ml) Worcestershire sauce, 1 tbsp (15ml) regular soy sauce, 1 tbsp (15ml) fish sauce, 3 tbsp (50ml) tomato paste with 1 ½ cup (375ml) unsalted chicken stock.

Sauté Mushrooms: Add in sliced mushrooms, then sauté until all moisture from the mushrooms have evaporated and the edges are slightly crisped &amp; browned (roughly 6 minutes). Taste and season with kosher salt and ground black pepper if necessary. Remove and set aside.

Sauté Vegetables: Add in 1 tbsp (15ml) olive oil if necessary. Add in thinly sliced small onions, then sauté until soften and slightly browned. Add in minced garlic and stir until fragrant (roughly 30 seconds). Add in all celery chunks, carrots chunks, then sauté until slightly browned. Season with salt and ground black pepper if necessary.

Deglaze: Pour in ¼ cup (63ml) sherry wine and completely deglaze bottom of the pot by scrubbing the flavorful brown bits with a wooden spoon. Let the sherry wine reduce to allow some of the alcohol to evaporate.

Pressure Cook Vegetables: Add in 2 bay leaves, ¼ tsp (0.35g) dried thyme, quartered potatoes, and chicken stock mixture. Mix well. With Venting Knob in Venting Position, close the lid, then turn Venting Knob to Sealing Position. Pressure cook at High Pressure for 4 minutes and Quick Release. Open the lid.

Cut Chuck Steak: While the vegetables are pressure cooking. Cut the chuck steak into 1.5 inch – 2 inches stew cubes on a large chopping board. Place all cubed beef and the meat juice back in the large mixing bowl. Add 1 tbsp (8g) flour in the mixing bowl and mix well with the cubed meat. *Pro Tip: Don’t worry, your Instant Pot can get up to pressure with a small amount of flour.

Pressure Cook Beef Stew: Remove &amp; set aside half of the carrots, celery, potatoes from Instant Pot. Place cubed beef and all its juice in Instant Pot. Partially submerge the beef in the liquid without stirring, as you don’t want too much flour in the liquid. With Venting Knob in Venting Position, close the lid, then turn Venting Knob to Sealing Position. Pressure cook at High Pressure for 32 minutes + 10 minutes Natural Release. Release the remaining pressure. Open the lid.

Thicken Beef Stew and Add Vegetables: Press Sauté button, breakdown the mushy potatoes and carrots with a wooden spoon. Stir to thicken the stew. Add frozen peas, sautéed mushrooms, and the previously set-aside carrots, celery and potatoes in the pot. Taste and season with kosher salt and ground black pepper if necessary (we added 2 pinches of kosher salt).

Serve: Serve the delicious beef stew with mashed potatoes, pasta or your favorite side dishes. Enjoy~

https://www.youtube.com/watch?v=SEEiXPk5J14

Short recipe tutorial on How to make Instant Pot Beef Stew.

Make this soul-satisfying classic American Instant Pot Beef Stew in ~1.5 hours. Tenderized & moist pressure cooker chuck roast immersed in a rich, hearty sauce packed with earthy umami flavors.

You’ll Enjoy Instant Pot Beef Stew Because:
• Easy to make
• Cut short half the cooking time comparing to cooking on stovetop
• Huge flavors – packed with umami!
• Soul-satisfying, cozy comfort food
• Healthy – packed with earthy root vegetables
• Tenderized, juicy, moist beef in hearty thick sauce full of body & texture

Time to grab your pressure cooker and make Instant Pot Beef Stew with your Instant Pot Electric Pressure Cooker! Enjoy :)

🍅 RECIPE: https://pressurecookrecipes.com/instant-pot-beef-stew/

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Instant Pot Beef Stew [Tested by Amy + Jacky]

Prepare the veal stew in the Instant Pot to get the super tasty and tender meat stew with carrots, tomatoes, onions, garlic, and potatoes all seasoned with a mix of Mediterranean spices elevated to the richest tasty sauce. 

Instant Pot Veal Stew in Moroccan Style

kg veal (with bone)

tomatoes (or more cherry tomatoes)

parsley

onions

vegetable stock (or water)

g green peas

turmeric

tsp cummin

coriander

paprika

garlic (minced/grated)

tsp ginger (grated)

sunflower oil

tsp ground pepper

Prepare your veal. Add salt and pepper to it then brown it in the instant pot for 5 minutes on each side. Take out and set aside

Sautee your aromatics. Add a tablespoon of oil and then add onions already cut that should be prepared for a few minutes. Then add the grated garlic and ginger. Let it simmer for 1 minute. 

Make your stew and cook. Add and mix together the carrots, potatoes, tomatoes, and all the spices including one teaspoon of salt and pepper. Top with the coated veal meat. Pour the vegetable stock and close the instant pot lid.  Set on the &quot;stew&quot; regime for 1 hour with lid closed.

Final step. Taste the stew and adjust the taste according to your preferences. Serve your stew in bowls. Usually, fresh bread makes a great companion upon serving the stew.  

This super flavorful texas cowboy stew comes together in now time and it&#x27;s great for a weeknight meal!

Instant Pot Texas Cowboy Stew

sausage,

• onion, diced

• (14.5 ounce) can diced tomatoes, drained

Rotel

• medium baking potatoes, diced

• (15 ounce) can pinto beans, drained

• (15.2 ounce) can kernel corn, drained

peas, drained

beef broth

cumin

chili powder

• and pepper

Set instant pot to sauté, once hot, add...

Set instant pot to sauté, once hot, add oil and onions. Sauté the onions for 5 minutes.

Add ground beef and brown the meat. 

Once beef Is browned, add sliced sausage. Let...

Once beef Is browned, add sliced sausage. Let cool for 2 minutes.

Set instant pot to cancel

Add remaining ingredients, stir to mix. Seal the...

Add remaining ingredients, stir to mix. Seal the lid and pressure valve. Cook on high pressure for 3 minutes. 

Quick release pressure and enjoy.

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Top 5 instant pot stew recipes from across the web

The most viewed instant pot stew recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Instant Pot Irish Beef Stew

Instant Pot Beef Stew

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Instant Pot Veal Stew in Moroccan S...

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The most viewed instant pot stew recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine