Incredible Instant Pot Irish Stew - Perfect for St. Patrick's Day (or Year Round!)

Hit sauté on the Instant Pot and add about a half tablespoon of extra virgin olive oil to heat.

Season 1.5 lbs of stew beef with salt and pepper.

Add the seasoned beef to the pot along with 1 large finely minced yellow onion and 2 finely minced stalks of celery. Sauté until the beef is browned and the onion is softened.

Add 3 cloves of minced garlic and 2 tablespoons of tomato paste to the pot and let toast for about a minute.

Pour in 12 oz of Guinness beer to deglaze the pot, scraping the bottom to prevent a burn notice. Let it simmer to reduce and cook off the alcohol.

Add 2 cups of low sodium beef stock, 1 teaspoon of dried thyme leaves, a pinch of salt and pepper, 2 bay leaves, 1 tablespoon of Worcestershire sauce, and 1 tablespoon of maple syrup. Stir to combine.

Add 1 lb of cubed Yukon Gold potatoes, 2 large carrots cut into chunks, and 1 large parsnip cut into 1.5 inch chunks. Stir to combine.

Seal the Instant Pot lid and ensure the venting knob is set to sealed. Cook on high pressure for 30 minutes.

After cooking, let the pressure release naturally for at least 10 minutes before performing a quick release if needed.

Open the Instant Pot and optionally thicken the stew by hitting cancel, then sauté to bring it to a bubble. Mix 1 tablespoon of cornstarch with a couple tablespoons of water, whisk until dissolved, and add to the pot. Stir until thickened, about 3 to 5 minutes.

Serve the stew, discarding bay leaves as you serve.

Equipment Needed

Dietary

Allergens