Irish Stew (Instant Pot/ Pressure Cooker)

Set the Instant Pot to sauté mode.

Add 1 tablespoon olive oil and heat until shimmering.

Season 2 pounds beef with 1/2 teaspoon salt and 1/2 teaspoon pepper, then add to the pot.

Brown the beef for a couple of minutes, adjusting liquid if necessary for better searing.

Remove the beef once browned and set aside.

Add 1 onion to the pot and caramelize for about 5 minutes until browned.

Add 3 cloves garlic and cook for 30 seconds to 1 minute, being careful not to burn it.

Pour in 1 cup Guinness beer to deglaze the pot, scraping the bottom to release fond.

Cook for an additional 2-3 minutes to combine flavors.

Stir in 2 tablespoons tomato paste until mostly broken up.

Add 2 cups celery, 4 cups broth, and 2 bay leaves, stirring to combine.

Return the beef and any juices back to the pot, ensuring herbs are included.

Seal the Instant Pot lid and set to pressure cook on high for 30 minutes.

After 30 minutes, perform a quick release of the pressure.

Remove thyme and bay leaves from the pot.

Add 2 cups potatoes and 2 cups carrots, mixing gently.

Seal the lid again and set to pressure cook for 4 minutes.

After 4 minutes, perform a quick release again.

Mix together 1 tablespoon cornstarch and 2 tablespoons water to create a slurry.

Pour the cornstarch slurry into the pot and stir to thicken.

Let the stew sit to thicken as it cools slightly.

Garnish with fresh thyme before serving.

Equipment Needed

Allergens