Instant Pot Irish Stew

Set the Instant Pot to 'saute' and add a little oil to heat.

Pat dry 1 pound of beef stew meat with a paper towel and season generously with salt and pepper.

Once the oil is heated, add the seasoned meat to the inner pot in an even layer and sear for a couple of minutes on each side until golden brown.

Remove the seared meat to a plate.

Add 1 small minced onion and 1 stalk of finely minced celery to the inner pot and saute for a couple of minutes until the onion begins to soften.

Add 2 tablespoons of tomato paste, 1 tablespoon of minced garlic, and 1 teaspoon of dried thyme to the pot and saute for 30 seconds to 1 minute to toast the tomato paste and garlic.

Deglaze the pot with a 12 ounce bottle of Guinness beer, scraping up all the brown bits from the bottom.

Let the beer simmer for a couple of minutes to slightly reduce and develop flavor.

Add 2.5 cups of low sodium beef broth, 1 tablespoon of Worcestershire sauce, 1 tablespoon of maple syrup, 2 bay leaves, and 1 teaspoon of salt to the pot.

Return the seared meat to the inner pot, ensuring the lid is on and the vent knob is sealed, and set the cooking time for 30 minutes on high pressure.

While the meat is cooking, peel and chop 2 parsnips and 2 carrots into 1-inch chunks, and prepare 1 pound of baby yellow potatoes, cutting larger ones in half and leaving smaller ones whole.

After 30 minutes, let the pressure release naturally for at least 15 minutes before opening the pot.

Add the prepared carrots, parsnips, and baby potatoes to the pot, seal the lid again, and set the cooking time for 3 minutes on high pressure.

Once the cooking time has elapsed, let the pressure release naturally for another 15 minutes before opening the pot.

If a thicker stew is desired, turn the Instant Pot back to 'saute', mix 1 tablespoon of cornstarch with 1 tablespoon of water until dissolved, add it to the pot, and let it bubble until thickened.

Equipment Needed

Dietary

Allergens