Instant Pot Irish Stew Recipes
INSTANT POT® IRISH BEEF STEW
This hearty beef stew cooks in an Instant Pot®. It's full of vegetables and seasonings and has a savory sauce. I find herbs and seasonings lose their potency while under pressure, which is why I add most of them at the end.
Provided by thedailygourmet
Categories Soups, Stews and Chili Recipes Stews Irish Stew Recipes
Time 1h35m
Yield 6
Number Of Ingredients 17
Steps:
- Place stew meat in a large bowl and season liberally with garlic salt and pepper. Add flour and toss to coat. Set floured meat aside.
- Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Melt 1 tablespoon butter and add garlic. Saute until soft and fragrant, about 1 minute. Add remaining 1 tablespoon butter and floured meat; discard remaining flour in the bowl. Cook beef without stirring until browned on one side, 1 to 3 minutes. Stir and repeat until most sides are browned, 5 to 7 minutes more. Add beef broth. Close and lock the lid. Choose manual high pressure and set timer for 30 minutes. Allow 10 to 15 minutes for pressure to build.
- Release pressure using the natural-release method according to manufacturer's instructions, 10 to 40 minutes. Unlock and remove the lid.
- Add potatoes, carrots, and onion to the pot and stir to combine with beef. Close and lock the lid. Choose manual high pressure and set timer for 10 minutes. Allow 10 to 15 minutes for pressure to build.
- Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid.
- Add Worcestershire sauce, coconut aminos, steak sauce, browning sauce, rosemary, and thyme to the pot and stir to combine. Taste and season with salt, if needed.
Nutrition Facts : Calories 408.8 calories, Carbohydrate 34.5 g, Cholesterol 72.8 mg, Fat 19.6 g, Fiber 4.6 g, Protein 23.3 g, SaturatedFat 8.7 g, Sodium 1297.7 mg, Sugar 3.3 g
IRISH LAMB STEW
Steps:
- Add olive oil to the Instant Pot. Using the display panel select the SAUTE function.
- When oil gets hot, brown the meat on all sides, 3-4 minutes per side.
- Add onion to the pot and saute until soft, 3-4 minutes. Sprinkle flour into pot and stir to coat.
- Add broth to the pot and deglaze by using a wooden spoon to scrape the brown bits from the bottom of the pot.
- Add remaining ingredients and stir to combine.
- Turn the pot off by selecting CANCEL, then secure the lid, making sure the vent is closed.
- Using the display panel select the MANUAL or PRESSURE COOK function*. Use the +/- keys and program the Instant Pot for 15 minutes.
- When the time is up, let the pressure naturally release for 10 minutes, then quick-release the remaining pressure.
INSTANT POT GUINNESS BEEF STEW
Instant Pot Guinness Beef Stew! All the flavor of a slow-cooked stew, done in a fraction of the time in the pressure cooker. Made with beef stew meat, onion, celery, carrots, parsnips, and of course, Guinness. So good on a cold winter day.
Provided by Coco Morante
Categories Dinner Soup Stew Instant Pot Pressure Cooker
Time 1h40m
Yield 8
Number Of Ingredients 16
Steps:
- Serve: Ladle the stew into bowls and serve it hot, with fresh parsley sprinkled on top.
Nutrition Facts : Calories 349 kcal, Carbohydrate 22 g, Cholesterol 120 mg, Fiber 4 g, Protein 40 g, SaturatedFat 5 g, Sodium 461 mg, Sugar 6 g, Fat 11 g, ServingSize 6 to 8 servings, UnsaturatedFat 0 g
INSTANT POT IRISH STOUT BEEF STEW
One of my favorite food memories from traveling to Ireland was sitting in a medieval inn and enjoying the most comforting, rich, and hearty beef stew. I always think of stews when I think of Irish food, and my mind usually floats to the delicious stout that often accompanies one. This Instant Pot Irish Stew recipe is a combination of those two things: a hearty Irish-inspired stew flavored with a rich stout beer. Serve Irish soda bread or sourdough bread on the side.
Provided by Ramona Cruz-Peters
Time 10m
Yield 6 servings
Number Of Ingredients 13
Steps:
- Select the sauté function on the pressure cooker (if using an electric pressure cooker; for stovetop pressure cookers, heat over a burner on medium-high heat). Heat the oil in the pot.
- Add the beef to the pot and sauté until browned on all sides, about 4 minutes. Press cancel or turn off the burner.
- Add the beef broth and beer to the pot, scraping the bottom of the pot to loosen any browned bits.
- Stir in the tomato paste, Worcestershire sauce, salt, pepper, and garlic powder until well mixed and no chunks of tomato paste are visible. Add the potatoes, onion, and carrots, stirring to combine.
- Close and lock the pressure cooker lid, make sure the pressure/steam-release switch is set to sealing, and set the cooking time to 35 minutes at high/normal pressure (if using an electric pressure cooker; for stovetop pressure cookers, heat over a burner on high heat, set a timer for 35 minutes after the pot has reached pressure, then reduce the heat to low). It will take about 15 minutes for the pot to come to pressure before the cooking time begins.
- After the pressure cooking time ends, electric pressure cookers will automatically turn off their heat (stovetop pressure cookers must be removed from the heat). Allow the pressure to release from the pot naturally for 10 minutes before releasing the remaining pressure using the manufacturer's quick-release method.
- Open the lid and stir the stew, then garnish with fresh parsley.
INSTANT POT® IRISH STEW
This hearty Irish lamb stew is perfect for a chilly day, and easy to make in an Instant Pot®! Serve as-is or with rice on the side.
Provided by Diana71
Categories Soups, Stews and Chili Recipes Stews Irish Stew Recipes
Time 1h20m
Yield 4
Number Of Ingredients 15
Steps:
- Warm butter and oil in a multi-functional pressure cooker (such as Instant Pot®) set to Saute function. Add lamb and cook until browned on all sides, about 5 minutes. Transfer to a plate. Add onion and shallots to the pot; cook and stir until translucent, 4 to 5 minutes. Add garlic and cook for 1 minute longer.
- Pour wine into the pot and scrape up any browned bits off the bottom of the pot. Cook until wine is reduced by half, 3 to 5 minutes. Place carrots and potatoes on top of onions. Season with rosemary and thyme; stir to combine well. Arrange lamb over vegetables; pour beef broth on top.
- Close and lock the lid. Open vent for steaming. Select Meat/Stew function; set timer for 20 minutes. Allow 10 to 15 minutes for pressure to build.
- Release pressure using the natural-release method according to manufacturer's instructions, about 10 minutes. Meanwhile, mix water and potato starch until creamy.
- Unlock and remove lid. Switch to Saute function. Stir potato starch mixture into the stew; cook until thickened, 2 to 3 minutes. Season with salt and pepper.
Nutrition Facts : Calories 388.6 calories, Carbohydrate 26.2 g, Cholesterol 79.6 mg, Fat 22 g, Fiber 3.3 g, Protein 21.8 g, SaturatedFat 8.9 g, Sodium 440.2 mg, Sugar 4.5 g
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From copykat.com
5/5 (1)Total Time 1 hr 15 minsCategory SoupCalories 471 per serving
- Saute bacon in a large skillet over medium heat or use the Instant Pot saute function. Season beef with a bit of salt (the bacon is fairly salty), and black pepper. Saute beef until just browned, the beef will not be fully cooked at this point.
- If you are using the Instant Pot to saute, you will need to saute the meat in batches. As you brown the meat place it into a shallow dish. Once all meat is browned sprinkle it with the flour, and stir to coat the beef. Deglaze the pan with some of the Guinness. Scrape the pan to pull up the browned bits. Place the liquid into the Instant Pot. Add flour coated beef to the Instant Pot. Add the remaining stout, chicken broth, Worcestershire sauce, soy sauce, 1/4 of the chopped onions, bay leaves, and 1/4 of the chopped carrots to the Instant Pot.
- Cook for 25 minutes on the manual setting. Perform a quick release when the 25 is done. Add all remaining vegetables and garlic to the pot and then cook on the manual setting for 4 minutes. Perform a quick release when the soup is done. If you are happy with the thickness of the soup, serve immediately. If not add a mixture of 2 tablespoons of cornstarch mixed with 2 tablespoons of water and stir into the hot stew. Remove bay leaves before serving. If the amount of fat of in stew concerns you, cool the soup in the refrigerator and remove the fat layer once the soup has cooled.
RECIPE THIS | INSTANT POT IRISH BEEF STEW WITH GUINNESS
From recipethis.com
4.5/5 (2)Total Time 55 minsCategory Main CourseCalories 609 per serving
- Start by preparing your stew ingredients. Peel and dice your potatoes, onions and carrots. Clean and dice your leeks and celery stalks. Remove the core and dice your tomatoes. Chop your stewing steak into chunks and remove any excess fat.
- Place the chopped beef into the Instant Pot inner pot in batches of 3. With each set add salt, pepper, 2tsp of olive oil and a teaspoon of thyme. Place the Instant Pot on sauté and brown the meat on both the top and the bottom.
- When the beef has been seared the removed from the Instant Pot add the onion. You will still have the flavour from the beef and add an extra teaspoon of olive oil, so it is not dry. Keep cooking the onion until it is soft.
INSTANT POT IRISH STEW WITH GUINNESS (BEEF OR LAMB ...
From savorynothings.com
5/5 (4)Calories 308 per servingCategory Main Course
- Brown meat:Set Instant Pot to sauté. Heat oil, then brown meat in 2-3 batches (season as it cooks). Once browned, remove from pot and set aside on a plate.
- Start gravy:Add onions, celery and garlic to pot and cook until softened, 4-5 minutes. Add tomato paste and cook for 1 more minute. Pour Guinness over meat, scratching any browned bits off the bottom of the pot.
- Cook stew:Simmer (on sauté setting) until beer has reduced by half, about 5 minutes. Then switch off instant pot and stir in beef broth, potatoes, carrots and browned meat. Close lid and set valve to "sealing". Press "stew" button.
- Pressure release:Once pot is indicating it's done with cooking, do a natural pressure release for 15-20 minutes (just unplug your pot and leave it alone). Then manually release any remaining pressure and open the lid.
INSTANT POT IRISH BEEF STEW (PRESSURE COOKER) | AMY + JACKY
From pressurecookrecipes.com
Ratings 16Calories 540 per servingCategory Dinner, Lunch, Main
- 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.
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3.6/5 (79)Servings 6Cuisine IrishCategory Dinner
- Set the Instant Pot to saute and add 1 Tablespoon of the oil. When the pot is hot, brown the meat on all sides, working in batches so you don't crowd the pot. Add the rest of the oil as necessary.
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- Press Sauté button on your electric pressure cooker and let it heat, then add one tablespoon oil.
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- Once the oil is hot and begins to shimmer, add the beef. (You will probably need to do this in 2 batches, as you don't want to overcrowd the beef as it browns).
INSTANT POT IRISH STEW • SALT & LAVENDER
From saltandlavender.com
4.5/5 (2)Category Main CourseCuisine IrishTotal Time 1 hr 15 mins
- Heat the oil in your Instant Pot on the "sauté" function. When hot, add the beef. I do 2 batches and brown each batch for about 5 minutes total (I use tongs to ensure all sides of the beef get browned). You may need to add more oil in the second batch.
- Once the second batch of beef has browned, take it out of the Instant Pot. Add the onions in and sauté them for 2-3 minutes.
- Add the Guinness, Worcestershire sauce, and garlic powder to the Instant Pot. Using a wooden spoon, scrape up any brown bits into the sauce.
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From mooshujenne.com
5/5 (4)Total Time 30 minsCategory DinnerCalories 827 per serving
- Set instant pot to saute mode. Add in olive oil. Add in beef and onions. Saute until beef is browned. Turn off saute mode. Set to high pressure for 20 minutes. Once the instant pot has stopped counting quick release the pressure.
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From familyfreshmeals.com
5/5 (2)Category Dinner, SoupCuisine St. Patrick's DayCalories 337 per serving
- Turn the Instant Pot to saute and add olive oil. Season the beef with salt and pepper and add to the Instant Pot. Brown beef on all sides and remove to a plate.
- Add the diced onion to the Instant Pot and cook until it just starts to caramelize. Add the garlic for the last 30 seconds of cooking. When the onions have started to caramelize add the beer to deglaze the pot. Use a wooden spoon to scrape any browned bits from the bottom of the pot. Let the beer and onion mixture cook for 2-3 minutes.
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- Set the pot to the Stew setting and cook for 30 minutes. When the time is up do a quick release of the pressure.
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From whatsinthepan.com
4.9/5 (9)Total Time 50 minsCategory Main CourseCalories 300 per serving
- Place the stew meat in a large bowl and season generously with salt and pepper. Add the flour to the bowl with meat and stir to coat.
- Pour the beef broth into the pot and stir into the bottom of the pot to get all brown bits off. Next add beer, the Worcestershire sauce, soy sauce, brown sugar, salt, minced garlic, tomato paste, rosemary, thyme, and tomato paste.
- Close the lid on the Instant Pot, make sure it's in the "Lock" position.Turn the vent to "Sealing" position.Push "Meat/Stew" button which defaults to 35 minutes. Your pot will show OnPressure will start building and this process can take up to 25 minutes due to the large amount of ingredients in the pot. Once the pressure is built up and valve pops up, the countdown will start from 35 minutes to 0.
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From cakenknife.com
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- Set Instant Pot to Sauté function and add oil. Once hot, add beef, searing on all sides until browned, about 4 to 5 minutes. Remove beef from insert.
- Add onion, celery, and carrots, cooking until the onions are softened, about 5 minutes. Stir in garlic and cook for 30 seconds. Stir in tomato paste and cook for another minute. Add Guinness and cook for another 5 minutes.
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