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Instant Pot Irish Stew

Instant Pot Irish Stew - recipe card
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A comforting, hearty Irish stew made with tender beef, potatoes, carrots, and a rich savory broth, all cooked quickly in the Instant Pot. The meat becomes meltingly tender while the vegetables retain a pleasant bite, delivering slow-cooked flavor in under an hour.

Ingredients

Scale
  • 2 tablespoons olive oil
  • 2 pounds beef chuck, cut into 1.5-inch cubes
  • 1 teaspoon kosher salt, plus more to taste
  • 1/2 teaspoon black pepper, freshly ground
  • 1 large yellow onion, roughly chopped (about 2 cups)
  • 3 cloves garlic, minced
  • 4 cups low-sodium beef broth (homemade or store-bought)
  • 2 tablespoons tomato paste
  • 1 tablespoon Worcestershire sauce
  • 3 sprigs fresh thyme
  • 2 bay leaves
  • 4 medium Yukon Gold potatoes, peeled and cut into 1.5-inch chunks (about 1.5 pounds)
  • 4 large carrots, peeled and cut into 1-inch rounds (about 1 pound)
  • 2 tablespoons all-purpose flour (optional, for thickening)
  • 2 tablespoons cold water (for slurry, if using flour)
  • 1/4 cup fresh flat-leaf parsley, roughly chopped (for garnish)

Instructions

  1. 1. Pat the beef cubes dry with paper towels. Season generously on all sides with 1 teaspoon kosher salt and 1/2 teaspoon black pepper. Let stand at room temperature for 10 minutes. Drying ensures a deep brown sear.
  2. 2. Turn the Instant Pot to the Sauté (high) setting. Add 2 tablespoons olive oil and let it shimmer until it thins and moves like water, about 2 minutes. The oil should ripple when you tilt the pot.
  3. 3. Working in two batches to avoid crowding, sear the beef cubes for 3-4 minutes per side, until deeply browned. Use tongs to turn each piece only when it releases easily from the pot. Transfer browned beef to a clean plate and set aside.
  4. 4. Add the chopped onion to the pot with a pinch of salt. Sauté for 3-4 minutes, stirring frequently with a wooden spoon, until the onions are translucent and the brown bits (fond) on the bottom release. If the onions stick, add a tablespoon of beef broth to deglaze.
  5. 5. Add the minced garlic and cook for 30 seconds, stirring constantly, until fragrant. Do not let the garlic burn.
  6. 6. Pour in 1/4 cup of the beef broth and scrape the bottom of the pot thoroughly to loosen any remaining fond. This prevents a burn warning during pressure cooking.
  7. 7. Add the remaining 3 3/4 cups beef broth, tomato paste, Worcestershire sauce, thyme sprigs, and bay leaves. Stir to combine, ensuring the tomato paste dissolves. Return the browned beef and any accumulated juices to the pot.
  8. 8. Arrange the potato chunks and carrot rounds on top of the liquid, gently pressing them down so most are submerged. Do not stir after adding — leaving vegetables on top prevents them from overcooking.
  9. 9. Close the lid and set the steam release valve to the Sealing position. Select Manual/Pressure Cook (High) and set the timer to 35 minutes for tender beef and firm vegetables. The pot will take about 10-15 minutes to come to pressure.
  10. 10. When the cooking cycle ends, perform a quick release (QR) by carefully turning the steam release valve to Venting. Wait until the pin drops and all steam escapes, about 5 minutes. Open the lid away from your face.
  11. 11. Remove the thyme sprigs and bay leaves, squeezing any liquid from the herbs back into the pot. Taste the broth and adjust seasoning with additional salt and pepper as needed.
  12. 12. If you prefer a thicker broth (optional): In a small bowl, whisk together 2 tablespoons all-purpose flour and 2 tablespoons cold water to form a smooth slurry. With the Instant Pot set to Sauté (low), slowly stir the slurry into the stew. Simmer for 2-3 minutes, stirring gently, until the broth thickens to a coating consistency.
  13. 13. Ladle the hot stew into bowls and garnish with fresh parsley. Serve immediately with crusty bread for soaking up the rich broth.

Notes

Storage: Cool stew to room temperature (within 1 hour) and transfer to an airtight container. Refrigerate for up to 4 days or freeze for up to 3 months. Reheating: For best results, thaw frozen stew overnight in the fridge. Reheat on the stovetop in a covered saucepan over medium-low heat, stirring occasionally, until bubbling (about 10 minutes). Alternatively, microwave in a covered bowl at medium power (50%) for 3-4 minutes, stirring halfway through. You can also reheat in the Instant Pot using the Sauté (low) setting, stirring gently until hot. If the stew thickens too much during storage, thin with a splash of beef broth or water while reheating.

Nutrition

Keywords: Instant Pot Irish Stew, pressure cooker stew, beef stew, Irish stew recipe, lamb stew, hearty stew, comfort food, quick stew, potato stew, carrot stew, St. Patrick's Day

Find it online: https://copycatkitchenco.com/instant-pot-irish-stew/