Instant Pot Irish Stew is the real deal, a classic rich stew made with lamb, potatoes, root veggies, cabbage, and, of course, a good dose of Guinness. Only instead of simmering long hours on the stove, this stew cooks in just 30 minutes!
I love to use leeks in my stew, along with peppery turnips in addition to the carrots and potatoes. Lots of potatoes. Worcestershire sauce enriches the beef and Guinness broth that forms the backbone of this stew.
Traditionally the secret to a great stew is a long, slow simmering on the stove top or in a low oven. Over time the meat becomes fork tender and the flavors develop. The high pressure in the Instant Pot accomplishes this same effect in a fraction of the time.
The beauty of the Instant Pot is that you can brown the meat right in the pot, which makes it super convenient and cuts way down on mess and clean up.
Do as the Irish do and smash some of the potatoes as you eat to sop up the rich broth. And definitely pair this with some great soda bread, like my IRISH OATMEAL SODA BREAD.
Safety Note: This recipe is formulated for the Instant Pot. Please don’t try this with stove top pressure cookers as I haven’t tested it on other models. Always follow all safety instructions in your manual, and follow the recipe instructions carefully.
Instant Pot Irish Stew is a classic lamb stew made with potatoes, root veggies, cabbage, and, of course, a good dose of Guinness! It cooks in 30 minutes!
- 1 1/2 lb lamb, cut in bite sized pieces (you can also use beef)
- 3 Tbsp flour
- salt and pepper
- 1 to 2 Tbsp olive oil
- 1 cup of beer or ale (Guinness is perfect)
- 1 1/2 cups beef stock
- 1 Tbsp Worcestershire sauce
- 2 bay leaves
- 1 large onion, peeled, halved and thickly sliced
- 2 or 3 parsnips, peeled and sliced
- 3 or 4 small or 2 large carrots, peeled and sliced
- 4 red skinned potatoes, peeled, halved and thickly sliced
- a bundle of fresh thyme or rosemary
- 1/4 head green cabbage, very thinly sliced
- 2 Tbsp soft unsalted butter
- 2 Tbsp flour
- Fresh parsley
- Toss the meat with the flour, 1 tsp salt, and 1 tsp pepper to coat.
- 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.
- Remove the lamb and set aside.
- Add the Guinness to the pot and scrape up any browned bits from the bottom.
- Press cancel. Add the meat back into the pan along with the stock, Worcestershire sauce, bay leaves, and veggies. Add the bundle of rosemary or thyme.
- Close the lid, lock, and set the vent to the seal position. Pressure cook on high for 30 minutes. When the machine beeps, let the pressure release naturally, this may take 15 - 20 minutes.
- Add the cabbage to the stew and stir well. It will wilt in the heat of the stew.
- Meanwhile make a paste of the butter and flour, and when the stew is done, blend it in, stirring well, to thicken the broth slightly. Taste to adjust seasonings and serve with lots of chopped parsley.
You may want to use a dash or two of gravy browning sauce like Kitchen Bouquet if your broth is not as deep as you'd like.
Don’t forget to pin this Instant Pot Irish Stew