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!
What’s the difference between Irish stew and beef stew?
Irish stew is the national dish of Ireland and they take it very seriously, but it’s really a simple peasant dish. It’s made with lamb and root vegetables, two staples of the countryside for generations. The givens are potatoes, onions, and parsley, but my version is slightly more plant based, with lots of extra veggies. Irish stew was traditionally cooked over an open fire, but I’m here to tell you that the Instant Pot has got this!
Ingredients you’ll need for my Irish stew
- lamb, usually from the shoulder, cut in chunks
- beer or ale, I used Guinness
- beef broth
- Worcestershire sauce (the secret weapon)
- leeks
- turnips
- parsnips
- carrots
- potatoes
- cabbage
- fresh thyme
I love to use leeks in my stew, along with peppery turnips and sweet parsnips in addition to the traditional carrots and potatoes. (Lots of potatoes!) Worcestershire sauce enriches the beef and Guinness broth that forms the backbone of this stew.
The Instant Pot cooks Irish stew in a fraction of the time
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 so much quicker, it’s a no brainer.
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 since this is a complete meal in itself, you don’t need much to go along with it….
Irish recipes to go along with your Irish stew ~
Instant Pot Irish Stew
Ingredients
- 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
- 3 leeks, sliced and well rinsed. Trim the tough green end and discard.
- 2 or 3 parsnips peeled and sliced
- 2 turnips, peeled and diced
- 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
thickening
- 2 Tbsp soft unsalted butter
- 2 Tbsp flour
garnish
- Fresh parsley
Instructions
- 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. This is the most important step in the recipe ~ take the time to taste and adjust, it makes all the difference.
Cook’s notes
No Instant Pot? No problem!
- Use a large stew pot and go through step 6 on the stove top, then pop your stew, covered, into a 325F oven for 3 hours.
- Then proceed with steps 7 & 8 in the recipe.
28 Comments
Tiffany
February 6, 2021 at 9:09 amDo you have a slow cooker version of this?
Kari Frazier
March 18, 2020 at 2:08 pmI’m newer to using my Instant Pot and to cooking in general.. I also have never cooked with lamb before – and I found this recipe incredibly easy to follow! I wanted to make my boyfriend something for St Patrick’s Day and he absolutely loved this! We have never tried parsnips, turnips or leeks before – so it was interesting to try those! Mine didn’t come out pretty like the pictures and was really thick after doing the butter/flour mixture – but it tastes great! I made Irish Soda Bread in the Instant Pot before making this stew and they went perfectly together! Thank you for sharing your recipe!
Sue
March 18, 2020 at 2:35 pmI’m so glad you loved this Kari, Happy St Patrick’s Day!
Debi
March 1, 2020 at 8:16 amHi Sue! I’m hosting a St. Pat’s party and was wondering if I could make this in a crock pot since I won’t be home all day. Looking forward to serving it! Thanks!
Sue
March 1, 2020 at 8:30 amYes, absolutely, but be sure to do the same browning and deglazing etc steps on the stove top first, for best flavor.
2 Sisters Recipes
February 21, 2020 at 6:34 pmWhether it’s Irish, Italian or French stew, we love them all! It’s makes the best dinner all winter long! Love the instant pot version! Delish!!
Beth
December 13, 2019 at 3:16 pmThis is comfort in a bowl! Quick and flavorful are my favorite words during these busy cold months!
Karina
December 10, 2019 at 9:09 amHi! This looks amazing! Do you think I could use lamb that is still frozen?? Thanks!
Sue
December 10, 2019 at 10:50 amYes, the only issue would be that it wouldn’t brown. You might consider thawing it first, then you can get that extra flavor that comes from a good sear.
Marie Connolly
October 24, 2019 at 9:13 amReal Irish Stew does not have cabbage or red potatoes! It does have turnip. The broth is not thick or deep brown. I’ve had this several times in Ireland & was given the receipt by Irish chef.
Potatoes
Carrots
Turnip / rutabaga
Onions
Lamb
Beef broth
Pint Guinness
S. McCarrol
August 13, 2019 at 4:22 pmMy family loves this recipe. Thank you so much for sharing.
Sue
August 13, 2019 at 6:00 pmThanks! I’m looking forward to Instant Pot stew season 🙂
Tara
January 10, 2021 at 7:47 pmShe did say it’s not the traditional recipe. She added a little more to it.
Barnett Frankel
December 24, 2018 at 5:26 pmMade using pork and Brussel sprouts. Followed rest of recipe (found baby golden potatoes on sale so had lots of them!). Great recipe for the instant pot. Thanks so much.
grace
January 10, 2012 at 11:43 pmi can’t help myself–i love downton abbey! it’s just so majestic and romantic and i really think i was meant to be living during that era (hopefully upstairs rather than down…)! 🙂
Hungry Dog
January 10, 2012 at 11:35 pmI’ve had stew on my mind recently and now you’re just encouraging it! 🙂 Actually the weather is too warm here for stew but I suspect it won’t last. And we happen to have the first disc of Downton Abbey cued up from Netflix…
Tessa
January 10, 2012 at 2:43 pmLovely stew and beautiful photos!
annie
January 9, 2012 at 5:01 pmThis looks so good…and your photographs are amazing!!
Sarah (Snippets of Thyme)
January 9, 2012 at 2:39 pmOh, this Irish Stew looks perfect for our stormy Houston weather right now. We are celebrating with the downpour of rain we are experiencing. I am hooked on Downtown Abbey as well but we don’t have cable so I need to figure out how watch this Season 2. Totally correct about the trite acting but somehow engaging nonetheless.
Mary
January 9, 2012 at 12:53 pmOnce again, we are thinking alike. We’re having stew for dinner tonight! Your photos are gorgeous, as always, Sue.
Stephanie
January 9, 2012 at 11:18 amThese photos remind me of my time spent in Ireland. Don’t love soda bread?! I’ll have to let that slide 😉 What about brown bread?
Magnolia Verandah
January 9, 2012 at 2:17 amPS love Downtown Abbey can’t wait for the series to return downunder!
Magnolia Verandah
January 9, 2012 at 2:16 amJust too hot here for stew at the moment but I do love a good Irish Stew – I haven’t made one for ages and your photos are so inciting I will have to bookmark this one.
yummychunklet
January 9, 2012 at 3:31 amI was initially excited about Downton Abbey, but it got a bit stifling after about 20 minutes. Maybe I’ll give the second season a go. Great looking stew!
Louise @ cosmetic bee
January 9, 2012 at 2:19 amThis looks delicious and I will definitely try it out. That’s a very good idea to add the vegetables an hour after you start cooking, I will do that the next time I make beef stew. Just a few days ago, I made a beef stew based on Nigella’s recipe for steak & kidney pudding (in “How to be a Domestic Goddess”). I skip the kidney and add potatoes and carrots instead, and then use her pie crust recipe, to make beef pot pies.
Inside a British Mum's Kitchen
January 9, 2012 at 1:00 amLove Downtown Abbey but would love a bowl of this stew more – delicious!
Mary x
Ocean Breezes and Country Sneezes
January 8, 2012 at 6:49 pmI agree with you about the debates, and to think this is going to go on through November! But, I’m a HUGE Downton Abby fan LOL! Your stew looks delicious, but hubby wouldn’t eat it with lamb . . . so I have to use beef in my stew.
I made your gingerbread pancakes this a.m. – delicious! Hubby loved ’em!
Have a wonderful Sunday!
Mary
hostess of the humble bungalow
January 8, 2012 at 5:17 pmOh I am a huge fan of Julian Fellowes and his Downton Abbey is just my cup of tea!
The Irish Stew looks delicious…
I put turnips in my version of this satisfying dish.