Instant Pot Irish Stew
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!
Servings: 6 servings
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
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.
Notes
The Instant Pot will cook the meat fork tender, and the veggies will be soft. I like to cut them in relatively large pieces so they don't fall apart. If you like your veggies more on the firm side, you can do the cooking in 2 stages. Cook the meat for 15 minutes, then let the pressure release and add the veggies for another 15 minutes of cooking.
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.
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.
Nutrition
Calories: 622 kcal · Carbohydrates: 53 g · Protein: 26 g · Fat: 33 g · Saturated Fat: 14 g · Polyunsaturated Fat: 3 g · Monounsaturated Fat: 14 g · Trans Fat: 0.2 g · Cholesterol: 93 mg · Sodium: 349 mg · Potassium: 1564 mg · Fiber: 8 g · Sugar: 11 g · Vitamin A: 6005 IU · Vitamin C: 51 mg · Calcium: 126 mg · Iron: 5 mg
Nutritional information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although The View from Great Island attempts to provide accurate nutritional information, these figures are only estimates.
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