Celebrate St Patrick’s Day with this Pot-in-Pot Guinness Instant Pot Irish Beef Stew. This Rich & Hearty Pressure Cooker Irish Beef Stew with deep flavor & thick gravy is a delicious adult treat you don’t want to miss! 😉
Though St Patrick’s Day is not a public holiday here, the three-leaved shamrock & green-themed celebrations are definitely not foreign!
Since my high school had Irish history & ties, green & shamrock were part of our identities (they were everywhere!!). That means I’m a part Irish girl, right? hehe~ 😛
But really, there’s so much more to St Patrick’s Day than to wear green & the three-leaved plant.
It’s a time to remember one of Ireland’s patron saints, Saint Patrick, and to celebrate Irish heritage & culture.
So, how can we miss celebrating with some Irish flare and yummy feast?! 😀
Yes, this Instant Pot Irish Beef Stew is not your traditional Irish Stew made with mutton, onions, potatoes and water.
But! You seriously don’t want to miss out this tender & deeply-flavored beef drowned in the rich & thickGuinness gravy.
With our technique of cooking the veggies in 2 batches, we’ve achieved an amazing body & mouthfeel with the gravy. Bursting with a balance & depths of sweetness, savory, bitterness, and umaminess.
And you’d be surprised by the bite of satisfyingly crunchy caramelized cremini mushrooms, contrasting with the tender beef, finished with a lingering pleasant aroma. mmMMMmm ?
Plus a mouthful of creamy smooth, fluffy & buttery mashed potatoes – just the perfect match with the Hearty Instant Pot Irish Beef Stew.
As we were testing the recipe, the aroma was amazingly delicious that even our neighbor came by to ask what we were making. I’m sure he wanted a bite! Too bad we only made just enough for the photo-shoot + filming, and of course taste-testing too. I guess we should make some extras for him next time 🙂
What’s even more awesome about this Instant Pot Irish Beef Stew Recipe?
This recipe was developed as a one-of-a-kind “One Pot Meal” using the Pot-in-Pot Method!
This means you can make both the Irish Beef Stew AND the Mashed Potatoesseparately in the same pot at the same time!! Super convenient trick to learn!!
Irish Guinness Draught Beer
Beautiful dark brown color . Creamy . Smooth mouthfeel . Mild aroma & taste
Ah, no~ this is not a commercial break sponsored by Guinness Beer.
But, there’s an unbreakable bond between Guinness and Irish culture & heritage.
Guinness is an Iconic Irish Dry Stout style beer originated in Ireland. In fact, it’s still the best-selling alcoholic drink in Ireland!
No wonder chefs and cooks from around the world frequently use Guinness in recipes for a boosted Irish touch.
We’ve decided to incorporate it into our Instant Pot Irish Beef Stew for extra character. It truly added a unique dimension of body, aroma, and flavors to the classic American Beef Stew.
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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.
Step 5 Sauté Vegetables
1 tablespoon olive oil Sliced onion + minced shallot Minced garlic cloves Quartered mushrooms Kosher salt & ground black pepper
Add 1 tbsp (15ml) of olive oil in pressure cooker if necessary.
Add thinly sliced small onions & shallots and sauté until soften (~1 min).
Add minced garlic cloves and stir for roughly 30 secs until fragrant.
Add in the quartered mushrooms and sauté for another 3 mins.
Season with salt and freshly ground black pepper if desired.
Step 6 Deglaze
1 cup (250ml) Guinness draught
Pour in 1/2 cup (125ml) Guinness draught and completely deglaze the bottom of the pot by scrubbing the flavorful brown bits with wooden spoon. Then, pour in the remaining ½ cup (125ml) Guinness draught.
Pro Tip: It may be a good idea to drain & transfer the potatoes to a larger mixing bowl.
Mash the cooked potatoes with a potato masher.
Mix in 100ml whole milk and 1 – 2 tbsp (14g -28g) unsalted butter.
Season to taste with salt & pepper.
Step 12 Serve Instant Pot Irish Beef Stew with Mashed Potatoes
Garnish with Italian Parsley.
Serve Irish beef stew with mashed potatoes! Enjoy~ 🙂
Cooking Tips for Instant Pot Irish Beef Stew
1. Why are we browning the chuck steak as a whole before cutting it up?
Retain More Moisture: Browning the chuck steak as a whole retains more moisture due to less surface area.
Brown Faster & Better: Since maillard reaction excels in dry and high heat environment, the chuck steak will brown faster and better when compared to cubed stew.
Richer & Heartier Beef Stew: The caramelized flavors from browning is one of the secrets to a rich hearty beef stew.
2. Can I use other beef cuts for this recipe?
Chuck roast is one of the most suitable cuts for pressure cooking. For optimal result, choose one that is well marbled!
Beef Brisket is also a good choice, but it takes longer to cook (~70 mins).
3. Can I skip all the sauté steps and dump everything into the pressure cooker for this recipe? Yes, you can dump everything in the pressure cooker and cook for 32 minutes. But if you want to beef up your stew, give it some time and labor of love.
4. In Step 9, why did we remove half of the carrot chunks & all mushrooms from the Instant Pot?
We purposely perfectly cooked all the vegetables in the beginning, then separate them into two batches.
One batch of vegetables stayed in the pot to enhance flavors and act as a natural thickener for the beef stew, while the other batch was removed & set aside.
The other batch was added back into the Irish Beef Stew at the end to add texture & mouthfeel to the final dish.
Celebrate St Patrick's Day with this Pot-in-Pot Guinness Instant Pot Irish Beef Stew & Mashed Potatoes Recipe. This Rich & Hearty Pressure Cooker Irish Beef Stew with deep flavor & thick gravy is a delicious adult treat you don't want to miss! 😉
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.
Sauté Vegetables: Add 1 tbsp (15ml) of olive oil in pressure cooker if necessary. Add thinly sliced small onions & shallots and sauté until soften (~1 min). Add minced garlic cloves and stir for roughly 30 secs until fragrant. Add in the quartered mushrooms and sauté for another 3 mins. Season with salt and freshly ground black pepper if desired.
Deglaze: Pour in 1/2 cup (125ml) Guinness draught and completely deglaze the bottom of the pot by scrubbing the flavorful brown bits with wooden spoon. Pour in the remaining ½ cup (125ml) Guinness draught.
Pressure Cook Vegetables: Add 1 bay leaf, 2 sprigs thyme, 1 sprig rosemary, 12g 70% dark chocolate, russet potato chunks, carrot chunks and chicken stock mixture in the pot. Mix well. Close lid and pressure cook at High Pressure for 4 minutes and Quick Release. Open the lid carefully.
Cut Chuck Steak: While the vegetables are pressure cooking, cut the chuck steak into 1.5 – 2 inches stew cubes. Place all chuck stew meat and the flavorful meat juice back in the large mixing bowl. Add 1.5 tbsp (12g) flour in mixing bowl and mix well with the stew meat.
Pressure Cook Irish Stew & Yukon Gold Potatoes: Remove half of the carrot chunks & all mushrooms from pressure cooker and set aside. Place beef stew meat and all its juice in pressure cooker. Partially submerge the beef stew meat in the liquid without stirring, as you don’t want too much flour in the liquid at this point. Layer a stainless-steel bowl filled with halved Yukon gold potatoes on top. Close lid and pressure cook at High Pressure for 32 minutes + 10 minutes Natural Release. Turn off the heat. Release the remaining pressure. Open the lid. Remove and set aside the stainless bowl.
Thicken Beef Stew and Add Vegetables: Discard bay leaf and the herbs. On medium heat (Instant Pot: press Sauté button), breakdown the mushy russet potatoes with wooden spoon. Stir to thicken the stew. Add sautéed mushrooms, and the previously set aside carrots in the pot. Taste and season with kosher salt and freshly ground black pepper if necessary.
Make Mashed Potatoes: It may be a good idea to drain & transfer the potatoes to a larger mixing bowl. Mash the cooked potatoes with a potato masher. Mix in 100ml whole milk and 1 – 2 tbsp (14g -28g) unsalted butter. Season to taste with salt & pepper.
Serve: Garnish with Italian Parsley. Serve Irish beef stew with mashed potatoes.
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