One of my favorite food memories from traveling to Ireland was sitting in a medieval inn and enjoying the most comforting, rich, and hearty beef stew. I always think of stews when I think of Irish food, and my mind usually floats to the delicious stout that often accompanies one. This Instant Pot Irish Stew recipe is a combination of those two things: a hearty Irish-inspired stew flavored with a rich stout beer. Serve Irish soda bread or sourdough bread on the side.
Select the sauté function on the pressure cooker (if using an electric pressure cooker; for stovetop pressure cookers, heat over a burner on medium-high heat). Heat the oil in the pot.
Add the beef to the pot and sauté until browned on all sides, about 4 minutes. Press cancel or turn off the burner.
Add the beef broth and beer to the pot, scraping the bottom of the pot to loosen any browned bits.
Stir in the tomato paste, Worcestershire sauce, salt, pepper, and garlic powder until well mixed and no chunks of tomato paste are visible. Add the potatoes, onion, and carrots, stirring to combine.
Close and lock the pressure cooker lid, make sure the pressure/steam-release switch is set to sealing, and set the cooking time to 35 minutes at high/normal pressure (if using an electric pressure cooker; for stovetop pressure cookers, heat over a burner on high heat, set a timer for 35 minutes after the pot has reached pressure, then reduce the heat to low). It will take about 15 minutes for the pot to come to pressure before the cooking time begins.
After the pressure cooking time ends, electric pressure cookers will automatically turn off their heat (stovetop pressure cookers must be removed from the heat). Allow the pressure to release from the pot naturally for 10 minutes before releasing the remaining pressure using the manufacturer’s quick-release method.
Open the lid and stir the stew, then garnish with fresh parsley.
Recipe Notes
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