Instant Pot Irish Beef Stew Recipes
INSTANT POT® IRISH BEEF STEW
This hearty beef stew cooks in an Instant Pot®. It's full of vegetables and seasonings and has a savory sauce. I find herbs and seasonings lose their potency while under pressure, which is why I add most of them at the end.
Provided by thedailygourmet
Categories Soups, Stews and Chili Recipes Stews Irish Stew Recipes
Time 1h35m
Yield 6
Number Of Ingredients 17
Steps:
- Place stew meat in a large bowl and season liberally with garlic salt and pepper. Add flour and toss to coat. Set floured meat aside.
- Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Melt 1 tablespoon butter and add garlic. Saute until soft and fragrant, about 1 minute. Add remaining 1 tablespoon butter and floured meat; discard remaining flour in the bowl. Cook beef without stirring until browned on one side, 1 to 3 minutes. Stir and repeat until most sides are browned, 5 to 7 minutes more. Add beef broth. Close and lock the lid. Choose manual high pressure and set timer for 30 minutes. Allow 10 to 15 minutes for pressure to build.
- Release pressure using the natural-release method according to manufacturer's instructions, 10 to 40 minutes. Unlock and remove the lid.
- Add potatoes, carrots, and onion to the pot and stir to combine with beef. Close and lock the lid. Choose manual high pressure and set timer for 10 minutes. Allow 10 to 15 minutes for pressure to build.
- Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid.
- Add Worcestershire sauce, coconut aminos, steak sauce, browning sauce, rosemary, and thyme to the pot and stir to combine. Taste and season with salt, if needed.
Nutrition Facts : Calories 408.8 calories, Carbohydrate 34.5 g, Cholesterol 72.8 mg, Fat 19.6 g, Fiber 4.6 g, Protein 23.3 g, SaturatedFat 8.7 g, Sodium 1297.7 mg, Sugar 3.3 g
INSTANT POT® IRISH STEW
This hearty Irish lamb stew is perfect for a chilly day, and easy to make in an Instant Pot®! Serve as-is or with rice on the side.
Provided by Diana71
Categories Soups, Stews and Chili Recipes Stews Irish Stew Recipes
Time 1h20m
Yield 4
Number Of Ingredients 15
Steps:
- Warm butter and oil in a multi-functional pressure cooker (such as Instant Pot®) set to Saute function. Add lamb and cook until browned on all sides, about 5 minutes. Transfer to a plate. Add onion and shallots to the pot; cook and stir until translucent, 4 to 5 minutes. Add garlic and cook for 1 minute longer.
- Pour wine into the pot and scrape up any browned bits off the bottom of the pot. Cook until wine is reduced by half, 3 to 5 minutes. Place carrots and potatoes on top of onions. Season with rosemary and thyme; stir to combine well. Arrange lamb over vegetables; pour beef broth on top.
- Close and lock the lid. Open vent for steaming. Select Meat/Stew function; set timer for 20 minutes. Allow 10 to 15 minutes for pressure to build.
- Release pressure using the natural-release method according to manufacturer's instructions, about 10 minutes. Meanwhile, mix water and potato starch until creamy.
- Unlock and remove lid. Switch to Saute function. Stir potato starch mixture into the stew; cook until thickened, 2 to 3 minutes. Season with salt and pepper.
Nutrition Facts : Calories 388.6 calories, Carbohydrate 26.2 g, Cholesterol 79.6 mg, Fat 22 g, Fiber 3.3 g, Protein 21.8 g, SaturatedFat 8.9 g, Sodium 440.2 mg, Sugar 4.5 g
PRESSURE COOKER IRISH STEW
Make and share this Pressure Cooker Irish Stew recipe from Food.com.
Provided by Greg Barrow
Categories Stew
Time 55m
Yield 6 serving(s)
Number Of Ingredients 13
Steps:
- Pre-heat pressure cooker on medium-high heat.
- Toss stew meat in a bowl with olive oil until the meat is well coated.
- Drop half of the meat into the hot pressure cooker and sear on all sides. Repeat for other half of the meat.
- Remove meat from the pc and set aside.
- Pour beer or ale or water into hot pc and deglaze the pot. This is very important. A lot of taste!
- Return meat to pot and put the rest of the ingredients in the pot and stir well. After stirring all ingredients should be covered in fluid. If not, add more broth or water as needed.
- Put lid on pot and bring to 15 lbs of pressure. cook for 17 minutes.
- Open using what ever method you like. You've got stew.
Nutrition Facts : Calories 532.6, Fat 15.2, SaturatedFat 3.8, Cholesterol 72.6, Sodium 1148.7, Carbohydrate 64, Fiber 9, Sugar 11.6, Protein 33.6
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- Press the Sauté button on the Instant Pot and add the olive oil. Brown the beef on all sides, about 2 minutes per side. Remove from the pan and place on a plate..
- Add the onion and sauté for 3 minutes until softened, then add the garlic and sauté for 30 seconds more.
- Add the Guinness to the pan and scrape up any brown bits from the bottom. Add the stock, tomato paste, mustard, brown sugar, bay leaf, thyme and stir well. Add the beef back to the pot along with the carrots, parsnips, potatoes, salt and pepper to taste and stir to combine. Secure the lid and close the venting valve. Cook on high pressure 20 minutes, then allow the pressure to naturally release for 15 minutes.
- Remove the lid and stir in the cornstarch slurry. Press the Sauté button and cook for about 3 minutes, or until the sauce has thickened.
INSTANT POT IRISH STEW - PRESSURE COOK RECIPES
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Ratings 20Calories 540 per servingCategory Dinner, Lunch, Main
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Ratings 20Calories 540 per servingCategory Dinner, Lunch, Main
- 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.
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- Turn the Instant Pot to saute and add olive oil. Season the beef with salt and pepper and add to the Instant Pot. Brown beef on all sides and remove to a plate.
- Add the diced onion to the Instant Pot and cook until it just starts to caramelize. Add the garlic for the last 30 seconds of cooking. When the onions have started to caramelize add the beer to deglaze the pot. Use a wooden spoon to scrape any browned bits from the bottom of the pot. Let the beer and onion mixture cook for 2-3 minutes.
- Add the browned beef, beef stock, tomato paste, Worcestershire, salt, pepper, celery, thyme, and bay leaves to the Instant Pot.
- Set the pot to the Stew setting and cook for 30 minutes. When the time is up do a quick release of the pressure.
INSTANT POT IRISH BEEF STEW - DADCOOKSDINNER
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- Heat the vegetable oil in the pressure cooker pot over high heat (sauté mode adjusted to high in my Instant Pot) until the oil starts to shimmer. While the oil heats, sprinkle the beef cubes with 1 teaspoon salt and ½ teaspoon black pepper. Add 1/3 of the beef and sear until well browned on one side, about 3 minutes. (Don’t crowd the pot or the beef will steam, not brown). Remove the browned beef to a bowl, add the second batch of the beef to the pot, and sear until browned on one side, about 3 more minutes. Repeat with the remaining beef – in the pot, sear until browned on one side, then into the bowl with the rest of the beef.
- Saute the aromatics: Add the butter and onions to the pot, and sprinkle with ½ teaspoon salt. Sauté until the onions soften, about 5 minutes, scraping the bottom of the pot occasionally to loosen any browned bits of beef. Pour the beer into the pot, bring to a simmer, and simmer for 1 minute. Scrape the bottom of the pot one last time, to make sure nothing is sticking. Stir in the seared beef and any juices in the bowl, then pour in the beef broth. Stir in the carrots, potatoes, and barley, and float the thyme sprig on top. (Stir in 1 teaspoon of salt if using homemade beef broth or water; skip the salt with store-bought broth).
- Pressure cook the stew for 15 minutes with a natural pressure release: Lock the lid on the pressure cooker and cook at high pressure for 15 minutes in an electric PC, or for 12 minutes in a stovetop PC. (Use “Manual Mode” or “Pressure Cook” mode in an Instant Pot.) When the cooking time finishes, let the pressure come down naturally, about 30 minutes. (After 20 minutes you can quick release any remaining pressure if you are in a hurry.)
- Season and serve: Unlock the pressure cooker lid, tilting the lid away from you to avoid the hot steam. Discard the thyme sprig, stir in ½ teaspoon of fresh black pepper, sprinkle with the minced parsley leaves, and enjoy!
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