Traditional Guinness Irish Stew made in a pressure cooker is perfect for St. Patrick’s Day.
Packed with beef and veggies, serve it with some Irish Soda Bread.
Who doesn’t love a great stew? Making it in the pressure cooker is so quick and easy.
Love corned beef and cabbage? Always a hit on St. Patrick’s Day. Corned Beef and Potato Skillet is a great alternative. An easy weeknight meal made in minutes.
Speaking of traditional recipes, Pressure Cooker Baked Beans is an easy, delicious, and budget-friendly alternative to Boston Baked Beans.
RECIPE and INSTRUCTIONS for this pressure cooker Irish stew can be found at the bottom of this post.
Lots of people have and use Instant Pots. For this Guinness stew recipe, I used a manual, stovetop pressure cooker.
My husband decided that I needed a pressure cooker. For the life of me, I could not understand why and had no clue how to use one.
I’ve seen chefs use them on TV so I knew they were very handy for cooking quickly. My husband kept telling me that if the kids on MasterChef Junior can use them…I can learn too.
With St. Patrick’s Day just around the corner, I knew a beef stew would be perfect to try in this new kitchen gadget. There are lots of tasty Irish dishes. That national dish of Ireland is Irish stew!
I was totally amazed at the results. It was easy, quick and the stew came out fantastic. The meat was so tender it melted in your mouth and the veggies were the perfect texture.
I also have a delicious dessert made in the pressure cooker. This ultimate Sticky Toffee Pudding is super easy to make. Rich, dense, and totally delicious.
What Do You Need To Make Guinness Beef Stew?
All of the traditional stew ingredients. The best part about making stew is that you can swap out ingredients easily or leave out ones you don’t like.
- Beef – I used round steak. You can use any type of beef you like. Just cut it into cubes. Perfect way to use a small roast.
- Potatoes – I used purple potatoes, but all potatoes work in this recipe.
- Mushrooms – not always in stew, so you can certainly leave them out if you wish.
- Rutabaga – some people call it turnip. One of our favourite veggies in making any kind of stew.
- Onion – I like using white onion, but yellow or red are just as tasty.
- Carrots – Love heirloom carrots, but they are not always easy to find. Regular orange carrots are perfect.
- Guinness – the beer of the Irish.
- Seasonings/Flavourings – Worcestershire sauce, pepper, beef broth, olive oil, salt, pepper, water.
- Fresh Thyme – if it is hard to find you can add about a teaspoon or so of dried thyme to the stew recipe.
- Cornstarch – to thicken the broth.
Making Irish Stew In A Pressure Cooker
For this beef stew recipe, I did everything in one pot. From the sautéd onions to browning the meat and even thickening the broth at the end. It really is a one-pot meal deal!! Full instructions are in the recipe card below.
This really is a basic stew with meat, veggies, and a liquid. Brown, cook, thicken, and ready to eat all in a matter of 30-40 minutes from the time you start cooking. Now that is quick for a stew.
- I did my prep and had everything cut up and ready to go.
- Sautéd the onions for a few minutes, added the beef and browned it slightly.
- Added the veggies, seasonings and liquids.
- Secured the lid, brought the pressure up (reduced the heat at that point to keep an even pressure) and cooked on high pressure for 25 minutes.
- Took the pot off the heat and released the pressure.
- Removed the lid, put the pot back on the stove and heated to boiling, thickened the broth.
Pressure Cooker Tips
Releasing the pressure can be done in different ways.
- Quick/Automatic Release – is done by turning the dial to the steam release position. Be sure not to stand over top of the pressure cooker. Once the steam has been released safely, you will then be able to open the lid.
- Natural Release – remove the pressue cooker from the stovetop and let it cool down naturally. This can take about 15 minutes. Once the pressure is dropped you can safely open the lid.
Do not overfill the pressure cooker. Only fill about ⅔ and don’t pack food in tightly.
Use a timer. This will help keep you on track between steps.
Try to keep pieces foods the same size. This will help the food cook evenly.
Be sure to watch the heat settings. Start off higher to brown, and switch to low for cooking.
Be sure to CLICK THE SUBSCRIBE BUTTON located in the TOP MENU.
Guinness Irish Stew
- 2 pounds round steak (cut into cubes)
- 2 ½ cups heirloom carrots (cut into 1 inch pieces)
- 3 cups purple potatoes (peeled and cut into cubes)
- 2 cups rutabaga (peeled and cut into cubes)
- 1 cup mushrooms (quartered)
- 1 medium onion (diced)
- 1 tablespoon Worcestershire sauce
- 1 cup beef broth
- 2 cups Guinness beer
- ½ teaspoon salt
- 1 teaspoon pepper
- 2 tablespoons olive oil
- 2-3 sprigs of fresh thyme (tied with string)
- 1 tablespoon fresh thyme for garnish
- 2 tablespoons cornstarch
- 2 tablespoons water
- Heat pressure cooker with olive oil.
- Sauté onions until translucent.
- Add salt, pepper and pepper blend.
- Add beef and brown for 10 minutes.
- Add Worcestershire sauce.
- Add veggies and give everything a mix. Drop in thyme bundle.
- Add beer.
- Add broth.
- Secure lid and bring up to high pressure.
- When pressure is reached, reduce heat to keep even pressure and cook for 25 minutes.
- Remove from heat and release pressure.
- When pressure is finished releasing, remove lid.
- Return pot to heat and bring to a boil.
- Mix cornstarch and water together. Thicken broth with the cornstarch mixture, stirring until your desired thickness is achieved.
- Ladle into bowls and garnish.