Instant Pot Guinness Beef Stew! All the flavor of a slow-cooked stew made in a fraction of the time in the pressure cooker. Made with beef stew, onions, celery, carrots, parsnips and of course Guinness. So good on a cold winter day.
Guys, I have so much fun converting slow cooker recipes into brand new versions for the Instant Pot. There are so many benefits to doing this! Everything cooks a lot faster, so there’s no need to plan ahead – but you can leave food on the ‘keep warm’ setting if you can’t get to it right away. Absolute flexibility.
This beef stew can even stay in the warm environment all day, so you can start it in the morning and then come home for a warm dinner.
Adaptation of the Slow Cooker Beef Stew to the Instant Pot
This stew is an adaptation of a tried and tested Elise recipe from the Simply Recipes archives. Instead of four to eight hours, the recipe in the Instant Pot only takes about an hour and a half to prepare! You can also use any other electric pressure cooker and I have also included instructions for the stovetop pressure cooker.
Because less liquid is needed with pressure boiling, you only need a cup of Guinness (or other strong beer) for the whole pot.
That means I can enjoy the leftover beer on the couch while the stew simmers. The stew not only gets an intense taste, the cook is also spoiled. This results in a tender beef stew with intense flavor packed with carrots, parsnips and root vegetables. Pressure cooker for victory!
- New to Instant Pot? Check out our post How To Use an Instant Pot: A First-Timer’s Guide.
The best piece of meat for beef goulash
Before cooking, sear all of the beef cubes in the Instant Pot. Yes, this takes time (which we’re trying to save!), but it’s worth it for the extra flavor that searing adds. However, if you are short on time, you can skip this step. just know that the flavors won’t be quite as rich or intense.
How to cook the best beef stew in the Instant Pot
Cooking great beef stew in the Instant Pot is a two-step process.
- First, pressure cook the meat.
- Second, add the vegetables and pressure cook for a few minutes.
The veggies cook faster than the beef, so this two-step process means the meat is cooked to perfection without the veggies becoming mushy.
Remember, after pressure cooking the meat, you can leave the Instant Pot on the Keep Warm setting for up to 10 hours and continue with the recipe when you’re done. The beef will become more tender the longer it rests.
Store and freeze beef stew
This beef stew makes great leftovers! Chill and store in the refrigerator for up to five days.
Beef goulash also freezes very well. Transfer to freezer containers and freeze for up to three months. Thaw overnight in the refrigerator and gently reheat on the stovetop or in the microwave.
Wanna skip the Guinness?
- Don’t have any Guinness on hand? Swap in stout, porter, brown or amber ale. As long as it’s not too hoppy, it will work fine.
- Prefer to skip the beer altogether? Swap the Guinness for beef broth.
Do you love beef stew? Try these recipes!
- Beef and barley stew with mushrooms
- Beef Bourguignon
- Short rib beef stew with ale
- Oxtail beef stew
- Irish beef stew
Instant Pot Guinness Beef Stew
If you use a pressure cooker:
- Perform steps 1 through 3 on the stove.
- Place the lid on the pressure cooker, bring to high pressure, then turn down the heat and let the stew cook on high pressure for 25 minutes. Release the pressure naturally completely, or allow the pressure to release naturally for at least 10 minutes before performing a quick depressurization.
- Add the root vegetables and pressure cook the stew for another two minutes.
- Perform a quick depressurization and open the pot. Immediately stir in the cornstarch while the stew is still bubbling. Surcharge.
Looking for a slow cooker version? Please!
ingredients
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2 lb beef goulash meat
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1 teaspoon Salt
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1/2 teaspoon ground black pepper
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2 tablespoon unsalted butter or neutral flavored oil
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1 large (8th ounce) Onionchopped
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2 stems celerychopped
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2 tablespoon tomato paste
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1 Cup Guiness Extra stout or different stout
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1 1/2 cups beef broth
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1 teaspoon dried thyme or 2 teaspoons fresh thyme leaves
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2 carrots, to cut in pieces
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4 Middle parsnips (about 1 pound), peeled and cut into chunks
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1/2 lb potatoesRutabaga or celery root, peeled and cut into chunks
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2 teaspoon cornstarch
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2 teaspoon water
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1/4 cup chopped fresh parsley
method
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sear meat:
Pat the pieces of meat dry with paper towels, then season with salt and pepper on all sides.
Set the electric pressure cooker to high “Sauté” and heat the butter or oil. Sear the beef in two batches in the butter, sear the pieces for 4 minutes per batch, turning halfway through cooking.
Don’t worry about trying to sear each side of the beef – you’re just trying to brown the beef a bit and develop some flavor in the pot. Use tongs to transfer the meat to a bowl.
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Cooking onions and celery:
Add the onions and celery to the now empty pressure cooker. Cook until onions soften and become translucent, about 4 minutes. Stir in the tomato paste and cook for another minute.
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Add liquids to the pot:
Pour in the Guinness. Use a stiff spatula to scrape any browned bits off the bottom of the pot. Simmer for five minutes to reduce the beer slightly, then stir in the reserved beef, beef broth, and thyme.
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Cook meat under pressure:
Secure the lid on the pressure cooker, making sure it is set to its “sealing” position. Cancel the cooking programme, then select the Meat/Stew, Rapid or Manual setting and set the cooking time to 30 minutes at high pressure. (The pot takes about 10 minutes to come up to pressure before actual cooking time begins.)
When the cooking program is over, allow the pressure to release naturally for 10 minutes, and then release the remaining pressure by turning the pressure release valve to the “Vent” position.
At this point, you can also leave the stew on the “Keep Warm” setting for up to 10 hours before continuing with the rest of the recipe. The beef will become more tender the longer it rests.
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Add the root vegetables and pressure cook:
When the pressure is released, open the pot. (Optional: For a leaner stew, skim some fat with a ladle or spoon.) Stir in carrots, parsnips, and root vegetables.
Put the lid back on the pressure cooker and make sure it is set to its “sealing” position. Cancel the cooking program, then select the “Pressure Cook” or “Manual” setting and set the cooking time to 3 minutes at high pressure. (The pot takes about 10 minutes to come up to pressure before actual cooking time begins.)
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Finished the stew:
While the stew is ready, combine the cornstarch and water in a small bowl to create a slurry
At the end of the cooking program, perform a quick depressurization by turning the pressure vent to the vent position. (It’s also okay if you have to let the stew on the Warm setting for a while before depressurizing and serving, although the veggies will start to get mushy if you let them sit too long.)
Immediately stir in the cornstarch while the stew is still bubbling. The residual heat thickens the stew within a few minutes.
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Surcharge:
Ladle the stew into bowls and serve hot, sprinkled with fresh parsley.
| nutritional information (per serving) | |
|---|---|
| 349 | calories |
| 11g | Fat |
| 22g | carbohydrates |
| 40g | protein |
