Best Instant Pot Irish Stew Recipes

INSTANT POT® IRISH STEW

Instant Pot® Irish Stew image

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

Ingredients

1 tablespoon butter
1 tablespoon olive oil
1 ¼ pounds lamb shoulder, cubed
1 onion, diced
2 shallots, diced
2 cloves garlic, minced
½ teaspoon white cooking wine
2 carrots, or more to taste, sliced into rounds
¾ pound small red potatoes, halved
½ teaspoon dried rosemary
½ teaspoon dried thyme
1 ½ cups beef broth
2 tablespoons cold water
1 tablespoon potato starch
salt and ground black pepper to taste

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

INSTANT POT® IRISH BEEF STEW

Instant Pot® Irish Beef Stew image

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

Ingredients

1 ½ pounds beef stew meat
1 ½ teaspoons garlic salt
½ teaspoon black pepper
2 tablespoons flour
2 tablespoons butter
3 cloves garlic, minced
2 cups beef broth
2 pounds russet potatoes, scrubbed and cut into 1-inch cubes
2 medium carrots, coarsely chopped
1 medium onion, cut into wedges
1 tablespoon Worcestershire sauce
1 tablespoon coconut aminos (soy-free seasoning sauce)
2 teaspoons steak sauce
1 teaspoon browning sauce
1 ½ teaspoons dried rosemary
½ teaspoon dried thyme
1 teaspoon salt, or to taste

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® VEGETARIAN IRISH STOUT STEW

Instant Pot® Vegetarian Irish Stout Stew image

This meatless stew is a delicious, rich, and hearty choice for St. Patrick's Day or when the weather is cold. Serve with soda bread.

Provided by fabeveryday

Categories Soups, Stews and Chili Recipes Stews Irish Stew Recipes

Time 1h5m

Yield 4

Number Of Ingredients 15

Ingredients

1 tablespoon vegetable oil
1 (16 ounce) package baby bella mushrooms, quartered
2 cups vegetable broth
1 cup Irish stout beer (such as Guinness®)
3 tablespoons tomato paste
½ tablespoon apple cider vinegar
½ tablespoon soy sauce
1 teaspoon salt
1 teaspoon ground black pepper
½ teaspoon brown sugar
½ teaspoon garlic powder
1 ½ pounds potatoes, peeled and cut into 1-inch pieces
3 medium carrots, peeled and cut into 2-inch pieces
1 large onion, chopped
1 sprig fresh parsley, chopped

Steps:

Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Heat oil in the hot pot. Add mushrooms and saute for 3 minutes. Press Cancel. Add broth and beer, scraping the bottom of the pot to loosen any browned bits.
Stir in tomato paste, vinegar, soy sauce, salt, pepper, brown sugar, and garlic powder until well mixed and no chunks of tomato paste are visible. Stir in potatoes, carrots, and onion until combined.
Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 12 minutes. Allow 10 to 15 minutes for pressure to build.
Release pressure using the natural-release method according to manufacturer's instructions for 10 minutes. Release any remaining pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid. Stir and garnish with parsley.

Nutrition Facts : Calories 279.7 calories, Carbohydrate 50.1 g, Fat 4.5 g, Fiber 8.2 g, Protein 9.6 g, SaturatedFat 0.7 g, Sodium 1074.7 mg, Sugar 10.7 g

INSTANT POT® IRISH LAMB STEW

Instant Pot® Irish Lamb Stew image

Modified a recipe I received from my neighborhood's Lucky Charms festival. I added purple sweet potato, doubled the spices, doubled the carrots, and added a pinch of mint. This is the perfect stew to give to your favorite Leprechaun. It will turn them purple and they will freak out!

Provided by dey

Categories Lamb Stew

Time 1h25m

Yield 6

Number Of Ingredients 16

Ingredients

1 pound lamb stew meat, cut into 1-inch cubes
2 tablespoons all-purpose flour
2 tablespoons olive oil
½ cup chopped onion, or to taste
2 cups chicken broth
1 pound carrots, cut into 1/2-inch slices
¾ pound purple sweet potatoes, peeled and cubed
½ pound russet potatoes, cubed
2 teaspoons salt
2 teaspoons Dijon mustard
2 teaspoons ground thyme
2 teaspoons dried rosemary
1 ½ teaspoons tomato paste
½ teaspoon dried mint
½ teaspoon ground black pepper, or more to taste
1 tablespoon chopped fresh parsley, or to taste

Steps:

Toss lamb in flour to coat.
Heat oil in a multi-functional pressure cooker (such as Instant Pot®) set to the Saute function. Add lamb to the hot oil and brown on all sides, 3 to 4 minutes. Add onion and saute until soft, 3 to 4 minutes.
Pour broth into the pot and bring to a boil while scraping the browned bits of food off the bottom of the pan with a spatula. Stir in carrots, sweet potatoes, russet potatoes, salt, Dijon mustard, thyme, rosemary, tomato paste, mint, and 1/2 teaspoon pepper. Hit Cancel.
Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 15 minutes. Allow 10 to 15 minutes for pressure to build.
Release pressure using the natural-release method according to manufacturer's instructions, 10 minutes. Switch to the quick-release method to release remaining pressure, about 5 minutes. Unlock and remove the lid.
Garnish servings with fresh parsley and season with pepper.

Nutrition Facts : Calories 250.2 calories, Carbohydrate 30.5 g, Cholesterol 37.7 mg, Fat 8 g, Fiber 5.1 g, Protein 14.5 g, SaturatedFat 1.8 g, Sodium 1326.3 mg, Sugar 7.4 g