Instant Pot Irish Stew is a hearty and comforting dish featuring tender lamb, root vegetables, cabbage, and a flavorful broth enhanced with Guinness. Traditionally slow-cooked, this version speeds up the process using an Instant Pot, making it possible to enjoy a rich and deeply flavored stew in just 30 minutes. Perfect for St. Patrick’s Day or any cold evening!

Full Recipe:

Ingredients

1 1/2 lb lamb (or beef), cut into bite-sized pieces
3 tbsp flour
Salt and black pepper, to taste
1–2 tbsp olive oil
1 cup beer or ale (Guinness recommended)
1 1/2 cups beef stock
1 tbsp Worcestershire sauce
2 bay leaves
3 leeks, trimmed, sliced, and well rinsed
2 or 3 parsnips, peeled and sliced
2 turnips, peeled and diced
3 or 4 small or 2 large carrots, peeled and sliced
4 red-skinned potatoes, peeled, halved, and thickly sliced
A bundle of fresh thyme or rosemary
1/4 head green cabbage, very thinly sliced

For Thickening:

2 tbsp soft unsalted butter
2 tbsp flour

For Garnish:

Fresh parsley, chopped

Directions

Toss the lamb pieces with flour, salt, and pepper to coat evenly.
Set the Instant Pot to sauté mode and heat 1 tablespoon of olive oil. Brown the meat in batches to avoid overcrowding, adding more oil as needed. Remove and set aside.
Pour the Guinness into the Instant Pot, scraping up any browned bits from the bottom.
Press cancel. Return the meat to the pot and add beef stock, Worcestershire sauce, bay leaves, and prepared vegetables (except cabbage). Add thyme or rosemary.
Secure the lid, set the vent to “seal,” and pressure cook on high for 30 minutes.
Once cooking is complete, allow the pressure to release naturally for about 15–20 minutes.
Stir in the sliced cabbage; the heat from the stew will wilt it.
In a small bowl, mix the butter and flour into a paste. Stir it into the stew to slightly thicken the broth.
Taste and adjust seasoning as needed. Garnish with fresh parsley before serving.

Nutrients (Per Serving, Approximate)

Calories: 622
Carbohydrates: 53g
Protein: 26g
Fat: 33g
Saturated Fat: 14g
Cholesterol: 93mg
Sodium: 349mg
Potassium: 1564mg
Fiber: 8g
Sugar: 11g
Vitamin A: 6005 IU
Vitamin C: 51mg
Calcium: 126mg
Iron: 5mg

A Traditional Dish with a Modern Twist

Irish stew has been a staple of Irish cooking for centuries, originally made with whatever ingredients were readily available. In its earliest form, it consisted of mutton, potatoes, onions, and water, slowly simmered until the meat was tender and the flavors blended together. Over time, root vegetables like carrots, parsnips, and turnips were added to enhance the stew’s sweetness and texture.

This Instant Pot version stays true to its traditional roots but uses pressure cooking to intensify flavors in a fraction of the time. The addition of Guinness beer gives the broth a deep, malty richness, making it a true Irish classic with a modern, convenient twist.

Why Use an Instant Pot for Irish Stew?

Cooking Irish stew in an Instant Pot offers several advantages:

Saves Time: Traditional Irish stew takes several hours to simmer, but the Instant Pot cuts this down to just 30 minutes of cooking time.
Tenderizes Meat Quickly: Lamb or beef becomes fall-apart tender under pressure cooking, just as if it had been slow-cooked for hours.
Enhances Flavors: The Instant Pot’s sealed environment intensifies the flavors of the broth, making it even richer and more robust.
One-Pot Convenience: Everything is cooked in the same pot, which means less cleanup and an easy, no-fuss meal.

With the Instant Pot, you can enjoy a restaurant-quality Irish stew without spending all day in the kitchen.

The Role of Guinness in Irish Stew

One of the key ingredients that sets this Irish stew apart is Guinness beer, which enhances the broth with deep, complex flavors.

Why use Guinness?

Adds a rich, malty depth to the stew.
Enhances the natural sweetness of the vegetables.
Tenderizes the meat, making it extra juicy and flavorful.

If you don’t have Guinness on hand or prefer a non-alcoholic version, you can substitute with extra beef broth or a splash of apple cider for a touch of sweetness. However, the Guinness truly gives this stew its signature Irish touch.

Choosing the Best Meat for Irish Stew

Traditionally, Irish stew was made with mutton (the meat of an older sheep), but since mutton is harder to find today, lamb or beef is commonly used.

Lamb: Offers rich, gamey flavor and a tender texture. Best cuts include shoulder, leg, or stew meat.
Beef: A great alternative if lamb is unavailable. Choose chuck roast or stew beef for maximum tenderness.

Regardless of the meat you use, browning it before pressure cooking adds extra depth and locks in the juices.

The Essential Vegetables in Irish Stew

Irish stew is rooted in simplicity, and the vegetables play a key role in its flavor and texture. This version includes:

Potatoes: The heart of any Irish stew. Red-skinned potatoes hold their shape well, while Yukon Golds provide creaminess.
Carrots: Add natural sweetness and a pop of color.
Parsnips: Provide a slightly nutty, earthy flavor.
Turnips: Bring a mild bitterness that balances the richness of the broth.
Leeks: A classic addition that adds a subtle onion flavor without overpowering the dish.
Cabbage: Added at the end for a touch of sweetness and a soft, delicate texture.

Each vegetable contributes to the overall heartiness of the stew, making it filling and packed with nutrients.

How to Achieve a Thick and Velvety Broth

A great Irish stew has a thick, flavorful broth that coats the meat and vegetables perfectly. In this recipe, the combination of flour and butter creates a simple thickening agent.

How to thicken the broth:

Mix butter and flour into a paste before stirring it into the hot stew.
Allow it to simmer for a few minutes to naturally thicken without becoming too heavy.
If you prefer a lighter, brothier stew, you can skip this step or add just a little flour for a slight thickening effect.

This method ensures that the stew is smooth, velvety, and rich without being overly thick.

Serving and Pairing Irish Stew

This Instant Pot Irish Stew is a complete meal on its own, but pairing it with traditional Irish sides can elevate the experience.

Perfect Side Dishes:

Irish Soda Bread: A classic pairing for soaking up the flavorful broth.
Colcannon: Mashed potatoes mixed with cabbage or kale, a staple in Irish cuisine.
Butter and Herb Dumplings: A hearty addition that adds texture and soaks up the broth beautifully.
Roasted Root Vegetables: If you love extra veggies, a side of roasted carrots or parsnips complements the stew well.

To complete the meal, serve this dish with a pint of Guinness, a glass of Irish whiskey, or a cup of hot black tea.

Storage and Reheating Tips

This stew tastes even better the next day, as the flavors have time to develop further.

Storage:

Refrigerate: Store in an airtight container for up to 3 days.
Freeze: Irish stew freezes well for up to 2 months. Freeze in portions for easy meal prep.

Reheating:

Stovetop: Warm over low heat, adding a splash of broth if needed.
Microwave: Heat in short intervals, stirring between each to ensure even reheating.

Conclusion

This Instant Pot Irish Stew delivers all the traditional flavors of classic Irish stew in a fraction of the time. With tender meat, hearty root vegetables, a rich Guinness-infused broth, and a touch of cabbage, this dish is the ultimate comfort food for cold nights, family gatherings, or St. Patrick’s Day celebrations.

The Instant Pot simplifies the cooking process, making it accessible to both beginners and experienced cooks while maintaining the authentic depth of flavor that makes Irish stew so beloved.

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