Instant Pot Beef Guinness Stew is a delicious, rich, and hearty family favorite. This pressure cooker Guinness Stew takes less time to cook in your electric pressure cooker than in the oven. The beef comes out tender, and the puff pastry on top is a nice addition after pressure cooking.
Instant Pot Beef Guinness Stew
This is a recipe that we love that used to be made in the oven. And it took 2 hours to reach the perfect tenderness that we like (That time didn’t include the sautéing). I finally got around to converting this recipe to an Instant Pot beef stew, and I am very pleased with the results!
Some people think that if you cook with beer or wine that the finished dish will taste like it. That is not true.
This Instant Pot Beef Guinness Stew is enhanced with 1 cup of Guinness Stout beer, and that is just enough to give this stew another tasty dimension of flavor. I promise, it doesn’t taste like beer, or alcohol!
For this Instant Pot Beef Guinness Stew recipe, you can use chuck roast or brisket. The chuck is softer, and the brisket has a little more texture. Your choice, as they are both good!
You can bake a puff pastry top crust, if you want. Just transfer the stew to a Dutch oven, then place a puff pastry crust over the top and bake it to the package directions.
I recommend that you gather everything you will need, have all of the veggies chopped and ready, and have them there by your pressure cooker so you can have what you need at your fingertips. Then you can really enjoy the process of cooking this pressure cooker Beef Guinness Stew!
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If you make this yummy pressure cooker Guinness beef stew, please leave a comment and a star rating below. I’d love to know how you liked it!
Instant Pot Beef Guinness Stew is a delicious, rich, and hearty family favorite. This pressure cooker Guinness Stew takes less time to cook in your electric pressure cooker than in the oven.
- 1 sheet Puff Pastry, thawed, but still cold
- 1 Egg
- 1 Tbsp Water
- 1/2 cup Flour
- 1 tsp Salt
- 1/2 tsp Pepper
- 2 lbs Chuck Roast*, cubed in bite sized pieces
- 4 Tbsp Olive Oil, divided
- 4 Tbsp Butter, divided
- 10 Mushrooms, sliced (about 1 1/2 cups)
- 1 Onion, chopped
- 2 Carrots, chopped in 1.5" pieces
- 1 Stalk Celery, chopped (about 1/2 cup)
- 3 cloves Garlic, pressed or minced
- 2 tsp Fresh Thyme Leaves
- 1 tsp Fresh Rosemary, finely chopped
- 1/2 tsp Oregano, dried
- 1 cup Beef Broth
- 1 cup Guinness Stout Beer
- 2 Tbsp Worcestershire Sauce
- 1/2 tsp Salt
- 1/4 tsp Pepper
- 1 1/2 cups Cheddar Cheese, grated/shredded
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Heat oven to 425 degrees (F). Lay pastry sheet flat on a baking sheet.
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Whisk egg and water and brush pastry with the egg wash (You won't use it all).
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Bake for 20 minutes, or until puffed and golden brown.
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In a mixing bowl, mix flour, salt, and pepper. Toss beef cubes to lightly coat and shake off excess. Set aside.
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Turn on the pot's Sauté function (Normal/Med heat). When the display reads Hot, add 1 Tbsp of the olive oil, and 1 Tbsp of the butter. Then add half of the beef in a single layer.
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Cook about 3 minutes and then use tongs to flip over and cook 3 minutes on other side. Remove to a dish.
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Add 1 Tbsp olive oil and 1 Tbsp of Butter to the pot, and the second half of the beef and cook on both side as first batch. Remove to dish.
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Add 1 Tbsp Oil and 1 Tbsp Butter to the pot and add the mushrooms. Cook, stirring occasionally, until they start to release water, about 4 minutes, scraping bottom of pot. Remove to a dish.
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Add last Tbsp of oil and Butter to the pot, and add the onion, carrots, and celery, Cook until the onions start to turn translucent. Then add the mushrooms and their juices back in.
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Add in the garlic, thyme, rosemary, and oregano and stir. Cook for 1 minute.
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Add the beef broth, Guinness, and Worcestershire, salt, and pepper. Stir.
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Let come to a simmer, then add the beef cubes back in, and gently press into the broth mixture.
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Place the lid on the pot and lock it in place. Set the steam release knob to Sealing.
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Cancel the Sauté function and press the Pressure Cook Button (or dial) and the + or - button (or dial) to choose 30 minutes.
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When the cooking cycle is finished, let the pot sit undisturbed for 10 minutes, then manually release the remaining pressure. Cancel/Turn off the pot.
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When the pin in the lid drops back down, open the lid and stir the stew. Taste and adjust salt, if desired.
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Mix together 3 Tbsp Flour and 3 Tbsp softened butter well.
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Turn on the Sauté function again and mix the flour/butter mixture in, stirring well. Let thicken and then Cancel/Turn Off the pot.
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Serve in bowls with the cheese sprinkled on and a slice of the puff pastry on top.
*You can also use Beef Brisket.
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JoAnne
If I increase the amount of meat, do I need to increase the amount of liquid? Thanks
Sandy
Not unless you increase by more than a pound. Even then you will only need about 1/2 cup more.
Evelyn
I made this beef stew and everyone loved it. My husband wants me to make it for the super bowl party.