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Instant Pot Beef Guinness Stew is rich, flavorful, and much faster to make in your electric pressure cooker than in the oven. A hearty and delicious beef stew. simplyhappyfoodie #instantpotrecipes #instantpotbeefstew #instantpotirishbeefstew #instantpotguinnessstew #pressurecookerbeefstew

Instant Pot Beef Guinness Stew

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.

Course Dinner
Cuisine Irish
Keyword pressure cooker beef guinness stew recipe
Prep Time 30 minutes
Cook Time 1 hour
Total Time 1 hour 30 minutes
Servings 6 - 8 servings
Calories 412 kcal
Author Sandy Clifton

Ingredients

Pastry Topping

  • 1 sheet Puff Pastry, thawed, but still cold
  • 1 Egg
  • 1 Tbsp Water

Meat Prep

  • 1/2 cup Flour
  • 1 tsp Salt
  • 1/2 tsp Pepper
  • 2 lbs Chuck Roast*, cubed in bite sized pieces

Stew

  • 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

Instructions

Cook Puff Pastry (this can be done while stew is cooking)

  1. Heat oven to 425 degrees (F). Lay pastry sheet flat on a baking sheet.

  2. Whisk egg and water and brush pastry with the egg wash (You won't use it all).

  3. Bake for 20 minutes, or until puffed and golden brown.

Cook Beef

  1. In a mixing bowl, mix flour, salt, and pepper. Toss beef cubes to lightly coat and shake off excess. Set aside.

  2. 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.

  3. Cook about 3 minutes and then use tongs to flip over and cook 3 minutes on other side. Remove to a dish.

  4. 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.

Prepare the Stew

  1. 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.

  2. 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.

  3. Add in the garlic, thyme, rosemary, and oregano and stir. Cook for 1 minute.

  4. Add the beef broth, Guinness, and Worcestershire, salt, and pepper. Stir.

  5. Let come to a simmer, then add the beef cubes back in, and gently press into the broth mixture.

  6. Place the lid on the pot and lock it in place. Set the steam release knob to Sealing.

  7. Cancel the Sauté function and press the Pressure Cook Button (or dial) and the + or - button (or dial) to choose 30 minutes.

  8. 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.

  9. When the pin in the lid drops back down, open the lid and stir the stew. Taste and adjust salt, if desired.

If You Would Like it Thicker

  1. Mix together 3 Tbsp Flour and 3 Tbsp softened butter well.

  2. Turn on the Sauté function again and mix the flour/butter mixture in, stirring well. Let thicken and then Cancel/Turn Off the pot.

  3. Serve in bowls with the cheese sprinkled on and a slice of the puff pastry on top.

Recipe Notes

*You can also use Beef Brisket.