A delicious one pot Irish meal, this Instant Pot Guinness Beef Stew is hearty and savory, packed with potatoes, carrots and mushrooms.beef stew with potatoes and carrots in white speckled bowl with silver spoon, two slices bread.

This Instant Pot Irish beef stew is a family favorite and a reader favorite!

Seared beef, tender carrots, creamy potatoes, and all the umami flavor in a thick savory stew.

Plus, it’s super easy to make in the Instant Pot. Set it, and forget it!

We love eating this stew with some of our other favorite Irish recipes like whole wheat Irish soda bread or Irish soda bread muffins. It would also be delish served over my vegan colcannon.

This stew is perfect for any cold winter night and is also a fun addition to a St. Patrick’s Day menu.

It’s a recipe that I think would make my Irish ancestors proud!

Ingredients You’ll Need

ingredients for instant pot guiness beef stew lay on a white table.

Notes on Ingredients:

  • lean beef stew meat (round chuck): any of the tougher cuts of beef work perfectly in stew. Chuck, beef shin, brisket and short ribs are always good cuts to go for but most supermarkets and butchers will be able to guide you as to what cut of beef is best for your stew!
  • sliced cremini or baby Bella mushrooms: contain umami which will add so much savory flavor to the stew!
  • tomato paste: can substitute with tomato sauce or ketchup if needed.
  • Guinness or other stout beer: Will enhance the overall flavor but can swap in any stout, porter, brown, or amber ale. As long as it’s not too hoppy, it will work just fine!
  • Dijon mustard: for flavor and spice.
  • Worcestershire sauce: savory and sweet with a distinct tang provided by the vinegar
  • bay leaves: for added flavor
  • fresh thyme: for flavor, can substitute for rosemary if needed
  • beef stock: can substitute with chicken or vegetable broth but might lose some of the beef flavor
  • yukon gold potatoes: one of the creamier potato varieties but feel free to substitute for other varieties as needed!
  • cornstarch: to thicken the stew. Can substitute with flour or arrowroot starch if needed.

Equipment You’ll Need (affiliate links – if you make a purchase I receive a small commission)

How to Make Instant Pot Guinness Beef Stew

  1. Sear the beef. Season with salt and pepper. Turn Instant Pot on to Sauté function and add 1 tablespoon olive oil. Once the oil is hot, add beef (working in two batches) and let cook about 2 minutes on each side, or until browned.
  2. Sauté mushrooms. Add 1 tablespoon olive oil and mushrooms and saute until browned, about 4 minutes on each side. Set cooked mushrooms aside.
  3. Sauté the aromatics. Add remaining 1 tablespoon olive oil, onions and celery, and let saute until softened, about 3-5 minutes. Add garlic and tomato paste and continue sautéing until garlic is fragrant and tomato paste has darkened in color, about 2 minutes.
  4. Deglaze the pan and add other ingredients. Add Guinness to deglaze the pan. Add seared beef, Dijon mustard, Worcestershire sauce, sugar, bay leaves, thyme and beef stock.
  5. Pressure cook. Secure lid, make sure valve is set to sealing, and set Instant Pot to Meat/Stew function for 30 minutes. Use quick release valve to release steam.
  6. Add vegetables. Remove lid, add potatoes and carrots. Secure lid back on and set to pressure cook/manual for four minutes. Use quick release valve to release steam.
  7. Thicken the stew. In a small bowl, mix cornstarch with 3 tablespoons water. Add cornstarch slurry and cooked mushrooms to the stew and stir to thicken (stew will continue to thicken as it sits).

Expert Tips

  1. No need to do a natural release for the meat despite what other recipes may say. I tested it both ways and thought the meat was more tender with the quick release!
  2. Be sure to cut the potatoes small enough (think bite-sized pieces) so that they cook through all the way to fork tender!
  3. I like to use kitchen shears to cut the stew meat into smaller pieces right into the pot. You can leave the meat the size it is out of the packaging but I find this way it’s easier to eat.

Recipe FAQs

1.What if I don’t have any Guinness on hand?

You can swap in any stout, porter, brown, or amber ale. As long as it’s not too hoppy, it will work just fine!

2. What if I don’t want to use beer at all?

You don’t have to! You can swap the Guinness for more beef stock or vegetable broth.

3. What kind of beef is used for stew?

Any of the tougher cuts of beef work perfectly in stew. Chuck, beef shin, brisket and short ribs are always good cuts to go for but most supermarkets and butchers will be able to guide you as to what cut of beef is best for your stew. I used stew beef, which is usually chuck.

beef stew with potatoes and carrots in white speckled bowls with silver spoons, loaf of bread, striped towelStorage and Preparation

Instant Pot Guinness Beef Stew leftovers can be stored in an airtight container in the refrigerator for up to 4 days.

Beef stew also freezes well! Store in an airtight container in the freezer for up to 3 months. Thaw overnight in the fridge and gently reheat on the stovetop or in the microwave.

Recipes that Pair Well

Whole Wheat Irish Soda Bread

Vegan Colcannon

Irish Soda Bread Muffins

beef stew in a white speckled bowl, slices of bread, glass and can of guinness

For more St. Patrick’s Day recipes, check out more of mine below!

Vegetarian Irish Stew

Vegan Asparagus Leek and Hemp Soup

Shamrock Shake Smoothie

Gram’s Irish Raisin Bread

If you like this recipe, please be sure to comment and give it a 5 star rating below. If you make it, share it on Instagram and tag me @karalydonrd and I’ll re-share it with my followers! If you want to save this recipe for later, be sure to pin it on Pinterest!

This recipe was retested, reshot and revamped to bring you the most delicious (and most beautiful) dish! The original post was published March 2018.

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Instant Pot Guinness Beef Stew


1 Star2 Stars3 Stars4 Stars5 Stars (6 votes, average: 4.67 out of 5)
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Description

A delicious one pot Irish meal, this Instant Pot Guinness Beef Stew is hearty and savory, packed with potatoes, carrots and mushrooms.


Ingredients

Scale
  • 1.5 lbs lean beef stew meat (round chuck), cut into bite-sized pieces
  • Salt and pepper
  • 3 tablespoons olive oil, divided
  • 8 ounces sliced cremini or baby bella mushrooms
  • 1 large yellow onion, diced (about 2 cups)
  • 2 celery sticks, diced (about 1 cup)
  • 2 cloves garlic, minced (about 2 teaspoons)
  • 2 tablespoons tomato paste
  • 1 can (14.9 ounces) Guinness or other stout beer
  • 2 teaspoons Dijon mustard
  • 1 tablespoon Worcestershire sauce
  • 1 tablespoon sugar
  • 2 bay leaves
  • 2 sprigs fresh thyme
  • 1 cup beef stock
  • 1 1/2 lbs yukon gold potatoes (about 4), peeled and cut into bite-sized pieces
  • 4 to 5 carrots, peeled or scrubbed, and cut into 1/2-inch rounds
  • 3 tablespoons cornstarch

Instructions

  1. Season beef with salt and pepper. Turn Instant Pot on to Sauté function and add 1 tablespoon olive oil. Once the oil is hot, add beef (working in two batches) and let cook about 2 minutes on each side, or until browned. Set beef aside.
  2. Add 1 tablespoon olive oil and mushrooms and saute until browned, about 4 minutes on each side. Set cooked mushrooms aside.
  3. Add remaining 1 tablespoon olive oil, onions and celery, and let saute until softened, about 3-5 minutes. Add garlic and tomato paste and continue sautéing until garlic is fragrant and tomato paste has darkened in color, about 2 minutes.
  4. Add Guinness to deglaze the pan. Add seared beef, Dijon mustard, Worcestershire sauce, sugar, bay leaves, thyme and beef stock.
  5. Secure lid, make sure valve is set to sealing, and set Instant Pot to Meat/Stew function for 30 minutes. Use quick release valve to release steam.
  6. Remove lid, add potatoes and carrots. Secure lid back on and set to pressure cook/manual for four minutes. Use quick release valve to release steam.
  7. In a small bowl, mix cornstarch with 3 tablespoons water. Add cornstarch slurry and cooked mushrooms to the stew and stir to thicken (stew will continue to thicken as it sits).
  8. Remove bay leaves and thyme. Add salt and pepper, to taste.
  • Prep Time: 8 minutes
  • Cook Time: 80 minutes
  • Category: Dinner
  • Method: Instant Pot
  • Cuisine: Irish

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69 Comments

  1. Blane K

    Made this tonight in my Ninja Foodi. Couldn’t be happier with the results. Followed the recipe pretty much verbatim. Really simple and delicious. Neglected to make time for bread, so I used garlic cheddar biscuits that I had frozen.

  2. Carole

    Made it tonight for an early St Patrick’s dinner. Delicious! Wish I had thought to make beer bread to go with. Will do next time

  3. Beverly

    I tried this recipe yesterday. For a first time I followed the recipe with only thawed peas being added at the end. It was spectacular! I was surprised the mushrooms were sautéed and added at the end with the cornstarch but the end result was great. The mushrooms didn’t get mushy and had a nice texture and taste. We had the leftovers tonight and it was even better. The balance of flavours is perfect. My husband said it was the best Irish Stew he had ever eaten.

    • This makes me so happy to hear, Beverly!! I’m so glad you and your husband loved it! Thank you for sharing 🙂

  4. Elinore

    Without a doubt, the best instapot stew recipe that I have come across, for many reasons!
    It was rich, robust, and did not take all day! The mushrooms, which I left whole or in half, were delicious and the potatoes and carrots were the perfect doneness. I also added frozen peas and parsnips.
    It was like being in Ireland all over again!

    • Ah that’s the best compliment ever!! Thanks, Elinore! I’m so thrilled that you enjoyed it and that it took you back to Ireland 🙂

  5. Bri

    Can you share the times/heat levels for this recipe if it happens in the slow cooker? I understand browning the meat and mushrooms in a skillet, but then transferring to the crock pot with Guinness, veggies, spices, mustard, etc. I do plan on making the soda bread while the stew is cooking. Thank you for your help!

  6. Eric

    Instead of serving in a bowl, make some boxtys (potatoe cakes) service on plate and pour you stew over that. Add some Irish Soda bread for a really good Irish meal. This is one of my top two favorite meals, that and cornbread and beans. Try making cornbread in a waffle iron and pouring the beans and ham hocks on top of corn bread. Mmmmmmmmm

    Sir Eric

  7. KenM

    Very nice. Tried it for the first time today. It needs a bit more herbs and spices for us (mileage will vary) but overall, a good base to work from. Thanks for the guideline.

  8. Judith

    First time have used IP to cook a stew using pressure mode rather than slow cook & was very pleased! I was ready with soup on standby in case didn’t turn out but instead what ended up with was a very tasty beef stew Great recipe thank you

  9. Marie

    Loved this. I agree with Tony that 4 mins is too short for potatoes. Added another 4. Also added can of diced tomatoes. Yum!

  10. LeeAnn

    Hi! Do you think kids will like the flavors of this stew? And my follow up question, the alcohol does cook out completely, correct?

  11. Debbie

    THE best stew I have ever had……made it two weeks ago…..and again today.

  12. Marshall

    Absolutely delicious and everything came out perfectly with the suggested settings! (make sure the potato pieces are cut to bite-sized). Only issue is that it says serves 6-8, but I couldn’t stop taking more helpings for myself.

  13. Melissa

    Hi! Made this for dinner and it was great! Notes for anyone interested:
    1. used a 6 qt Fagor Lux Multicooker pot- worked perfectly
    2. added 1 sprig of rosemary because IMO all beef stews are better with rosemary 🙂 Also, I thought it needed a touch of acid to finish, so I added a tiny amount (possibly 1 tsp? ) of red wine vinegar
    3. did not have “meat/brown” function on my instant pot, so I cooked it in slow cooker mode on high for 30 minutes, and it was perfect.
    Definitely worth making!

  14. Barbara Kennedy dale

    Made it yesterday for the cold and rainy night. Totally enjoyed it and will repeat in future.

  15. Tony

    Flavor is awesome! I found 4 minutes was not quite enough for the potatoes and carrots so I added another 3 minutes and that worked well. I wonder if a natural pressure release would do the same

    • So glad you loved the flavor! Good to know about the potatoes and carrots – I wonder if it was a consistency preference? A natural pressure release might have the same effect but would take longer than 3 minutes.

  16. This is excellent! I appreciate your creating an insta-pot recipe… I love Guinness Stew! Thank you…

  17. Jay

    Do not use this recipe.

  18. Julie Waters

    I’ve made your Guinness beef stew a few months ago in my 8 qt Instant Pot but don’t see anywhere in the recipe how big of one this recipe would need. I’m going to be making it in my mom’s 6 qt Instant Pot and won’t make sure it’s big enough for this recipe. What size do you have?

  19. I love the rich flavor that dark beer can add to a stew! Beef stew is one of our families favorites and I’m always looking for new ways to make it – can’t wait to try yours.

  20. There’s nothing better than a hearty stew on a cold night! this beef stew looks delish!

  21. Looks amazing! Definitely need to try this!

  22. I need to get on the Insta-pot bandwagon! Looks delicious.

  23. Catherine Brown

    I LOVE using Guinness in stew, and this one looks so warming and delicious! It’s still so cold and snowy this will be perfect this weekend! 😉

  24. So yummy! I cant wait to try this one 🙂

  25. Love how easy this is to make in the IP! Such a warm and delicious dinner during all the snow we’ve been getting here!

  26. I really need to get an instant pot! This looks so hearty and comforting. Love it!

  27. This stew looks so comforting and good for the soul. I can almost smell is from here mmm

  28. This looks like such a hearty and comforting meal! And I love that it’s made in the pressure cooker!

  29. This looks really yummy. I may need to go get an Instant Pot!

  30. Kit Broihier

    Ok, this looks fabulous, and I’ve been craving a good beef stew. Thanks for the prompt! (And I feel your pain re snow….Maine doesn’t get spring until end of April usually..sniff!)

  31. This looks absolutely delicious!! I love making beef recipes in my IP. They are always so tender. Maybe I’ll make this soon, looks comforting! Although no snow here– it’s 70 here in Texas 🙂