A hearty Instant Pot Beef & Potato Stew made with tender beef, potatoes, carrots, and Guinness — all the cozy comfort in less time.

this recipe

I don’t know about you, but I have this deep, nostalgic thing for stew. Like, the kind that simmers on the stove all day, filling the house with that “something’s cooking” smell that’s equal parts cozy and torturous. Growing up, my mom made a mean beef stew — slow, rich, and worth the wait. But let’s be real… I don’t always have the time (or the patience) for “low and slow.”

A few winters ago, I finally caved and got myself an Instant Pot. I’d been avoiding it for months because, honestly, I thought it was one of those overhyped gadgets people use twice and then store under their sink. But one cold evening — it was pouring rain, I remember because the power flickered twice — I decided to test it out. I threw together beef, potatoes, a splash of Guinness, and a few odds and ends. The smell that came out of that thing an hour later? I actually laughed out loud because I couldn’t believe it worked. It tasted like it had been cooking for half a day.

There’s something satisfying about getting that kind of flavor with so little effort. Like a small culinary victory. These days, I make this Instant Pot Beef & Potato Stew whenever I’m craving that hearty, stick-to-your-ribs goodness but also need dinner before my family starts raiding the pantry like raccoons.

Why You’ll Love This Instant Pot Beef & Potato Stew Recipe?

You know how some recipes just feel right? This is one of those. It’s rich, it’s rustic, it’s got depth from the Guinness, and it somehow tastes even better the next day (if you manage to have leftovers, which… good luck with that).

The best part? You don’t need to babysit it. No stirring every 15 minutes, no hovering near the stove with a wooden spoon. Just set it, walk away, maybe pour yourself a glass of wine — or another Guinness if you’re keeping it authentic — and let the Instant Pot do its magic.

It’s comfort food without the fuss. You can swap things around, too — no parsnips? Fine. Forgot celery? Nobody’s losing sleep over it. That’s the beauty of this stew: it forgives you.

Ingredient Notes:

Let’s talk ingredients for a sec — because a good stew is all about layering flavor, not complicating things.

• Beef Stew Meat: I always go for chuck roast or something with a bit of marbling. It’s the fat that gives you that melt-in-your-mouth texture.

• Guinness: That dark, malty flavor adds a whole new dimension. It’s the secret weapon. And if you don’t drink? Just swap it for beef broth — no judgment here.

• Onion & Celery: These are the behind-the-scenes heroes. They give your stew that classic, savory base.

• Tomato Paste: This one’s non-negotiable. It deepens the flavor and adds a touch of sweetness that balances the beer perfectly.

• Root Vegetables (Carrots, Parsnips, Potatoes): They bring the cozy. Each one adds something different — sweetness, creaminess, or that earthy depth.

• Thyme: A little herb that makes everything taste like you tried harder than you did.

• Cornstarch Slurry: Your secret weapon for that thick, glossy gravy. It’s what turns “soup” into “stew.”

Pro tip: Don’t skip drying your beef before searing. It’s a small thing, but it helps it brown beautifully — and that’s where all that amazing flavor begins.

How To Make Instant Pot Beef & Potato Stew?

Step 1: Brown the beef.
You’ll want to pat the beef dry and season it with salt and pepper. Get your Instant Pot sizzling on Sauté, toss in some butter or oil, and sear the meat in batches. Don’t rush this part. Let it get nice and brown. That’s where the flavor starts — in those little caramelized bits at the bottom of the pot.

Step 2: Add your aromatics.
Once your beef’s out, throw in chopped onions and celery. Let them soften for a few minutes until your kitchen smells like heaven. Stir in the tomato paste and cook for another minute — it’ll start to darken a little and smell slightly sweet.

Step 3: The fun part — deglaze with Guinness.
Pour in the beer and use your spatula to scrape up every last bit stuck to the bottom. That’s your flavor gold, right there. Let it simmer for about 5 minutes before adding the beef broth, thyme, and your seared beef back to the pot.

Step 4: Pressure cook the beef.
Seal the lid and cook on High Pressure for 30 minutes. Once it’s done, let the pressure release naturally for 10 minutes, then switch to quick release.

Step 5: Add your veggies.
Now stir in your carrots, parsnips, and potatoes. Lock the lid again and cook for 3 more minutes at High Pressure. Do a quick release so the veggies stay tender and don’t turn into mush.

Step 6: Thicken it up.
Mix the cornstarch and water in a small bowl, stir it into the hot stew, and give it a couple of minutes to work its magic. Suddenly, your stew will go from good to glossy and gorgeous.

Step 7: Serve. Eat. Smile.
Ladle into big bowls, sprinkle with fresh parsley, and maybe — just maybe — grab a hunk of bread to swipe up every last drop. I’m not saying you’ll lick the bowl clean, but… you might.

Storage Options:

This Instant Pot Beef & Potato Stew actually gets better the next day. I swear, the flavors just melt together overnight like they’ve been getting to know each other. Store leftovers in an airtight container for up to 4 days or freeze them for up to 3 months.

When reheating, go low and slow — either on the stove or using your Instant Pot’s Sauté setting. If it thickens up too much, a splash of broth or water will bring it right back to life.

Variations and Substitutions:

Let’s be honest — stew’s not meant to be fussy. You can riff on this recipe and make it your own. Here are some fun swaps:

• Skip the beer: Replace it with more broth or red wine.

• Add bacon: Start with diced bacon for a smoky kick (and let’s face it, bacon makes everything better).

• Toss in mushrooms or peas: Great for adding texture and extra depth.

• Change the herbs: Swap thyme for rosemary or toss in a bay leaf.

• Gluten-free version: Use gluten-free beer or skip it, and thicken with cornstarch or arrowroot powder.

What to Serve with Instant Pot Beef & Potato Stew?

You can totally eat this on its own, but if you want to go the extra mile, here’s what pairs beautifully with this stew:

• Crusty bread – because dunking is half the fun.

• Mashed potatoes – yes, double the potato, no regrets.

• Buttered noodles – if you want to stretch it a bit further.

• A fresh green salad – just to pretend you’re being balanced.

• A pint of Guinness – because why not? You’ve already opened one.

Frequently Asked Questions:

Can I skip the beer?
Of course! Beef broth or even red wine works just fine. It’ll still taste rich and hearty.

Can I use frozen beef?
Technically, yes, but it won’t brown well — and browning is key. Thaw it first if you can.

Can I change the veggies?
Absolutely. Root veggies are super flexible. Try celery root, sweet potatoes, or even turnips.

If there’s ever been a recipe that feels like a hug in a bowl, it’s this one. This Instant Pot Beef & Potato Stew is the kind of meal that makes you slow down — even for a minute — and savor that comforting, home-cooked goodness.

It reminds me a little of my mom’s kitchen, of rainy nights, of laughter at the table when everyone goes quiet after the first bite. Food like this isn’t just about flavor; it’s about warmth.

So go ahead — dust off that Instant Pot, grab a Guinness, and give this one a try. And when you do, tell me — do you keep it classic, or do you put your own spin on it? I’d love to know.

Keep the Flavor Coming – Try These:

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Instant Pot Beef & Potato Stew

Prep Time 20 minutes mins

Cook Time 1 hour hr 20 minutes mins

Total Time 1 hour hr 40 minutes mins

A rich and hearty Instant Pot Beef & Potato Stew made with tender beef, potatoes, carrots, parsnips, and Guinness. All the comforting flavor of a slow-cooked stew in a fraction of the time.

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6 Servings

Ingredients

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• 2 lbs beef stew meat
• 1 tsp salt
• 1/2 tsp ground black pepper
• 2 tbsp unsalted butter or neutral-flavored oil
• 1 large 8 oz onion, chopped
• 2 stalks celery chopped
• 2 tbsp tomato paste
• 1 cup Guinness extra stout or other stout beer
• 1 1/2 cups beef broth
• 1 tsp dried thyme or 2 tsp fresh thyme leaves
• 2 carrots cut into chunks
• 4 medium parsnips about 1 lb, peeled and cut into chunks
• 1/2 lb potatoes, rutabaga, or celery root peeled and cut into chunks
• 2 tsp cornstarch
• 2 tsp water
• 1/4 cup chopped fresh parsley

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Instructions

 

Prepare and season the beef:

1. Pat the beef pieces dry with paper towels to ensure proper browning. Season with salt and black pepper on all sides.

Sear the beef:

1. Select the Sauté function on the Instant Pot. Heat the butter or oil, then add half the beef in a single layer. Sear for about 4 minutes, turning halfway through to brown evenly. Transfer to a plate and repeat with the remaining beef. Set all seared meat aside.

Sauté the aromatics:

1. Add the chopped onion and celery to the pot. Cook for approximately 4 minutes, stirring occasionally, until the onion becomes translucent. Stir in the tomato paste and cook for 1 additional minute to deepen the flavor.

Deglaze and add liquids:

1. Pour in the Guinness beer, scraping up any browned bits stuck to the bottom of the pot using a wooden spoon. Allow the beer to simmer for 5 minutes to reduce slightly. Stir in the beef broth, thyme, and the reserved seared beef along with its juices.

Pressure cook the beef:

1. Secure the Instant Pot lid and ensure the pressure release valve is set to Sealing. Cancel Sauté, then select Pressure Cook (or Meat/Stew) mode and set to high pressure for 30 minutes. Once the cycle completes, allow pressure to release naturally for 10 minutes before performing a quick release of any remaining pressure.

Add root vegetables:

1. Carefully remove the lid. Stir in the carrots, parsnips, and potatoes (or other root vegetables). Replace the lid, ensuring the valve is set to Sealing. Cook again on High Pressure for 3 minutes. Perform a quick release once finished.

Thicken the stew:

1. In a small bowl, combine the cornstarch and water to form a slurry. Stir the slurry into the hot stew while it is still bubbling to thicken the sauce. Continue stirring for 1–2 minutes until desired consistency is achieved.

Finish and serve:

1. Stir in the chopped fresh parsley for brightness. Taste and adjust seasoning as needed. Serve hot with crusty bread or over mashed potatoes, if desired.

Notes

To make this Instant Pot Beef & Potato Stew gluten-free, replace the Guinness with a gluten-free stout or omit the beer entirely and substitute it with an equal amount of beef broth or red wine. Ensure that your beef broth and tomato paste are labeled gluten-free, as some commercial brands may contain traces of gluten. The cornstarch thickener is naturally gluten-free, so no additional changes are needed.

Bitty

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Bitty

I’m Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my “About Me” page for more info!

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