Instant Pot Beef & Potato Stew
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.
6 Servings
Ingredients
- 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
Instructions
Prepare and season the beef:
- Pat the beef pieces dry with paper towels to ensure proper browning. Season with salt and black pepper on all sides.
Sear the beef:
- 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:
- 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:
- 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:
- 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:
- 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:
- 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:
- 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.