Instant Pot® Irish Beef Stew
17 ingredients
6 steps
Ingredients
- 1 1/2 pounds beef stew meat
- 1 1/2 teaspoons garlic salt
- 1/2 teaspoon black pepper
- 2 tablespoons flour
- 2 tablespoons butter
- 3 cloves garlic, minced
- 2 cups beef broth
- 2 pounds russet potatoes, scrubbed and cut into 1-inch cubes
- 2 medium carrots, coarsely chopped
- 1 medium onion, cut into wedges
- 1 tablespoon Worcestershire sauce
- 1 tablespoon coconut aminos (soy-free seasoning sauce)
- 2 teaspoons steak sauce
- 1 teaspoon browning sauce
- 1 1/2 teaspoons dried rosemary
- 1/2 teaspoon dried thyme
- 1 teaspoon salt, or to taste (optional)
Directions
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1Place stew meat in a large bowl and season liberally with garlic salt and pepper. Add flour and toss to coat. Set floured meat aside.
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2Turn on a multi-functional pressure cooker (such as Instant Pot(R)) and select Saute function. Melt 1 tablespoon butter and add garlic. Saute until soft and fragrant, about 1 minute. Add remaining 1 tablespoon butter and floured meat; discard remaining flour in the bowl. Cook beef without stirring until browned on one side, 1 to 3 minutes. Stir and repeat until most sides are browned, 5 to 7 minutes more. Add beef broth. Close and lock the lid. Choose manual high pressure and set timer for 30 minutes. Allow 10 to 15 minutes for pressure to build.
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3Release pressure using the natural-release method according to manufacturer's instructions, 10 to 40 minutes. Unlock and remove the lid.
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4Add potatoes, carrots, and onion to the pot and stir to combine with beef. Close and lock the lid. Choose manual high pressure and set timer for 10 minutes. Allow 10 to 15 minutes for pressure to build.
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5Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid.
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6Add Worcestershire sauce, coconut aminos, steak sauce, browning sauce, rosemary, and thyme to the pot and stir to combine. Taste and season with salt, if needed.
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