Pressure Cooker Guinness Beef Stew

Soup and StewInstant PotPressure CookerBeef Stew

Pressure Cooker Guinness Beef Stew! All the flavor of a slow-cooked stew, done in a fraction of the time. Made with beef stew meat, onion, celery, carrots, parsnips, and of course, Guinness. So good on a cold winter day.

Photography Credit: Coco Morante

You guys, I get so much joy out of converting slow cooker recipes into brand spanking new versions for the electric pressure cooker.

There are so many advantages to doing this! Everything cooks much faster, so there’s no need to plan ahead—yet you can also leave the food on the “Keep Warm” setting if you don’t get to it right away. Total flexibility.

Pressure Cooker Guinness Beef Stew

This beef stew can even be left on the warm setting all day long, so you can start it in the morning, then come home to a hot dinner.

This stew is an adaptation of one of Elise’s tried-and-true recipes from the Simply Recipes archives. Instead of four to eight hours, the recipe only takes about an hour and a half to make in the pressure cooker (I use an Instant Pot!).

Since less liquid is required with pressure cooking, you only need a cup of Guinness (or another stout beer) for the whole pot.

Pressure Cooker Guinness Beef Stew

That means I get to enjoy the leftover beer on the couch while the stew is bubbling away. Not only does the stew get a deep flavor, the cook gets a treat, too.

This makes a tender, deeply flavored beef stew, packed with carrots, parsnips, and root vegetables. Pressure cooker for the win!

Pressure Cooker Guinness Beef Stew

Pressure Cooker Guinness Beef Stew Recipe

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  • Prep time: 20 minutes
  • Cook time: 1 hour, 20 minutes
  • Yield: 6 to 8 servings

If using a stovetop pressure cooker:

  • Do steps 1 to 3 on the stovetop.
  • Secure the lid on the pressure cooker, bring up to high pressure, then turn down the heat and let the stew cook for 25 minutes at high pressure. Let the pressure release naturally completely, or allow the pressure to release naturally for at least 10 minutes before performing a quick pressure release.
  • Add the root vegetables, then cook the stew under pressure for two more minutes.
  • Perform a quick pressure release and open the pot. Stir in the cornstarch slurry right away while stew is still bubbling. Serve.

Looking for a slow cooker version? Here you go!

Ingredients

  • 2 pounds beef stew meat
  • 1 teaspoon salt
  • 1/2 teaspoon ground black pepper
  • 2 tablespoons butter or neutral flavored oil
  • 1 large (8 ounce) onion, chopped
  • 2 celery stalks, chopped
  • 2 tablespoons tomato paste
  • 1 cup Guinness extra stout, or other stout
  • 1 1/2 cups beef broth
  • 1 teaspoon dried thyme or 2 teaspoons fresh thyme leaves
  • 2 large carrots, peeled and cut into chunks
  • 3 to 4 parsnips (about 1 pound), peeled and cut into chunks
  • 1/2 pound potatoes, rutabaga, or celery root, peeled and cut into chunks
  • 2 teaspoons cornstarch
  • 2 teaspoons water
  • 1/4 cup chopped fresh parsley

Special equipment:

Method

1 Sear the meat: Pat the pieces of beef dry with a paper towel, then season them on all sides with the salt and pepper.

Select the high “Sauté” setting on the electric pressure cooker and heat the butter or oil. Brown the beef in the butter in two batches, searing the pieces for 4 minutes per batch and flipping them halfway through cooking.

Don’t worry about trying to sear every side of the beef—you’re just trying to get some browning on the beef and some flavor developing in the pot. Use a pair of tongs to transfer the meat to a dish.

Pressure Cooker Guinness Beef Stew Pressure Cooker Guinness Beef Stew

2 Cook the onions and celery: Add the onions and celery to the now-empty pressure cooker. Cook until the onions begin to soften and turn translucent, about 4 minutes. Stir in the tomato paste and cook for another minute.

Pressure Cooker Guinness Beef Stew

3 Add the liquids to the pot: Pour in the Guinness. Use a stiff spatula to scrape up any browned bits from the bottom of the pot. Let it simmer for five minutes to reduce the beer a bit, then stir in the reserved beef, beef broth, and thyme.

Pressure Cooker Guinness Beef Stew

4 Pressure cook the meat: Secure the lid on the pressure cooker and make sure it’s set to its “sealing” position. Cancel the cooking program, then select the Meat/Stew,” “Pressure Cook,” or “Manual” setting, and set the cooking time to 30 minutes at high pressure. (The pot will take about 10 minutes to come up to pressure before the actual cooking time begins.)

When the cooking program finishes, let the pressure release naturally for 10 minutes, then release the remaining pressure by moving the pressure vent to its “venting” position.

At this point, you may also leave the stew on the “Keep Warm” setting for up to 10 hours, before continuing with the rest of the recipe. The beef will become more tender the longer it sits.

Pressure Cooker Guinness Beef Stew Pressure Cooker Guinness Beef Stew

5 Add the root vegetables and pressure cook: When the pressure has released, open the pot. (Optional: for a leaner stew, you can use a ladle or spoon to skim off some of the fat.) Stir in the carrots, parsnips, and root vegetables.

Put the lid back on the pressure cooker and make sure it’s set to its “sealing” position. Cancel the cooking program, then select the “Pressure Cook” or “Manual” setting and set the cooking time to 3 minutes at high pressure.  (The pot will take about 10 minutes to come up to pressure before the actual cooking time begins.)

Pressure Cooker Guinness Beef Stew

6 While the stew is finishing, mix the cornstarch and water together in a small bowl to make a slurry.

7 Finish the stew: When the cooking program ends, perform a quick pressure release by moving the pressure vent to its “venting” position. (It's also ok if you need to leave the stew on the "Warm" setting for a little while before venting the pressure and serving, though the vegetables will eventually start to get mushy if left too long.)

Stir in the cornstarch slurry right away while stew is still bubbling. The residual heat will thicken the stew within a couple minutes.

Pressure Cooker Guinness Beef Stew Pressure Cooker Guinness Beef Stew Pressure Cooker Guinness Beef Stew

8 Serve: Ladle the stew into bowls and serve it hot, with fresh parsley sprinkled on top.

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Coco Morante

Author of The Essential Instant Pot Cookbook and The Ultimate Instant Pot Cookbook. A self-taught cook and classically-trained soprano, Coco Morante writes and sings in the San Francisco Bay Area, where she lives with her husband and their beagle. For more recipes, visit her blog, Lefty Spoon.

More from Coco

29 Comments / Reviews

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Did you make it? Rate it!

  1. KetoKen

    Thanks for the great recipe Coco. Being rather lazy, I made it using a 2lb bag of frozen cubed Australian lamb, and 1 quart of frozen root vegetables from Costco. Only had to chop the onion and celery. Served with a dollop of sour cream, and sprinkled parsley and green onion on top. Quick and easy; taste’s authentic.

    xxxxxyyyyy

  2. Jeanne

    Very easy to follow delicious, tasty recipe, that I will surely make again.

    xxxxxyyyyy

  3. Margaret

    This is great!! Had parsnips for the first time. Loved the pictures and specific directions!! This is a winner and will make again

    xxxxxyyyyy

  4. Chenita

    Love this recipe. I’ve made it soooo many times since discovering it on your blog! I love veggies so I add zucchini and summer (yellow) squash along with my carrots / parsnips and potato’s. I add garlic and seasoning to the beef while browning! When I add the veggies I also add one cup of a very dark rich red wine. Gives the entire stew just a heavier – fuller taste. But I LOVE this with it without my added red wine! I totally share this recipe with people every time I make it!

    xxxxxyyyyy

  5. Lori

    The best recipe I’ve made in the instapot. Trial and error on getting the veggie sizes right- need to be chunky. Added extra beef broth- 2.5 cups and some extra seasoning but otherwise kept it exactly as published. Excellent stew!

    xxxxxyyyyy

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