If you’re craving a warm, hearty, and comforting meal, then this Instant Pot Irish Stew is exactly what you need! Perfectly tender chunks of lamb (or beef, depending on what you prefer), hearty potatoes, and flavorful vegetables all cooked in a rich, savory broth—this dish is like a cozy hug in a bowl. The Instant Pot makes it incredibly easy to prepare, and the result is just as delicious as the traditional slow-cooked version, but in a fraction of the time. Let’s dive right in!
Why You’ll Love This Recipe
What’s not to love about this Irish Stew? It’s everything you want in a comforting meal—warm, filling, and packed with flavor. The best part is that the Instant Pot does most of the work for you. You’ll get all the rich, savory goodness of a classic Irish stew without spending hours in the kitchen. Plus, it’s a one-pot meal, which means less clean-up afterward! It’s the perfect dish to serve on chilly nights or when you need something filling and satisfying.
Ingredients
Here’s a sneak peek of what you’ll need to make this delicious stew (the full list is below):
- Lamb stew meat (or beef stew meat if you prefer)
- Potatoes (Yukon Gold or Russet work great)
- Carrots, onions, and garlic
- Beef broth (or vegetable broth for a lighter version)
- Fresh thyme and rosemary
- Bay leaves
- Salt and pepper
Directions
Step 1: Sear the Meat
Start by seasoning your stew meat with salt and pepper. Turn the Instant Pot to “Sauté” mode and add a bit of oil. Once the oil is hot, brown the meat in batches to get a nice sear on all sides. This step is key for building flavor, so don’t skip it! After the meat is browned, remove it from the pot and set it aside.
Step 2: Sauté the Vegetables
In the same pot, add a little more oil if necessary. Toss in the chopped onions, carrots, and garlic, and sauté for 3-4 minutes until the vegetables are softened and fragrant. This adds even more flavor to your stew base!
Step 3: Deglaze the Pot
Now, pour in some beef broth to deglaze the pot. Use a wooden spoon to scrape up any browned bits from the bottom (this is where the flavor is!). Once the pot is deglazed, return the meat to the Instant Pot along with the remaining broth.
Step 4: Add the Herbs and Potatoes
Add the chopped potatoes, fresh thyme, rosemary, and bay leaves to the pot. Give everything a quick stir to combine, then close the lid, set the valve to “Sealing,” and cook on high pressure for 25 minutes. After the cooking time is up, allow the pressure to release naturally for 10 minutes, then quick release any remaining pressure.
Step 5: Taste and Adjust
Once the stew is done, open the lid and give it a taste. Add more salt and pepper if needed, and remove the bay leaves and herb stems. If you prefer a thicker stew, you can use a potato masher to mash a few of the potatoes right in the pot to help thicken the broth.
Step 6: Serve and Enjoy
Ladle the stew into bowls and serve hot. This dish is perfect on its own, but it also pairs beautifully with some crusty bread or a simple green salad.
Expert Tips and Tricks
- Browning the Meat: Don’t rush the searing process. It really builds the depth of flavor that makes this stew so delicious.
- Thickening the Stew: If you want a thicker broth, mashing some of the potatoes directly in the Instant Pot will do the trick. Alternatively, you can mix a tablespoon of cornstarch with water to create a slurry and stir it into the broth.
- Herb Substitutes: If you don’t have fresh thyme or rosemary, you can use dried herbs—just remember that dried herbs are more concentrated, so use about half the amount of fresh herbs.
Recipe Variations and Possible Substitutions
- Meat Options: If you’re not a fan of lamb, you can use beef stew meat or even chicken thighs. Both options will work well and still give you that hearty, comforting flavor.
- Vegetarian Version: For a vegetarian stew, you can skip the meat altogether and use extra potatoes, carrots, and parsnips, along with vegetable broth. Add in some lentils for extra protein and texture.
- Root Vegetables: You can experiment with adding other root vegetables like parsnips, turnips, or sweet potatoes for different flavors and textures.
Serving and Pairing Suggestions
This Instant Pot Irish Stew is hearty enough to be a meal on its own, but it also pairs wonderfully with a side of freshly baked crusty bread or dinner rolls to soak up all that flavorful broth. A crisp green salad or some sautéed greens (like spinach or kale) would add a nice fresh contrast to the richness of the stew. For a drink, a nice pint of Irish stout (like Guinness) or a glass of red wine would complement the stew beautifully.
Storage and Reheating Tips
If you have leftovers (lucky you!), store them in an airtight container in the fridge for up to 3 days. This stew actually tastes even better the next day as the flavors continue to meld together. To reheat, simply warm it on the stovetop or in the microwave. You may want to add a splash of broth to loosen it up as it thickens over time. You can also freeze the stew for up to 3 months—just make sure to let it cool completely before transferring it to a freezer-safe container.
4 FAQs
- Can I use beef instead of lamb?
Yes, absolutely! Beef stew meat works wonderfully in this recipe. It’s a great option if you prefer beef over lamb or if lamb is hard to find. - What kind of potatoes should I use?
Yukon Gold or Russet potatoes work best for this stew, as they hold their shape well and cook down into a creamy texture. Avoid waxy potatoes like Red Bliss, as they can get too mushy. - Can I make this stew without an Instant Pot?
Yes, you can! You can make this stew on the stovetop or in a slow cooker. For stovetop cooking, simmer the stew for 1.5-2 hours until the meat is tender. In a slow cooker, cook on low for 6-8 hours or on high for 3-4 hours. - Is this stew gluten-free?
Yes! This Instant Pot Irish Stew is naturally gluten-free. Just make sure your broth is gluten-free and you’re good to go.
Conclusion
This Instant Pot Irish Stew is the ultimate comfort food—rich, hearty, and full of flavor. With the convenience of the Instant Pot, you can enjoy a dish that traditionally takes hours to cook in just a fraction of the time. Whether you’re looking for a cozy meal for a chilly evening or a dish to impress your guests, this stew is sure to be a hit. Enjoy!
Print
Instant Pot Irish Stew
- Prep Time: 10 minutes
- Cook Time: 35 minutes (25 minutes high pressure + 10 minutes natural pressure release)
- Total Time: 45 minutes
- Yield: 4–6 servings 1x
- Category: Main Course
- Method: Pressure Cooking
- Cuisine: Irish
- Diet: Gluten Free
Description
A rich, hearty, and comforting meal with tender lamb (or beef), potatoes, and vegetables all cooked in a savory broth. This Instant Pot Irish Stew is a quick and easy version of the traditional recipe that delivers big flavor in a fraction of the time.
Ingredients
- 1 lb lamb stew meat (or beef stew meat)
- 4 medium Yukon Gold or Russet potatoes, peeled and chopped
- 3 carrots, peeled and sliced
- 1 onion, chopped
- 3 cloves garlic, minced
- 4 cups beef broth (or vegetable broth for a lighter version)
- 2 sprigs fresh thyme
- 2 sprigs fresh rosemary
- 2 bay leaves
- Salt and pepper, to taste
- 2 tablespoons olive oil (for sautéing)
Instructions
- Sear the Meat:
Season stew meat with salt and pepper. Turn Instant Pot to “Sauté” mode, add olive oil, and sear the meat in batches until browned on all sides. Remove meat and set aside. - Sauté the Vegetables:
Add more oil if needed. Sauté chopped onions, carrots, and garlic for 3-4 minutes until fragrant and softened. - Deglaze the Pot:
Pour in beef broth, scraping up any browned bits from the bottom of the pot. Return seared meat to the pot. - Add Herbs and Potatoes:
Add chopped potatoes, thyme, rosemary, and bay leaves. Stir and close the lid. Set valve to “Sealing” and cook on high pressure for 25 minutes. - Pressure Release:
Once cooking is complete, allow pressure to release naturally for 10 minutes, then quick release remaining pressure. - Taste and Adjust:
Taste the stew and adjust seasoning with salt and pepper. Remove bay leaves and herb stems. Optionally, mash some potatoes to thicken the stew. - Serve and Enjoy:
Ladle stew into bowls and serve hot. Pair with crusty bread or a green salad.
Notes
- Thickening: To thicken, mash a few potatoes in the pot or use a cornstarch slurry.
- Herb Substitutes: Use dried thyme and rosemary (half the amount).
- Meat Variations: Beef stew meat, pork, or chicken thighs are great alternatives to lamb.
- Vegetarian Option: Use extra vegetables (carrots, parsnips) and lentils with vegetable broth.
Nutrition
- Serving Size: 1 bowl
- Calories: 350
- Sugar: 6g
- Sodium: 800mg
- Fat: 15g
- Saturated Fat: 4g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 6g
- Protein: 26g
- Cholesterol: 70mg