This Instant Pot Irish Beef Stew is hearty, delicious and so easy to make in the instant pot. We made this for a delicious Irish inspired dinner recently.
This stew has chunks of tender beef, hearty cabbage, potatoes, carrots and celery. It’s full of flavor and perfect for a chilly night.
The instant pot makes the beef in this stew super tender and it does it in a short amount of time. It should melt into your mouth.
I usually keep frozen stewing meat in my freezer because I buy them in bulk from Costco then portion them out into 1 pound bags and freeze them. You can also use fresh beef chunks for this stew or if you don’t have that on hand, you can use ground beef or even ground sausage.
I use a potatoes O’Brien mix in this stew because it’s easy and cuts down on the prep work. You can also use diced potatoes in it’s place.
What you need to make this Instant Pot Irish Beef Stew:
Serves 6
- 1 pound stewing beef chunks
- 64 ounces beef or chicken stock
- 1 onion – diced
- 5 large carrots or 1 1/2 cups – chopped
- 2 stalks celery – diced
- 1/2 head of cabbage – chopped into chunks
- 4 cups frozen potatoes O’Brien or diced potatoes
- 1/2 teaspoon black pepper
- dash of salt
- dash of cayenne pepper (optional, it does give the soup a little kick)
Instructions
- Add stewing beef, beef stock, onion, carrots, celery, cabbage, potatoes, black pepper, salt and cayenne pepper to the instant pot.
- Place the lid on the instant pot and then cook on high pressure for 35 minutes with a quick pressure release.
- Carefully taste soup and adjust salt to liking, serve and enjoy.
Here are a few other recipes you may enjoy:
St. Patrick’s Day Dinner
Smoked Corned Beef Brisket
Honey Sriracha Roasted Carrots
Cabbage Roll Soup
Instant Pot Irish Beef Stew
Ingredients
- 1 pound stewing beef chunks
- 64 ounces beef or chicken stock
- 1 onion – diced
- 5 large carrots or 1 1/2 cups – chopped
- 2 stalks celery – diced
- 1/2 head of cabbage – chopped into chunks
- 4 cups frozen potatoes O’Brien or diced potatoes
- 1/2 teaspoon black pepper
- dash of salt
- dash of cayenne pepper optional, it does give the soup a little kick
Instructions
- Add stewing beef, beef stock, onion, carrots, celery, cabbage, potatoes, black pepper, salt and cayenne pepper to the instant pot.
- Place the lid on the instant pot and then cook on high pressure for 35 minutes with a quick pressure release.
- Carefully taste soup and adjust salt to liking, serve and enjoy.