Vegetarian Instant Pot Irish Stout Stew Recipes

VEGETARIAN INSTANT POT IRISH STOUT STEW

Steps:

• Select the sauté function on a multi-function pressure cooker (such as an Instant Pot). Heat the oil in the pot.
• Add the mushrooms to the pot and sauté for 3 minutes. Press cancel.
• Add the vegetable broth and beer to the pot, scraping the bottom of the pot to loosen any browned bits.
• Stir in the tomato paste, vinegar, soy sauce, salt, pepper, brown sugar, and garlic powder until well mixed and no chunks of tomato paste are visible. Add the potatoes, onion, and carrots, stirring to combine.
• Close and lock the pressure cooker lid, make sure the pressure/steam-release switch is set to sealing, and set the cooking time to 12 minutes at high/normal pressure. It will take about 17-18 minutes for the pot to come to pressure before the cooking time begins.
• After the pressure cooking time ends, allow the pressure to release from the pot naturally for 10 minutes before releasing the remaining pressure using the manufacturer's quick-release method.
• Open the lid and stir the stew, then garnish with fresh parsley.

INSTANT POT IRISH STOUT BEEF STEW

Steps:

• Select the sauté function on the pressure cooker (if using an electric pressure cooker; for stovetop pressure cookers, heat over a burner on medium-high heat). Heat the oil in the pot.
• Add the beef to the pot and sauté until browned on all sides, about 4 minutes. Press cancel or turn off the burner.
• Add the beef broth and beer to the pot, scraping the bottom of the pot to loosen any browned bits.
• Stir in the tomato paste, Worcestershire sauce, salt, pepper, and garlic powder until well mixed and no chunks of tomato paste are visible. Add the potatoes, onion, and carrots, stirring to combine.
• Close and lock the pressure cooker lid, make sure the pressure/steam-release switch is set to sealing, and set the cooking time to 35 minutes at high/normal pressure (if using an electric pressure cooker; for stovetop pressure cookers, heat over a burner on high heat, set a timer for 35 minutes after the pot has reached pressure, then reduce the heat to low). It will take about 15 minutes for the pot to come to pressure before the cooking time begins.
• After the pressure cooking time ends, electric pressure cookers will automatically turn off their heat (stovetop pressure cookers must be removed from the heat). Allow the pressure to release from the pot naturally for 10 minutes before releasing the remaining pressure using the manufacturer's quick-release method.
• Open the lid and stir the stew, then garnish with fresh parsley.

INSTANT POT® IRISH STEW

Steps:

• Warm butter and oil in a multi-functional pressure cooker (such as Instant Pot®) set to Saute function. Add lamb and cook until browned on all sides, about 5 minutes. Transfer to a plate. Add onion and shallots to the pot; cook and stir until translucent, 4 to 5 minutes. Add garlic and cook for 1 minute longer.
• Pour wine into the pot and scrape up any browned bits off the bottom of the pot. Cook until wine is reduced by half, 3 to 5 minutes. Place carrots and potatoes on top of onions. Season with rosemary and thyme; stir to combine well. Arrange lamb over vegetables; pour beef broth on top.
• Close and lock the lid. Open vent for steaming. Select Meat/Stew function; set timer for 20 minutes. Allow 10 to 15 minutes for pressure to build.
• Release pressure using the natural-release method according to manufacturer's instructions, about 10 minutes. Meanwhile, mix water and potato starch until creamy.
• Unlock and remove lid. Switch to Saute function. Stir potato starch mixture into the stew; cook until thickened, 2 to 3 minutes. Season with salt and pepper.

INSTANT POT® VEGETARIAN IRISH STOUT STEW

Steps:

• Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Heat oil in the hot pot. Add mushrooms and saute for 3 minutes. Press Cancel. Add broth and beer, scraping the bottom of the pot to loosen any browned bits.
• Stir in tomato paste, vinegar, soy sauce, salt, pepper, brown sugar, and garlic powder until well mixed and no chunks of tomato paste are visible. Stir in potatoes, carrots, and onion until combined.
• Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 12 minutes. Allow 10 to 15 minutes for pressure to build.
• Release pressure using the natural-release method according to manufacturer's instructions for 10 minutes. Release any remaining pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid. Stir and garnish with parsley.