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photo of instant pot guinness beef stew in bowls

Instant Pot Guinness Beef Stew

Instant Pot Guinness Beef Stew takes only a few minutes to make, saving you hours of preparation! It is a hearty warm dish perfect for St. Patrick's Day!
Course Main Course
Cuisine American, Irish
Keyword Instant Pot Guinness Beef Stew
Prep Time 30 minutes
Cook Time 1 hour
Total Time 1 hour 30 minutes
Servings 6 servings
Calories 455kcal
Author Catalina Castravet


  • 2 pounds beef stewing meat trimmed and cut into 2-3 inch cubes
  • 1/4 cup all-purpose flour
  • 2 teaspoons salt
  • 1/4 teaspoon freshly ground pepper
  • 2 tablespoons canola oil
  • 2 tablespoons butter
  • 2 cups beef broth
  • 1 medium onion peeled and diced
  • 5 cloves garlic minced
  • 1 teaspoon Italian seasoning dried herbs
  • 1/2 teaspoon paprika
  • 2 tablespoons Worcestershire sauce
  • 3 cups Guinness Beer
  • 3 bay leaves
  • 1 bunch of fresh rosemary
  • 2 medium carrots peeled and cut into 1/4-inch rounds
  • 1 cup celery diced
  • 1 pound mini red potatoes peeled and cut into halves
  • Fresh parsley for garnish


  • 2 tablespoons cornstarch
  • 1/3 cup water



  • Click on SAUTE and adjust it to HIGH, wait for the IP to display HOT.
  • Toss the meat pieces in flour, salt, and pepper, then, add the oil to the IP and once its sizzling, brown the meat. Do not overcrowd and do this step in batches. Sear the meat until nicely browned, and set it aside on a plate. Cover with foil to keep it warm.
  • After the meat was browned, add 1 cup of the broth and use a wooden spoon to scrape the bottom of the pot.
  • Melt in the butter and cook the onion and garlic for 2 minutes. Add the Italian seasoning herbs and paprika.


  • Add in the rest of the ingredients including the browned meat and remaining 1 cup of broth, DO NOT add the vegetables (no carrots, potatoes, and celery).
  • Cancel the SAUTE function, lock the lead, seal the valve and cook at high pressure for about 30 minutes.
  • Then, do a 15-minute Natural Release, release the remaining pressure manually and add in the vegetables. Pressure Cook for another 7 minutes.
  • Then, do a 10-minute Natural Release, release the remaining pressure manually


  • Click on SAUTE function to allow the stew to simmer. In a small bowl mix, 2 tablespoons of cornstarch with 1/2 cup of water until fully dissolved with no lumps and slowly add the mixture to the stew, stirring until you get the preferred thickness.
  • Taste and adjust for salt and pepper. Discard the bay leaves and the rosemary bunch.
  • Garnish with parsley and serve.


Calories: 455kcal | Carbohydrates: 28g | Protein: 38g | Fat: 17g | Saturated Fat: 4g | Cholesterol: 94mg | Sodium: 1305mg | Potassium: 1128mg | Fiber: 3g | Sugar: 4g | Vitamin A: 3732IU | Vitamin C: 10mg | Calcium: 81mg | Iron: 5mg