Instant Pot Guinness Beef Stew Food

INSTANT POT BEEF STEW

Steps:

• Add the oil to the Instant Pot® and set to saute (see Cook's Note).
• Meanwhile, toss the beef with the flour, 2 teaspoons salt, and a generous amount of pepper in a medium bowl. Add the meat and all the flour to the Instant Pot® in a single layer and cook, undisturbed, until golden brown on the bottom, about 3 minutes. Stir once and allow to brown for another 2 to 3 minutes. Add the tomato paste and stir to coat. Add the wine and bring to a boil. Cook for 1 minute, scraping up browned bits from the bottom of the pot with a wooden spoon.
• Add the carrots, celery, thyme and onions and stir to coat. Follow the manufacturer's guide for locking the lid and set to pressure cook on high for 40 minutes. After the pressure cycle is complete follow the manufacturer's guide for quick release and wait until the quick release cycle is complete. Careful of any remaining steam, unlock and remove the lid.

INSTANT POT GUINNESS BEEF STEW

Steps:

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

INSTANT POT BEEF AND BARLEY STEW

Steps:

• Season the beef cubes with salt and pepper. Set aside.
• Press the Sauté button on your pressure cooker. When display reads HOT, add the oil. Swirl around the bottom.
• Add the beef chunks to the hot oil in batches and cook just until all sides are browned. Remove the browned meat with a slotted spoon and place in a large bowl while continuing with the additional batches.
• Add the diced onions to the remaining oil in the pressure cooker and cook until tender and browned, about 7 minutes stirring often to keep them from sticking.
• Pour the chicken stock into the pressure cooker and use a flat wooden turner to scrape ALL of the cooked on bits off the bottom of the liner. Seriously get in there and scrape it as much as possible...as in 1 to 2 minutes of scraping or you risk getting a burn notice.
• Add the browned beef, beef stock, Worcestershire sauce, brown sugar, potatoes, carrots, barley, thyme leaves, bay leaves and beer to the pressure cooker.
• Press the "Cancel" button. Secure the lid and make sure the pressure knob is in the "Sealing" position. Press the "Manual" or "Pressure Cook" button and use the - and + buttons to adjust the time to 15 minutes on High Pressure.
• When the pot beeps, allow the pressure to release naturally for 15 minutes. Carefully turn the knob to release the remaining pressure and remove the lid.
• Taste and adjust the seasonings if needed and serve.

PRESSURE COOKER GUINNESS BEEF STEW WITH HORSERADISH CREAM

Steps:

• In a large bowl, combine the beef and 2 tablespoons flour. Season generously with salt and pepper and toss to coat. Set aside.
• Using the sauté setting, heat the oil in the pot. Add the garlic, dried shiitakes (if using), tomato paste, brown sugar, cocoa, onion powder, caraway seeds and espresso powder. Cook, stirring constantly, until the mixture is fragrant and evenly combined, 1 to 2 minutes. Add the remaining 1/3 cup flour and cook, stirring and scraping constantly, until the mixture forms a thick, dry paste, about 1 minute.
• Add the beer and broth and bring to a boil, whisking constantly to scrape any browned bits from the bottom of the pot. Let boil until noticeably thickened, about 1 minute. Add the beef and thyme and stir to combine. Cover and set steam valve to sealed position. Cook on high pressure for 22 minutes.
• Let the pressure release naturally for 5 minutes, then release the remaining pressure manually. (If you find that too much liquid is spurting out with the steam, close the knob to seal again, wait a minute, and then turn the knob to release the rest of the pressure.) Open and stir in the potatoes and root vegetables. Set steam valve to sealed position and cook on high pressure for 10 minutes. Allow the pressure to release naturally for 10 minutes, then release the remaining pressure manually.
• Open the lid. If the beef and vegetables are not tender, pressure cook on high for 3 more minutes and manually release the pressure. Add the vinegar, Worcestershire sauce and lemon juice. Taste and season with more salt, pepper and lemon juice if necessary. (If the stew tastes flat, add more lemon juice first, then more salt and pepper; acid is key to making it taste lively. It may need a surprising amount of salt, especially if you have used unsalted or low-salt stock.)
• Discard the thyme sprigs and skim the fat from the top using a ladle or by passing a clean paper towel just over the surface of the stew. (If you would like the stew to be thicker, transfer the beef and vegetables with a slotted spoon to a bowl or plate. Using the sauté setting, let boil until it is the desired consistency. Add the beef and vegetables back into the pot.)
• Make the horseradish cream: Stir together the sour cream, horseradish and scallions in a small bowl. Season with salt. Serve stew in bowls with a spoonful of the horseradish cream.

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.