Instant Pot Vegetarian Irish Stout Stew Food

VEGETARIAN INSTANT POT IRISH STOUT STEW

Vegetarian Instant Pot Irish Stout Stew image

This meatless Instant Pot vegan stew is a delicious, rich, and hearty choice for St. Patrick's Day or when the weather is cold. Serve this Instant Pot Irish stew with soda bread.

Provided by Ramona Cruz-Peters

Time 1h5m

Number Of Ingredients 15

Ingredients

1 tablespoon vegetable oil
1 16-ounce package baby bella mushrooms, quartered
2 cups vegetable broth
1 cup Guinness Irish stout beer
3 tablespoons tomato paste
½ tablespoon apple cider vinegar
½ tablespoon soy sauce
1 teaspoon salt
1 teaspoon ground black pepper
½ teaspoon brown sugar
½ teaspoon garlic powder
1 ½ pounds potatoes, peeled and cut into 1-inch pieces
3 medium carrots, peeled and cut into 2-inch pieces
1 large onion, chopped
1 sprig fresh parsley, chopped

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 STEW

Instant Pot® Irish Stew image

This hearty Irish lamb stew is perfect for a chilly day, and easy to make in an Instant Pot®! Serve as-is or with rice on the side.

Provided by Diana71

Categories Soups, Stews and Chili Recipes Stews Irish Stew Recipes

Time 1h20m

Yield 4

Number Of Ingredients 15

Ingredients

1 tablespoon butter
1 tablespoon olive oil
1 ¼ pounds lamb shoulder, cubed
1 onion, diced
2 shallots, diced
2 cloves garlic, minced
½ teaspoon white cooking wine
2 carrots, or more to taste, sliced into rounds
¾ pound small red potatoes, halved
½ teaspoon dried rosemary
½ teaspoon dried thyme
1 ½ cups beef broth
2 tablespoons cold water
1 tablespoon potato starch
salt and ground black pepper to taste

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.

Nutrition Facts : Calories 388.6 calories, Carbohydrate 26.2 g, Cholesterol 79.6 mg, Fat 22 g, Fiber 3.3 g, Protein 21.8 g, SaturatedFat 8.9 g, Sodium 440.2 mg, Sugar 4.5 g

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