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Instant Pot Irish Beef Stew

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At this time of year, there is nothing I like to eat more than stews or soups. This Irish Beef Stew is such a deliciously simple meal, and the instant pot makes this an easy and quick recipe to get dinner on the table in a hurry.

Using frozen peas and carrots makes this beef stew easy to make with fewer ingredients. Therefore, the recipe is also budget-friendly.

I really hope you enjoy this comfort food recipe as much as we do! You can also swap the beef for lamb in this recipe and have a delicious lamb stew instead. Yummy!

Yield: 6 Servings

Instant Pot Irish Beef Stew

Instant Pot Irish Beef Stew

Savory tender beef in a gravy sauce with peas and carrots topped over mashed potatoes.

Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes

Ingredients

FOR BEEF STEW:

  • 2 lbs stew beef meat; diced small
  • 1 1/2 cups white onion; about one whole onion diced
  • 2 packages brown gravy mix
  • 1 cup frozen peas and carrots; may add more if you like
  • 2 teaspoons pepper
  • 1 cup water
  • 1 tablespoon olive oil

FOR MASHED POTATOES:

  • 8 red potatoes; diced
  • 2 tablespoons margarine
  • 1/2 cup milk; more if needed
  • 2 teaspoons salt
  • water

Instructions

FOR BEEF STEW:

  1. Set instant pot to saute mode. Add in olive oil. Add in beef and onions. Saute until beef is browned. Turn off saute mode. Set to high pressure for 20 minutes. Once the instant pot has stopped counting quick release the pressure.
  2. Remove the lid on the instant pot and add in peas and carrots.  Set to saute mode.
  3. Add in one package of gravy and mix well. Then pour in water and second package of gravy mix. Cook until it comes to a boil and thickens. Once it’s thick, turn off saute mode. Set to keep warm. Stir in pepper.


FOR MASHED POTATOES:

  1. Peel the potatoes. Diced them into small pieces and place them in the instant pot. Cover with water.
  2. Set to high pressure for 15 minutes. Once the instant pot stops counting release pressure.
  3. Strain potatoes and add to a bowl. Blend in butter, milk, and salt until the potatoes are creamy and have no lumps.

Notes

If you plan to use Lamb, cook it the same as you would the beef.

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