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Side view of two white bowls filled with Irish Stew with fresh parsley and thyme to garnish.
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Instant Pot Irish Stew

Make a delicious and hearty Instant Pot Irish Stew with this simple recipe. Enjoy the traditional flavors of Ireland in just a fraction of the time.
Prep Time10 minutes
Cook Time35 minutes
Natural Release10 minutes
Total Time55 minutes
Servings: 8 servings
Calories: 405kcal
Author: Stephanie Wilson

Ingredients

  • 1 ½ lb lamb cut in bite sized pieces (you can also use beef)
  • 3 tablespoons flour
  • 1 ½ teaspoons salt or to taste
  • 1-2 tablespoons olive oil
  • 2 ½ cups beef stock
  • 1 tablespoons Worcestershire sauce
  • 2-3 leeks (use the white and light green parts) cleaned and thinly sliced
  • 1 parsnips peeled and sliced
  • 3 large carrots peeled and cut into chunks
  • 4 red skinned potatoes peeled, halved and quartered or thickly sliced
  • a bundle of fresh thyme or rosemary or a little of both for the best flavor
  • ¼ head green cabbage very thinly sliced

Optional Thickening

  • 2 tablespoons water
  • 2 tablespoons cornstarch

Instructions

  • Add flour and 1 teaspoon salt and pepper to a large resealable bag or a bowl and toss the meat until evenly coated.
  • Add 1 tablespoon olive oil to the Instant Pot insert (or brown separately in a large skillet). Brown the meat (using the saute function on the pressure cooker). Work in batches so you don't crowd the meat and it can evenly brown. Remove from the insert and set aside.
  • If browning the meat in the Instant Pot, add 1 cup of the broth and scrape up any browned bits from the bottom and press cancel to end the saute function.
  • Add the meat, broth, Worcestershire sauce, leeks, parsnips, carrots, potatoes and several sprigs of rosemary or thyme (or both) and stir.
  • Close and seal the Instant Pot. Cook on high pressure for 35 minutes, then allow the pressure to release naturally for 10 minutes. Vent the steam to release any remaining pressure, then carefully open the lid.
  • In a small bowl, whisk together the cornstarch and water to create a slurry. Add it to the Instant Pot along with the thin slices of cabbage and stir until the stew thickens and the cabbage wilts. Serve warm sprinkled with fresh parsley.

Notes

  1. TO STORE: Refrigerate leftover Irish stew in an airtight container for up to 4 days.
  2. TO REHEAT: Warm leftovers in a saucepan or Dutch oven on the stovetop until warmed through or in the microwave.
  3. To FREEZE: Store leftovers in an airtight freezer container in the freezer for up to 3 months. Let thaw overnight in the refrigerator before reheating.

Nutrition

Calories: 405kcal | Carbohydrates: 33g | Protein: 19g | Fat: 22g | Saturated Fat: 9g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Cholesterol: 62mg | Sodium: 712mg | Potassium: 1080mg | Fiber: 5g | Sugar: 6g | Vitamin A: 4918IU | Vitamin C: 27mg | Calcium: 74mg | Iron: 3mg