Pressure Cooker Irish Stew
Warm, hearty, and irresistibly flavorful, this Pressure Cooker Irish Stew is the ultimate comfort food for chilly days. Made with tender chunks of lamb shoulder, root vegetables like carrots, parsnips, and potatoes, and a robust combination of beef broth and Guinness stout, this stew is a celebration of traditional Irish flavors brought to life in a fraction of the time. The pressure cooker ensures the lamb turns melt-in-your-mouth tender while infusing the broth with rich, savory depth. A touch of tomato paste, fresh thyme, and bay leaves add layers of complexity, while a handful of peas and a garnish of parsley brighten the dish just before serving. Ready in under an hour, this one-pot wonder is perfect for weeknights or cozy gatherings, delivering classic Irish stew vibes with modern ease. Perfect for fans of hearty pressure cooker recipes!
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Recipe Information
Ingredients
- 2 pounds lamb shoulder, cut into 2-inch chunks
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons all-purpose flour
- 2 tablespoons olive oil
- 1 yellow onion, diced
- 3 garlic cloves, minced
- 3 carrots, peeled and cut into chunks
- 2 parsnips, peeled and cut into chunks
- 2 russet potatoes, peeled and cut into chunks
- 3 cups beef broth
- 1 cup Guinness stout or other dark beer
- 2 tablespoons tomato paste
- 4 fresh thyme sprigs
- 2 bay leaves
- 1 cup frozen peas
- 0.25 cup fresh parsley, chopped (for garnish)
Instructions
Season the lamb shoulder chunks with salt and pepper, then toss them in the flour to coat evenly.
Set the pressure cooker to the sauté mode and heat the olive oil. Working in batches, brown the lamb pieces on all sides, about 4-5 minutes per batch, and set aside.
In the same pot, add the diced onion and sauté for 2-3 minutes until softened. Add the minced garlic and cook for an additional 1 minute.
Add the carrots, parsnips, and potatoes to the pot, stirring to combine with the onions and garlic.
Pour in the beef broth, Guinness stout (or dark beer), and stir in the tomato paste until fully incorporated.
Return the browned lamb pieces to the pot. Add fresh thyme sprigs and bay leaves. Stir everything gently to combine.
Lock the lid of the pressure cooker and ensure the valve is set to the sealing position. Cook on high pressure for 35 minutes.
Once the cooking cycle is complete, allow a natural pressure release for 10 minutes, then carefully perform a quick release for any remaining pressure.
Open the lid, remove the thyme sprigs and bay leaves, and gently stir in the frozen peas. Let the stew rest on the 'Keep Warm' setting for 5 minutes to heat the peas through.
Serve hot, garnished with freshly chopped parsley.
Nutrition Facts
Calories |
645 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 40.0 g | 51% | |
| Saturated Fat | 16.1 g | 81% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 121 mg | 40% | |
| Sodium | 935 mg | 41% | |
| Total Carbohydrate | 32.2 g | 12% | |
| Dietary Fiber | 6.8 g | 24% | |
| Total Sugars | 7.8 g | ||
| Protein | 35.9 g | 72% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 111 mg | 9% | |
| Iron | 5.2 mg | 29% | |
| Potassium | 1247 mg | 27% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
