Easy Instant Pot Irish Stew


1 tablespoon olive oil
450 g (1 lb) lamb shoulder, diced
2 large garlic cloves, roughy chopped
1 large onion, diced
1 tablespoon Worcestershire sauce
½ bottle Guinness (250 ml)
1 tablespoon fresh thyme, finely chopped
1 medium carrot, sliced
2 celery ribs, diced
450 g (1 lb) potatoes, peeled and cubed
400 ml (2 cups) lamb stock
2 tablespoons cornstarch dissolved in 6 tablespoons hot water
Salt and pepper to taste
Fresh parsley, to garnish, optional

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1.Set the Instant Pot on “Sauté” and heat the olive oil for 30 seconds. Add the diced lamb and cook for 5-6 minutes until browned.

2.Stir in the garlic and continue to cook for another minute until fragrant.

3.Add the onion and cook for 1-2 minutes until slightly softened. Stir in the Worcestershire sauce and Guinness and scrape any browned bits from the bottom of the pot with your spoon. Continue to cook for another minute, then turn off the “Sauté” function.

4.Stir in the fresh thyme, carrot, celery, potatoes and stock. Set the Instant Pot to “High Pressure” for 10 minutes.

5.When the time is up, perform a quick release. Remove the lid after the pin drops and stir in the cornstarch mixture. If the stew is too thin, set the Instant Pot to “Sauté” again and simmer for 3-5 minutes until it thickens to your liking.

6.Season to taste and serve with soda bread or your favourite hearty bread, garnished with some fresh parsley, if you like.

Enjoy !

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