Pressure Cooker Irish Stew Recipe

Name: Pressure Cooker Irish Stew
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 1/2 lbs stew meat (I use half beef and half pork); 1/4 cup extra virgin olive oil; 1 (10 1/4 ounce) can tomato soup; 1 (14 ounce) can chicken broth (or water); 4 carrots, coarsely chopped; 4 large potatoes, peeled and cut into chunks; 4 stalks celery, coarsely chopped; 4 onions (half coarsely chopped, half diced); 2 teaspoons kosher salt; 1 teaspoon fresh ground pepper; 1/3 cup fresh parsley (chopped fine); 1 (12 ounce) can beer or (12 ounce) can ale; 2 bay leaves

Servings: persons

1 1/2 lbs stew meat (I use half beef and half pork)
1/4 cup extra virgin olive oil
1 (10 1/4 ounce) can tomato soup
1 (14 ounce) can chicken broth (or water)
4 carrots, coarsely chopped
4 large potatoes, peeled and cut into chunks
4 stalks celery, coarsely chopped
4 onions (half coarsely chopped, half diced)
2 teaspoons kosher salt
1 teaspoon fresh ground pepper
1/3 cup fresh parsley (chopped fine)
1 (12 ounce) can beer or (12 ounce) can ale
2 bay leaves

1
Pre-heat pressure cooker on medium-high heat.
2
Toss stew meat in a bowl with olive oil until the meat is well coated.
3
Drop half of the meat into the hot pressure cooker and sear on all sides. Repeat for other half of the meat.
4
Remove meat from the pc and set aside.
5
Pour beer or ale or water into hot pc and deglaze the pot. This is very important. A lot of taste!
6
Return meat to pot and put the rest of the ingredients in the pot and stir well. After stirring all ingredients should be covered in fluid. If not, add more broth or water as needed.
7
Put lid on pot and bring to 15 lbs of pressure. cook for 17 minutes.
8
Open using what ever method you like. You've got stew.

360

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 1 1/2 lbs stew meat (I use half beef and half pork), 1/4 cup extra virgin olive oil, 1 (10 1/4 ounce) can tomato soup, 1 (14 ounce) can chicken broth (or water), and more.

Yes, Pressure Cooker Irish Stew falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Pressure Cooker Irish Stew

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions