Best Instant Pot Vegetarian Irish Stout Stew Recipes

VEGETARIAN INSTANT POT IRISH STOUT STEW

Steps:

• Select the sauté function on a multi-function pressure cooker (such as an Instant Pot). Heat the oil in the pot.
• Add the mushrooms to the pot and sauté for 3 minutes. Press cancel.
• Add the vegetable broth and beer to the pot, scraping the bottom of the pot to loosen any browned bits.
• Stir in the tomato paste, vinegar, soy sauce, salt, pepper, brown sugar, and garlic powder until well mixed and no chunks of tomato paste are visible. Add the potatoes, onion, and carrots, stirring to combine.
• Close and lock the pressure cooker lid, make sure the pressure/steam-release switch is set to sealing, and set the cooking time to 12 minutes at high/normal pressure. It will take about 17-18 minutes for the pot to come to pressure before the cooking time begins.
• After the pressure cooking time ends, allow the pressure to release from the pot naturally for 10 minutes before releasing the remaining pressure using the manufacturer's quick-release method.
• Open the lid and stir the stew, then garnish with fresh parsley.

INSTANT POT® IRISH STEW

Steps:

• Warm butter and oil in a multi-functional pressure cooker (such as Instant Pot®) set to Saute function. Add lamb and cook until browned on all sides, about 5 minutes. Transfer to a plate. Add onion and shallots to the pot; cook and stir until translucent, 4 to 5 minutes. Add garlic and cook for 1 minute longer.
• Pour wine into the pot and scrape up any browned bits off the bottom of the pot. Cook until wine is reduced by half, 3 to 5 minutes. Place carrots and potatoes on top of onions. Season with rosemary and thyme; stir to combine well. Arrange lamb over vegetables; pour beef broth on top.
• Close and lock the lid. Open vent for steaming. Select Meat/Stew function; set timer for 20 minutes. Allow 10 to 15 minutes for pressure to build.
• Release pressure using the natural-release method according to manufacturer's instructions, about 10 minutes. Meanwhile, mix water and potato starch until creamy.
• Unlock and remove lid. Switch to Saute function. Stir potato starch mixture into the stew; cook until thickened, 2 to 3 minutes. Season with salt and pepper.

VEGAN STOUT STEW

Steps:

• Heat 2 tablespoons olive oil and soy sauce in a skillet over medium-high heat. Saute seitan in hot oil until browned on all sides, about 5 minutes.
• Heat remaining olive oil in a large pot over medium-high heat. Saute onion, celery, carrots, potatoes, and garlic in hot oil until onions are soft, 3 to 5 minutes. Reduce heat to medium and slowly stir beer into vegetable mixture.
• Stir brown sugar, flour, thyme, salt, and black pepper into beer mixture; add seitan. Bring mixture to a simmer, reduce heat to low, and cook until stew reduces and thickens, about 45 minutes.

INSTANT POT VEGETARIAN STEW

Steps:

• Saute leek and mushroom in oil in instant pot using the lower saute setting (can change it by hitting the adjust button a few times.
• Add carrots, potatoes, celery, water, herbs, worcestershire sauce and salt and pepper. Stir well, then add water and stir again. Set instant pot to 13 minutes on Stew function (or less if you like your veggies less done).
• Meanwhile, saute seitan in a skillet on the stove and set aside.
• Do a 15 minute natural release then release the pressure, putting a towel over the valve if you want to contain the steam.
• Open lid, add seitan, peas, and flour slurry, set to Saute and cook down a minute or two to thicken it a bit.