Pressure Cooker Irish Stew

Pressure Cooker Irish Stew

After spending several weeks in Ireland, I came home with a few new favorite dishes including Irish Stew. Oh, it was wonderful in Ireland and I ate it almost every day! The lamb with potatoes and carrots was so warm and filling. During my visit to Ireland, I attended a cookery school. We spent a day learning how to make several of the local favorites such as soda bread, Irish Stew, Hake Fish, and several other sweet dishes. I couldn’t wait to get home and start making them for my family. But, as with most of us..

Once I got home and back to living my crazy life, the thought of spending all day making this delicious dish did not fit into my schedule. So, you guessed it. I whipped out my Instant Pot and tried several cook times until I got just what I wanted. This is so easy and so delicious.

Here is what you need:
~ Pressure Cooker – I have a couple of Instant Pots and a Pressure Cooker XL. Both are so easy to use.
~ My favorite Chopping Block or Board that gets used all day everyday.
~ Sharp Knife – I LOVE my ceramic knives
~ 4 cup Measuring Cup

I used my 6 quart Instant Pot for this recipe and it filled it up almost to the full line. If I had grabbed my 8 quart, I would have added more potatoes, carrots, and parsnips.

Ingredients:
1.5 cup broth (I like to mix beef and vegetable broth)
1.5 cup Guinness or other dark stout (you can use more broth instead)
2 pounds boneless lamb, stew beef, or a mix of both (my favorite) trim off extra fat and cube into about 1 inch pieces
12 small red potatoes, wash well and cut in half or quarters if larger (no need to peel)
14 ounce can diced tomatoes (I like the fire roasted but your choice)
1 chopped yellow sweet onion
3-4 carrots, sliced into half inch rounds
2-3 parsnips, sliced into half inch rounds (don’t like parsnips just just use more carrots but parsnips are good for you)
1-2 small turnips, sliced in half and into half inch strips
1-2 bay leaves
1 teaspoon salt (more or less to preference)
1 teaspoon black pepper (more or less to preference)
1 teaspoon minced garlic (fresh or jarred)
4 tablespoons all-purpose flour
16 ounce bag frozen peas
1/4 cup chopped fresh parsley

Directions:
Sprinkle lamb cubes (or stew beef) with salt, pepper, and garlic. Mix well to cover all pieces. Set aside to come to room temperature.

Wash and slice potatoes, carrots, onion, parsnips, and turnips. Peeling any of these is optional. With a good scrubbing, there is no reason to peel unless your preference.

Place broth, stout or extra broth into the pressure cooker liner.

 

Add the lamb (or stew beef), potatoes, carrots, onion, parsnips, turnips, and tomatoes to liner.

 

Gently mix with large spoon. Add bay leaf (or leaves).

Lock lid in place and make sure vent button is turned to the closed position. Set pressure cooker to manual, high setting for 25 minutes.

When timer has counted down, allow to natural release pressure for 10 minutes before opening vent to release remaining pressure. Make sure to place a dish towel over the vent to protect your cabinets and fingers.

When pressure has been released – and the pin has dropped indicating it is safe to open pressure cooker, remove the lid and turn the heat setting to saute.

While the stew is coming up to a boil, place flour and 1.2 cup water into a covered dish or jar and shake to combine (no lumps!). Pour into stew and gently stir until the stew thickens.

Just before serving, toss in bag of frozen peas and chopped parsley. Oh, make sure to remove the bay leaves because if your crew is like mine.. someone will find it and choke on it.

Recipe Notes
*10 Weight Watchers PointsPlus
*10 Weight Watchers SmartPoints

*PointsPlus® and SmartPoints® as calculated by Simply Sherryl. This site is not endorsed by Weight Watchers International, Inc. All SmartPoints® values have been calculated without Weight Watchers Zero Points fruits and vegetables. Points were calculated using the Weight Watcher Recipe Builder.

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Note: If you would like to fix it in your slow cooker – cook the first part for 6-8 hours on low heat or 4-6 hours on high. Continue with recipe but allow 30 minutes for sauce to thicken once you add flour slurry and peas.

 

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