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Three Cup Chicken
Irish Beef Stew and Mashed Potatoes (Pot-in-Pot)
| By : |
| Prep Time | 10 minutes |
| Cook Time | 100 minutes |
| Servings |
4-6 servings
|
Ingredients
- 2 pounds chuck steak
1.5 inch in thickness - 8 cremini mushrooms quartered
- 1 large onion roughly sliced
- 4 medium garlic cloves roughly minced
- 1 medium shallot roughly minced, Optional
- 2 medium carrots cut into chunks
- 1 large russet potato cut into 8 pieces
- 2 sprigs thyme
- 1 sprig rosemary
- 1 bay leaf
- .5 ounces 70% dark chocolate
- 2 tablespoons olive oil
- 1 1/2 tablespoon all-purpose flour
- 1 cup Guinness draught
- Italian parsley optional for garnishment
- 1/2 cup chicken stock low sodium
- 1 tablespoon Worcestershire sauce
- 1 tablespoon light soy sauce
- 1 tablespoon fish sauce
- 1 tablespoon tomato paste
- 6 Yukon gold potatoes halved
- 1/3 cup whole milk
- 1 - 2 tablespoons butter unsalted
- kosher salt to taste
- pepper to taste
Ingredients
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Instructions
- Press Sauté button and click the adjust button to go to Sauté More function on the Instant Pot. Wait until the indicator says "hot". You can prep the ingredients while the pressure cooker is heating up.
- Season one side of the chuck steak generously with kosher salt and freshly ground black pepper. Add olive oil in pressure cooker. Ensure to coat the oil over whole bottom of the pot.
- Carefully place the seasoned side of chuck steak in pressure cooker. Generously season the other side with kosher salt and freshly ground black pepper. Brown for 6 - 8 minutes on each side without flipping. Remove and set aside in a large mixing bowl.
- While the chuck steak is browning in the Instant Pot, mix
1 tablespoon Worcestershire sauce,1 tablespoon light soy sauce,1 tablespoon fish sauce,1 tablespoon tomato paste with1/2 cup chicken stock. - Add olive oil in pressure cooker if necessary. Add thinly sliced small onions and shallots and sauté until softened. Add minced garlic cloves and stir for roughly 30 seconds until fragrant. Add in the quartered mushrooms and sauté for another 3 minutes. Season with salt and freshly ground black pepper if desired.
- Pouring in
1/2 cup Guinness draught, completely deglaze the bottom of the pot by scrubbing the flavorful brown bits with wooden spoon. Pour in the remaining1/2 cup Guinness draught. - Add 1 bay leaf, 2 sprigs thyme, 1 sprig rosemary, 70% dark chocolate, russet potato chunks, carrot chunks and chicken stock mixture in the pot. Mix well.
- Close lid and pressure cook on Manual at High Pressure for 4 minutes. When time is up, Quick Release the pressure. Open the lid carefully.
- While the vegetables are pressure cooking, cut the chuck steak into 1.5 – 2 inches stew cubes. Place all chuck stew meat and the flavorful meat juice back in the large mixing bowl. Add 1 flour in mixing bowl and mix well with the stew meat.
- Remove half of the carrot chunks & all mushrooms from pressure cooker and set aside. Place beef stew meat and all its juice in pressure cooker. Partially submerge the beef stew meat in the liquid without stirring, as you don’t want too much flour in the liquid at this point.
- Layer a stainless-steel bowl filled with halved Yukon gold potatoes on top.
- Close lid and pressure cook on Manual at High Pressure for 32 minutes. When time is up, allow for 10 minutes Natural Release. Turn off the heat by pressing Cancel. Release the remaining pressure. Open the lid. Remove and set aside the stainless bowl.
- Discard bay leaf and the herbs. On Sauté function, breakdown the mushy russet potatoes with wooden spoon. Stir to thicken the stew. Add sautéed mushrooms, and the previously set aside carrots in the pot. Taste and season with kosher salt and freshly ground black pepper if necessary.
- It may be a good idea to drain & transfer the potatoes to a larger mixing bowl. Mash the cooked potatoes with a potato masher. Mix in whole milk and unsalted butter. Season to taste with salt & pepper.
- Garnish with Italian Parsley. Serve the Irish beef stew with mashed potatoes. Enjoy!
Recipe Notes
Amy and Jacky are a husband and wife team behind pressurecookrecipes.com. Born and raised in families from the restaurant industry, they have what they have coined “foodie genes”. Surrounded by so much food growing up and in their own food media company they started on their own, they fell in love with every aspect of food from photography to recipe development. In their exploration of delicious food and cooking techniques, they stumbled across pressure cooking and more importantly, Instant Pot! Amy and Jacky started their blog to bring happiness to the world through good food that is easy to make and delicious to eat! They want all of their readers to feel inspired and excited when cooking with their very own pressure cooker.
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Another recipe with confusing instruction. Ill be looking elsewhere from now on.
Agree. Instructions need proofreading. The transition from step 10 to step 11 is confusing
Had to make potatoes in a pot, you need a smaller diameter than the instant pot. It kept givibg me the burn warning. Tasted great once it was done, but i left out the fish sauce.
It was delicous but beef was tough. I removed beef cubes from stew, set aside stew and continued to pressure cook beef cube for an additional 30 minutes.
For an IP recipe, this seems awfully involved…not very instant and lots of babysitting.
Hi Ronald,
Some recipes have multiple steps. If you prefer recipes with less steps we have many available on our app. Typically indicated by the recipe difficulty .
Loved this recipe although, as usual, I didn’t follow it closely. I used fondue beef cubes which ended up giving a really tender beef. I used gf beer and rice flour to slightly thicken the sauce. The sauce with the hint of chocolate was amazing. Added as my favourite and will di it again.
Lots of steps, but not taxing. End product was fantastic! Went well with a Guinness to celebrate St Pat’s Day