Instant Pot Vegetarian Irish Stout Stew Recipes

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.

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.

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.