Instant Pot Chicken Sausage Guinness Stew
Prep time: 
Cook time: 
Total time: 
Yield: 2 to 3 servings
Instant Pot Chicken Sausage Guinness Stew features classic stew vegetables, taken up a notch with the use of Guinness for a rich, complex-flavored stew in less than 30 minutes.
  • 2 tablespoons clarified butter (ghee)
  • 8 to 9 oz (227 to 255 g) chicken sausage, chopped or crumbled (I used D’Artagnan Chicken Wild Mushroom Sausage)
  • 1 medium onion, chopped
  • 2 medium carrots, chopped
  • 2 large stalks celery, chopped
  • 1 medium potato, scrubbed and cubed
  • 3 large cloves garlic, crushed
  • 1 teaspoon minced fresh rosemary
  • ½ cup (120 ml) Guinness Stout
  • ½ cup (120 ml) water
  • 1½ teaspoons Worcestershire sauce
  • ¼ teaspoon each salt and black pepper
  • 1 scoop (10 g) organic free range unflavored chicken bone broth collagen (I used Vital Proteins)
  1. Turn pressure cooker on, press “Sauté”, and wait 2 minutes for the pot to heat up. Add the ghee and once melted, add the sausage and cook until browned, about 3 to 5 minutes, stirring occasionally. Press “Cancel” to stop sautéing.
  2. Add the onion, carrot, celery, potato, garlic, rosemary, Guinness, water or stock, Worcestershire, salt, and black pepper to the pot. Turn the pot on Manual, High Pressure for 5 minutes and then do a quick release.
  3. Stir in the collagen until dissolved.
  4. Serve.
Recipe by An Edible Mosaic™ at