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.
I held out on joining the Instant Pot bandwagon for as long as I could. I thought to myself that a) I barely ever even use my slow cooker, b) I don’t need yet another thing taking up space in my kitchen, and c) how convenient could it really be?
Well, I’m converted.
A sweet friend (hiiii, Lara!) recently let me borrow one of her Instant Pots (she loves it so much she has multiple) and since then I’ve used it to make granola, cake (not just any cake, but keto cake, thank you very much), Bolognese sauce, mashed broccoli, and this stew. I know it’s a pressure cooker and it’s entire function is to cook things quickly, but it always blows my mind just how fast things cook in the Instant Pot (and as a total bonus, cleanup is a breeze).
Here I went with classic stew components like carrot, celery, onion, and potato, but added Guinness for depth and rosemary for complexity (I love its piney aroma). Of course Guinness makes this stew the perfect thing to celebrate St. Paddy’s Day with, but the stout adds robustness with almost a hint of toasted flavor that this stew would otherwise be lacking.
The soup is thickened with the starch from the potato, as well as collagen, which comes with a whole host of health benefits (like improved hair, skin, and nails, and even improved digestion) and I happen to keep in my pantry and try to incorporate into my diet when I can (in things like my Braised Beef with Root Vegetables and Red Wine).
Here are a few other recipes that feature Guinness if you’re looking for more St. Patrick’s Day inspiration:
- Corned Beef Poutine with Guinness Gravy from Closet Cooking
- Vanilla Bean Guinness Cupcakes with Salted Caramel Coffee Buttercream from An Edible Mosaic
- Guinness Chocolate Glazed Donut Holes from Sweet Peas and Saffron
- Champ-Topped Vegetable Beef Guinness Casserole from An Edible Mosaic
Do you have an Instant Pot, and if so, what’s your favorite thing to make in it?
- 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)
- 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 to break up the meat. Press “Cancel” to stop sautéing.
- 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.
- Stir in the collagen until dissolved.
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