Instant Pot Beef Pot Pie

Instructions

• In a bowl, add the meat and the flour. Stir to coat.
• Heat your Instant Pot using the saute function. Add olive oil to the inner pot.
• Add some of the meat. Cook in batches until browned. Remove to a bowl and set aside.
• When the meat is done, add the onions to the inner pot. Cook until translucent.
• Add the carrots. Cook until they begin to soften (about 5 minutes).
• Add the celery. Cook a few minutes until slightly soften.
• Add garlic. Cook about 2 minutes.
• Add the meat back into the inner pot. Then add bay leaves, thyme, granulated onion, fresh ground black pepper.
• Add the beef broth and red wine. Stir to combine.
• Lock on the lid and set it to the manual or pressure setting.  Adjust the time to 20 minutes.
• Manually release the pressure at the end of the cycle.
• Remove the lid and turn the cooker on saute. Add a slurry of 2 tablespoons of cornstarch dissolved in 1/4 cup of water. Allow to simmer until it thickens. Remove the bay leaves.
• Add the frozen peas. Allow to cook a few minutes to heat the peas.
• Add the parsley and stir to combine.
• Lay your pie crust on a lightly floured cutting board.
• Cut around a mini springform pan to form 4 circles for the top of the pies.
• Cut another circle double the size of the springform pan for the bottom crust.
• Form the bottom crust into 4 mini springform pans.
• Place the pans onto a parchment lined sheet pan.
• Fill the springform pans with the meat filling. Leave a little head room for the top crust and to prevent boil over. You may have extra filling for leftovers.
• Add the top crust to each pie and seal. Cut slits to vent.
• In a small bowl, scramble the egg with a little water. Brush on top of the pie to help with browning.
• Bake at 375 degrees for approximately 45 minutes. It will be done when the filling is bubbly and the crust is brown.
• Remove to a rack. Remove the pies and plate.
• Enjoy!