Instant Pot Beef Pot Pie

Instant Pot Beef Pot Pie – The filling is made in the Instant Pot pressure cooker. The pies are then baked in mini springform pans.
Ingredients
- 1 1/2 pounds beef chuck meat, cut into 1/2 inch cubes
- 2 heaping tablespoons flour
- Olive oil
- 2 medium yellow onions, diced
- 2 cups baby carrots, cut into 1/4 slices
- 3 stalks celery, chopped
- 4 cloves garlic, minced
- 3 bay leaves
- 1 – 2 tablespoons fresh thyme
- 2 tablespoons granulated onion
- Salt & fresh ground black pepper
- 2 cups beef broth
- 1 cup red wine
- 3 pie crusts (approximately)
- 2 tablespoons cornstarch
- 1 cup frozen peas
- 1 bunch parsley, chopped
- 1 egg
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!
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