Instant Pot Beef Pot Pie
User Reviews
5
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Prep Time
10 mins
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Cook Time
1 hr
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Total Time
1 hr 10 mins
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Servings
6 people
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Calories
841 kcal
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Course
Main Course, Dinner
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Cuisine
American
Instant Pot Beef Pot Pie
Description
In this Instant Pot Beef Pot Pie, beef sirloin cubes are sautéed along with diced onion, celery, and garlic in butter to develop flavor. Beef broth, thyme, and bay leaves create a savory cooking liquid when pressure cooked, which tenderizes the meat rapidly. Potatoes, carrots, and peas are added near the end of pressure cooking to cook through just right.
After releasing pressure, the beef and vegetables are removed and the remaining broth is thickened with a cornstarch and milk slurry into a glossy gravy. The mixture of beef, vegetables, and gravy is spooned into a baking dish and topped with thawed puff pastry sheets. The pastry is brushed with an egg wash to encourage browning and baked at 400°F until golden and flaky.
This pot pie showcases a harmonious balance of rich, tender meat and vegetables in a smooth sauce beneath a crisp pastry crust. It makes a satisfying main course for cooler days or when comfort food is desired. The recipe includes notes on using cornstarch or roux for thickening and tips for managing the Instant Pot’s burn notice.
Use a 6-quart Instant Pot or adjust times for other models.If worried about the burn notice, consult Instant Pot resources for troubleshooting.Thicken gravy with cornstarch slurry or a roux prepared separately to control consistency.Try similar pot pie recipes with turkey or chicken for variation.
Ingredients
- 1 box Puff pastry sheets
- 4 tablespoon butter
- 1 cup onion diced
- 1 cup celery diced
- 4 cloves garlic minced
- 2 pounds beef sirloin cubed (or beef stew meat)
- 2 cups beef broth
- 1 teaspoon thyme dried
- 2 bay leaf
- 2 cups potato diced into 1/2" dices
- 1 cup carrot diced
- 1 cup peas frozen
- 2 cups beef broth (or to taste)
- 1/3 cup cornstarch
- 1/3 cup milk
- kosher salt to taste
- black pepper to taste
- 2 egg white
- 2 teaspoons water
Instructions
- Preheat oven to 400-degrees and remove puff pastry sheets from freezer to thaw.
- On Instant Pot, press "Saute" button and add butter.
- When butter has melted, add onion, celery, garlic, and beef sirloin cubes. Saute until beef becomes browned.
- Add beef broth, bay leaves, and thyme and place lid on Instant Pot and set tab to "sealing".
- Press "manual" and set time to "30" on high pressure.
- When time is up, do a quick release. Add potatoes, carrots, and peas and place lid back on Instant Pot.
- Press "manual" and set time to 3 minutes on high pressure.
- Do a quick release once more and remove meat and vegetables with a slotted spoon and place in a large bowl. Remove bay leaves and discard.
- Press "saute" and add more beef broth (about 2 cups, depending on how much broth remains )in the Instant Pot) to make 4 c. beef broth total.
- Combine cornstarch and milk to make a slurry. Slowly add to the Instant Pot whisking constantly until you reach a gravy-like consistency.
- Allow to simmer about 3-5 minutes, adding more milk or beef broth to thin if needed. Season with salt and pepper.
- Turn off Instant pot. Carefully pour gravy over the beef and vegetables and stir to combine. Set aside and allow to cool while preparing the next steps.
- Prepare 6 oven-proof baking dishes/ramekins (about 12 oz. size works great) by spraying each with cooking spray. Unfold pastry sheets and cut squares to fit over each baking dish.
- Divide pot pie filling equally between each baking dish and place a pastry square over each one. Cut a few small slits on the top of the pie crust.
- Whisk together egg whites and water until foamy. Using a pastry brush, brush egg whites over each pastry square.
- Bake until pastry is puffy and golden brown (about 20-25 minutes).
Notes
- This recipe uses a 6-quart Instant Pot; cooking times may vary with other models.
- If you encounter the "burn" notice, consult Instant Pot troubleshooting guides for tips.
- Gravy can be thickened using cornstarch slurry or a roux made with butter and flour outside the Instant Pot, then added back to control texture.
- Consider trying similar recipes like Easy Turkey Pot Pie or Chicken Pot Pie Crumble for variety.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6people
Amount Per Serving
Calories 841 kcal
% Daily Value*
| Calories | 841kcal | 42% |
| Carbohydrates | 63g | 21% |
| Protein | 46g | 92% |
| Fat | 45g | 69% |
| Saturated Fat | 15g | 75% |
| Cholesterol | 105mg | 35% |
| Sodium | 1014mg | 42% |
| Potassium | 1187mg | 25% |
| Fiber | 6g | 24% |
| Sugar | 5g | 10% |
| Vitamin A | 4080IU | 82% |
| Vitamin C | 22mg | 24% |
| Calcium | 119mg | 12% |
| Iron | 8.1mg | 45% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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