Instant Pot Beef Pot Pie Recipe

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 dried thyme
• 2 bay leaves
• 2 cups potatoes (diced into 1/2" dices)
• 1 cup carrots (diced)
• 1 cup frozen peas
• 2 cups beef broth (or to taste)
• 1/3 cup cornstarch
• 1/3 cup milk
• Kosher salt & black pepper (to taste)
• beef bouillon (optional, to taste for additional seasoning)
• 2 egg whites
• 2 teaspoons water

Instructions

1. Remove puff pastry sheets from freezer to thaw. You still want it to be cold, just thawed enough that you can unfold it. If it gets too warm, pop it back in the fridge for a few minutes.
2. 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.
3. 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.
4. 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.
5. 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.
6. Preheat oven to 400 degrees. 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.
7. 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 to taste. For a more "beefy" flavor you can also add some beef bouillon a little at a time until you get the right flavor. Taste as you go.
8. 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.
9. 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.
10. Divide pot pie filling equally between each baking dish.
11. Place a pastry square over each ramekin. Cut a few small slits on the top of the pie crust.
12. Whisk together egg whites and water until foamy. Using a pastry brush, brush egg whites over each pastry square.
13. Bake until pastry is puffy and golden brown (about 20-25 minutes).