Beef pot pie couldn’t be easier when you make the filling in the Instant Pot! You will get extra tender beef and perfectly cooked vegetables every time.
Beef pot pie made easier:
Growing up, pot pies had to have been one of my favorite meals. I loved getting my own cute little dinner pie all to myself. It just made me feel special. Once I got older I realized how time-intensive homemade pot pies are and I started looking for shortcuts. Making pot pies with a puff pastry crust is a game changer. That right there makes it 20 times easier. Then making the filling in the Instant Pot adds an entirely new level of easy. You can do it all in one pot in less than an hour! And actually have tender beef! So if you are a pot pie lover but not a “spend-6-hours-on-dinner” lover, this recipe is for you.
Beef pot pie filling:
Traditional beef pot pie recipes usually consist of onion, celery, and carrots. I added peas and potatoes to this recipe because I think they complement the other ingredients well. I have also seen beef pot pies with corn and/or green beans added. These would also be great choices. Of course, you can also leave any of these vegetables out. Any combination of any of these vegetables would still taste great.
How to make gluten-free pot pies:
In making GF beef pot pies, your biggest issue (obviously) is going to be the pastry. Luckily you can get gluten-free puff pastry at the grocery store. It may take some searching but several brands exist! You will just want to follow the baking directions on the packaging and adjust the oven times/temps as needed to accommodate this recipe. The only other issue could be the beef broth. Just make sure the beef broth you are using is GF and you are good to go!
Individual pot pies vs. one large pot pie:
I created this recipe for individual pot pies but you can absolutely re-create it to make one big pot pie. You can put all the ingredients in a deep pie dish and place an entire puff pastry over the top. If you do this, you may want to increase your baking time by 5 minutes or so. The advantage of having one big pot pie is that will be easier to prepare. I like making individual pot pies because, in my opinion, it’s just more fun to have your own little pot pie!
What goes well with beef pot pie?
Because beef pot pie has everything you need for a well-rounded meal there really is no need for a side. The pot pie itself has protein, vegetables, and a good amount of carbs. It’s a great all-in-one dish! If you feel you must include a side, you can never go wrong with a simple green salad.
How to thicken beef pot pie filling:
You can thicken the pot pie “gravy” a couple of different ways. In this recipe I use the cornstarch method because 1. It’s gluten-free and 2. It’s easy. You can also make a roux using butter and flour. This is the thickening method we use on our Turkey Pot Pie recipe (click here). To do this method for this recipe you will just want to remove the broth from the pressure cooker after cooking and place it in a glass measuring cup. That way you can create the roux in the Instant Pot and add the broth to thin.
How to freeze beef pot pie:
There are actually several different ways you can freeze pot pies. The two ways I like best are: 1. Prep now, freeze and assemble later 2. Prepare completely and freeze. For the first way, you prepare the filling completely then freeze in freezer-safe bags. When ready to make pot pies, just thaw and assemble picking up on step 13 in the recipe. I like this way because it takes up less freezer space and the pastry tastes more fresh.
The next way is to make completely and then freeze. When doing it this way, just be sure the pot pie is completely cooled before freezing. When ready to freeze, wrap tightly in plastic wrap and also place in a freezer-safe plastic bag. When ready to re-heat just heat the oven to 375-degrees and bake for 30-35 minutes. I like this way because it is just easier to pull one out at a time for a quick meal for one. Both ways work great, just go with that works best for you!
How to make Instant Pot Beef Pot Pie:
Instant Pot Beef Pot Pie
- 1 box puff pastry sheets
- 4 Tbsp. butter
- 1 c. onion diced
- 1 c. celery diced
- 4 cloves garlic minced
- 2 lbs. beef sirloin cubed (or beef stew meat)
- 2 c. beef broth
- 1 tsp. dried thyme
- 2 bay leaves
- 2 c. potatoes diced into 1/2" dices
- 1 c. carrots diced
- 1 c. frozen peas
- 2 c. beef broth (or to taste)
- 1/3 c. cornstarch
- 1/3 c. milk
- Kosher salt & black pepper to taste
- 2 egg whites
- 2 tsp water
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.
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).