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Fork resting in a ramekin of instant pot beef pot pie with a flakey pastry on top.
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5 from 10 votes

Instant Pot Beef Pot Pie Recipe

This hearty Instant Pot Beef Pot Pie is filled with savory beef, potatoes, carrots, and peas in a rich gravy, then baked under a golden, flaky crust. Pure comfort food!
Prep Time15 minutes
Cook Time1 hour
Total Time1 hour 15 minutes
Course: Dinner, Main Course
Cuisine: American
Keyword: Beef Pot Pie, Instant Pot
Servings: 6 people
Calories: 841kcal
Author: Erica Walker

Equipment

  • Instant Pot Pressure Cooker

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

  • 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.
    Puff pastry sheets out of the box.
  • 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.
    Instant pot with cooked beef and Solarie and onion.
  • 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. 
    Pouring beef broth inside instant pot with ground beef, thyme and bay leaves.
  • 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. 
    Instant pot with cooked beef, cut potatoes, peas and carrots.
  • 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.
    Removing beef and vegetables with a slotted spoon from the instant pot broth.
  • 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. 
    Pouring beef broth into instant pot.
  • 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.
    Whisking beef broth as it thickens in the instant pot.
  • 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. 
    Pouring beef gravy on top of cooked instant pot vegetables in a bowl.
  • 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.
    Puff pastry sheet cut into four squares with a pizza cutter.
  • Divide pot pie filling equally between each baking dish.
    Six ramekins filled with beef pot pie filling including potatoes, carrots, peas and beef.
  • Place a pastry square over each ramekin. Cut a few small slits on the top of the pie crust.
    Puff pastry squares on top of ramekins filled with beef pot pie.
  • Whisk together egg whites and water until foamy. Using a pastry brush, brush egg whites over each pastry square. 
    Brushing puff pastry with egg wash.
  • Bake until pastry is puffy and golden brown (about 20-25 minutes). 
    Six baked instant pot beef pot pies on a sheet pan.

Notes

  • Instant Pot Note: We use a 6-quart Instant Pot brand pressure cooker that we bought in 2016. Different or newer versions may be more sensitive to the "BURN" notice. If you are concerned about the burn notice, please refer to this article: "What Does 'Burn' Mean on My Instant Pot?"
    • You can thicken the pot pie sauce either by using cornstarch or mixing a roux with butter and flour. Just make sure to remove the broth from the pressure cooker and place in a glass measuring cup.That way you can create the roux in the Instant Pot and add the broth to thin.

Nutrition

Calories: 841kcal | Carbohydrates: 63g | Protein: 46g | Fat: 45g | Saturated Fat: 15g | Cholesterol: 105mg | Sodium: 1014mg | Potassium: 1187mg | Fiber: 6g | Sugar: 5g | Vitamin A: 4080IU | Vitamin C: 22mg | Calcium: 119mg | Iron: 8.1mg