Go Back
+ servings
A red dish filled with Instant Pot Beef Pot Pie with chunks of beef, carrots, potatoes and peas
Print Recipe
5 from 7 votes

Instant Pot Beef Pot Pie

Instant Pot Beef Pot Pie is so easy with tender chunks of beef, crisp vegetables in a rich beef sauce. Top with flaky puff pastry and you have a decadent dinner in no time!
Prep Time10 mins
Cook Time1 hr
Total Time1 hr 10 mins
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

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. 
  • 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

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 the Instant Pot webpage about Overheat Protection, found HERE.

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