Hey everyone, I hope you are having an amazing day today. Today, we’re going to make a distinctive dish, beef stout pot pie instant pot ip. It is one of my favorites. This time, I will make it a bit tasty. This will be really delicious.
Traditional beef pot pie recipes usually consist of onion, celery, and carrots. I added peas and potatoes to this recipe and you How to Freeze Instant Pot Beef Pot Pies. There are actually several different ways you can freeze pot pies.
Beef stout pot pie instant pot ip is one of the most popular of current trending foods on earth. It’s appreciated by millions daily. It’s easy, it’s quick, it tastes yummy. Beef stout pot pie instant pot ip is something which I’ve loved my entire life. They’re nice and they look fantastic.
To get started with this recipe, we have to prepare a few ingredients. You can cook beef stout pot pie instant pot ip using 14 ingredients and 13 steps. Here is how you can achieve it.
The ingredients needed to make Beef stout pot pie instant pot ip:
- Get 2 TBSP olive oil
- Get 1 pound stew meat cut into bite size pieces
- Get 1 small onion diced
- Get 2 heaving TSP minced garlic
- Take 1 cup beef broth
- Make ready 1 (11 oz) bottle of Guinness extra stout beer
- Make ready 1 cup frozen peas and carrots
- Take 1/2 cup frozen corn
- Prepare 2 TSP kosher salt
- Make ready 10 fresh basil leaves roughly chopped
- Get 1-2 tubes (8oz) crescent roll sheets
- Prepare 6 7-8 oz ramekins
- Prepare Finely shredded mild cheddar cheese
- Take Fresh parsley chopped
MORE+ LESS Cover and refrigerate any remaining pot pie. This tender beef stew, packed with carrots, potatoes, and peas, is made in the Instant Pot in less than an hour. Because this beef stew is made in the Instant Pot and we want everything to cook in the same amount of time, the carrots and potatoes should be cut into large pieces so that they don't. Corned beef - this recipe made in the Instant ot includes corned beef, Guinness stout, baby carrots Instructions.
Instructions to make Beef stout pot pie instant pot ip:
- Turn instant pot on to saute high/more. When pot reads hot add the olive oil.
- Add in stew meat and cook till brown with just a little pink showing.
- Add in onion and garlic stirring frequently for 3 minutes.
- Add beef broth and beer. Stir with a wooden spoon and scrape any bits that may be stuck on the bottom of the pot.
- Add the peas and carrots, corn, salt, and basil. Stir.
- Preheat oven to 375. Seal pressure cooker and cook on manual/high pressure for 10 minutes. Then allow a 10 minute natural release. Then release rest of pressure. Remove lid.
- Switch instant pot to saute setting and slowly stir in the flour. Simmer till it thickens. Switch to keep warm.
- Roll out crescent rolls. And cut out squares a little bigger than the top of your ramekin.
- Ladle beef mixture into the ramekins and top with a crescent roll square on each. Gently push down around the rim. Poke a hole in the middle of the crescent top.
- Place ramekins on a cookie sheet and place on middle rack of the oven. Bake for 12-15 minutes.
- When tops are browned and crispy remove from oven.
- IMMEDIATELY top with shredded cheese. And add parsley for garnish..
- Enjoy!!
Use seasoning packet as a rub to thoroughly coat corned beef. Adding this to my IP favorites. For the Instant Pot: add onion, garlic, tomato paste, thyme, chicken broth and soy sauce to the Instant Pot. Adapting Slow Cooker Beef Stew to the Instant Pot. This stew is an adaptation of one of Elise's tried-and-true recipes from the Simply Since less liquid is required with pressure cooking, you only need a cup of Guinness (or another stout beer) for the whole pot.
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