Beef stout pot pie instant pot ip



  1. 2 TBSP olive oil
  2. 1 pound stew meat cut into bite size pieces
  3. 1 small onion diced
  4. 2 heaving TSP minced garlic
  5. 1 cup beef broth
  6. 1 (11 oz) bottle of Guinness extra stout beer
  7. 1 cup frozen peas and carrots
  8. 1/2 cup frozen corn
  9. 2 TSP kosher salt
  10. 10 fresh basil leaves roughly chopped
  11. 1-2 tubes (8oz) crescent roll sheets
  12. 6 7-8 oz ramekins
  13. Finely shredded mild cheddar cheese
  14. Fresh parsley chopped


  1. Turn instant pot on to saute high/more. When pot reads hot add the olive oil.

  2. Add in stew meat and cook till brown with just a little pink showing.

  3. Add in onion and garlic stirring frequently for 3 minutes.

  4. Add beef broth and beer. Stir with a wooden spoon and scrape any bits that may be stuck on the bottom of the pot.

  5. Add the peas and carrots, corn, salt, and basil. Stir.

  6. 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.

  7. Switch instant pot to saute setting and slowly stir in the flour. Simmer till it thickens. Switch to keep warm.

  8. Roll out crescent rolls. And cut out squares a little bigger than the top of your ramekin.

  9. 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.

  10. Place ramekins on a cookie sheet and place on middle rack of the oven. Bake for 12-15 minutes.

  11. When tops are browned and crispy remove from oven.

  12. IMMEDIATELY top with shredded cheese. And add parsley for garnish..

  13. Enjoy!!

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