Instant Pot or Crockpot Beef Pot Pie

Ingredients

• 1 medium onion, diced
• 3 garlic cloves, minced
• 3 Tbsp tomato paste
• 2 tsp dried thyme
• 1/4 cup flour (for slow cooker)
• 1 1/2 cups chicken broth
• 1 Tbsp soy sauce
• 2 lbs chuck roast or rump roast, cut into bite-size pieces
• Salt and pepper
• 1 (12 oz) package of frozen peas or frozen mixed vegetables
• 3 Tbsp cornstarch (for Instant Pot)
• 2 uncooked pie crusts

Instructions

1. 1

   For the slow cooker: add onion, garlic, tomato paste, thyme, flour, chicken broth and soy sauce to the slow cooker. Whisk together until smooth. Add in the beef. Salt and pepper the beef to taste. Cover and cook on low for 6-8 hours, or until beef is tender. Stir in the package of frozen vegetables. Pour the filling into two pie tins. Gently top the pie tins with an uncooked pie crust. Pinch the edges of the crust. Bake for 25 minutes at 350 degrees F. Remove from oven and let sit for 10-15 minutes, then cut and serve.

2. 2

   For the Instant Pot: add onion, garlic, tomato paste, thyme, chicken broth and soy sauce to the Instant Pot. Whisk together until smooth. Add in the beef. Salt and pepper the beef to taste. Place lid on the Instant Pot and turn the valve to sealing. Press the meat/stew setting and set to 20 minutes. Once the Instant Pot beeps let the pressure release naturally for 15 minutes and then move the valve to venting. Stir in the frozen vegetables. Turn the pot to saute mode. Thicken the sauce by adding in a cornstarch slurry. Mix together 3 Tbsp of water with 3 Tbsp of cornstarch until smooth and creamy. Then stir the mixture into the pot. Stir until thickened. Pour the filling into two pie tins. Gently top the pie tins with an uncooked pie crust. Pinch the edges of the crust. Bake for 25 minutes at 350 degrees F. Remove from oven and let sit for 10-15 minutes, then cut and serve.