Instant Pot® Beef Pot Pie

American Entrée
1 hr. 15 min.
4 Servings
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Break out the Instant Pot for a 75-minute beef pot pie that tastes like you spent hours marinating your beef and slow cooking your stock.


  • 1½ lbs. Market District beef flank steak
  • 2 carrots
  • 2 celery stalks
  • 1 yellow onion
  • 2-3 sprigs Nature’s Basket thyme
  • 1 Giant Eagle large egg
  • 1 Tbsp. Market District olive oil
  • ⅛ tsp. kosher salt
  • ⅛ tsp. ground black pepper
  • 2 Tbsp. Giant Eagle tomato paste
  • 1½ cups Market District beef stock
  • 2 cups McCormick beef gravy
  • 1 Pillsbury refrigerated pie crust


  Prep Time: 20 min. • Cook Time: 55 min.

Preheat oven to 375°F. Dice flank steak into ½-inch pieces. Peel and cut carrots into ½-inch dice. Cut celery and onion into ½-inch dice. Finely chop the thyme. Crack the egg and whisk.

Put the pressure multicooker on sauté and cook beef with olive oil, salt, and pepper until browned. Add the carrots, celery, onion, tomato paste, beef stock, and chopped thyme. Put on the lid and place on high pressure for 20 minutes. Release pressure, remove lid, and stir in beef gravy.

Pour the beef stew into a pie dish and cover with the pie crust. Brush the egg on top and with a paring knife, make an “X” in the middle of the dough. Place in oven for 20-22 minutes or until crust is golden brown.

Remove from oven and let sit for 5 minutes before serving.

Approximate Nutritional Information (Per serving): Calories 610, Fat 29g, Sat Fat 11g, Trans Fat 0g, Cholesterol 165mg, Sodium 1240mg, Total Carbohydrate 42g, Fiber 2g, Sugars 4g, Protein 46g

ALLERGEN INFORMATION: Tree Nut-Free, Peanut-Free, Soy-Free, Dairy-Free

Nutritional values are based on data from the USDA National Nutrient Database for Standard Reference. Actual nutritional values may vary due to preparation techniques, variations related to suppliers, regional and seasonal differences, or rounding.

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