Instant Pot or Crockpot Beef Pot Pie–tender, bite size pieces of beef stew meat encompassed in a flavorful sauce with peas and topped with a crispy pie crust.
Instant Pot or Crockpot Beef Pot Pie
Today I’m going to share a recipe for beef pot pie. I know you’ve heard of chicken pot pie but if you’re a beef lover, this is a recipe for you. And you can make it in the slow cooker or the Instant Pot. It’s up to you. I’ve made it in both and they turn out equally well.
You’ll start this recipe with some diced onion and minced garlic for a nice flavor base. And then build that flavor with tomato paste and soy sauce. I know it sounds weird but believe me it works. You’ll add in some seasonings and broth. After the beef cooks in the moist heat it gets super tender. After it’s cooked you’ll stir in some frozen veggies. I chose frozen peas. However, if you’d like a bag of mixed vegetables that would work well too. At this point you’ll pour the mixture into a pie tin and top with a pie crust and bake. You can buy refrigerated Pillsbury pie crust or you can make your own. This recipe makes two pies so you can make one for you and one for a friend. Or you can freeze the extra filling and use it on another night.
Today is Pi Day and I think the best way you could celebrate is to make this instant pot or crockpot beef pot pie (or other savory pie) and then make one of these delicious sweet pies for dessert!
Chocolate Coconut Cream Pie from Life Made Simple
Strawberry Chocolate Pie from Baking with Blondie
Raspberries and Cream Pie from Real Mom Kitchen
Vegan Berry Pie with Sugar Cookie Crust from Namely Marly
Lemon Meringue Pie from The Baker Upstairs
Pineapple Fluff Pie from Yellow Bliss Road
German Chocolate Pie from Creations by Kara
Chicken Pot Pie with Cheddar Biscuit Crust from Hey Grill, Hey
Meat and Potatoes Pie from Foodie with Family
Shepherds Pie from Ashlee Marie
Coconut Custard Pie from Gather for Bread
What Instant Pot and Slow Cooker Did You Use?
When I made this beef pot pie in the slow cooker I used my 6 quart oval Kitchenaid slow cooker. I love this slow cooker (you can see me talking about it in a video here). It cooks low and evenly. I love the medium heat choice because most slow cookers that I’ve seen only have the option of cooking on low or high. If you’re going to buy just one slow cooker, this is the one that I recommend.
When I made this beef pot pie in the pressure cooker used this Instant Pot IP-LUX60 V3 Programmable Electric Pressure Cooker. It’s 6 quarts, so the same size as most slow cookers. It cost me around $80 on Amazon.
Instant Pot or Crockpot Beef Pot Pie
- Yield: Makes 2 Pies 1x
Tender, bite size pieces of beef stew meat encompassed in a flavorful sauce with peas and topped with a crispy pie crust.
- 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
- 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.
- 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.
This took a total of 40 minutes to cook in the Instant Pot. 10 minutes for the pot to come to pressure and then 30 minutes of cooking time. I used my 6 Quart Instant Pot for this recipe. I used my 6 Quart Kitchen Aid Slow Cooker for this recipe.
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This looks so good and I plan on making it tomorrow! I like potatoes in my pot pie though..have you ever tried adding them in this? Would you recommend cooking them with the meat?
You could do that. They might get a bit too soft. I would follow the recipe and then kind of spread out the meat. Then place cubed potatoes on top of the beef so that they aren’t really touching the bottom of the pot. This will help so they don’t get too soft. It gets hotter on the bottom of the pot.
Mine kept burning in the Instant Pot – please add these to help other’s frustration!
#2. Do Not Mix Thick Sauces
Do NOT mix in the thick, saucy ingredients such as tomato paste or tomato sauce with other ingredients. Simply layer the thick sauce on top of the other ingredients.
#3. Add Thickener After Pressure Cooking Cycle
Always add thickener such as cornstarch, flour, arrowroot, or potato starch after the pressure cooking cycle. Keep in mind there are some exceptions when only a very small amount is used.
Making tonight but instead of pie crust I’m using puff pastry sheets for a soft fluffy crust and will serve with some mashed potatoes. Nice, hearty meal on a cold Minnesota day.
oh that sounds fantastic! and it’s too early to be cold!
Robert Campbell says
Made this tonight (18 Mar 2018) – wonderful aroma just as I was mixing the first ingredients together. I used about 2lbs of chuck roast (trimmed out the big chunks of fat, thinking the marbling would do the trick). I got a 12oz bag of peas and carrots instead of just peas. Oh, I used a 14.5 oz can of beef broth instead of chicken broth for the liquid. Cooked in a Power Pressure Cooker XL for 30 minutes on the chicken/meat setting – nothing burned (this model doesn’t have the manual settings of the Instant pot). The aroma continued during the cooking time. Remember that the store-bought pie crust needs to be room temp, so set those out during cooking. Once 30 minutes passed, it was a little soupy (2.5 extra ounces of liquid), so I added about 1 tsp of cornstarch to thicken this up a bit. Because I like a bottom crust, I greased the pie pan, put in bottom crust, then filled, then topped with the top crust, pinching top and bottom together. Baked 30 minutes at 350 (glass pie pans also), rested 15 minutes and the result: Very tasty! I was probably a little light on the salt and pepper, and it is still a little soupy – I’ll adjust the liquid down because there’s gonna be a next time!
Making this recipe in the instant pot now-and got the burn notice. I think it might be better to cook it with the flour, after you cook it for 30 minutes, add the flour and turn it on sauté until it has thickened to desired thickness. This would prevent it burning. It’s the flour that causes it to burn.
Marie SLATER says
Made this in the instant pot and it came out perfect. You don’t need the flour, the recipe said flour was for the slow cooker. I just used corn starch and water at the end on saute and it came out perfect.
Great! Glad you liked it Marie.
I just got an Instant Pot, and I’ve only used it one time. Can’t wait to try this recipe!
You’ll love it!