Instant Pot Cottage Pie Soup Food

INSTANT POT® COTTAGE PIE SOUP

Steps:

• Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Add beef, onion, and celery; cook and stir until beef is browned and crumbly, about 5 minutes. Cancel Saute mode.
• Add broth, water, tomato paste, Worcestershire, and beef stew seasoning. Stir. Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 15 minutes. Allow 10 minutes for pressure to build.
• Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid.
• Stir in peas, carrots, and corn, close the lid, and let sit for 10 minutes while you prepare the potato puffs.
• Preheat the oven to 450 degrees F (230 degrees C). Line a baking sheet with parchment paper.
• Place mashed potatoes in a bowl and stir in egg yolk. Drop 16 even tablespoonfuls of the potato mixture onto the prepared baking sheet. Brush tops with melted butter.
• Bake in the preheated oven until light, about 10 minutes. Ladle soup into bowls and top each bowl with 2 potato puffs.

INSTANT POT COTTAGE PIE

Steps:

• Peel and slice your onion, prep your vegetables and sauté in the instant pot with extra virgin olive oil. Load into the instant pot your minced beef and stir for a couple of minutes until the mince starts to brown.
• Pour in stock, tinned tomatoes and seasonings and stir.
• Cancel the sauté and lower your trivet over the minced beef. Add the steamer basket ready for the potatoes. Peel and dice your potatoes and load onto the steamer basket.
• Place the lid on the instant pot, set the valve to sealing and cook for 5 minutes on meat and stew. Allow for 5 minutes natural pressure release before releasing pressure. Once you have released pressure, stir in your frozen peas. They will warm up naturally because of the heat in the instant pot.
• Remove the potatoes and mash with salt, thyme, butter, and milk. Load the meat and potatoes onto dinner plates and enjoy!

INSTANT POT COTTAGE PIE

Steps:

• In instant pot select Sauté setting; heat oil.
• Add onion saute until onion is soft.
• Push the onion aside and drop in the ground meat- break it up with a spatula and brown it, about 5 minutes.
• Add tomato paste, Worcestershire Sauce salt, pepper and broth; mix well,.
• Lower the steamer basket with the sliced potatoes onto the meat.
• Close and lock the lid of the pressure cooker; cook for 12 minutes at high pressure.
• When time is up, open the pressure cooker with Quick release - pressure through the valve.
• Preheat oven to 400 degrees.
• Remove the steamer basket from the pressure cooker and toss the frozen peas and corn into the pressure cooker and mix into the meat. leave cooker stand uncovered while you work on the potatoes.
• Pour the potatoes into a small mixing bowl. Mash together potatoes with milk, salt and butter.
• Pour the contents of the pressure cooker into a deep oven-safe dish.
• Spoon and even potatoes over the meat mixture.
• Bake un-covered for 20 minutes the potatoes are golden,.
• Let casserole stand for 5 minutes before serving.

COTTAGE PIE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9 inch deep-dish pie plate.
• Place potatoes into a pot; cover with salted water, and bring to a boil over high heat. Reduce heat to medium-low, cover; simmer until tender, about 20 minutes. Drain; mash with 2 tablespoons of the butter and the garlic. Season to taste with salt and pepper; set aside.
• Meanwhile, heat the olive oil in a skillet over medium heat. Add ground beef, herbes de Provence, and nutmeg; cook and stir until beef is lightly brown and crumbly, about 10 minutes. Spread the beef evenly in the prepared pie plate. Cover evenly with the peas; spread the mashed potatoes over the peas. Dot the casserole with the remaining butter.
• Bake, uncovered, in the preheated oven until heated through and bubbly, about 20 minutes.

INSTANT POT® SHEPHERD'S PIE

Steps:

• Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Heat oil and add ground beef, onion, garlic, salt, and pepper. Cook until ground beef has browned and onions are soft and translucent, about 5 minutes. Stir in tomato paste, Worcestershire sauce, and thyme. Pour in beef broth and add frozen peas and carrots. Stir until everything is well blended and turn off Saute function.
• Place your Instant Pot's® metal collapsible trivet in the pot so that it rests a little bit above the meat mixture. Place the peeled potatoes on top of the trivet. Close and lock the lid. Select high pressure according to manufacturer's instructions. Set timer for 15 minutes if potatoes are on the smaller side or 20 minutes if they are medium or large. Allow 10 to 15 minutes for pressure to build.
• Release pressure using the natural-release method according to manufacturer's instructions for 10 minutes. Release remaining pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Open the lid and transfer potatoes to a bowl. Turn off Instant Pot® and carefully remove the metal trivet (it will be hot).
• Add half-and-half, butter, and garlic salt to bowl with the potatoes. Mash until well blended.
• Set an oven rack about 6 inches from the heat source and preheat the oven's broiler.
• Assemble the pie by pouring the meat mixture from the Instant Pot® into an 8-inch square baking pan. Spoon the mashed potatoes over the meat mixture and spread out evenly.
• Broil the shepherd's pie in the preheated oven until the top starts to golden and brown, about 3 minutes.