BEEF STEW POT PIE
PREP:
15 MINUTES |
TOTAL COOK TIME:
36 MINUTES |
MAKES:
6 SERVINGS
APPROX. PRESSURE BUILD:
6 MINUTES |
PRESSURE COOK:
20 MINUTES |
AIR CRISP:
10 MINUTES
BEGINNER RECIPE
DIRECTIONS
1
Select SEAR/SAUTÉ and set to 4 (medium-high).
Select START/STOP to begin. Allow to preheat
for 3 minutes.
2
After 3 minutes, add oil, onions, celery, carrots, and
garlic. Sauté for 5 minutes, or until softened.
3
Add meat and cook until browned on all sides,
about 3 additional minutes.
4
Add seasonings, potatoes, stock, and
Worcestershire. Assemble pressure lid, making
sure the pressure release valve is in the SEAL
position. Select PRESSURE and set to HIGH.
Set time to 20 minutes. Select START/STOP
to begin.
5
When pressure cooking is complete, allow
pressure to naturally release for 10 minutes.
After 10 minutes, quick release remaining
pressure by moving the pressure release valve
to the VENT position. Carefully remove lid when
unit has finished releasing pressure.
6
In a separate bowl, whisk together milk and
cornstarch until combined. Slowly incorporate
into stew. Allow sauce to thicken, then select
START/STOP to turn off SEAR/SAUTÉ.
7
Lay the pie dough over the stew evenly, tucking
the edges underneath. Close the crisping lid.
Select AIR CRISP, set temperature to 400°F and
set time to 7 minutes. Select START/STOP to begin.
8
When cooking is complete, allow to rest for
5 minutes before serving.
22
Lunch & Dinner
INGREDIENTS
2 tablespoons olive oil
1 yellow onion, peeled, diced
1 rib celery, diced
2 carrots, peeled, diced
2 cloves garlic, peeled, minced
1 1/2 pounds uncooked stew meat
or sirloin, cut in 1-inch cubes
1 teaspoon dried thyme
2 teaspoons kosher salt
1 teaspoon ground black pepper
2 russet potatoes, peeled, cut in 1/2-inch cubes
1 cup beef stock
2 tablespoons Worcestershire sauce
2 tablespoons milk
2 tablespoons cornstarch
1/2 cup frozen peas
1 store bought refrigerated pie crust, room temperature
TIP
For an extra-golden crust, brush before and during
cooking with 1/4 cup heavy cream mixed with an
egg yolk.
