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We hope you got benefit from reading it, now let’s go back to beef stout pot pie instant pot ip recipe. To make beef stout pot pie instant pot ip you need 14 ingredients and 13 steps. Here is how you achieve that.

The ingredients needed to make Beef stout pot pie instant pot ip:

1. Get olive oil
2. Prepare stew meat cut into bite size pieces
3. Prepare small onion diced
4. Provide heaving TSP minced garlic
5. Take beef broth
6. You need bottle of Guinness extra stout beer
7. Use frozen peas and carrots
8. Get frozen corn
9. Prepare kosher salt
10. You need fresh basil leaves roughly chopped
11. Provide tubes (8oz) crescent roll sheets
12. Take 7-8 oz ramekins
13. You need Finely shredded mild cheddar cheese
14. Take Fresh parsley chopped

Steps to make Beef stout pot pie instant pot ip:

1. Turn instant pot on to saute high/more. When pot reads hot add the olive oil.
2. Add in stew meat and cook till brown with just a little pink showing.
3. Add in onion and garlic stirring frequently for 3 minutes.
4. Add beef broth and beer. Stir with a wooden spoon and scrape any bits that may be stuck on the bottom of the pot.
5. Add the peas and carrots, corn, salt, and basil. Stir.
6. Preheat oven to 375. Seal pressure cooker and cook on manual/high pressure for 10 minutes. Then allow a 10 minute natural release. Then release rest of pressure. Remove lid.
7. Switch instant pot to saute setting and slowly stir in the flour. Simmer till it thickens. Switch to keep warm.
8. Roll out crescent rolls. And cut out squares a little bigger than the top of your ramekin.
9. Ladle beef mixture into the ramekins and top with a crescent roll square on each. Gently push down around the rim. Poke a hole in the middle of the crescent top.
10. Place ramekins on a cookie sheet and place on middle rack of the oven. Bake for 12-15 minutes.
11. When tops are browned and crispy remove from oven.
12. IMMEDIATELY top with shredded cheese. And add parsley for garnish..
13. Enjoy!!

Seasoned flour with salt, pepper, garlic powder and onion powder. Working in batches, generously brown the ground beef on all sides. Be careful not to overcrowd the pot or the beef will steam instead of brown. Transfer to the bacon and set aside. Stir in the flour until smoothly incorporated, and gradually mix in the Irish stout beer and beef stock.

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