Instant Pot Beef Wellington Pie (2024)

Prep Time15 minutes

Cook Time40 minutes

Additional Time15 minutes

Total Time1 hour 10 minutes

Ingredients

• 4 tablespoons extra virgin olive oil, divided
• 2 pounds chuck roast, cut into bite-sized chunks (I love Costco’s)
• 2 large shallots, diced
• 1 pound baby bella mushrooms, finely diced
• 4 ounces diced prosciutto (optional, see Jeffrey’s Tips)
• 3 cloves garlic, minced or pressed
• 3 tablespoons whiskey (optional, but strongly suggested)
• 1 tablespoon Worcestershire sauce
• 2 teaspoons dried thyme
• 1 1/2 cups beef broth
• 6-12 Pepperidge Farm Puff Pastry Shells, kept frozen -OR- 2 sheetsPepperidge Farm Puff Pastry Shells, fully thawed, unfolded and cut into 3-inch disks (see Jeffrey's Tips)
• 1 tablespoon Dijon mustard (optional)
• 4-8 ounces pâté of your choice (I like a mousse-style with poultry), at room temperature (see Jeffrey's Tips)
• 2 tablespoons cornstarch

Instructions

1. Add 2 tablespoons of the olive oil to the Instant Pot, hit Sauté and Adjust so it’s on the More or High setting. After 3 minutes of heating, add the meat and sauté, stirring often for 2- 3 minutes, until just lightly browned on all sides. Remove to rest on a plate and set aside.
2. Add the remaining 2 tablespoons of oil and let heat for 1 minute. Add the prosciutto (if using) and sauté for 90 seconds. Add the Worcestershire and deglaze (scrape) the bottom of the pot to make sure it’s free and clear of any browned bits. Add the shallots, mushrooms and garlic and sauté for 5-8 minutes until browned and fragrant. Add the whiskey (if using) and deglaze once more. Add the thyme and stir. Simmer for 5 minutes or until the liquid mostly evaporates.
3. Add the broth to the pot and stir well. Return the beef and just nestle so it’s mostly in the broth. Secure the lid, move the valve to the sealing position, and hit Keep Warm/Cancel followed by Manual or Pressure Cook on High Pressure for 30 minutes. When done, allow a 10-minute natural release followed by a quick release.
4. While the meat is pressure cooking, pre-heat the oven to 400-425° and bake the frozen puff pastry shells or thawed puff pastry disks according to package instructions(keep an eye on them as all ovens vary).
5. Stir in the Dijon (if using) and pâté until combined into the sauce (see Jeffrey's Tips).
6. Make a slurry by mixing together the cornstarch with 2 tablespoons cold water until smooth. Hit Keep Warm/Cancel and then hit Sauté and Adjust so it’s on the more or high setting. Once bubbling, add the slurry while constantly stirring. After 30 seconds of bubbling, hit Keep Warm/Cancel to turn the pot off.
7. Gently ladle the filling into the puff pastry shells (or if you cut out rounds in pastry sheets, poke a hole in the top and gently mix around the flaky center so it crumbles to the bottom of the pastry and it's hollowed out - ready to spoon the filling in). Goes perfectly with my Aligot or Garlic Mashed Potatoes.
   

Jeffrey's Tips