Step-by-step instruction without your screen going to sleep
2 tablespoons
olive oil
1
onion, peeled, diced
2
stalks celery, diced
3
carrots, peeled, cut in 1/2-inch cubes
2
cloves garlic, peeled, minced
1134g to 1361g
uncooked sirloin steaks or stew meat, cut in 1/2-inch cubes
1 1/2 teaspoons
dried thyme
2 teaspoons
kosher salt
1 teaspoon
pepper
3
russet potatoes, peeled, cut in 1/2-inch cubes
600g
beef stock
3 tablespoons
Worcestershire sauce
3/4 cup
frozen peas, thawed
42g
quick-thickening flour
1
store-bought refrigerated pie crust, room temperature
2 tablespoons
olive oil
1
onion, peeled, diced
2
stalks celery, diced
3
carrots, peeled, cut in 1/2-inch cubes
2
cloves garlic, peeled, minced
2 1/2–3 pounds
uncooked sirloin steaks or stew meat, cut in 1/2-inch cubes
1 1/2 teaspoons
dried thyme
2 teaspoons
kosher salt
1 teaspoon
pepper
3
russet potatoes, peeled, cut in 1/2-inch cubes
2 1/2 cups
beef stock
3 tablespoons
Worcestershire sauce
3/4 cup
frozen peas, thawed
1/3 cup
quick-thickening flour
1
store-bought refrigerated pie crust, room temperature
Step 1
Select SEAR/SAUTÉ and set to MD:HI. Select START/STOP to begin. Allow to preheat for 5 minutes.
Step 2
After 5 minutes, add oil, onion, celery, carrots, and garlic to the pot. Cook until softened, stirring occasionally, about 5 minutes.
Step 3
Add meat and cook until browned on all sides, about 3 minutes.
Step 4
Add seasonings, potatoes, stock, and Worcestershire sauce. Stir to combine. Select START/STOP to turn off SEAR/SAUTÉ.
Step 5
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.
Step 6
When pressure cooking is complete, quick release the pressure by moving the pressure release valve to the VENT position. Carefully remove lid when unit has finished releasing pressure.
Step 7
Select SEAR/SAUTÉ and set to MD:HI. Select START/STOP to begin. Let stew come to a simmer, then add peas to pot.
Step 8
Add flour to the pot and slowly stir into stew. Allow stew to thicken, then select START/STOP to turn off SEAR/SAUTÉ.
Step 9
Lay the pie dough evenly over the top of the mixture, folding the edges under.
Step 10
Close crisping lid. Select BROIL and set time to 10 minutes. Select START/STOP to begin.
Step 11
Cooking is complete when pie crust is golden brown. Let rest 5 minutes before serving.
Select SEAR/SAUTÉ and set to MD:HI. Select START/STOP to begin. Allow to preheat for 5 minutes.
2 tablespoons
olive oil
1
onion, peeled, diced
2
stalks celery, diced
3
carrots, peeled, cut in 1/2-inch cubes
2
cloves garlic, peeled, minced
1134g to 1361g
uncooked sirloin steaks or stew meat, cut in 1/2-inch cubes
1 1/2 teaspoons
dried thyme
2 teaspoons
kosher salt
1 teaspoon
pepper
3
russet potatoes, peeled, cut in 1/2-inch cubes
600g
beef stock
3 tablespoons
Worcestershire sauce
3/4 cup
frozen peas, thawed
42g
quick-thickening flour
1
store-bought refrigerated pie crust, room temperature
2 tablespoons
olive oil
1
onion, peeled, diced
2
stalks celery, diced
3
carrots, peeled, cut in 1/2-inch cubes
2
cloves garlic, peeled, minced
2 1/2–3 pounds
uncooked sirloin steaks or stew meat, cut in 1/2-inch cubes
1 1/2 teaspoons
dried thyme
2 teaspoons
kosher salt
1 teaspoon
pepper
3
russet potatoes, peeled, cut in 1/2-inch cubes
2 1/2 cups
beef stock
3 tablespoons
Worcestershire sauce
3/4 cup
frozen peas, thawed
1/3 cup
quick-thickening flour
1
store-bought refrigerated pie crust, room temperature
Step 2 of 11
After 5 minutes, add oil, onion, celery, carrots, and garlic to the pot. Cook until softened, stirring occasionally, about 5 minutes.
2 tablespoons
olive oil
1
onion, peeled, diced
2
stalks celery, diced
3
carrots, peeled, cut in 1/2-inch cubes
2
cloves garlic, peeled, minced
1134g to 1361g
uncooked sirloin steaks or stew meat, cut in 1/2-inch cubes
1 1/2 teaspoons
dried thyme
2 teaspoons
kosher salt
1 teaspoon
pepper
3
russet potatoes, peeled, cut in 1/2-inch cubes
600g
beef stock
3 tablespoons
Worcestershire sauce
3/4 cup
frozen peas, thawed
42g
quick-thickening flour
1
store-bought refrigerated pie crust, room temperature
2 tablespoons
olive oil
1
onion, peeled, diced
2
stalks celery, diced
3
carrots, peeled, cut in 1/2-inch cubes
2
cloves garlic, peeled, minced
2 1/2–3 pounds
uncooked sirloin steaks or stew meat, cut in 1/2-inch cubes
1 1/2 teaspoons
dried thyme
2 teaspoons
kosher salt
1 teaspoon
pepper
3
russet potatoes, peeled, cut in 1/2-inch cubes
2 1/2 cups
beef stock
3 tablespoons
Worcestershire sauce
3/4 cup
frozen peas, thawed
1/3 cup
quick-thickening flour
1
store-bought refrigerated pie crust, room temperature
Step 3 of 11
Add meat and cook until browned on all sides, about 3 minutes.
2 tablespoons
olive oil
1
onion, peeled, diced
2
stalks celery, diced
3
carrots, peeled, cut in 1/2-inch cubes
2
cloves garlic, peeled, minced
1134g to 1361g
uncooked sirloin steaks or stew meat, cut in 1/2-inch cubes
1 1/2 teaspoons
dried thyme
2 teaspoons
kosher salt
1 teaspoon
pepper
3
russet potatoes, peeled, cut in 1/2-inch cubes
600g
beef stock
3 tablespoons
Worcestershire sauce
3/4 cup
frozen peas, thawed
42g
quick-thickening flour
1
store-bought refrigerated pie crust, room temperature
2 tablespoons
olive oil
1
onion, peeled, diced
2
stalks celery, diced
3
carrots, peeled, cut in 1/2-inch cubes
2
cloves garlic, peeled, minced
2 1/2–3 pounds
uncooked sirloin steaks or stew meat, cut in 1/2-inch cubes
1 1/2 teaspoons
dried thyme
2 teaspoons
kosher salt
1 teaspoon
pepper
3
russet potatoes, peeled, cut in 1/2-inch cubes
2 1/2 cups
beef stock
3 tablespoons
Worcestershire sauce
3/4 cup
frozen peas, thawed
1/3 cup
quick-thickening flour
1
store-bought refrigerated pie crust, room temperature
Step 4 of 11
Add seasonings, potatoes, stock, and Worcestershire sauce. Stir to combine. Select START/STOP to turn off SEAR/SAUTÉ.
2 tablespoons
olive oil
1
onion, peeled, diced
2
stalks celery, diced
3
carrots, peeled, cut in 1/2-inch cubes
2
cloves garlic, peeled, minced
1134g to 1361g
uncooked sirloin steaks or stew meat, cut in 1/2-inch cubes
1 1/2 teaspoons
dried thyme
2 teaspoons
kosher salt
1 teaspoon
pepper
3
russet potatoes, peeled, cut in 1/2-inch cubes
600g
beef stock
3 tablespoons
Worcestershire sauce
3/4 cup
frozen peas, thawed
42g
quick-thickening flour
1
store-bought refrigerated pie crust, room temperature
2 tablespoons
olive oil
1
onion, peeled, diced
2
stalks celery, diced
3
carrots, peeled, cut in 1/2-inch cubes
2
cloves garlic, peeled, minced
2 1/2–3 pounds
uncooked sirloin steaks or stew meat, cut in 1/2-inch cubes
1 1/2 teaspoons
dried thyme
2 teaspoons
kosher salt
1 teaspoon
pepper
3
russet potatoes, peeled, cut in 1/2-inch cubes
2 1/2 cups
beef stock
3 tablespoons
Worcestershire sauce
3/4 cup
frozen peas, thawed
1/3 cup
quick-thickening flour
1
store-bought refrigerated pie crust, room temperature
Step 5 of 11
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.
2 tablespoons
olive oil
1
onion, peeled, diced
2
stalks celery, diced
3
carrots, peeled, cut in 1/2-inch cubes
2
cloves garlic, peeled, minced
1134g to 1361g
uncooked sirloin steaks or stew meat, cut in 1/2-inch cubes
1 1/2 teaspoons
dried thyme
2 teaspoons
kosher salt
1 teaspoon
pepper
3
russet potatoes, peeled, cut in 1/2-inch cubes
600g
beef stock
3 tablespoons
Worcestershire sauce
3/4 cup
frozen peas, thawed
42g
quick-thickening flour
1
store-bought refrigerated pie crust, room temperature
2 tablespoons
olive oil
1
onion, peeled, diced
2
stalks celery, diced
3
carrots, peeled, cut in 1/2-inch cubes
2
cloves garlic, peeled, minced
2 1/2–3 pounds
uncooked sirloin steaks or stew meat, cut in 1/2-inch cubes
1 1/2 teaspoons
dried thyme
2 teaspoons
kosher salt
1 teaspoon
pepper
3
russet potatoes, peeled, cut in 1/2-inch cubes
2 1/2 cups
beef stock
3 tablespoons
Worcestershire sauce
3/4 cup
frozen peas, thawed
1/3 cup
quick-thickening flour
1
store-bought refrigerated pie crust, room temperature
Step 6 of 11
When pressure cooking is complete, quick release the pressure by moving the pressure release valve to the VENT position. Carefully remove lid when unit has finished releasing pressure.
2 tablespoons
olive oil
1
onion, peeled, diced
2
stalks celery, diced
3
carrots, peeled, cut in 1/2-inch cubes
2
cloves garlic, peeled, minced
1134g to 1361g
uncooked sirloin steaks or stew meat, cut in 1/2-inch cubes
1 1/2 teaspoons
dried thyme
2 teaspoons
kosher salt
1 teaspoon
pepper
3
russet potatoes, peeled, cut in 1/2-inch cubes
600g
beef stock
3 tablespoons
Worcestershire sauce
3/4 cup
frozen peas, thawed
42g
quick-thickening flour
1
store-bought refrigerated pie crust, room temperature
2 tablespoons
olive oil
1
onion, peeled, diced
2
stalks celery, diced
3
carrots, peeled, cut in 1/2-inch cubes
2
cloves garlic, peeled, minced
2 1/2–3 pounds
uncooked sirloin steaks or stew meat, cut in 1/2-inch cubes
1 1/2 teaspoons
dried thyme
2 teaspoons
kosher salt
1 teaspoon
pepper
3
russet potatoes, peeled, cut in 1/2-inch cubes
2 1/2 cups
beef stock
3 tablespoons
Worcestershire sauce
3/4 cup
frozen peas, thawed
1/3 cup
quick-thickening flour
1
store-bought refrigerated pie crust, room temperature
Step 7 of 11
Select SEAR/SAUTÉ and set to MD:HI. Select START/STOP to begin. Let stew come to a simmer, then add peas to pot.
2 tablespoons
olive oil
1
onion, peeled, diced
2
stalks celery, diced
3
carrots, peeled, cut in 1/2-inch cubes
2
cloves garlic, peeled, minced
1134g to 1361g
uncooked sirloin steaks or stew meat, cut in 1/2-inch cubes
1 1/2 teaspoons
dried thyme
2 teaspoons
kosher salt
1 teaspoon
pepper
3
russet potatoes, peeled, cut in 1/2-inch cubes
600g
beef stock
3 tablespoons
Worcestershire sauce
3/4 cup
frozen peas, thawed
42g
quick-thickening flour
1
store-bought refrigerated pie crust, room temperature
2 tablespoons
olive oil
1
onion, peeled, diced
2
stalks celery, diced
3
carrots, peeled, cut in 1/2-inch cubes
2
cloves garlic, peeled, minced
2 1/2–3 pounds
uncooked sirloin steaks or stew meat, cut in 1/2-inch cubes
1 1/2 teaspoons
dried thyme
2 teaspoons
kosher salt
1 teaspoon
pepper
3
russet potatoes, peeled, cut in 1/2-inch cubes
2 1/2 cups
beef stock
3 tablespoons
Worcestershire sauce
3/4 cup
frozen peas, thawed
1/3 cup
quick-thickening flour
1
store-bought refrigerated pie crust, room temperature
Step 8 of 11
Add flour to the pot and slowly stir into stew. Allow stew to thicken, then select START/STOP to turn off SEAR/SAUTÉ.
2 tablespoons
olive oil
1
onion, peeled, diced
2
stalks celery, diced
3
carrots, peeled, cut in 1/2-inch cubes
2
cloves garlic, peeled, minced
1134g to 1361g
uncooked sirloin steaks or stew meat, cut in 1/2-inch cubes
1 1/2 teaspoons
dried thyme
2 teaspoons
kosher salt
1 teaspoon
pepper
3
russet potatoes, peeled, cut in 1/2-inch cubes
600g
beef stock
3 tablespoons
Worcestershire sauce
3/4 cup
frozen peas, thawed
42g
quick-thickening flour
1
store-bought refrigerated pie crust, room temperature
2 tablespoons
olive oil
1
onion, peeled, diced
2
stalks celery, diced
3
carrots, peeled, cut in 1/2-inch cubes
2
cloves garlic, peeled, minced
2 1/2–3 pounds
uncooked sirloin steaks or stew meat, cut in 1/2-inch cubes
1 1/2 teaspoons
dried thyme
2 teaspoons
kosher salt
1 teaspoon
pepper
3
russet potatoes, peeled, cut in 1/2-inch cubes
2 1/2 cups
beef stock
3 tablespoons
Worcestershire sauce
3/4 cup
frozen peas, thawed
1/3 cup
quick-thickening flour
1
store-bought refrigerated pie crust, room temperature
Step 9 of 11
Lay the pie dough evenly over the top of the mixture, folding the edges under.
2 tablespoons
olive oil
1
onion, peeled, diced
2
stalks celery, diced
3
carrots, peeled, cut in 1/2-inch cubes
2
cloves garlic, peeled, minced
1134g to 1361g
uncooked sirloin steaks or stew meat, cut in 1/2-inch cubes
1 1/2 teaspoons
dried thyme
2 teaspoons
kosher salt
1 teaspoon
pepper
3
russet potatoes, peeled, cut in 1/2-inch cubes
600g
beef stock
3 tablespoons
Worcestershire sauce
3/4 cup
frozen peas, thawed
42g
quick-thickening flour
1
store-bought refrigerated pie crust, room temperature
2 tablespoons
olive oil
1
onion, peeled, diced
2
stalks celery, diced
3
carrots, peeled, cut in 1/2-inch cubes
2
cloves garlic, peeled, minced
2 1/2–3 pounds
uncooked sirloin steaks or stew meat, cut in 1/2-inch cubes
1 1/2 teaspoons
dried thyme
2 teaspoons
kosher salt
1 teaspoon
pepper
3
russet potatoes, peeled, cut in 1/2-inch cubes
2 1/2 cups
beef stock
3 tablespoons
Worcestershire sauce
3/4 cup
frozen peas, thawed
1/3 cup
quick-thickening flour
1
store-bought refrigerated pie crust, room temperature
Step 10 of 11
Close crisping lid. Select BROIL and set time to 10 minutes. Select START/STOP to begin.
2 tablespoons
olive oil
1
onion, peeled, diced
2
stalks celery, diced
3
carrots, peeled, cut in 1/2-inch cubes
2
cloves garlic, peeled, minced
1134g to 1361g
uncooked sirloin steaks or stew meat, cut in 1/2-inch cubes
1 1/2 teaspoons
dried thyme
2 teaspoons
kosher salt
1 teaspoon
pepper
3
russet potatoes, peeled, cut in 1/2-inch cubes
600g
beef stock
3 tablespoons
Worcestershire sauce
3/4 cup
frozen peas, thawed
42g
quick-thickening flour
1
store-bought refrigerated pie crust, room temperature
2 tablespoons
olive oil
1
onion, peeled, diced
2
stalks celery, diced
3
carrots, peeled, cut in 1/2-inch cubes
2
cloves garlic, peeled, minced
2 1/2–3 pounds
uncooked sirloin steaks or stew meat, cut in 1/2-inch cubes
1 1/2 teaspoons
dried thyme
2 teaspoons
kosher salt
1 teaspoon
pepper
3
russet potatoes, peeled, cut in 1/2-inch cubes
2 1/2 cups
beef stock
3 tablespoons
Worcestershire sauce
3/4 cup
frozen peas, thawed
1/3 cup
quick-thickening flour
1
store-bought refrigerated pie crust, room temperature
Step 11 of 11
Cooking is complete when pie crust is golden brown. Let rest 5 minutes before serving.
2 tablespoons
olive oil
1
onion, peeled, diced
2
stalks celery, diced
3
carrots, peeled, cut in 1/2-inch cubes
2
cloves garlic, peeled, minced
1134g to 1361g
uncooked sirloin steaks or stew meat, cut in 1/2-inch cubes
1 1/2 teaspoons
dried thyme
2 teaspoons
kosher salt
1 teaspoon
pepper
3
russet potatoes, peeled, cut in 1/2-inch cubes
600g
beef stock
3 tablespoons
Worcestershire sauce
3/4 cup
frozen peas, thawed
42g
quick-thickening flour
1
store-bought refrigerated pie crust, room temperature
2 tablespoons
olive oil
1
onion, peeled, diced
2
stalks celery, diced
3
carrots, peeled, cut in 1/2-inch cubes
2
cloves garlic, peeled, minced
2 1/2–3 pounds
uncooked sirloin steaks or stew meat, cut in 1/2-inch cubes
1 1/2 teaspoons
dried thyme
2 teaspoons
kosher salt
1 teaspoon
pepper
3
russet potatoes, peeled, cut in 1/2-inch cubes
2 1/2 cups
beef stock
3 tablespoons
Worcestershire sauce
3/4 cup
frozen peas, thawed
1/3 cup
quick-thickening flour
1
store-bought refrigerated pie crust, room temperature
