Instant Pot® Cottage Pie Soup
Ingredients
- 1 pound lean ground beef
- 1 medium onion, chopped
- 2 celery ribs, sliced
- 4 cups beef broth
- 2 cups water
- 2 tablespoons tomato paste
- 1 tablespoon Worcestershire sauce
- 1 (1.5 ounce) package dry beef stew seasoning mix
- 1 (12 ounce) package frozen peas and carrots
- 1 cup frozen corn
- 2 cups prepared mashed potatoes
- 1 egg yolk
- 1 tablespoon butter, melted
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Instructions
- 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.
Source
Original recipe: View Original