Pressure Cooked Vegetable Pot Pie
Pressure Cooked Vegetable Pot Pie is a delightful and comforting dish, perfect for chilly evenings or family gatherings. This savory pot pie features a flaky golden crust enveloping a hearty filling of tender vegetables, bringing warmth and nostalgia to your dinner table. With the ease of pressure cooking, you’ll have this flavorful meal ready in no time, making it an ideal choice for busy weeknights. Each bite promises a burst of flavor that will leave everyone asking for seconds.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: Serves 6
- Category: Main
- Method: Pressure Cooking
- Cuisine: American
Ingredients
Scale
- 1 pie crust (store-bought or homemade)
- 1 cup mixed vegetables (carrots, peas, corn, green beans)
- 1 cup diced Yukon Gold potatoes
- 2 cups low-sodium vegetable broth
- 1 medium onion, diced
- 2 cloves garlic, minced
- 1 tsp dried thyme
- 2 tbsp cornstarch mixed with 2 tbsp water
Instructions
- Prepare ingredients by chopping vegetables into bite-sized pieces.
- Set the pressure cooker to sauté mode; add olive oil and sauté onions and garlic until fragrant.
- Add diced potatoes and mixed vegetables; cook until softened.
- Pour in vegetable broth and stir in thyme. Mix cornstarch with water and add to thicken.
- Assemble the pot pie by layering pie crust in a dish, adding filling, and topping with another crust; seal edges well.
- Pressure cook on high for 10 minutes; allow natural release for 5 minutes.
- Preheat oven to broil; transfer pot pie if needed and broil until golden brown (about 3 minutes).
Nutrition
- Serving Size: 1 slice (150g)
- Calories: 320
- Sugar: 4g
- Sodium: 550mg
- Fat: 12g
- Saturated Fat: 3g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 44g
- Fiber: 6g
- Protein: 8g
- Cholesterol: 0mg