Veggie Pot Pie
Cooking time will be slightly less for stovetop pressure cookers.
Recipe Summary Veggie Pot Pie
A mouthwatering-good vegetable pot pie.
Ingredients | Instant Pot Cooking Times Beans2 tablespoons olive oil1 onion, chopped8 ounces mushrooms1 clove garlic, minced2 large carrots, diced2 potatoes, peeled and diced2 stalks celery, sliced 1/4 inch wide2 cups cauliflower florets1 cup fresh green beans, trimmed and snapped into 1/2 inch pieces3 cups vegetable broth1 teaspoon kosher salt1 teaspoon ground black pepper2 tablespoons cornstarch2 tablespoons soy sauce1 recipe pastry for double-crust pieDirectionsPreheat oven to 425 degrees F (220 degrees C).Heat oil in a large skillet or saucepan. Cook onions, mushrooms, and garlic in oil for 3 to 5 minutes, stirring frequently. Stir in carrots, potatoes, and celery. Stir in cauliflower, green beans, and vegetable broth. Bring to a boil, then turn heat down to a simmer. Cook until vegetables are barely tender, about 5 minutes. Season with salt and pepper.In a small bowl, mix the cornstarch, soy sauce, and 1/4 cup water until cornstarch is completely dissolved. Stir into vegetables, and cook until sauce thickens, about 3 minutes.Roll out 1/2 of the dough to line an 11x7 inch baking dish. Pour the filling into the pastry lined dish. Roll out remaining dough, arrange over the filling, and seal and flute the edges.Bake in preheated oven for 30 minutes, or until the crust is brown.Info | Instant Pot Cooking Times Beansprep:
30 mins
cook:
1 hr
total:
1 hr 30 mins
Servings:
6
Yield:
6 servings
TAG : Veggie Pot PieMain Dish Recipes, Savory Pie Recipes, Vegetarian Pie,
