A lovely soup that is stuffed with vegetables and is filling and hearty.
| Prep Time: | 20 mins |
| Cook Time: | 45 mins |
| Additional Time: | 10 mins |
| Total Time: | 1 hr 15 mins |
| Servings: | 10 |
Ingredients
- 1 cup low-sodium chicken broth
- 1 large yam, chopped
- 1 large russet potato, chopped
- 1 teaspoon Himalayan pink salt
- ½ cup milk
- 3 tablespoons butter
- 1 tablespoon vegetable oil
- ½ onion, chopped
- 2 cloves garlic, mashed
- 1 ⅛ pounds ground beef
- salt and ground black pepper to taste
- 6 mushrooms, sliced
- 1 cup frozen corn
- 1 cup frozen green peas
- 1 crown broccoli, diced
- 1 carrot, chopped
- 1 stalk celery, chopped
- 1 (.87 ounce) package low-sodium gravy mix
- 1 tablespoon water, or as needed
- ½ cup shredded Cheddar cheese
Instructions
- Pour chicken broth into a multi-functional electric pressure cooker. Place a steamer rack into the pot. Add yam and potato; sprinkle pink salt on top. Close and lock the lid. Turn the valve to Seal. Select high pressure according to manufacturer’s instructions; set timer for 8 minutes. Allow 10 to 15 minutes for pressure to build.
- Release pressure carefully using the quick-release method according to manufacturer’s instructions, about 5 minutes. Unlock and remove lid. Remove yam, potato, and rack. Strain liquid into a glass measuring cup and reserve. Return yam and potato to pot. Add milk and butter; mash using a potato masher until smooth. Scrape mashed potato topping into a bowl using a silicone spatula.
- Preheat the oven to 350 degrees F (175 degrees C).
- Select Saute function on the pressure cooker. Heat oil on high mode. Add onion and garlic; saute until slightly tender, 1 to 2 minutes. Add ground beef, salt, and pepper. Cook and stir until filling is well combined, 2 to 3 minutes. Add mushrooms; saute until starting to soften, about 1 minute.
- Stir corn, peas, broccoli, carrot, and celery into the pot with the filling. Pour in reserved potato liquid. Close and lock the lid. Set pot to Manual function. Select low pressure according to manufacturer’s instructions; set timer for 3 minutes. Allow 5 to 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 lid. Strain out excess liquid and discard; return filling to pot. Set pot to Saute mode.
- Dissolve gravy mix in just enough water to dissolve the powder; add to the filling in the pot. Cook and stir until gravy thickens, about 2 minutes. Transfer filling to a baking dish and cover with the mashed topping. Sprinkle Cheddar cheese on top.
- Bake in the preheated oven until cheese is melted, about 10 minutes.
- Set oven rack about 6 inches from the heat source and preheat the oven’s broiler. Broil shepherd’s pie until top is browned, 3 to 5 minutes. Let sit for 5 minutes before serving.
- Ground turkey can be substituted for ground beef.
- Substitute salt and pepper with steak seasoning, if desired.
- Broiling is optional.
Nutrition Facts
| Calories | 309 kcal |
| Carbohydrate | 30 g |
| Cholesterol | 47 mg |
| Dietary Fiber | 5 g |
| Protein | 14 g |
| Saturated Fat | 7 g |
| Sodium | 467 mg |
| Sugars | 4 g |
| Fat | 15 g |
| Unsaturated Fat | 0 g |
Reviews
Great variety of vegetables that could be substituted with practically anything. Tastes great. The order of cooking things wasn’t quite what I expected, I usually saute meat first, then add carrots first since they take longer to cook, followed by the other veggies, but heck, it all gets cooked up in the pressure cooker anyway. I made a red chile sauce to substitute for the gravy. I like a little kick in virtually everything, a personal thing. When I make it again I’ll cook the mashed potatoes on the stove, only because my pressure cooker accessories are limited. Overall, five stars!
This was a great find for me. Recipe is easily adaptable to your tastes and/or pantry stock. I used chicken instead of beef so used pkg of lower sodium chicken gravy. Also did not have frozen broccoli so used green beans instead. Yes recipe doesn’t have to be in the instant pot but my opinion is that it saves in multiple pots & pans being used.
Delicious – loved it for many days.
This is so so good! All the steps take the “instant” out of the instant pot but it’s worth it! Since there was only one review I was determined to make it exactly according to the recipe but I accidentally made two changes: I forgot to get broccoli at the store and I may have grabbed some ground venison out of my freezer instead of beef. It was still amazing!! I used my immersion blender on the taters after mashing them to make them extra smooth for the picky eaters who like “Hungry Jack” style potatoes. It went over very well with the whole family 🙂 Thanks for the recipe! Love the Instant Pot!
First time using my 3 quart instant pot, so halved all ingredients except for the ground meat. final result was excellent. Following directions for potato preparation brought the dish to an higher level of flavour. I find myself salivating as I think about having leftovers for supper tonight. I would make it again as long as I have an hour from start to finish.