Instant Pot Shepherd's Pie (2024)

ThisInstant Pot Shepherd’s Pieis a hearty and satisfying meal the whole family will love. Pressure cooking allows for us to swap in a tender chuck roast for the traditional ground beef and the result is a major upgrade to this comfort food classic.

Shepherd’s Pie has been a staple on my dinner menu for a long time, like my Cast Iron Shepherd’s Pie recipe. I love that it’s an all-in-one meal that includes meat, vegetables, and a starch, just like this Air Fryer Chicken Pot Pie recipe.

More importantly, I like that because I call it a “pie” and because the healthier parts of the dish are buried under mashed potatoes, my kids like this dinner as much as I do.

How to Make Instant Pot Shepherd’s Pie

Normally, I try to keep my recipes very simple with very few steps. And for my instant pot recipes, I usually like to dirty just the Instant Pot liner. This recipe is unlike most of my other recipes because it doesn’t satisfy either of those criteria.

Because of the difference in cooking times for each of the components in this dish, there are a couple of times you have to remove items to a different plate. In addition, to get a nice golden brown crust on the potatoes, we’re going to put everything in a casserole dish and broil it at the end.

So, why not just make traditional shepherd’s pie if using the Instant Pot doesn’t make this recipe easier? Because it lets us incorporate a better meat, which it turns out, makes a big difference!

The chuck roast in this Instant Pot Shepherd’s Pie shreds so easily and is so much more satisfying than the ground beef I usually use.

Step 1 – Sear the Roast

First, set your Instant Pot to sauté and let it heat up. While you’re waiting, pat the roast dry and season on all sides with salt. Once the pot is hot, add the oil, then the roast and sear on each side.

Step 2 –Sauté Onion and Garlic

Next, remove the roast to a plate. Add some more olive oil to the pot, then add diced onions and sauté for 2-3 minutes. Add minced garlic and cook for another 30 seconds.

Step 3 – Pressure Cook the Roast

Turn the pot off. Return the roast to the pot. Also add broth, tomato paste, thyme, and rosemary.

Secure the lid, select “Manual” and set the time for 40 minutes. Quick release the pressure when it’s done cooking.

Step 4 – Cook the Root Vegetables

Next, remove the beef from the instant pot and insert the steaming rack. Place the carrots and potatoes on top of the rack.

Cook for 10 minutes on manual, then quick release.

While the vegetables are cooking, shred the beef.

Step 5 – Make Gravy

Once the vegetables are done cooking, remove the potatoes from the Instant Pot (leave the carrots in the pot).

Combine flour or cornstarch with some water and slowly add to the remaining liquid in the pot until you get the gravy consistency you like.

Add the frozen peas and corn. Stir occasionally for 2 minutes to cook the vegetables in the gravy.

Step 6 – Finish the Dish

Add the shredded beef and mix well. Then pour the entire mixture into a casserole dish.

Add some butter and 1/4 cup chicken broth to the potatoes and mash with a fork. Spread the potato mixture over the beef mixture in the casserole dish.

Broil for 5 minutes to brown the potatoes. Serve immediately.

Ready to make thisInstant Pot Shepherd’s Pie? Here’s the recipe card with the exact measurements.

📋 Recipe

More Instant Pot Recipes

If you liked thisInstant Pot Shepherd’s Pie, you might enjoy some of these other family-friendly Instant Pot recipes.

Instant Pot Honey Dijon Chicken

Instant Pot French Dip Sandwiches

Instant Pot BBQ Chicken

More Instant Pot Resources

Love your Instant Pot? Find more Instant Pot Recipes here. And check out my favorite Instant Pot Hacks.