Cooking Instructions
- 1
Turn instant pot on to saute high/more. When pot reads hot add the olive oil.
- 2
Add in stew meat and cook till brown with just a little pink showing.
- 3
Add in onion and garlic stirring frequently for 3 minutes.
- 4
Add beef broth and beer. Stir with a wooden spoon and scrape any bits that may be stuck on the bottom of the pot.
- 5
Add the peas and carrots, corn, salt, and basil. Stir.
- 6
Preheat oven to 375. Seal pressure cooker and cook on manual/high pressure for 10 minutes. Then allow a 10 minute natural release. Then release rest of pressure. Remove lid.
- 7
Switch instant pot to saute setting and slowly stir in the flour. Simmer till it thickens. Switch to keep warm.
- 8
Roll out crescent rolls. And cut out squares a little bigger than the top of your ramekin.
- 9
Ladle beef mixture into the ramekins and top with a crescent roll square on each. Gently push down around the rim. Poke a hole in the middle of the crescent top.
- 10
Place ramekins on a cookie sheet and place on middle rack of the oven. Bake for 12-15 minutes.
- 11
When tops are browned and crispy remove from oven.
- 12
IMMEDIATELY top with shredded cheese. And add parsley for garnish..
- 13
Enjoy!!
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