Breakfast Instant Pot Pie with Sausage and Beans

A vegan Breakfast Instant Pot Pie that comes together in minutes and can be made the day before so you can serve it to your family or friends the next morning with a minimum amount of work. 

Breakfast Instant Pot Pie with Sausage and Beans

Ingredients

• 1 tsp avocado oil (or any vegetable oil)
• 2 shallots or 1 leek, both green and white parts (thinly sliced)
• 2 stalks celery (cut in a small dice)
• 1 medium carrot (cut in a small dice)
• 4 yellow or red potatoes (cut in a small dice)
• 2 tsp dry rosemary
• 1 cup dry navy beans
• 12-14 oz vegan Italian sausage (or use a meatless "beef" but I prefer a flavored sausage for this)
• 3 1/2 cups vegetable stock
• 1/4 cup cashews
• Salt and ground black pepper to taste
• 1 sheet puff pastry

Instructions

1. Set the Instant Pot to the saute function, add the oil and when it heats up, add the shallots or leeks, celery, carrots and garlic with some salt and ground black pepper. Saute, stirring frequently, a couple of minutes until the onions begin to soften. 
2. Add the rosemary and potatoes with the vegan sausage, making sure you crumble the sausage into little bits or run it once through the food processor before adding. Mix well, and add the beans and 3 cups of vegetable stock.
3. Cover the Instant Pot and set it to the "chili" function, which is 30 minutes of pressure cooking time. At the end of cooking, you can either wait for the pressure to release, or release it manually after 10 minutes.
4. Place the cashews in a blender with the remaining 1/2 cup of vegetable stock. Blitz into a smooth cream.
5. Put the IP back at the saute function, add the cashew cream, and let it warm through. Check at this time if you need more ground black pepper. 
6. The filling should be pretty thick, but if you want to thin it out, add more stock.
7. Make the puff pastry topping by first preheating your oven to 375 degrees. Unroll the puff pastry sheet and cut it into pretty shapes using a cookie cutter. You can make one large disc that will sit on top of your ramekin, or smaller shapes, like the hearts I made.
8. Place the puff pastry shapes on a baking sheet and bake in the preheated oven 15 minutes or until golden and puffy. 
9. Ladle the pot pie filling into ramekins, top with the puff pastry, and serve piping hot.

Recipe Notes

• To make this recipe nut-free, whisk 1 tsp of cornstarch with 1/2 cup vegetable stock and add it instead of the cashew cream. Let the filling come to a boil before turning off the heat.
• You can serve this filling as a stew. Add more veggie stock to thin it out, check seasoning, and serve with a crusty bread.
• To make this recipe on the stovetop, use canned or cooked beans and proceed just as you would with the IP.

https://holycowvegan.net/breakfast-instant-pot-pie-with-vegan-sausage-and-beans/