Instant Pot Mince & Vegetable Hotpot

Ingredients

• 1 tbsp vegetable oil
• 500g beef mince
• 1 large onion, chopped
• 2 carrots, diced
• 2 celery sticks, diced
• 2 cloves garlic, crushed
• 1 tbsp tomato purée
• 1 tbsp plain flour
• 300ml hot beef stock (1 stock cube)
• 1 tbsp Worcestershire sauce
• 1 tsp dried thyme
• 1 bay leaf
• 500g potatoes, peeled and cut into 5mm slices
• 25g butter, melted
• Salt and black pepper to taste

Method

1. Select Sauté and heat the oil. Brown the mince for 5 minutes, breaking it up, then spoon off any excess fat.

2. Add the onion, carrots and celery and cook for 4 minutes. Add the garlic, tomato purée and flour and cook for 1 minute.

3. Pour in the stock and scrape up any stuck-on bits from the base of the inner pot; this prevents a Burn notice. Stir in the Worcestershire sauce, thyme and bay leaf, then season.

4. Arrange the potato slices over the mince in overlapping layers. Do not stir. Lock the lid, set the steam release valve to Sealing and select Pressure Cook (High) for 8 minutes.

5. When the time is up, leave the pot to release pressure naturally for 5 minutes, then carefully turn the valve to Venting to release any remaining steam.

6. Remove the bay leaf. Brush the potatoes with the melted butter, season and serve straight from the pot. For a golden top, carefully transfer to a shallow ovenproof dish and grill for 5 minutes.