Instant Pot Beef Wellington Pie Recipe for Tender, Savory Beef

A few months ago I posted a photo of an over-the-top Beef Wellington Richard and I made. It was incredible—rich, time-consuming, and expensive.

Understandably, many readers asked for the recipe. Traditional Beef Wellington is a showpiece: beef tenderloin wrapped in flaky puff pastry with a mushroom-shallot duxelles and often prosciutto. I wanted to capture those flavors in a simpler, more budget-friendly format. The result: deconstructed Beef Wellington turned into individual puff pastry pies that are easy to make in an Instant Pot and still taste indulgent.

Turn classic Beef Wellington into mini puff pastry pies for one of the coziest, most satisfying Instant Pot meals you can make.

Take two large shallots... — Take two large shallots…

...and finely dice 'em up. — …and finely chop them up.

Mushrooms are essential to a Wellington, so gather a good amount…

Finely chopped mushrooms — …and finely chop them as well.

Chuck roast — Traditional Wellington uses filet mignon or chateaubriand. We’re keeping costs down by using a well-marbled chuck roast instead…

Chuck roast diced — …cut into bite-sized pieces.

Adding olive oil to Instant Pot — Warm some olive oil in the Instant Pot using the Sauté function.

Adding beef to pot — Add the beef once the oil is hot…

Seared beef. — …and brown it lightly on the edges.

Remove the lightly seared meat to a bowl and set aside. — Remove the seared meat to a bowl and set aside.

Adding olive oil to pot — Add a touch more olive oil to the pot…

Adding dice prosciutto to pot — …and add diced prosciutto if you like. It’s optional but contributes a salty, savory note similar to classic Wellington.

Cooked prosicutto — Sauté briefly until the prosciutto begins to crisp.

Adding Worcestershire sauce to pot — Add Worcestershire sauce for depth and to help deglaze the pot.

Deglazing pot — Scrape up the browned bits to incorporate their flavor.

Adding mushrooms to pot — Add the mushrooms…

Adding garlic to pot — …and minced garlic.

Sautéing veggies — Sauté until the mushrooms are browned and have released their juices—this is the duxelles that defines the Wellington flavor profile.

Adding bourbon to pot — Optionally splash in a little whiskey or bourbon for extra flavor, then reduce.

Adding dried thyme to pot. — Season with dried thyme…

Whiskey reduction — …and simmer until most of the alcohol and excess liquid has evaporated.

Adding beef broth to the pot — Pour in beef broth…

Adding seared meat to the pot — …return the seared beef to the pot and nestle it into the liquid.

Nestling meat in the broth. — Secure the lid and pressure cook according to the recipe directions.

Puff pastry shells and sheets — While the beef pressure-cooks, prepare your puff pastry. I like ready-made puff pastry shells from the freezer, or thawed sheets cut into rounds for mini pies.

Baked puff pastry — Bake the pastry according to package instructions until golden and flaky.

Bring pâté to room temperature while the meat cooks. A mousse-style pâté works well and adds the classic richness to the filling.

Finished beef — When the beef is finished, it will be tender and ready for final seasoning.

adding dijon to pot — Fold in a spoonful of Dijon mustard for brightness if desired—it won’t make the dish taste like mustard, but adds a traditional Wellington note.

Add the pâté in large spoonfuls so it disperses and melts into the sauce.

Stirring pot so sauce melds — Stir until the pâté is fully incorporated and the sauce is smooth.

Cornstarch — Make a cornstarch slurry to thicken the sauce: equal parts cornstarch and cold water.

Adding water — Mix the cornstarch with cold water until smooth.

Mixing to form slurry — Once the pot is simmering, whisk in the slurry while stirring constantly.

Adding slurry to pot — The sauce will thicken quickly into a rich, glossy filling perfect for pies or stew.

Finishing Beef Wellington pie filling. — Turn off the heat and let the filling rest briefly so flavors meld.

Filling puff pastry — Gently spoon the finished filling into the baked puff pastry shells. If you’ve cut rounds from pastry sheets, poke a hole in the top and collapse the center so the filling settles into the pastry.

Finished pies. — These look elegant but are simple to make. The recipe yields plenty of filling—enough for many puff pastry shells or rounds.

Man smiling with pie — You’ll be excited to try them.

Man eating pie — Bite into flaky, crisp puff pastry filled with rich, savory beef and mushroom filling.

Man savoring food. — Pause to savor the combination of textures and deep flavors.

Man showing off pie. — These Beef Wellington Pies deliver the spirit of the classic at a fraction of the effort and cost. They pair beautifully with mashed potatoes or cheesy aligot.

Yield: 6

Instant Pot Beef Wellington Pie

This deconstructed Beef Wellington keeps the classic flavors—mushrooms, shallots, pâté, Dijon, and beef—but simplifies the method into a hearty, approachable dish that’s perfect for the Instant Pot and puff pastry shells.

Prep Time
15 minutes

Cook Time
40 minutes

Additional Time
15 minutes

Total Time
1 hour 10 minutes

Ingredients

4 tablespoons extra virgin olive oil, divided
2 pounds chuck roast, cut into bite-sized chunks
2 large shallots, diced
1 pound baby bella mushrooms, finely diced
4 ounces diced prosciutto (optional)
3 cloves garlic, minced or pressed
3 tablespoons whiskey (optional)
1 tablespoon Worcestershire sauce
2 teaspoons dried thyme
1 1/2 cups beef broth
6–12 frozen puff pastry shells, or 2 thawed puff pastry sheets cut into 3-inch disks
1 tablespoon Dijon mustard (optional)
4–8 ounces pâté, at room temperature (mousse-style works well)
2 tablespoons cornstarch

Instructions

Add 2 tablespoons olive oil to the Instant Pot and select Sauté on high. After 3 minutes, add the beef and brown for 2–3 minutes, stirring occasionally. Remove the meat and set aside.
Add the remaining 2 tablespoons oil and heat 1 minute. Add prosciutto (if using) and sauté 90 seconds. Add Worcestershire sauce and scrape the pot to deglaze. Add shallots, mushrooms, and garlic and sauté 5–8 minutes until browned. Add whiskey (if using) and reduce, then stir in thyme and simmer until most liquid evaporates.
Pour in beef broth, return the beef to the pot so it’s nestled in the liquid. Secure the lid and pressure cook on High for 30 minutes. Allow a 10-minute natural release, then quick-release remaining pressure.
While the meat cooks, preheat the oven to 400–425°F and bake the puff pastry shells or disks according to package directions until golden.
Stir in Dijon (if using) and spoon in the pâté until it melts into the sauce.
Make a slurry of cornstarch and 2 tablespoons cold water. Return the pot to Sauté until bubbling, whisk in the slurry while stirring constantly, and simmer until the sauce thickens. Turn the pot off.
Ladle the filling into the baked puff pastry shells or prepared pastry rounds and serve. These pair nicely with mashed potatoes or aligot.

Notes

Salt carefully: This recipe omits added salt because the prosciutto and pâté contribute saltiness. If you skip prosciutto, season lightly to taste at the end. Pâtés vary in saltiness—start with 4 ounces and add more after tasting if desired.

This recipe yields plenty of filling—enough for a dozen or more puff pastry shells. If using puff pastry sheets, you can cut any leftover dough into 1-inch squares and bake alongside the shells for extra scoops or garnishes.