Instant Pot® Cottage Pie Soup

1 . Stage

Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Add beef, onion, and celery; cook and stir until beef is browned and crumbly, about 5 minutes. Cancel Saute mode.

2 . Stage

Add broth, water, tomato paste, Worcestershire, and beef stew seasoning. Stir. Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 15 minutes. Allow 10 minutes for pressure to build.

3 . Stage

Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid.

4 . Stage

Stir in peas, carrots, and corn, close the lid, and let sit for 10 minutes while you prepare the potato puffs.

5 . Stage

Preheat the oven to 450 degrees F (230 degrees C). Line a baking sheet with parchment paper.

6 . Stage

Place mashed potatoes in a bowl and stir in egg yolk. Drop 16 even tablespoonfuls of the potato mixture onto the prepared baking sheet. Brush tops with melted butter.

7 . Stage

Bake in the preheated oven until light, about 10 minutes. Ladle soup into bowls and top each bowl with 2 potato puffs.