Instant Pot Instructions:

1. Make crust: Make pie crust according to the recipe or package instructions. Keep covered to prevent it from drying out until filling. The crust should be thawed but left unbaked prior to filling.
2. Sauté leek: Press “Sauté” on your 6-quart Instant Pot, 8-quart Instant Pot, or comparable electric pressure cooker. Add the garlic-infused olive oil and swirl the pot to coat. Add leek and sauté for 2 minutes, stirring frequently.
3. Sauté meat: Add ground beef and pork, breaking up the meat with a plastic spoon or spatula (I use this Instant Pot spatula), and sauté until brown, 4-5 minutes. While the meat is browning, add dried chives, allspice, thyme, salt, pepper, and cinnamon to a small bowl and whisk to combine.
4. Add potato and spices: Once the meat is done browning, add chopped potato and spice mixture and sauté for 30 seconds, stirring constantly.
5. Deglaze: Hit “Cancel” on the Instant Pot. Add beef broth, wait about 15 seconds, and scrape the bottom of the pot clean with a plastic spoon or spatula. Stir meat mixture until evenly combined. Lay bay leaf on the top of the meat mixture.
6. Pressure Cook: Close the lid. Set the pressure release valve to “Sealing,” hit the “Pressure Cook” or “Manual” button, and set the timer for 10 minutes.
7. Manual Quick Release (MQR): Once the cooking cycle has completed, quick release the pressure. Remove the lid.
8. Reduce and cool: Remove bay leaf and stir the mixture. Hit “Sauté” on the Instant Pot, and sauté until most of the liquid has evaporated, about 4-5 minutes. Hit “Cancel” on the Instant Pot. Pour filling onto a rimmed baking sheet, spreading the mixture in a thin layer with a spatula. Allow to cool completely (about 20 minutes).
9. Prep crust for filling: Meanwhile, using a fork, poke holes in the bottom and sides of the bottom pie crust. On a silicone mat or large piece of parchment paper, roll out top crust to about 12-inches in diameter with a rolling pin. If you would like to create a decorative vent using a Canadian maple leaf cookie cutter (or your preferred cookie cutter), do so while the top crust is on a flat surface (see note).
10. Fill crust and freeze: Pour cooled meat mixture into prepared pie crust and spread evenly. Roll second crust on top and trim and flute the edges. Place tourtière in the freezer for 15 minutes.
11. Preheat oven: Preheat oven to 375°F. Remove tourtière from the freezer.
12. Apply egg wash and vent: Using a pastry/basting brush, brush the surface of the crust with beaten egg yolk. If you didn’t create a vent with a cookie cutter earlier, use a knife (a paring knife works well) to cut slits in the crust to vent.
13. Bake: Bake in the preheated oven on the center oven rack until crust is golden brown, about 45-50 minutes.
14. Cool and serve: Remove from oven and allow to cool for 10 minutes on a cooling rack prior to slicing into 8 slices and serving. While not traditionally served with gravy, serve with Low FODMAP Gravy on top if desired. 

Stovetop Instructions:

1. Make crust: Make pie crust according to the recipe or package instructions. Keep covered to prevent it from drying out until filling. The crust should be thawed but left raw prior to filling.
2. Sauté leek: Place a dutch oven or large pot on medium heat on the stovetop. Add the garlic-infused olive oil and swirl the pot to coat. Add leek and sauté for 2 minutes, stirring frequently.
3. Sauté meat: Add ground beef and pork, breaking up the meat with a plastic spoon or spatula, and sauté until brown, 4-5 minutes. While the meat is browning, add dried chives, allspice, thyme, salt, pepper, and cinnamon to a small bowl and whisk to combine.
4. Add potato and spices: Once the meat is done browning, add chopped potato and spice mixture and sauté for 30 seconds, stirring constantly.
5. Deglaze and simmer: Add beef broth to the pot and stir. Lay bay leaf on top of the mixture without stirring. Bring to a simmer, then reduce heat to medium low, cover, and gently simmer for 30 minutes. Then, uncover and simmer until liquid has mostly evaporated, about 4-5 minutes.
6. Cool: Remove bay leaf and stir the mixture. Pour filling onto a rimmed baking sheet, spreading the mixture in a thin layer with a spatula. Allow to cool completely (about 20 minutes).
7. Prep crust for filling: Meanwhile, using a fork, poke holes in the bottom and sides of the bottom pie crust. On a silicone mat or large piece of parchment paper, roll out top crust to 12-inches in diameter with a rolling pin. If you would like to create a decorative vent using a Canadian maple leaf cookie cutter (or your preferred cookie cutter), do so while the top crust is on a flat surface (see note).
8. Fill crust and freeze: Pour cooled meat mixture into prepared pie crust and spread evenly. Roll second crust on top and trim and flute the edges. Place tourtière in the freezer for 15 minutes.
9. Preheat oven: Preheat oven to 375°F. Remove tourtière from freezer.
10. Apply egg wash and vent: Using a pastry/basting brush, brush the surface of the crust with beaten egg yolk. If you didn’t create a vent with a cookie cutter earlier, use a knife (a paring knife works well) to cut slits in the crust to vent.
11. Bake: Bake in the preheated oven on the center oven rack until crust is golden brown, about 45-50 minutes.
12. Cool and serve: Remove from oven and allow to cool for 10 minutes on a cooling rack prior to slicing into 8 slices and serving. While not traditionally served with gravy, serve with Low FODMAP Gravy on top if desired.