Hamburger Sausage and Pepperoni Pie

You catch the smell through the steam vent and suddenly you are starving. That rich mix of beef, sausage, and pepperoni slowly wafts out, teasing your nose and makin' your stomach grumble. You remember the comforting sounds of that pressure cooker building its pressurized environment, sealing ring tight and float valve ready to go.

Inside that sealed pot, you sense the broth depth workin' its wonders, the tender pull of perfectly cooked meat stuff coming together like a dream. There's that pressure build that locks in flavors deep and fast. You know it's gonna be awesome soon enough.

Once the float valve drops and you release the pressure, you're eager to see the crust golden and that cheesy filling oozin' out just right. You gotta admit, this mixture of hamburger beef, sausage, and pepperoni layered in a crust is just one heck of a tasty pie. Makes you wanna grab a fork and dive right in!

Why Your Cooker Beats Every Other Pot

• Your pressure cooker locks in moisture making meats super tender.
• It heats faster than your regular oven or stovetop, saving time.
• Broth depth actually gets richer 'cause nothing escapes the sealed pot.
• Tender pull on steaks and beef comes with less fuss.
• Sealing ring ensures no steam leaks so flavors stay inside.
• Float valve lets you know pressure levels so you cook safe and perfect.
• Pressure build cooks dishes evenly and keeps all ingredients juicy.

What Goes Into the Pot Today

• 1 lb ground beef, good and fresh
• ½ lb Italian sausage, mild or spicy, casing removed
• 1 cup pepperoni slices for that extra punch
• 1 small onion, finely chopped
• 2 cloves garlic minced, 'cause garlic always rocks
• 1 cup marinara or pizza sauce
• 1½ cups shredded mozzarella cheese
• ½ cup grated Parmesan cheese
• 1 refrigerated pie crust or homemade pie dough
• 1½ teaspoon Italian seasoning and ½ teaspoon crushed red pepper flakes if you're feelin' spicy
• 1 tablespoon olive oil to cook it all in
• Salt and black pepper to taste
• Optional 1 egg for egg wash to shine that crust up

These ingredients together make a hearty mix that cooks into a cheesy, meaty pie. It's got layers of flavor from the Italian seasoning and that slight zip from crushed red pepper flakes, if you decide to add 'em. You can grab a ready pie crust to keep things easy or roll your own dough if you want that old-fashioned feel.

The Full Pressure Cooker Journey

Step one, get your pressure cooker prepped and ready but since we gotta brown the meat first, you're gonna start with a skillet pan anyway. Heat that olive oil right before browning the ground beef and Italian sausage until they're no longer pink, 'bout 5-7 mins. You notice the fat melting and flirting with the meat-that's gonna add flavor.

Step two, toss in your finely chopped onion and garlic. Sauté till softened real good, about 3-4 mins. The smell is already makin' your mouth water.

Step three, dump in your pepperoni slices, marinara sauce and sprinkle in the Italian seasoning plus red pepper flakes if you wanna kick it up. Let it cook and mix together for 2-3 mins so all flavors get tight and cozy.

Step four, pull the pan off heat and fold in mozzarella and Parmesan cheeses until well blended. That melty cheese with meat and sauce? Yum.

Step five, roll out the pie crust on your prep surface and place it gently in a 9-inch pie dish. Trim that extra dough hanging off. Pour your beef & pepperoni filling inside, spreading it neat. Cover it up with a second layer of dough, crimp edges tight so nothing leaks, and cut some slits so steam can get out while baking.

Step six, pop the pie in a preheated 375-degree oven for 25-30 mins. You watch the crust turn all golden and crispy. Let it cool 5-10 mins after baking for easier slicing. That crust and cheesy filling combo is pure heaven.

Smart Shortcuts for Busy Days

You know some days gotta run faster than usual, so here's how you keep that pie tasty without the stress.

• Grab pre-chopped onions and pre-minced garlic from the store-they save serious time.
• Use pre-cooked or leftover sausage and beef mix to just heat and combine with cheese right quick.
• Pick store-bought marinara sauce with herbs already mixed in for an easy flavor boost without the mess.

These shortcuts don't ruin flavor but make sure you get that tender pull in your meat and broth depth you expect from a pressure cooker meal. That sealing ring and float valve keep everything cooking perfect even when you rush.

Your First Taste After the Wait

When you finally slice into that pie, you notice the crust is that perfect golden brown, crackling as you cut. The savory beef, sausage, and pepperoni filling is creamy with melty mozzarella and sharp Parmesan dancing together. You bite and the tender pull of the meat feels unreal.

The sauce has soaked in, giving a rich broth depth to every mouthful. You actually sense that little zing from the red pepper flakes if you added 'em-just enough to make things interesting. It's comfy, hearty, and just what you needed for dinner.

This pie brings you back to good times with family or friends gathered 'round the table. It's a dish that fills the room with warm smells and happy tummies. You're sure gonna wanna make it again real soon.

How to Store This for Later

After enjoying your pie, you might wanna save leftovers for another meal. The best way is to let it cool completely 'cause you never wanna trap heat inside a container.

First, wrap each slice individually in plastic wrap or foil. That keeps moisture locked and stops smells mixing with other fridge stuff. Store in the fridge up to 3 days, and it reheats real good in the oven or microwave.

Second, if you want longer storage, pop wrapped slices in a freezer bag and freeze 'em. They keep well for up to 2 months. Thaw overnight in the fridge before warming up.

Lastly, for quick grab-and-go, consider storing the pie in airtight glass containers. That way you get an easy peek inside and no chance of spills. Reheat covered to keep crust from drying out.

Everything Else You Wondered About

• Q1 What if I don't have Italian sausage? You can swap it for ground pork or extra ground beef with Italian seasoning added-it works real good.
• Q2 Can I use homemade marinara? Heck yes! Fresh homemade sauce adds a personal touch and yummy broth depth.
• Q3 What's the best crust option? Store-bought crusts are convenient but homemade dough tastes fresher with better texture.
• Q4 How do I know when my pressure cooker is sealed properly? Listen for the float valve to rise and see the sealing ring snug in place before the pressure build.
• Q5 Can I prep this pie fully ahead? Sure can! Assemble it and keep it in the fridge, then bake it when you're ready for dinner.
• Q6 Any tips for floppy crust? Chill the dough before rolling and avoid adding too much sauce that drips out and makes edges soggy.

For related recipes you can try our Garlic Parmesan Chicken for a savory chicken dish, or whip up some quick Easy Fried Rice to complement your meal perfectly. Also, don't miss these delicious Classic Deviled Eggs as a tasty appetizer before digging into your pie.