1 tbsp olive oil

1lb (450g) ground beef

¹⁄₂ cup no-sugar-added tomato sauce

1 garlic clove, minced

2 tbsp golden flaxseed meal

3 eggs (1 beaten)

¹⁄₂ tsp Italian seasoning blend

¹⁄₂ tsp fine grind sea salt

¹⁄₂ tsp smoked paprika

¹⁄₂ tsp onion powder

2 tbsp heavy cream

¹⁄₂ tsp ground mustard

¹⁄₄ tsp ground black pepper

¹⁄₂ cup grated cheddar cheese

1 Coat a 6 x 3-inch (15.25 x 7.5cm) round cake pan with the olive oil.

2 Select Sauté (Normal). Once the pot is hot, add the ground beef and sauté for 5 minutes or until the beef is browned. Press Cancel to turn off the pot.

3 Carefully remove the inner pot from the base and drain the excess fat from the pot. Transfer the drained beef to a large bowl.

4 Add the tomato sauce, garlic, flaxseed meal, 1 beaten egg, Italian seasoning, sea salt, smoked paprika, and onion powder to the bowl. Mix until well combined.

5 Transfer the meat mixture to the prepared cake pan and use a knife to spread the mixture into an even layer. Set aside.

6 In a separate medium bowl, combine the 2 remaining eggs, heavy cream, ground mustard, and black pepper. Whisk until combined.

7 Pour the egg mixture over the meat mixture. Tightly cover the pan with a sheet of aluminum foil.

8 Place the steam rack in the inner pot and add 2 cups water to the bottom of the pot. Place the pan on the steam rack.

9 Cover, lock the lid, and flip the steam release handle to the sealing position. Select Pressure Cook (High) and set the cook time for 20 minutes.

10 When the cook time is complete, allow the pressure to release naturally for 10 minutes and then quick release the remaining pressure. Press Cancel to turn off the pot and allow the pie to rest in the pot for 5 minutes.

11 While the pie is resting, preheat the oven broiler to 450°F (232°C).

12 Open the lid, grasp the rack handles, and carefully lift the rack and pan out of the pot. Remove the foil and sprinkle the cheddar over top of the pie.

13 Place the pie in the oven and broil for 1–2 minutes or until the cheese is melted and the top becomes golden brown. Slice into six equal-sized wedges. Serve hot.

tip To make this recipe dairy-free, substitute 2 tbsp unsweetened, unflavored almond milk for the heavy cream and ¹⁄₂ cup grated almond cheese for the cheddar.