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Instant Pot Montana Cowgirl Surprise

  • Author: 365 Days of Slow and Pressure Cooking
  • Prep Time: 15 minutes
  • Cook Time: 20 minutes (plus NPR)
  • Total Time: 35 minutes
  • Yield: 6 servings 1x


A hearty meal of beef stew meat, creamy sauce, vegetables and biscuit dumplings.


  • 1 pound beef stew meat (or chuck roast cut into 1 inch cubes)
  • 3 cups water
  • 1 Tbsp better than bouillon beef base
  • 1 tsp onion powder
  • 1 tsp garlic powder
  • 1/2 tsp pepper
  • 1 tsp kosher salt
  • 1/2 tsp smoked paprika
  • 1 Tbsp dried onion flakes
  • 1 Tbsp Worcestershire sauce
  • 1 (12 oz) package frozen mixed veggies
  • 1 (12 to 16 oz) package refrigerated biscuits
  • 1 (12 oz) can evaporated milk or 1 1/2 cups half and half


  1. Add stew meat, water, bouillon, onion powder, garlic powder, pepper, salt, paprika, onion flakes and Worcestershire into Instant Pot.
  2. Cover Instant Pot and secure the lid. Make sure valve is set to sealing. Set the manual/pressure cook button to 17 minutes. When time is up move valve to venting. Remove the lid. 
  3. Dump the frozen veggies on top and then cut each of the biscuits into 4 pieces with kitchen shears. Drop the biscuits on top of the veggies. Cover Instant Pot and set valve to sealing. Set manual/pressure cook button to 3 minutes. When time is up let the pressure release naturally for 10-15 minutes and then move valve to venting.
  4. Turn Instant Pot to sauté. Stir in the evaporated milk. The biscuit pieces will cause the sauce to thicken in just 3-4 minutes. Turn off Instant Pot.
  5. Ladle into bowls and enjoy!


 I used my 6 quart Instant Pot Duo 60 7 in 1*. 

  • Category: Beef
  • Method: Instant Pot