Instant Pot Wyoming Stew–tender chunks of beef (or elk) in a creamy gravy sauce with veggies and then topped with biscuits. A beef pot pie type of recipe that is ultra comfort food.
Each week in 2020 I’m sharing a recipe inspired by one of the 50 states. (See all the state recipes I’ve covered so far.) Today’s recipe is inspired by The Cowboy State, Wyoming. When I think of Wyoming I think of Yellowstone, Jackson Hole, The Grand Tetons, lots of snow and cold weather, I-80, hardly any people, Chris LeDoux, University of Wyoming Cowboys and The Great Plains meeting the Rocky Mountains. Wyoming is the least populous state with less than 600,000 residents. As a Montana native I always felt like Wyoming was Montana’s little brother.
Instant Pot Wyoming Stew
With more cows than people in Wyoming (2.4 cattle per each person) I felt it appropriate to do a beef a recipe. Something homey and comforting. Other choices could have been rocky mountain oysters (ew), bison burgers (bison is hard to find at the grocery store), chokecherry preserves (where to find chokecherries??), lamb (maybe next time) or trout (trout fishing is very popular in Wyoming).
Since elk hunting is popular in Wyoming you can also make this recipe with elk. It will be a leaner cut of meat but should get nice and tender while braising in the pressure cooker.
This stew tastes amazing and reminded me a lot of a beef pot pie. Baking the biscuits straight on top of the stew is super fun. If you want you can make homemade biscuits and plop them on top of the stew. My daughter learned how to make homemade biscuits in her high school foods class and we have been eating them non-stop! So good! Another choice is to roll out a can of crescent dough and place it on top, sort of like a pie.
More Instant Pot Beef Recipes…
Tender chunks of beef (or elk or deer) in a creamy gravy sauce with veggies and then topped with biscuits. A beef pot pie type of recipe that is ultra comfort food.
- 1 tsp vegetable oil
- 1 pound chuck roast or cross rib roast cut into ½ inch cubes (you can also use deer or elk meat)
- 1 cup water
- 1 onion soup mix packet
- 1 (13 oz) can Campbells cream of chicken soup
- 2 Tbsp cornstarch + 2 Tbsp water
- 1 (12 oz) package frozen peas and carrots
- 1 can refrigerated biscuits or crescent rolls (I used Pillsbury Grands)
- Turn Instant Pot to saute setting. When the display says HOT add in the oil. Add in the meat and brown on each side for about 2-3 minutes. Add in the water and scrape the bottom of the pot clean. Turn off Instant Pot. Stir in the onion soup mix.
- Cover Instant Pot and secure the lid. Make sure valve is set to sealing. Set the manual/pressure cook button to 15 minutes. When time is up let the pot sit for 10 more minutes and then move the valve to venting. Remove the lid.
- Heat oven to 350°F
- Stir in the can of cream of chicken soup.
- Turn your Instant Pot to the sauté setting. In a small bowl stir together 2 Tbsp of cornstarch with 2 Tbsp of water, until smooth. Then pour the mixture into the Instant Pot. The cornstarch mixture will thicken up contents of pot quickly. Once it has thickened add in the frozen peas and carrots.
- Pour the mixture into a oven safe pan or a 9×9 inch casserole dish (I used a cast iron pan). Then top the mixture with the uncooked biscuits or unroll the crescent roll dough, and arrange to cover the top of the pan like a pie.
- Bake for 15 minutes. Remove from oven and serve.
- Category: Beef
- Method: Instant Pot
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