Description
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.
Ingredients
Scale
- 1 tsp vegetable oil
- 1 pound chuck roast or cross rib roast cut into 1/2 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)
Instructions
- 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