Comforting Instant Pot Beef & Dumplings made in the Instant Pot with stew meat, potatoes, celery, onion, and carrots.
Dump and Start Instant Pot Recipes
Making these beef and dumpings in the Instant Pot is incredibly easy. It's as easy as dumping everything in all together except for the biscuits, closing the lid, and pressure cooking.
Once it is done pressure cooking, allow the Instant Pot to naturally release pressure for 10 minutes before depressurizing and removing the lid.
Instant Pot Beef & Dumplings Freezer Meal
This recipe also makes a great freezer meal, simply prepare the meal as if you were making it by dicing the ingredients and placing them with the stew meat in a large Ziploc freezer bag. Place everything in the bag except for the broth, Worchestershire sauce, and the biscuits. Shape the freezer bag to fit the inside of your pressure cooker and freeze.
On the day that you are making the Instant Pot Beef & Dumplings, empty the freezer bag to the inner liner, add the liquid ingredients, and pressure cook for the same time.
It will take longer to reach pressure since it is frozen but the cook time stays the same.
After it is done cooking, allow the pressure cooker to naturally release for 10 minutes before releasing any additional pressure, and add in the cut biscuits and cook them on saute for 5 minutes.
For ease, I like to use biscuits to make my dumplings but you can use made from scratch dumplings if you prefer. To make the dumplings you will need flour, salt, baking powder, salt, shortening, and milk.
To make the dumplings:
- 1 ½ cups all-purpose flour
- 2 teaspoon baking powder
- ½ teaspoon salt
- 3 tablespoon shortening
- ¾ cup of milk
Mix together the flour, baking powder, and salt. Beat in the shortening until the mixture is crumbly. Stir in the milk and drop by spoonfuls into the Instant Pot when it is on Saute.
You can also use boxed baking mixes to make easy homemade dumplings.
RELATED: Instant Pot Chicken & Dumplings
Canned Biscuit Dumplings
If you're tight on time, like I often am, using canned biscuits is quick, tasty, and easy to add to this recipe. I purchase a can of 8 biscuits and I cut each biscuit into 8 pieces and roll them up.
Once the Instant Pot is on SAUTE mode, I toss them in and use a large spoon to coat them in the beef broth, and cook for about 10 minutes, stirring occasionally.
Using canned biscuits makes this recipe even easier than going the homemade dumplings route, but it's up to you!
- 2 lbs stew meat, cubed
- 1 cup carrots, diced
- 1 cup celery, sliced
- 2 russet potatoes, cubed
- 1 tablespoon Worcestershire sauce
- 1 yellow onion, diced
- 3 cloves garlic, minced
- ½ teaspoon black pepper
- ¼ teaspoon salt
- 4 cups beef broth
- 1 can biscuits, cut into 8ths
- parsley, for garnish
- Add the cubed stew meat, minced garlic, diced carrots, celery, and cubed potatoes to the pressure cooker.
- Top with diced onions, salt, and pepper.
- Pour in the beef broth and Worchestershire sauce, and close the lid.
- Pressure cook for 30 minutes and allow the pot to naturally release pressure for 10 minutes.
- Release remaining pressure and carefully remove the lid.
- Set the pressure cooker to SAUTE and add in the cut biscuits.
- Using a large spoon, coat the biscuits in broth, occasionally turn, and cook for about 10 minutes.
Serving Size:1 grams
Amount Per Serving: Calories: 415Total Fat: 13gSaturated Fat: 5gTrans Fat: 1gUnsaturated Fat: 7gCholesterol: 150mgSodium: 917mgCarbohydrates: 22gFiber: 3gSugar: 3gProtein: 54g
Nutrition calculation is a rough estimate and can vary depending on the cooking technique and the exact ingredients used. For informational purposes only.
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Dana is an experienced recipe creator who crafts easy and delicious recipes for all levels of home cooks.
Her recipes range from classic comfort foods to healthy and nutritious meals, and she is always on the lookout for new and exciting ways to bring flavor and variety to the table.