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.
Homemade Dumplings
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!
📖 Recipe
Instant Pot Beef & Dumplings
Ingredients
- 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
Instructions
- 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.
Nutrition
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- Instant Pot Chicken Tortilla Soup
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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.
Walter says
I have not made this but made beef stew yesterday. If I cook the potatoes in the Instant Pot for 30 they cook away. The carrots do too. How do you avoid that in this recipe?
Dana says
Hi Walter,
When pressure cooking vegetables and mixing with beef, I tend to chop my veggies a bit larger. That way they don't turn to mush. The carrots are softer in this recipe and the potatoes are fork-tender.
Timothy Byrne says
When using can biscuits or even making your own, do you put the lid back on? 10 minutes sauteing the biscuits were still doughy.
Timothy Byrne says
When using can biscuits or even making your own, do you put the lid back on? 10 minutes sauteing the biscuits were still doughy.
Dana says
Hi Timothy,
No, I do not put the lid back on. I cut the biscuits into small pieces so that they will cook through easier. Hope that helps.
Evelyn says
I rarely leave comments but had to - this recipe was so good! I was worried that it would be too watery when I took the lid off, but once you add the dumplings it thickens right up. I used butter instead of shortening in the dumplings and it worked fine - mine took about 15 minutes.
Evelyn says
I rarely leave comments but had to - this recipe was so good! I was worried that it would be too watery when I took the lid off, but once you add the dumplings it thickens right up. I used butter instead of shortening in the dumplings and it worked fine - mine took about 15 minutes.
Teri says
@Evelyn, do you have a recipe for dumplings? please and thank you
ปั้มไลค์ says
Like!! Really appreciate you sharing this blog post.Really thank you! Keep writing.
Lisa says
I just made this recipie on a whim, and holy smokes it ever tasty.For the most part I followed it, the only thing I did different was slip a bay leaf in and added some rutebaga as it is my favorite vegetable to eat in a stew. The canned biscuits are a game changer. Really good recipie, thank you!
Tara says
Maybe weird question, but are these og small biscuits or the "grands" sized cans?
Dana says
Not a weird question! I have used both - it just depends on how many dumplings you want. 🙂