Instant Pot Hamburger Stew with Biscuits

One pot meals are my favourite comfort food.  This Instant Pot Hamburger Stew is a meal for the family at any time of year.

This one pot dinner takes a little more prep time but it is well worth it.  

To start I chopped up all the vegetables that I wanted to add.  I cut them into small pieces to ensure that they cooked through.

I sliced baby carrots, potatoes, half an onion and half a green pepper.

The cut vegetables

Once my vegetables were ready I prepared my biscuit dough.  I used Gluten Free Bisquick and followed the directions on the package.

Once the dough was ready I sprayed a silicone egg mold with cooking spray.  Here is a picture of the one I used that goes in the Instant Pot.

The silicone mold

I then scooped the biscuit dough into the mold.

Preparing the biscuits.

 I sprayed some tinfoil with cooking spray and carefully sealed the biscuits in the mold to keep the moisture out.   Set the biscuits aside until the rest of the ingredients are in the pot.

Covering the biscuits.

Now time to turn the Instant Pot on.  I added oil and set the Pot to the sauté normal function.  I added the ground beef and let it cook, breaking it apart, until it was about half done.

Browning the beef.

While the meat was cooking I prepared my liquids.  This included beef broth, diced tomatoes, tomato soup and tomato paste.

The liquids.

While the Pot was still set to saute I added the beef broth and deglazed the pot.

Adding the beef broth and deglazing the pot.

When deglazing was complete I hit the cancel button and added all the chopped vegetables and a half cup of frozen corn.

Adding the vegetables.

I poured in the can of diced tomatoes, 2 cups of tomato soup and spooned the tomato paste gently onto the top.

Adding the liquids.

I used tinfoil folded in half to create a barrier for the biscuits.  I used enough tinfoil so that it would come up along the side of the pot and create a sling for easy removal of the biscuits.

The tinfoil sling.

I carefully lowered the egg mold containing the biscuit dough into the Instant Pot.

Placing the biscuits in the pot.

Then I placed the lid on the Instant Pot, turned the steam release handle to the sealing position and set the Instant Pot to Pressure Cook High for 5 minutes.

This took longer than other recipes I have tried to come to pressure but was well worth the wait.

When the Instant Pot was done cooking, I turned the steam release handle to the venting position to finish with a Quick Release.

Using oven mitts, to protect my hands from the hot steam, I carefully used the tinfoil sling to transfer the biscuits to a plate.  This may be a little messy.

I turned the Instant Pot back on to sauté.  I measured out a tablespoon of corn starch and mixed it with a few drops of water.  Only enough to make it easy to pour into the hamburger stew.

I stirred until it bubbled and then I turned off the Instant Pot.

Stirring in the corn starch.

I removed the tinfoil cover from the biscuits.  Some of the edges were a bit red from the stew and they had expanded to touch each other.  

Uncovering the biscuits.

I used a knife to separate them into individual biscuits and then inverted them onto a plate.

Inverting the biscuits.

This Hamburger Stew with Biscuits made together in the Instant Pot was a hit in our home.  So serve and enjoy!

One pot meals are my favourite comfort food.  This Instant Pot Hamburger Stew is a meal for the family at any time of year.

Instant Pot Hamburger Stew with Biscuits is a hearty gluten free dinner recipe perfect for fall. This ground beef stew is loaded with vegetables.

Yield: 6

Instant Pot Hamburger Stew with Biscuits

Instant Pot Hamburger Stew with Biscuits

One pot meals are my favourite comfort food.  This Instant Pot Hamburger Stew is a meal for the family at any time of year.

Prep Time 25 minutes
Cook Time 35 minutes
Total Time 1 hour

Ingredients

  • 3 medium potatoes
  • 1/2 lb baby carrots sliced
  • 1/2 yellow onion chopped
  • 1/2 green pepper chopped
  • 1/2 cup frozen corn
  • 2 tbsp oil
  • 1 1/2 lbs ground beef
  • 2 cups beef broth
  • 1 28 ounce can diced tomatoes
  • 2 cups tomato soup
  • 1 5.5 ounce can tomato paste
  • 1 tsp salt
  • 1 /2 tsp pepper
  • 1 tbsp corn starch
  • A few drops of water
  • 2 cups Gluten Free Bisquick
  • 1/3 cup shortening
  • 2/3 cup almond milk
  • 3 large eggs

Instructions

  1. Slice the baby carrots and cube the potatoes, onions and green pepper. Set aside.
  2. Prepare the biscuit mix according to package directions.
  3. Spray a silicone egg mold with cooking spray and drop the biscuit dough into it using a tablespoon. Press down on dough and fill each section.
  4. Cover the biscuit dough with tinfoil sprayed with cooking spray to keep the moisture out.
  5. Add the oil to the Instant Pot and set it to saute normal.
  6. Add the gound beef to the pot add cook it until about half the pink remains.
  7. Add the beef broth and deglaze the bottom of the pot.
  8. Hit the cancel button on the Instant Pot.
  9. Pour in the can of diced tomatoes and the 2 cups of tomato soup.
  10. Carefully use a tablespoon to drop the tomato paste on top of all the ingredients.
  11. Fold a piece of tinfoil in half to make a sling and barrier for the biscuits.
  12. Place the sling in the Instant Pot.
  13. Carefully lower the silicone mold containing the biscuits into the pot.
  14. Place the lid on the Instant Pot, turn the steam release handle to the sealing position.
  15. Set the Instant Pot to Pressure Cook High for 5 minutes.
  16. When the Instant Pot is done cooking, turn the steam release handle to the venting position to finish with a Quick Release.
  17. Remove the lid and use oven mitts to grab the sling and carefully transfer the biscuits to a plate. This may be a bit messy.
  18. Return the Instant Pot to the saute function if you prefer your stew to be thicker.
  19. Use the tablespoon of corn starch with a bit of water and pour it into the pot.
  20. Stir until it bubbles. Turn the Instant Pot off.
  21. Remove foil from biscuits. If they have spread during cooking use a knife to separate them before inverting onto a plate.
  22. Serve and enjoy!



Notes

*This recipe was tested in an 8 quart Instant Pot Duo

Nutrition Information:

Yield:

6

Serving Size:

1

Amount Per Serving: Calories: 866 Total Fat: 46g Saturated Fat: 15g Trans Fat: 1g Unsaturated Fat: 26g Cholesterol: 201mg Sodium: 1701mg Carbohydrates: 71g Fiber: 9g Sugar: 20g Protein: 44g

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