Garlic Parmesan Cheeseburger Bombs in Your Pressure Cooker
These Garlic Parmesan Cheeseburger Bombs are golden pockets filled with savory garlic-seasoned ground beef, melty cheddar and Parmesan, all wrapped in flaky biscuit dough and cooked perfectly in your pressure cooker.
Equipment
- 1 Skillet for cooking beef
- 1 Pressure cooker for steaming bombs
- 1 Brush for melted butter
Ingredients
Main ingredients
- 1 pound ground beef 80/20 blend
- 2 cloves garlic minced
- 0.5 cup Parmesan cheese diced or shredded
- 1 cup cheddar cheese cubed
- 1 can refrigerated biscuit dough 16.3 oz (8-count)
- 2 tablespoons butter melted
- 1 tablespoon fresh parsley chopped (optional for garnish)
Instructions
Instructions
- In a skillet over medium heat, cook the ground beef with minced garlic until browned. Drain excess fat.
- Remove from heat and stir in Parmesan and cheddar cheese while beef is still hot.
- Flatten each biscuit dough disk to about 4-inch rounds using hands or rolling pin.
- Spoon filling into center of each dough round, fold and pinch sides to seal tightly.
- Place sealed balls seam-side down onto trivet/rack in pressure cooker. Brush tops with butter.
- Set cooker to high pressure for 8 minutes. Perform quick release or slow release depending on cheese preference.
- Let rest a few minutes, garnish with parsley if desired, and serve warm.
Notes
For extra garlicky goodness, stir garlic powder into the butter before brushing. Be sure the dough is fully sealed to prevent cheese leakage. Use parchment under rack if needed to catch any drips.