116.3 ounce canrefrigerated biscuitsI used buttery ones
¼cupdark brown sugar
2cupswaterfor cooking in Instant Pot
Melt butter, then add the cinnamon, dark brown sugar, and white sugar. Combine well.
Cut refrigerated biscuits into quarters. Add sugar mixture to biscuits and mix until the pieces are evenly coated.
Spray a 7-inch cooking pan with high sides (like a Fat Daddio) with cooking spray, and add mixture to pan. Cover tightly with foil.
Add wire rack that came with your Instant Pot in the cooker, add the two cups of water. Place the pan in the Instant Pot and close the lid. Cook on high pressure for 45 minutes with a 15-minute natural pressure release. Once cooked cool for 10-minutes on a wire rack.
Serve immediately, or store leftovers in an airtight container for up to three days.