Cut canned cinnamon roles and blueberry biscuits into small chunks, 8 pieces each
In a mixing bowl, combine sugar, melted butter, blueberries, vanilla extract and maple syrup, cinnamon roll chunks and blueberry biscuits chunks. Mix all of the ingredients until the cinnamon role chunks are completely coated. NOTE: You can also add all the ingredients into a large Ziplock bag and shake until all ingredients are well mixed.
Spray the 6 cup bundt pan with non-stick spray.
Place the coated cinnamon roll and blueberry biscuit chunks into the pan, pressing down lightly to ensure the mixture fits in the pan tight. Cover the bundt pan with a layer of paper towel and then tin foil.
Pour water into the Instant Pot and lower bundt cake into the Instant Pot with a sling or trivet.
Close the Instant Pot lid and select the 'Pressure Cook' function on high. Cook for 25 minutes and push start.
Once the timer beeps, allow natural release for 5 minutes. Then quick release all remaining pressure.
Open the Instant Pot lid and carefully lift the bundt cake with sling and allow to cool completely before flipping over. I recommend 5-10 minutes for cooling.
Once completely cooled, flip the bundt pan onto a serving platter or plate.
Top with cinnamon roll icing and serve! Note: you are welcome to melt the icing slightly, if needed, as well.