Instant Pot Ground Beef (Frozen or Fresh)

Ingredients

• 237 ml for a 6 qt pot, or 355 ml for an 8 qt pot (1 cup or 1½ cups)Water
• 907 g (2 lb)Ground beef, fresh or frozen
• 45 ml (3 tbsp)Olive oil
• 57 g (2 oz; about 8 tbsp)Taco seasoning, or another seasoning blend of your choice
• 158 ml (⅔ cup); use 177–237 ml (¾–1 cup) or more for a saucier meat dishBeef or vegetable broth
• 45 ml (3 tbsp)Lime juice, or red wine vinegar or lemon juice
• To tasteChopped spring onion, optional

Instructions

1. 1

   Set up the pot

   Pour the water into the bottom of the pot and position the trivet. Put 1–2 lb of ground beef on the trivet, pierce the beef, lock the lid and turn the valve to sealing.

2. 2

   Cook under pressure

   Set the Instant Pot to high pressure. Cook fresh beef for 6 minutes if it is in a flat shape, or 8 minutes if it is in a tube shape. Cook frozen beef for 20 minutes if flat, or 25 minutes if in a tube shape.

3. 3

   Release the pressure

   When cooking finishes, allow the pressure to release naturally for about 5 minutes, then use a quick release. Check the beef with a meat thermometer; it should reach 71–74°C (160–165°F). If it has not, seal the pot again and cook for another 2–3 minutes.

4. 4

   Break up the beef

   Transfer the cooked beef to a plate, remove the trivet and discard the water. Return the beef to the pot and break it into small chunks.

5. 5

   Season and finish

   Press sauté and let the pot heat for 3–5 minutes. Stir in the oil and seasoning, then brown the beef for 3–5 minutes. Stir in the broth and let it evaporate for 2 minutes. Mix in the lime juice and use the beef in dishes such as hamburger helper, tacos or lasagne.

What is Instant Pot ground beef?

Ground beef is a familiar staple in American home cooking, used in everything from tacos to pasta bakes. This version uses pressure cooking to prepare the beef, including from frozen, before finishing it with seasoning and a quick sauté.

The approach is useful when you need cooked beef without waiting for it to thaw. Browning it after pressure cooking adds flavour and breaks it into pieces ready for other dishes.

Nutrition and macros by portion

The nutrition label shows one serving as written: 262 calories, 23g protein, 4g carbs, 17g fat.

The main protein comes from the ground beef, while the oil contributes much of the fat. The seasoning and broth add a small amount of carbohydrate, depending on the brands used. Serve the beef with vegetables and a suitable portion of rice, potatoes or tortillas for a more rounded plate.

Choose the right shape

Flat or tube-shaped beef: the method gives different pressure-cooking times for these forms, so identify the shape before setting the timer. Frozen beef takes longer than fresh.

Pressure cooking and doneness

Natural release: leave the pot undisturbed for about 5 minutes after the cooking time, then quick-release the remaining pressure.

Temperature check: use a meat thermometer to check that the beef reaches 71–74°C. If it is below that range, reseal the pot and cook it for a further 2–3 minutes.

Why brown it afterwards?

Pressure cooking gets the beef cooked through, while the sauté stage helps brown it and distributes the seasoning. Break the meat into small chunks before sautéing so it is easier to stir and use in a finished dish.

Seasoning and broth

Taco seasoning: the recipe uses a generous amount of seasoning, but it also allows for another blend if you are making the beef for a different meal.

Broth: 158 ml gives the beef some moisture without making it especially saucy. Use 177–237 ml or more if you want a saucier result, and allow it to evaporate for the stated 2 minutes.

Ways to serve it

Tacos: spoon the seasoned beef into tortillas and add your preferred toppings. The optional chopped spring onion can add a fresh finish.

Other dishes: use the beef in hamburger helper, lasagne or another recipe that calls for cooked ground beef. Adjust the broth amount to suit how saucy you want the meat.

Recipe notes & tips

• Use the water amount specified for your Instant Pot size.
• Follow the timing for both the beef's temperature and its shape.
• Pierce the beef before pressure cooking, as directed in the method.
• Check the centre with a meat thermometer before breaking up the beef.
• Add more broth if you want a saucier result.
• Add the optional spring onion just before serving.

Variations

• Change the seasoning: use a different seasoning blend to suit the dish you are making.
• Use lemon: replace the lime juice with lemon juice for a different citrus note.
• Add vinegar: use red wine vinegar in place of the lime juice.
• Make it saucier: increase the broth to 177–237 ml or more.
• Finish with spring onion: scatter chopped spring onion over the beef before serving.

Common mistakes to avoid

• Using the wrong water amount: match it to a 6 qt or 8 qt pot.
• Choosing the wrong timer: account for whether the beef is fresh or frozen and flat or tube-shaped.
• Skipping the thermometer: check that the centre reaches 71–74°C, and cook for another 2–3 minutes if needed.
• Expecting pressure cooking to brown the meat: break it up and use the sauté stage to brown it.
• Adding too little broth for a saucy result: use 177–237 ml or more instead of the standard 158 ml.

How to store

Refrigerate leftover beef in a covered container and use within 3–4 days. Reheat until piping hot, adding a little broth if it seems dry.

Frequently asked questions