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Have a pound of ground beef sitting in your fridge or freezer and need it to cook fast for dinner? This Instant Pot Ground Beef method is the easiest, most hands-off way to get fully cooked ground meat on the table, whether it's fresh or frozen solid.
Just like the Instant Pot can safely cook frozen chicken breast, and frozen pot roast, it can be used to safely cook frozen ground meat. Perfect for those nights you are craving tacos but forgot to pull the meat out from the freezer!
Kristen's Keys for Instant Pot Ground Beef
A few things to know before you start help to ensure you get the most bang for your buck when it comes to this method for Instant Pot Ground Beef.
- Use a trivet. This keeps the meat from sitting in liquid, allows fat to drain away, and prevents a burn notice from occurring.
- Remove ALL packaging. Be sure all plastic, styrofoam, or any other packaging is completely removed from the frozen meat. If not, run under cold water just long enough to peel it off.
- Thickness matters. These times are tested for ground beef frozen in a ¾-1 inch thick slab (the most standard package sizes for ground beef sold at grocery stores). If you have a thicker slab of beef, you will need to increase the cook time.
- Think beyond ground beef. Yes, this recipe is for Instant Pot Ground Beef, but it works for ground chicken, ground turkey or ground pork.
- Season after cooking. You'll get better flavor and more even seasoning once the meat is broken up.
How to Cook Ground Beef in the Instant Pot
Whether you are just learning to use the Instant Pot or a seasoned user, this next section will walk you through the process.
- Prepare Inner Pot. Add 1 cup of cold tap water to the Instant Pot for a 3- or 6-quart model or 1½ cups for an 8-quart model. Then place in a metal trivet or rack inside the inner pot.
- Add Meat. Place the frozen ground beef (or meat of choice) on the trivet, ensuring all packaging is removed from the meat.
- Set Cook Time. Place the lid on the inner pot and ensure the vent knob is sealed. Using the pressure cook or manual button, set to cook on high pressure for 20 minutes for frozen beef OR 6 minutes if thawed/fresh.
- Let Pressure Release. Once the cooking time has elapsed, let the pressure release naturally for 10 minutes. This ensure the meat finishes cooking and keeps it from becoming tough.
- Check the Internal Temperature. Using a digital meat thermometer, check to ensure the beef has reached at least 160°F (chicken, turkey, and pork should reach 165°F). If not, pop the lid back on the Instant Pot and set to cook for an additional 2-3 minutes.
- Remove Meat. Carefully remove the meat from the instant pot and place it in a large mixing bowl and discard the cooking liquid and fat that drained off the beef.
- Break it Up and Use as Desired. Use a spatula to break up the ground meat and use it just as you would for any recipe calling for browned or cooked ground beef. Hello, Sloppy Joes or taco night.
How to Sauté Ground Beef in the Instant Pot
If your ground meat is fresh or thawed, you can opt to sauté the meat using the sauté function. It is nearly the same as browning the meat on the stove, but saves dishes if you're finishing the recipe in the Instant Pot--think Instant Pot Beef Stroganoff, Instant Pot Chili, or Instant Pot Hamburger Helper.
- Heat Oil. Hit the sauté function on the Instant Pot and then hit Adjust to change the heat to normal heat. Add in a bit of oil and let heat 1-2 minutes.
- Sauté Beef. Add the ground meat, and allow to cook, breaking the meat up into small pieces as it browns.
- Drain Grease. Once the ground beef is cooked thoroughly, which takes about 6-7 minutes, turn the Instant Pot OFF by hitting cancel, drain excess grease, and continue with your recipe.
Troubleshooting and Timing Notes
If your ground meat didn't cook exactly as expected, these tips may help.
- This method is tested with standard packages of ground beef sold from the grocery store meat section. Not bulk packages or tubes of ground meat. Tubes are thicker and need about 25 minutes.
- Buying meat in bulk? Portion into 1 pound amounts and shape into 1-inch thick slabs so it cooks evenly every time.
- Cooking more than 2 pounds of meat? Increase the cook time by 5 minutes.
- Don't cook more than 3-4 pounds at once. Overcrowding slows pressure buildup and affects safety.
Recipes That Love This Method
Instant Pot ground beef works perfectly in the following recipes:
Instant Pot Ground Beef
Video
Ingredients
- 1-2 pounds ground meat, beef, turkey, chicken, or pork
Instructions
- Pour 1 cup cold tap water into a 3 or 6-quart instant pot or 1½ cups of cold water for an 8-quart instant pot. Add a trivet and place frozen or fresh ground meat directly on trivet, ensuring all packaging has been removed. If desired, sprinkle with salt and pepper.
- Place the lid on the Instant Pot and ensure the vent knob is locked into place or pointing to the sealed position. Using the manual or pressure cook button, set to cook on HIGH pressure for 20 minutes if frozen, 6 minutes if fresh.
- Once the cook time has elapsed, let the pressure release naturally for at least 10 minutes. After 10 minutes, you can release the remaining pressure by using a long spoon to knock the vent knob from sealed/locked to venting, using caution to stand back from the steam. Check the temperature of the meat with a digital thermometer. If not at 160℉ (for beef) or 165℉ (for turkey, chicken, or pork). place the lid back on the Instant Pot and set to cook for an additional 2-3 minutes.
- Once cooked fully, carefully remove the meat from the inner pot, placing it into a large bowl. Discard the cooking liquid from the inner pot. For the meat, break it up into bite-sized pieces and season as desired. Use in any recipe calling for cooked ground beef.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
If using method one with fresh ground beef, what do you do with the grease after sautéed? I assuming you strain and discard. Thanks.
Hi Craig, I do strain and discard 🙂
All good, but I would cool the water, refrigerate, skim off the fat and use the rich water in soup.
Thanks for that tip Peri!
I've reset the IP with more minutes than I can count! This is my question - Your recipe is for 1-2 pounds. My meat is flat, but when you pile the flat pieces on top of each other, it becomes pretty thick. Do you stand them on their sides or what do you do to keep two pounds of meat flat?
Hey Kristen! Would this method work for the ground beef that comes ina tube shape rather than the flatter package? Thank you very much.
Hi Robin! It would take quite a bit longer to cook the meat in a tube shape. I would suggest cooking for 25 minutes on high pressure and then using saute to brown and break up and finish cooking if needed.
You're the best! Thanks!
I think steaming the ground beef looks so simple and less hands-on time instead of sautéing it, which is why I wanted an instant pot. However, in most of your recipes like spaghetti and chili, you use the saute method. Can you tell me why? I was hoping I could just put in a pound of thawed ground beef, add all the other ingredients and pressure cook it all in one step. Would that work? Would it not turn out as good?
Hi Sue! I prefer to brown first to get rid of any excess fat/grease--as I find that unappealing in the final product. However, you can steam your meat and then break up and put in your recipe like chili or spaghetti. OR you can steam meat in the final dish--it just will be greasy and will need to still be broken up.
What about seasoning the ground beef? Can I throw some seasoning on the frozen meat or after it is cooked?
Hi Tara! I often throw the seasonings in with the frozen meat, but it will need to be broken up and mixed well after cooked, so you can add in afterwards too.
So I am still new to the IP family. I have heard great things about them just haven’t quite figured it all out yet. When you say to it to high pressure, you hit the pressure cook button on the front then set your pressure and time? I don’t want to sound dumb but there are so many buttons that make it confusing.
No dumb questions Kati! The Instant Pot can be overwhelming for sure. Yes, to cook on high pressure you hit manual (or pressure cook) and then set your time. Default is typically high pressure. If you have to change your pressure, you would need to hit pressure hit pressure to adjust to high or low pressure. Set your timer on for manual cooking as needed. I address how to use all the functions (and adjust cook time) in more detail in this post: Instant Pot Functions.
I just tried this using 1.5 pounds of fresh ground beef. I did 6 minutes and it wasn't done. 3 more minutes and still not done. I just set it for 5 more minutes and fingers crossed it's done. Thoughts?
Hi Jodie! I would assume that is because of how thick your meat was. This recipe is for meat that is about 1/2 inch thick. It should be done after the additional 5 minutes though.