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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.
Thank you on the chub inclusion 🙂 worked wonders in my 8qt duo from
?2018. 🙂
Definitely recommend some seasoning and/or using broth as the liquid - but this method is a lifesaver! I have forgotten to thaw something SO many times, and almost always have emergency backup ground beef.
My 1.5lb frozen vacuum sealed brick was still pretty rare when the time was first up, but instead of recooking it under pressure, I just switched the pot to sauté and finished it right in the same dish, breaking up and re-adding some of the hot broth I had already drained off. Easy, quick, and great texture - I will definitely fall back on this method again the next time I space out on dinner!
If the ground meat isn't fully cooked to my liking, I just go ahead and use the saute function---I pretty much always want the meat browned, anyhow, and if there are any uncooked bits left, the browning takes care of it.
Great tip Joyce! Thanks for sharing!
Great, helpful post. Thank you! If you are seasoning your meat with spices, at what point do you recommend doing that (for thawed meat)?
Hi Nicole, I would add seasoning on top of the meat before cooking and then break it up after cooking and taste to adjust seasoning.
Thank you!!
How long to cook using the spaghetti sauce method using fresh beef? Dump it all in and cook for how long?
I don't recommend cooking raw ground beef with spaghetti sauce, as it may cause burn notice if not enough liquid added and the grease from the meat will permeate your sauce.
sounds like you are contradicting your earlier tip above regarding cooking the beef with ingredients for chili or sauce together.....could you clarify? This is all very helpful!
Hi Linda. I am sorry for any confusion. It is fine to add dried seasonings to your frozen beef before cooking. I do not recommend cooking with sauce or in chili because the beef will drain grease into the sauce as it cooks which is quite unpleasant. Plus, the meat cooks up in a solid brick, so you would need to break it up after cooking anyways
Your Third method above for cooking fresh ground beef states to put all ingredients for the sauce or the chili into the pot along with the meat and it will cook along with the sauce. You say to use a leaner beef for this method so as not to make the sauce too greasy. I believe this is why people are confused, as recommend in these comments to not cook the beef in the sauce.
Thanks for that feedback Bryan! I do state that is NOT my preferred method, but possible. But I can see how confusing.
Can I combine this recipe with a burrito bowl recipe or do I have to do it in two separate pressure cook times? thaw anddrain the fat then add in the seasoning rice, beans corn etc and cook again?
Personally, I would pressure cook separately. The beef will drain off grease and that would not be pleasant in the rice. Plus, the meat cooks up in a solid brick, so you would need to break it up after cooking anyways and unless you are using brown rice, the cooking time will be vastly different.
I bought the giant tray of fresh ground beef from Costco, just over 7 lbs. Cooked ½ tray for 15 mins, it was perfect!
It is such a time saver--and dinner saver!! I am glad you had success Lesley!