1-2poundsground meatbeef, turkey, chicken, or pork
Cover bottom of the pot with 1 cup cold water for a 3 or 6-quart instant pot and 1.5 cups of cold water for an 8-quart instant pot. Add in trivet and place frozen or fresh ground meat directly on trivet.
Put the lid on the Pressure Cooker and turn valve to seal.
Set to High Pressure for 20 minutes if frozen, 6 minutes if fresh.
Once finished cooking, let the pressure release naturally for 5 to 10 minutes and then do a quick release of any remaining pressure. Check the temperature with a meat thermometer--it should be 160-165 degrees. If it is not, seal again and cook for an additional 2-3 minutes.
Carefully remove trivet from Instant Pot. Discard cooking liquid and grease and break up ground beef using a spatula into desired size. Use as desired.
This method works best when your meat is in a ¾ to 1-inch thick brick so that the meat cooks uniformly.
If your meat is frozen in a tube form, start with cooking on high pressure for 25 minutes. Check the middle of the meat after cook time to be sure an internal temperature of 160 degrees has been reached.
I would not recommend cooking more than 3-4 pounds of frozen meat at a time. Doing so, would overcrowd your Instant Pot and therefore would cause it to take forever to reach pressure. Not only is this time-consuming, it potentially could be dangerous if you have frozen meat hanging out long waiting to cook.
Be sure to completely remove packaging from frozen meat BEFORE cooking--you don't want any wax, paper, or lining left on the meat before cooking.
Pro-Tip: Freeze your meat in 1 inch thick slabs so that the meat will cook evenly in the instant pot.
7-10 Minutes to get to pressure + 20 Minutes to cook+ Release pressure after 5 minutes.