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Place a trivet or steam basket inside the pressure cooker pot.
Add one cup of water or the minimum liquid requirement for your pressure cooker. I used a 6 quarts pressure cooker.
Add frozen ground beef on top of the trivet, no need to break it down. If you have longer pieces that don't fit, break them in 2 so you can place them on the trivet.
Place the lid and lock it, make sure to close the sealing valve.
Select 35 minutes of pressure cooking on high.
Once the program is done, do a 10 minute Natural Pressure Release, after that open the valve to release the remaining pressure.
Using an instant read kitchen thermometer, take the temperature of your meat, it should be about 160F.
I also like to poke the center and see if its still raw, if the meat is still undercooked:Option 1: just close the lid back, seal the valve, and cook for another 5 minutes oh high pressure with a 10 minute Natural Pressure Release, check again and repeat if necessary.Option 2: discard the liquid, select sauté mode, once hot add one tablespoon of oil, add the beef, break it down and brown it until done. Season with salt and pepper.
If you used Option 1: Once the beef is done, remove it with tongs and add it to a large bowl.
Use a wooden spoon to crumble it, season with salt, pepper and taco seasoning if using. If the beef seems a bit dry, add 1 tablespoon of warm beef broth and mix.