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Place ground beef down in the bottom of a 6 quart electric pressure cooker and add all ingredients.
Briefly run a wooden spoon or ground beef chopper through the meat to break it up a little.
Place under high pressure for 5 minutes and then quick release.
Break ground beef up again and then place under high pressure for 10 more minutes.
Quick release and drain liquid off of meat using a colander.
Cool meat on a cookie sheet or large casserole pan until it reaches room temperature.
Divide into four equal portions and bag in quart size freezer bags, pressing all air our of bags while zipping.
If desired: Flatten bags and flash freeze on cookie sheet for a few hours until firm and then stack all four bags flat inside a gallon bag to save freezer space.
To reheat, just remove from freezer and run bag under hot water for a minute or two to break meat apart. Toss frozen meat in a skillet to reheat quickly or directly into crock pot recipes and soups.