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Cover bottom of pot with 1 cup cold water for a 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 pressure release naturally for 5 minutes and then do a quick release of any remaining pressure. Check temperature with 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.