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Make sure the stainless steel insert is in your Instant Pot. Place trivet inside.
Pour 1/2 cup of water into the pot.
Place a frozen block of meat on the trivet. Close the lid. Set the valve to "sealing" position. The newer Instant Pot models do it on their own.
Press "manual" or "pressure cook" setting and set timer to 25 minutes. Make sure the Instant Pot is set to cook on HIGH pressure.
The Instant Pot will beep and it will start coming to pressure. It took 6 minutes for me.
Once the timer is done, press "cancel/off". Let the Instant Pot release the pressure naturally. It took 9 minutes for me. If it takes longer than 10 minutes, switch the valve to "venting" position to release any remaining pressure.
Carefully open the lid away from your face. Lift out the trivet with meat and set on a plate.
Drain the liquid from the pot.
Press the "saute" setting. If desired, add olive oil, garlic, chopped onion and bell pepper and saute until soft.
Add meat back to the pot and break apart with a wooden spoon.
Add seasoning and stir in well. Wait 1 minute. Add water and stir in. Once the meat is hot, press "cancel/off" button.
Use the meat immediately or cool completely and place in a freezer-safe bag.