Instant Pot Frozen Ground Beef
Step by step directions showing how to cook juicy and tender Instant Pot frozen ground beef. The ultimate weeknight meal secret for cooking frozen ground beef in 20 minutes flat! No thawing needed.
Servings: 4 servings
Calories: 290kcal
Ingredients
- 1 lb ground beef frozen; *see note 3
- 1 cup water
Taco Meat
- 2 tablespoons taco seasoning
- ⅔ cup water
Korean Beef
- 4 cloves garlic minced
- 1 tablespoon ginger finely grated
- 3 tablespoons honey
- 3 tablespoons reduced sodium soy sauce
- 1 ½ teaspoons sesame oil
- ¼ teaspoon red pepper flakes
- ⅛ teaspoon black pepper
- 1 carrot shredded; optional
Instructions
To Cook Frozen Ground Beef
- Pressure cook - Add 1 cup of water to the insert of an Instant Pot (use 1.5 cups if you have an 8 quart). Add the trivet, and the block of frozen ground beef (removed from the package) on top of the trivet. Put the lid on the Instant Pot, set the valve to 'sealing', and pressure cook on high pressure for 5 minutes. *see note 1
- Release Pressure - When the timer beeps, immediately release the pressure (quick pressure release; see note 2). Carefully remove the trivet + ground beef from the Instant Pot and place on a clean plate. Carefully dump out the water from the insert and return to the Instant Pot.
- Sautée - Select 'sautee' and add the ground beef plus any seasonings back to the pot. Cook, breaking up the beef with a spatula, until beef is cooked through and sauce is absorbed.
Taco meat
- Season - When returning the ground beef to the Instant Pot to sautée (step 3), add the taco seasoning and ⅔ cup of water.
- Sautée - Cook until beef is cooked through and sauce has thickened slightly (2-3 minutes).
Korean beef
- Season - When returning the ground beef to the Instant Pot to sautée (step 3), add all ingredients except for the carrots (garlic, ginger, honey, soy sauce, sesame oil, red pepper flakes and black pepper)
- Sautée - Cook until beef is cooked through (2-3 minutes).
- Add carrots - Stir in carrots if desired and enjoy over rice or served in lettuce wraps.
Video
Notes
- We have used both a 6 quart Instant Pot and an 8 quart Instant Pot for this recipe, either works! The trivet used in these photos comes with the Instant Pot and keeps the beef out of the water.
- For a quick pressure release: carefully transition the steam release handle to the 'venting position', taking care to ensure your hands, face, and kitchen cupboards are clear from the steam.
- This recipe also works with ground turkey (same cook times)
- Fridge - Let cool completely. Store in an airtight container in the fridge for up to 4 days.
- Freeze - Let cool completely. Freeze for up to 3 months.
Nutrition
Serving: 1/4 batch taco meat | Calories: 290kcal | Carbohydrates: 1g | Protein: 19g | Fat: 23g | Saturated Fat: 9g | Cholesterol: 81mg | Sodium: 182mg | Potassium: 306mg | Fiber: 1g | Sugar: 1g | Vitamin A: 117IU | Vitamin C: 1mg | Calcium: 20mg | Iron: 2mg