Why Your Instant Pot Just Became Your Ground Beef BFF

Ground beef is the MVP of weeknight dinners—cheap, versatile, and ready to play ball. But let’s be real: browning it in a skillet feels like a chore, and the grease splatters? Hard pass.

Enter the Instant Pot, the lazy genius of your kitchen. It cooks ground beef faster than you can say “takeout menu,” and it doesn’t leave you scrubbing pans for days. Want tacos, pasta, or a killer chili without the fuss?

Buckle up. This isn’t just a recipe—it’s a life upgrade.

What Makes This Recipe a Game-Changer

First, speed: The Instant Pot browns and cooks ground beef in under 15 minutes. Second, no babysitting.

No stirring, no flipping, just set it and forget it. Third, flavor bomb. The pressure cooking locks in juices better than your grandma’s slow cooker (sorry, Nana).

And cleanup? A single pot. Mic drop.

Ingredients You’ll Need

• 1 lb ground beef (80/20 for flavor, or leaner if you’re into that)
• 1 tbsp oil (avocado, olive, or whatever’s lurking in your pantry)
• 1 tsp salt (or more, because bland food is a crime)
• 1 tsp garlic powder (fresh garlic works, but we’re keeping it easy)
• 1 tsp onion powder (or diced onions if you’re feeling fancy)
• ½ tsp black pepper (because why not?)

Step-by-Step Instructions

1. Turn on the sauté function on your Instant Pot.

   Add oil and let it heat up for 1-2 minutes.

2. Add the ground beef, breaking it up with a spoon. Cook until it’s mostly browned (about 5 minutes). Drain excess grease if you’re into that.
3. Season the beef with salt, garlic powder, onion powder, and pepper.

   Stir like you mean it.

4. Cancel the sauté function. Close the lid, set the valve to sealing, and pressure cook on high for 5 minutes.
5. Quick release the pressure, then open the lid. Congrats, you’ve just made the easiest ground beef of your life.

How to Store It (Because Leftovers Are Life)

Let the beef cool, then toss it in an airtight container. Fridge: 3-4 days. Freezer: Up to 3 months (thaw in the fridge overnight).

Reheat in the microwave or throw it back in the Instant Pot for 2 minutes. Easy peasy.

Why This Recipe Wins

It’s fast, foolproof, and flexible. Use it for tacos, spaghetti, nachos, or even stuffed peppers.

It’s cheaper than takeout and healthier than that mystery meat at the drive-thru. Plus, you’ll look like a kitchen wizard with zero effort. Win-win.

Common Mistakes to Avoid

• Overcrowding the pot: Cook in batches if you’re doubling the recipe.

  Otherwise, you’ll get steamed beef instead of browned. Sad.

• Skipping the sauté step: Pressure cooking alone won’t brown the beef. Texture matters, folks.
• Forgetting to deglaze: If bits stick to the pot, add a splash of water and scrape them up.

  Flavor lives there.

Swaps and Substitutions

No garlic powder? Use minced garlic. Hate onion powder?

Dice a real onion. For a healthier twist, try ground turkey or chicken (just add a splash of broth to keep it moist). Vegetarian?

Crumbled tofu or lentils work, but IMO, it’s not the same.

FAQs

Can I use frozen ground beef?

Yes, but thaw it first unless you enjoy waiting forever. The Instant Pot can handle it, but browning frozen beef is a mess.

Why pressure cook after browning?

It tenderizes the beef and infuses the flavors. Also, because science.

Can I add veggies?

Absolutely.

Toss in bell peppers, mushrooms, or zucchini during the sauté step. FYI, they’ll soften more under pressure.

What’s the best way to drain grease?

Tilt the pot and use a spoon, or pour it into a disposable container. Pro tip: Don’t pour it down the sink unless you love plumber bills.

Can I make this spicy?

Uh, yes.

Add chili flakes, cayenne, or a diced jalapeño. Your taste buds will thank you.

Final Thoughts

This isn’t just a recipe—it’s a cheat code for dinner. The Instant Pot does the heavy lifting, you get all the credit, and your family thinks you’re a culinary genius.

Ground beef will never be boring again. Now go forth and conquer that weeknight meal slump.