How to Cook Frozen Ground Beef in the Instant Pot
Anytime I discover a life-changing kitchen hack, I love sharing it with you, and how to cook frozen ground beef in the Instant Pot is one of those. In just 20 minutes, with only two ingredients, and with no thawing, you can get the perfectly cooked ground beef, stress-free and fuss-free.
This is one of those super-easy and handy Instant Pot recipes that will save dinner time. To make weeknights stress-free and dinner a breeze, save these handy recipes for how to cook frozen chicken breasts or chicken wings, how to cook a whole frozen chicken, and how to cook frozen pork tenderloin in the Instant Pot.
Table of contents
Let’s face it, most of the time, the most challenging part of dinner is when you realize that you forgot to thaw the meat. It happened to me so many times when I had grand plans and ideas of how delicious dinner would be, only to realize that I had a frozen block of ground beef still in the freezer. But the night can be saved with these easy tips on how to cook frozen ground beef in the Instant Pot with only two ingredients, one of which is just water!
This is a great recipe for busy days, and it’s a convenient way to cook frozen meat quickly. After pressure cooking the frozen ground meat, I use the sauté function to brown the beef with taco seasoning for an instant pot taco meat recipe. This hack has genuinely changed the way I cook and plan our family meals. No more worries about ruined dinner plans or scrambling for a solution when you have the options to cook frozen meat!
Why you will love this recipe
- Don’t worry about thawing: I think it happened to all of us. You plan a nice dinner, only to get home and realize that you didn’t thaw the meat. With my recipe, that is no problem!
- It is so fast: In 20 minutes, this ground beef is cooked and ready to eat from frozen! That is a record, and it takes so much stress out of cooking!
- One pot: Super easy clean up with just one pot!
- Just two ingredients: A Simple recipe with only two ingredients to cook the meat. After that, you can use it to create other meals.
What you will need
- Ground Beef: I highly recommend using 80/20 ground beef. Make sure it is not too lean, so it does not dry out. The grease will drain into the bottom of the pot.
- Seasoning: All I add is salt and pepper to taste.
How to make
Add the beef: First, I place the trivet into the Instant Pot and pour one cup of water into the bottom. The frozen ground beef goes on top of the trivet.
Cook the beef: Now, I close the lid, lock it, and cook it on high for 20 minutes for one pound or 23 minutes for two pounds.
Release the pressure: After, I let it do a five-minute natural pressure release before opening the valve to release the remaining pressure.
Brown and season: I place the beef in a bowl and pour the liquid out of the instant pot. Then, if the meat is not fully cooked, I set the pot to saute and add a tablespoon of oil. When it is hot, I add the beef and brown it until it is done, seasoning it with salt and pepper.
Expert tip
The best kind of ground beef
When cooking ground beef in the Instant Pot, the pressure can cause the meat to dry out. That is why I usually use an 80/20 grade with higher fat levels. I do not worry that there is too much fat because it drips down to the bottom of the pot and will drain away. If I use lean ground beef, the meat will become too dry. I would even consider using 75/25 for even better flavor, but remember that the meat will shrink.
More tips to consider:
- I recommend using a frozen slab of 1 or 2 pounds of meat. If it is bigger, the center will not cook properly and may remain frozen.
- Don’t forget to add at least one cup of water to the bottom of the pot to keep the meat from drying out.
- This recipe is for at least one pound. If using less than a pound, cook it for 15 minutes. It can always be further cooked by sautéing.
- The internal temperature of the ground beef when done should be no less than 160-165 degrees Fahrenheit.
- If the meat is still pink afterward, sauté it. Do not try to put it back in the Instant Pot again; crumble it and use the saute function to continue to cook it.
Recipe variations and add-ins:
- Cajun beef: To make this a Cajun-style meat, add some of my Cajun seasoning to the ground beef after it is finished cooking. Then, I usually add it to rice or pasta.
- Taco night: My kids love it when I season the beef with taco seasoning and serve it with tortillas and our favorite toppings, such as tomatoes, lettuce, cheese, salsa, and sour cream.
- Stuffed peppers: I also like to use this ground beef to make stuffed peppers. I mix it with some rice, onion, and Italian seasoning, and it is ready to stuff.
- Any mixture: Ground beef can be turned into anything from soup to chili. I like to crumble it into taco salad, too.
- Different meats: Instead of ground beef, I sometimes use ground turkey, chicken, or sausage to add variety.
Serving suggestions:
Being able to cook ground beef from frozen in minutes makes dinner so easy; all I have to do is toss it in the Instant Pot, and I can make anything I want, from casseroles to sloppy joes. This is perfect for spaghetti night or taco night. It makes busy weeknights a breeze, no matter what I am cooking. I can whip up this Korean ground beef in less than 10 minutes, after cooking the meat!
The most common way I serve it is by making a baked potato or taco bar with a variety of toppings. I love to have those for family gatherings so everyone can choose what they like. I make some homemade salsa, chunky guacamole, and chipotle sauce, and I also include a bowl of sour cream, cotija cheese, pickled onion, chopped parsley, and chopped lettuce. Never forget the homemade margarita on the side!
How to store leftovers:
- Refrigerate: Leftovers can be refrigerated for up to five days in an airtight container.
- Freezing: Since it has already been frozen and cooked under pressure, I do not recommend freezing it again. However, if you used it to make pasta sauce, add it to a freezer-safe airtight container or freezer bag and freeze for up to 3 months.
- Defrost: Thaw overnight in the refrigerator for the best flavor.
- Reheating: Reheat with a bit of water or beef broth in the microwave for 30 to 60 seconds.
Frequently asked questions
This is likely due to overcooking or insufficient liquid in the pot. First, overcooking your ground beef will cause it to dry out and become chewy. Only cook the ground beef for 20 minutes if it is a whole pound. If there is less than a pound, cook it for 15 minutes and check it afterward. Also, make sure there is at least one cup of liquid at the bottom of the Instant Pot.
If the meat is still pink but the internal temperature reaches 160 degrees F, it is fully cooked and does not require further cooking. It is just the protein in the meat called myoglobin. It turns pink when exposed to oxygen. It will turn brown again if it is heated in the microwave. If the temperature is less than 160, follow the instructions to saute the beef until it is brown.
The first thing to remember is to use ground beef with a higher amount of fat. I don’t usually recommend more fat, but this is an exception. Since the grease will all go to the bottom of the pot, the excess fat is not a problem, and it is needed to keep the ground beef from drying out. Also, remember to do a natural pressure release after the cooking process to retain moisture.
Excess moisture or overcrowding can cause this problem. Too much steam will lead to soggy meat. Thawing breaks down the meat cells, which releases the moisture. The fat that is released also contributes to the sogginess and may present a problem. However, it is more likely that the pot was overcrowded and had too much steam without enough room to circulate. Don’t try to cook more than two pounds.
More Easy Instant Pot Recipes:
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How to Cook Frozen Ground Beef in the Instant Pot
Ingredients
- 2 pounds ground beef
- 1 cup water
- Salt and Pepper
- Taco seasoning optional
Instructions
- Place a trivet or steam basket inside the pressure cooker pot.
- Add one cup of water or the minimum liquid requirement for your pressure cooker. I used a 6-quart pressure cooker.
- Add frozen ground beef on top of the trivet; no need to break it down. If you have longer pieces that don't fit, break them into two so you can place them on the trivet.
- Place the lid and lock it; make sure to close the sealing valve.
- Pressure cook on high pressure for 20 minutes for 1lb and 23 minutes for 2lbs of meat.
- After the program completes, perform a 5-minute natural pressure release. Then, open the valve to release any remaining pressure.
- Use an instant-read kitchen thermometer to measure the meat's temperature; it should be between 160°F and 165°F.
- Poke the center to check if it's still raw. If the meat is undercooked, transfer it to a bowl and discard the liquid from the inner pot.
- Select sauté mode, once hot, add one tablespoon of oil, add the beef, break it down with a wooden spoon, and brown it until done.
- Season with salt, pepper, and taco seasoning if using. If the beef seems a bit dry, add one tablespoon of warm beef broth and mix.
- Serve or use in other recipes when ready.
Video
Notes
The best kind of ground beef
When cooking ground beef in the Instant Pot, the pressure can cause the meat to dry out. That is why I usually use an 80/20 grade with higher fat levels. I do not worry that there is too much fat because it drips down to the bottom of the pot and will drain away. If I use lean ground beef, the meat will become too dry. I would even consider using 75/25 for even better flavor, but remember that the meat will shrink.More tips to consider:
- I recommend using a frozen slab of 1 or 2 pounds of meat. If it is bigger, the center will not cook properly and may remain frozen.
- Don’t forget to add at least one cup of water to the bottom of the pot to keep the meat from drying out.
- This recipe is for at least one pound. If using less than a pound, cook it for 15 minutes. It can always be further cooked by sautéing.
- The internal temperature of the ground beef when done should be no less than 160-165 degrees Fahrenheit.
- If the meat is still pink afterward, sauté it. Do not try to put it back in the Instant Pot again; crumble it and use the saute function to continue to cook it.