20+ of the BEST Instant Pot Ground Beef Recipes (2024)

FAQs

How do you cook large amounts of ground beef? ›

If you're cooking for a family of four to six, a pound of ground beef in a skillet is likely the quickest and easiest solution for browning ground beef. But if you're feeding a crowd and need a way to brown ground beef in large quantities, an Instant Pot or even opting for a sheet pan dinner can be your supper savior.

Instant Pot Ground Beef

Pour the broth over the top. Cover the Instant Pot, and make sure that the switch on the top is set to seal. Cook at high pressure for 22 minutes, let naturally release for 10 minutes, then manually release the pressure. Break the ground beef up into pieces using a wooden spoon.

Baking soda acts as a tenderizer for ground beef, keeps it moist during cooking, and encourages deep browning by raising the acidity level of the surface of the meat. Simply add 1/2 teaspoon of baking soda to 1 pound of ground beef for more tender meat with better browning.

For example, cook a 2-pound pot roast at high pressure for 40 minutes and a 3-pound pot roast for 60 minutes. Frozen beef: I highly recommend thawing your beef for this recipe, since you cannot sear the frozen beef. If you must use frozen beef, assume 30 minutes per pound.

According to the USDA, a serving of ground beef is 3 ounces. Considering that, 3.75 pounds of ground beef would be enough to serve 20 people.

All you do is add up to 3 pounds of ground beef to your crock-pot (I have done as many as 5 lbs. at one time). Break up the beef and add ¼ cup water (per pound of beef). Turn your crock-pot on and cook on HIGH for 2-3 hours or LOW for 4-6 hours.

Raw ground beef will only last in the fridge for one or two days before it goes bad. Cooked ground beef, as with any leftover cooked ground meat, lasts for three to four days in the fridge.

For hot and raw pack jars of meat, process pints for 75 minutes and quarts for 90 minutes. Dial-gauge pressure canner - process jars at 11 pounds pressure (altitudes of 0 to 2,000 ft) or at 12 pounds pressure (altitudes of 2,001 to 4,000 ft).

The magic lies in the seasoning – a simple yet potent mix of garlic, onion, cumin, and cayenne, creating some of the most tasty ground beef.

First and foremost, vinegar is used as a tenderizer for meat and poultry. It may be added as an injected marinade in very tough proteins or applied via a soak or rub. It's never directly added as only vinegar. With marinades, vinegar is mostly included with stock, seasoned water or fruit/vegetable puree.

How do you get the most flavor out of ground beef? ›

When seasoning ground beef, start with salt and black pepper. Then, depending on the dish you're making, experiment with savory spices like garlic powder, smoked paprika, and dried oregano. Other seasoning options include minced garlic and diced onion.

You can still pressure cook leaner pieces – like eye of round and top sirloin – but these work best if they've been stuffed, shredded or rolled (with other ingredients). Best cuts of beef to use: Chuck steak, Round Roast, Shoulder, Pot roast, Ribs, Brisket, Oxtail.

While you may cover meat almost completely for a conventional braise, use just enough liquid for the cooker to reach pressure – during pressure cooking the meat will release it's own juice and braise in that flavorful liquid, instead.

Add Liquid

“Jiggle top” cookers need a minimum of one cup of water, while valve cookers need at least half a cup. Put food in the cooker first, then add water. When learning how to use a pressure cooker, make sure the unit is never more than two-thirds full of liquid, so the steam has enough space to accumulate.

A question we often get is “How much meat do I need?” The starting rule of thumb is: Boneless Meat: 1/2 lb. per person for adults and 1/4 lb. per person for children.

Moist Heat cooking methods

Large, less tender cuts, such as chuck, round, and rump, are braised as pot roasts.

In a 5-quart or larger slow cooker, crumble ground beef. In medium bowl, whisk together water and Mom's Favorite Taco Seasoning. Pour over meat in slow cooker. Cook on LOW 4 hours, stirring halfway through to break up meat.