Instant Pot Hamburgers
Instant Pot Hamburgers are so easy to make, and reminiscent of those famous burger chains that make steamed burger patties. These pressure cooker burger patties are simple and fast to make, and you can make a big batch at one time.
Ingredients
Hamburger Meat Mixture #1
- 1 lb Ground Beef (I use 80% - 85% lean)
- 1 teaspoon Salt
- ½ teaspoon Pepper
- 1 teaspoon Garlic Powder
- ¼ cup Onion, finely chopped or grated (or 1 Tbsp dehydrated onion or ½ tsp onion Powder)
- 1 teaspoon Smoked Paprika (optional)
- 2 teaspoons Worcestershire Sauce
Hamburger Meat Mixture #2
- 1 lb Ground Beef (I use 80% - 85% lean)
- 1 1 oz Packet of Onion Soup Mix (mix with the meat)
Fixings (use whatever you like!)
- 4 Hamburger Buns
- Cheese Slices
- Tomato Slices
- Lettuce
- Mayo
- Ketchup
- Mustard
Tools You'll Need
- 4 pieces Aluminum Foil or Parchment Squares
- 6 qt or 8 qt Pressure Cooker
- Trivet (metal rack for bottom of pot)
Instructions
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Add 1 ½ cups of water to the inner stainless liner of the 6 qt pressure cooker (Use 2 ½ cups for the 8 qt).
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Place the trivet in the pot also.
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Mix all of the hamburger meat mixture ingredients together in a bowl with the meat.
If making Version #2, mix the soup packet with the ground meat.
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Divide the meat mixture into 4 equal (4 oz) patties, 3 (5 oz) patties, or 2 (8 oz patties). press your thumb into the center of each patty to make an indentation.
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Wrap patties in foil or parchment. The wrapping and cooking under pressure is what steams them.
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Stack the wrapped patties on the trivet in a staggered pattern. Then place the lid on the pot and set the steam release knob to the Sealing position.
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Press the Pressure Cook/Manual button, or dial and then the +/- button or dial to select:
12 minutes for 4 oz patties (7 minutes for a touch rare*)
14 minutes for 5 oz patties (9 minutes for a touch rare*)
16 minutes for 8 oz patties (11 minutes for a touch rare*)
Cook times may vary based on the thickness of the patties and how many are cooked at one time.
High pressure.
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When the cook cycle is finished, let the pot sit for 7 minutes before releasing the pressure. Release the pressure/steam (that means turn the steam release knob to the Venting position right after cooking is finished).
Or, if you do a Quick Release, let the burgers rest for 5 minutes before serving.
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Carefully remove the patties from the pot using tongs. Then unwrap them on a plate to catch the drippings, and make up your hamburger with all of your favorite fixin's!
Recipe Notes
*It is safest to cook ground beef to an internal temperature of 160°F throughout. Ground beef can be pink inside after it is safely cooked, so a meat thermometer is a good tool to use. (I can't recommend eating ground beef rare, but some people do like it that way, which is why I give suggested times. See FDA guidelines on consuming ground beef.).
This recipe can easily be doubled or tripled.