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Instant Pot Burgers

I never thought that I would cook burgers in a pressure cooker… but now that I’ve tried it, I don’t think I’m ever going back to preparing it in a pan (or barbecue). Serious – these turned out so juicy and tasty, without having to deal with large frying pans and splattering cooking oil. Try this Instant Pot Hamburger Recipe – you won’t believe how good it is!

It’s like the time I tried to make this pasta in the pressure cooker for the first time. I was expecting it to be all soggy and mushy, but it wasn’t! And now it’s the only way I choose to cook any kind of spaghetti dish. 

Related Posts:

• Instant Pot Beef Barley Soup
• Instant Pot Pork Chops
• Instant Pot Shepherd’s Pie with Cauliflower Mash Topping

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Instant Pot Burger Recipe

With only four ingredients, this easy instant pot burger recipe will change the way you cook burgers forever. Forget waiting for the weather to clear up or having to clean the barbecue ever again! They’re juicy and tasty – you won’t believe it was made in a pressure cooker!

The main ingredients are ground beef, onion soup mix, mustard, and an egg. That’s it!

You just need to literally throw all the ingredients (minus the water) into a mixing bowl and combine it well. 

And then, using a little quarter measuring cup, fill a scoop up onto a square piece of aluminum foil. Fold the sides over while gently pressing the patties into shape. I didn’t even bother making little circular patties. I literally folded it into a square 🙂

When that’s done, lay them on to the trivet in an alternating pattern so that they’re not all stacked up on top of each other. This is a really important step because you want the patties to cook at the same time. Now go ahead and put the lid back on, set the valve to seal, and hit manual pressure (high) for 10 minutes.

While that’s cooking, you can either go and do something else… like gallivant in the meadow or plant a tree in the backyard. My dog owns my backyard, so I decided to slice up some onions instead!

Once the pressure cooker beeps to let you know that it’s done, carefully do a quick release. I like to use oven mitts to make sure I don’t burn myself with the hot steam and splutter. 

Gently undo the foil wrapping and either go ahead and serve the burgers… or pop them under the grill on high for a couple of minutes each side. I’m quite picky about my meat, so that’s what I did. It also gives it a nice color. 

Ready to prepare dinner? Instant Pot Burgers

Yield: 8-10 Patties

Instant Pot Burgers

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With only four ingredients, this easy instant pot burger recipe will change the way you cook burgers forever. Forget waiting for the weather to clear up or having to clean the barbecue ever again! They're juicy and tasty - you won't believe it was made in a pressure cooker!

Prep Time 5 minutes

Cook Time 10 minutes

Additional Time 5 minutes

Total Time 20 minutes

Ingredients

• 1 lb Ground Beef
• 1 Packet Onion Soup Mix
• 1 Tbsp Mustard
• 1 Egg
• 1 Cup Water
• Salt and Pepper

Instructions

1. In a mixing bowl, combine all ingredients (except water).
2. Cut some aluminum foil into 10 4" x 4" squares.
3. Using a 1/4 measuring cup, scoop 1 cup into a foil square. Fold each side over, gently pressing the patty down to size. Repeat until all the meat mixture is used up.
4. Place a trivet into the pressure cooker and pour the water in. Place each burger packet on top the of the trivet - stacking them alternately, so that they are not all piled up on top of each other.
5. Put the lid on with the vent set to seal. Press the Manual function and set to 10 minutes on High pressure. When done, do a quick release, making sure not to burn yourself!
6. Using a pair of kitchen tongs, take each packet out. Carefully unwrap each and set it on an oven tray. You can serve this as it is, or pop it under the grill for 2-3 minutes each side.
7. Serve with salad and your favorite condiments.

Notes

• The burgers can be served immediately after it finishes cooking in the pressure cooker, however I prefer to pop them under the grill on high for about 2-3 minutes each side to give it a bit of charred feel.

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