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If the grill is out of reach and you’d rather not stand over a hot skillet, the Instant Pot is a great alternative for making juicy, flavorful burgers. Just season the ground beef, wrap the patties in foil, and let the pressure cooker do the work. You’ll get hands-off burgers in just over 30 minutes from start to finish. For a flame-grilled touch, use a culinary torch or pop them under the broiler briefly after cooking.
You can season the ground beef just as you would for grilled burgers, wrap the patties, and let the Instant Pot handle the cooking. They’re juicy, dependable, and perfect when you need an easy burger night without fuss.
What You’ll Like About This Dish
No grill needed. A great option for rainy days, winter months, or when you want burgers without the smoke.
Moist and flavorful. Pressure cooking keeps the patties juicy and evenly cooked.
Hands-off cooking. Shape, wrap, and let the Instant Pot do the work.
Customizable. Add your favorite toppings, seasonings, or cheeses.
Ingredient Notes
- Ground beef – Use at least 15% fat for moisture; leaner beef can turn out dry.
- Kosher salt & pepper – Essential for seasoning the meat.
- Garlic powder – Optional but adds a subtle savory flavor.
- Worcestershire sauce – Deepens the beefy taste.
Steps to Make Instant Pot Burgers
- Set up the Instant Pot with a trivet and water.
- Combine the ground beef with the seasonings and Worcestershire.
- Shape into equal patties and wrap each in foil.
- Stack the wrapped burgers on the trivet.
- Pressure cook until the burgers are fully cooked.
- Quick release the pressure and unwrap the burgers.
- Serve with buns, toppings, and condiments of your choice.
Tips
- Wrap each burger tightly in foil to hold its shape and prevent excess moisture.
- For cheeseburgers, add cheese after unwrapping and let the residual heat melt it.
- Avoid overmixing the meat—mix just until combined for tender patties.
- Use a trivet with handles for easier lifting.
- Thicker 8-ounce burgers need a slightly longer cook time.
Recipe Variations
- Cheddar burgers. Add shredded cheddar to the beef mixture before shaping.
- Onion burgers. Mix in finely grated or minced onion for moisture and flavor.
- Spicy version. Add cayenne or chopped jalapeño to the beef mixture.
- BBQ burgers. Stir a tablespoon of barbecue sauce into the beef before forming patties.
- Seasonings. Add seasoning blends like Montreal steak, Cajun spice, or burger seasoning.
- Toppings. Top with sliced avocado, sautéed mushrooms, or crispy bacon after cooking.
Serving Suggestions
- Serve burgers on toasted buns with lettuce, tomato, and onion.
- Add a slice of cheddar, American, or pepper jack cheese after cooking.
- Pair with remoulade sauce, secret sauce, or chipotle aioli for an extra burst of flavor.
- Serve alongside fries, potato wedges, macaroni salad, or a green salad.
How to Store
Refrigerate: Store cooked burgers in an airtight container for up to 4 days. Keep toppings separate for best results.
Freeze: Wrap each burger individually and freeze for up to 3 months. Thaw overnight in the refrigerator.
Reheat: Warm gently in a skillet, microwave, or the Instant Pot on sauté with a splash of water.
Instant Pot Burgers
Ingredients
- 1 ¼ cups water, for the pot
- 1 ½ pounds ground beef, 85% lean
- ½ tsp kosher salt
- ¼ tsp ground black pepper
- ¼ tsp garlic powder (optional)
- 1 tsp Worcestershire sauce
Recommended Equipment
Instructions
- Prepare the Instant Pot: Place a trivet in the Instant Pot and add 1 1/4 cups of water.1 1/4 cups water
- Shape the Burgers: In a bowl, combine the ground beef with the salt, pepper, garlic powder, and Worcestershire sauce. Mix well and shape into four 6-ounce burgers. Wrap each burger in a sheet of foil and place on the trivet.1 1/2 pounds ground beef | 1/2 tsp kosher salt | 1/4 tsp ground black pepper | 1/4 tsp garlic powder (optional) | 1 tsp Worcestershire sauce
- Pressure Cook: Place the wrapped burgers on the trivet, stacking as necessary. Lock the lid in place, turn the valve to the sealing position, and choose the manual or pressure cook button (high pressure). Set the time for 12 minutes. (If making larger, 8-ounce burgers, increase the pressure cook time to 14 minutes.) When the time is up, carefully turn the valve to the venting position for a quick release.
- Finish and Serve: Unwrap the burgers and enjoy with your choice of toppings and condiments.
Nutrition
Disclaimer:
Our nutritional information is based on a third-party application that analyzes the ingredients list to determine the values. The information is meant to be helpful, but should be considered an estimate. Values may differ depending on measurements, brands, serving variations, and database availability.
