★★★★★

Instant Pot Hamburgers

Thick and Juicy, these Instant Pot Hamburgers are the easiest weeknight dinner. Add all your favorite toppings and skip the drive-thru tonight.

Pin this now to save for later

Pin this recipe to your favorite Board
Screenshot of Pinterest

Instant Pot Hamburgers

I know you’re saying to yourself, “seriously, Aimee…why?”

I recently tried making hamburgers in the Instant Pot, and even though I rolled my eyes thinking, this is dumb…the result surprised me.

Tender, juicy, thick burgers with so much flavor.

Why make them in the Instant Pot?

  • Flavorful
  • Easy
  • No Grease on stove top
  • No BBQ grill to clean and prep

My family had no idea these juicy cheeseburgers came straight from the pressure cooker. They tasted like dad’s grilled burgers once they were piled high with all our favorite fixings!

How to Make Burgers in the Instant Pot

STEP 1. Prepare the burgers.

In a mixing bowl, combine lean ground beef with seasoning blend. I like to use McCormick steak seasoning. Use what you love.

I made 5 thick burgers with 2 lbs of meat. You do the math on that one. Needless to say they were a very nice sized patty!

Keep your patties the same size for even cooking!

Add some raw onion slices on top of each burger, if desired. My family doesn’t like onions, but it adds flavor during the cooking process (and you can take them off after if you desire).

Wrap each individual burger patty in foil, folding up the sides so that it is completely sealed.

STEP 2. Pressure Cook.

Add one cup of water to the 6qt Instant Pot (2 cups to an 8qt). Place trivet in pot and stack patties in the pressure cooker.

Lock the lid in place and make sure the valve on top is set to “SEALING.”

Select HIGH PRESSURE for a cook time of 18 minutes. (My patties were very large, depending on the size of the burger, you can adjust this time).

After the cook time is done, do a quick release of pressure with the valve.

Carefully remove each foil patty with a pair of tongs.

If you want cheeseburgers, immediately top the warm burgers with cheese allowing it to melt.

Tips for Perfect Burgers

  • Wrap individually in foil, making sure it’s secured
  • Add your favorite seasoning to the burger meat
  • If you want, top with cheese and place under a broiler to melt, and add a little texture to the burger
  • If you want your burger a little pink in the center use less time!

What to Serve with Instant Pot Hamburgers

Typically my family has only made hamburgers for dinner in the summer, when we can pull out our grill. With today’s recipe, you can have delicious burgers any time of year!

If I’m feeling super lazy, we just serve our cheeseburgers with some potato chips. But here are some of our favorite toppings and sides:

More Instant Pot Recipes

More Easy Dinner Recipes

Yield: 5 burgers

Instant Pot Hamburgers

Prep Time 10 minutes
Cook Time 18 minutes
Total Time 28 minutes

Thick and Juicy, these Instant Pot Hamburgers are the easiest weeknight dinner. Add all your favorite toppings and skip the drive-thru tonight.

Ingredients

  • 2 lb lean ground beef
  • 1 red onion, sliced
  • 2 Tbsp steak seasoning mix
  • 1 cup water
  • Toppings: buns, bacon, lettuce, tomato, cheese, pickles, etc

Instructions

    1. In a mixing bowl, combine lean ground beef with seasoning blend. I like to use McCormick steak seasoning. I made 5 thick burgers with 2 lbs of meat. Keep your patties the same size for even cooking!
    2. Add some raw onion slices on top of each burger, if desired. My family doesn’t like onions, but it adds flavor during the cooking process (and you can take them off after if you desire).
    3. Wrap each individual burger patty in foil, folding up the sides so that it is completely sealed.
    4. Add one cup of water to the 6qt Instant Pot (2 cups to an 8qt). Place trivet in pot and stack patties in the pressure cooker.
    5. Lock the lid in place and make sure the valve on top is set to “SEALING.”
    6. Select HIGH PRESSURE for a cook time of 18 minutes. (My patties were very large, depending on the size of the burger, you can adjust this time).
    7. After the cook time is done, do a quick release of pressure with the valve.
    8. Carefully remove each foil patty with a pair of tongs.
    9. If you want cheeseburgers, immediately top the warm burgers with cheese allowing it to melt.



Notes

  • Top with cheese and place under a broiler to melt. Or just allow cheese to melt naturally from the warm burger.
  • If you want your burger a little pink in the center use less time!

Nutrition Information:

Yield:

5

Serving Size:

1

Amount Per Serving: Calories: 433 Total Fat: 22g Saturated Fat: 9g Trans Fat: 1g Unsaturated Fat: 10g Cholesterol: 161mg Sodium: 737mg Carbohydrates: 3g Net Carbohydrates: 0g Fiber: 1g Sugar: 1g Sugar Alcohols: 0g Protein: 52g
*Nutrition facts are an estimate and not guaranteed to be accurate. Please see a registered dietitian for special diet advice.

Use my hashtag #shugarysweets

Follow Shugary Sweets on Instagram
Screenshot of Instagram

Instant Pot Hamburgers are a hassle free way to enjoy a thick and juicy burger without the mess. Delicious and easy!

Aimee

About Aimee

Aimee is a dessert lover (specifically rice krispie treats), workout enthusiast, self-taught foodie, and recipe creator.

Learn more about Aimee.

Affiliate Disclosure:**There may be affiliate links in this post! By clicking on them, or purchasing recommended items I may receive a small compensation. However, I only recommend products I love! Thank you for supporting Shugary Sweets! See my disclosure policy for more info**

Get My Free Email Course
Become a Better Baker—no more box mixes! Discovery your new “signature” desserts!

Categories:

Tags:


Posted on February 9, 2020

Comments & Reviews

  1. These look delicious. I’m just confused as to how they look nicely browned as opposed to gray, as I would expect them to look in the IP.

  2. I use a couple of ingredients to improve on this:

    1) I use Liquid Smoke to give it a grilled taste.
    2) I add Worcestershire sauce to give the burgers a brown grilled look

      1. I love the pressure cooker burgers… I own the Ninja Foodi 6 and 8 quarts so when I’m done with pressure I then switch to the air fry lid and use the broil feature for a couple of minutes. Melt cheese. Perfect every time.

    1. I just did that with a pound of grass-fed beef. High pressure for 15 minutes for 5 patties.
      If you’re making more (smaller/thinner) try 12 minutes. Then take one out and try it. If need be, bring back to pressure for 1 or 2 more minutes. Just beware: carefully open over a bowl as the grease pours out.

  3. I made these tonight & this recipe is a WINNER!! The burgers were super juicy & a nice brown color thanks to the seasoning I chose (all-purpose). My family was absolutely shocked when they found out that these burgers had spent ZERO time on the grill. This will be a regular in our household now!

  4. I have the Pioneer Woman line of the instant pot, what setting do I need to use to be able to make this. I may have missed it in the recipe, but any help would be great.

    1. I have a PW one too. I only use the manual setting, I have yet to use any of the other presets. 🙂 Most recipes will just tell you a time to use on high pressure, which is manual. Hope that helps!

  5. We made these with about a pound and a half of meat and the bottoms were pink even after we put back in IP for 8 more minutes. Any suggestions?

    1. I would make sure that the seal is on correctly, the valve on top is in place and set to Sealing, and that high pressure was chosen. They definitely should not be pink!

Leave a Reply

Your email address will not be published.