Place frozen ground beef in the bottom of your Instant Pot. 1 lb ground beef
Pour water into the pot. 1/2 cup water
Close and lock the lid and set the cooking time for 15 minutes.
Once the cooking time is complete, quick release the pressure and remove the lid.
Set your pot to saute and add any option seasonings.
Use a spatula to break your meat into crumbles and stir until your liquid has evaporated.
Serve immediately or transfer to an air tight container and store in the fridge up to 5 days.
Notes
You can easily double this recipe and cook 2 pounds of meat. Be sure and set your cooking time for 20 minutes.
For meat with a higher fat content, you may need to drain the excess liquid before sautéing.
If you'd rather use spice blends (Italian, taco, chili) instead of single spices found in the recipe card, use 2 tablespoons per pound of meat.
Pressure cooking frozen meat with water can sometimes cause the seasonings to seem bland. Don't be afraid to add extra seasoning as you're sautéing if you feel it needs more flavor.
Since the Instant Pot is cooking and thawing at the same time, you won't be able to use this meat for things like burgers or meatballs. If you want to make those, go ahead and defrost it the old fashioned way.
Healthy Eating Plans:
21 Day Fix/Ultimate Portion Fix: Lean ground beef counts as a red container (protein) on the 21 Day fix. Measure and count 1 red container for each 3/4 cup serving.
2B Mindset: Ground beef is a complete protein on 2B mindset and can be consumed at any meal.
Weight Watchers: Points were figured using the WW recipe creator with the base recipe being 1 pound of 96% lean ground beef separated into 4 equal servings. 3 Blue Plan Points | 3 Green Plan Points | 3 Purple Plan Points
I use ingredients to calculate points for Weight Watchers, not nutrition information. I find that it's more accurate that way, and it's also what WW has recommended.