Instant Pot Burger from Frozen!

Instant Pot Frozen Hamburgers

Hamburgers are one of my favorite things to eat. When done right, they are juicy, flavorful, and all around awesome. I love a well-seasoned, perfectly cooked, juicy burger. My favorite burger joint is a place called Clarke’s CharBroiler, which has a ton of choices to make your perfect burger. I don’t go there often because it’s spendy, but it’s delicious. It’s also a fairly quick drive to and from the office.

My recipe for burgers from frozen works pretty well and can be increased, if needed.

Jump to the Equipment List. Jump to the Ingredient List. Jump to the Recipe Instructions.

I enjoy burgers so much, that I’m pretty sure both kids came out the womb craving ground beef patties. I largely ate burgers, pizza, ice cream, and hot dogs while pregnant. I tried to eat right, but the cravings were real. So I decided to enjoy myself and eat burgers. When else could I eat what I wanted (within reason)? I was totally eating for two. Yes, excuses, I know.

As my kids grew up to be somewhat picky eaters, we could agree that one thing they would probably always enjoy is a burger. But think about the expense of going to the golden arches to get an OK burger. The time, money, and gas it takes to pick up a Happy Meal for the littlest one and a “Quarter Pound” for the big one. Making sure that the burger is plain, which isn’t just without cheese. Not to say that McDonald’s doesn’t have a place in their lives – after all, it’s a thing I do with them when we go to see the doctor – but when I learned how to make an Instant Pot burger from frozen, the game changed dramatically.

First of all, I will mention this. I love my Instant Pot. I will do my best to figure out how to cook everything in it. I know it’s ultimately impossible, but you can’t blame a girl for trying, and I’m sure gonna try. This appliance has changed my cooking life and added confidence in the kitchen, something I never had before.

That being said, I was skeptical about pressure cooked burgers. Why not throw it on the grill or make it on stove? Well, for starters, I don’t mess much with the grill; sometimes I just don’t want to stand there flipping burgers. Secondly, cleaning up the splatter after cooking on the stove is just a pain. I don’t like my stove much because it’s electric and I prefer a gas range. I also don’t like how long it takes to cook frozen burgers on the stove. After all, I don’t have a whole lot of room to work with on the stove, so I inevitably do one burger at a time, which.takes.forever. Not conducive to a quick meal.

Then, I read a post on the Instant Pot Community Facebook page about cooking fresh burgers for 10-15 minutes in the Instant Pot. I was intrigued. So I decided to give it a try with frozen and see what I came up with.

I haven’t had a bad Instant Pot burger yet. My kids devour theirs nearly every time. My husband is a believer and suggests it as a quick meal.

In fact, last night, we were at a loss last night for quick dinner options. We looked at each other after a minute and said “burgers.”

We were eating within 35 minutes.

I think it’s safe to say that this recipe is a keeper. Read on for the recipe and let me know what you think!

Disclaimer: This post uses Amazon affiliate links. If you use my link and purchase the item, I get a small commission (and it doesn’t cost you anything).

I love my Instant Pot. Mine is a 6 quart 7-in-1 multicooker that can saute, pressure cook, make yogurt, steam, cook eggs, among other things. I’ve had since 2016 when we bought our house and since then we bought a 3 quart and adopted another 6 quart. I love having multiple pots since I can cook so many things at once for meal prep or potlucks. If you haven’t purchased one, you should consider it!

Equipment List:

  • Instant Pot – I used my 6-quart. The size pot depends on how many burgers you want to make.
  • Trivet with legs – the one that came with my pot is perfect
  • Aluminum foil

Ingredient List:

  • Frozen burger patties – I used 1/4 pound burgers from Costco
  • Kosher salt
  • Ground black pepper
  • Garlic powder
  • Or, seasonings of your choice
  • Condiments, lettuce, tomato, buns (or lettuce wraps if you’re going no carb)
  • 1 cup water for the inner pot
Meal ingredients for Instant Pot Frozen Burgers
Cast of characters for tonight’s quick dinner. I think it took me longer to set up the photo than actually prep and make the meal!

Recipe Instructions:

  • Tear a piece of aluminum foil just over 12″ long. Place a frozen patty directly in the middle.
  • Season liberally and to your heart’s content.
Seasoned frozen beef patty for Instant Pot Frozen Burgers recipe
Salt, pepper, and garlic all over my burger. Yummy!
  • Wrap each burger by loosely folding the foil over.
  • Add one cup of water to the inner lining of the Instant Pot.
  • Place trivet inside the pot.
  • Stack the foil-wrapped burgers on top of each other in the pot. This allows the burgers to retain as close to a circular shape as possible during the cooking process. *Note that the ones in the middle will be fully cooked, but slightly pink in the middle.
Instant Pot burgers from frozen!
This is how frozen burgers wrapped in foil look stacked in the Instant Pot.
  • Lock the lid in place and set the steam release valve to sealing.
  • Press the manual/pressure cook/meat button and using the +/- buttons, adjust the time to 18 minutes. (If you stack and don’t want any pink, go with 20 minutes).
  • About five minutes before the cooking cycle is over, prepare your toppings and condiments.
Instant Pot burger from frozen.
One of the burgers after the cooking cycle was over. Nice and juicy!
Instant Pot burger cooked from frozen on a bun with mayo.
I decided to slather some mayonnaise on one of the burgers I made.
  • Assemble your burgers.
  • Enjoy!
Instant Pot burger from frozen with cheese, lettuce, and tomato.  There's a pickle and some chips to go with!
An assembled dinner in less than 30 minutes.

How do you like your burgers? Let me know what sides you like with your burgers in the comments below!

Thank you for sharing some of your screen time with me! If you liked this recipe, please hit the like button so I know to make more content like this. Tell me what you want me to try making next in the comments below. Also, check out my Facebook and Instagram (tag me at @cookwithsamib) for more photos and my Pinterest for what inspires me. Finally, don’t forget to subscribe to my blog for updates when I hang new posts!

Join 57 other followers

Buen provecho! – Sami B.

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Instant Pot 1950s Sunday Pot Roast

“Sam, the 1950s want their pot roast back” – my husband after eating my old-fashioned pot roast that I made in the Instant Pot.

It’s just that good. A warm, flavorful, comforting meal of beef chuck roast, potatoes, and sweet, buttery carrots with delicious gravy in every bite. I made this pot roast for the first time last year and my husband has raved about it ever since. I could tell that he liked it because he kept going up for more even though he was full.

Yup, it’s just that good.

Jump to the Equipment List. Jump to the Ingredient List. Jump to the Recipe Instructions.

Although pot roast was never a thing for me growing up, I associate it with Sunday afternoon dinners after church services. Several years ago, when visiting family in Phoenix, my mother-in-law made one for after worship supper that was delicious. The delicious and savory smell greeted us when we came home after socializing with the other congregants. It was a smell that makes me think of a warm and happy home. I wanted to do that for my family.

Despite my desire, I was never good at making pot roast in the oven, old-fashioned or not. I could never get it fall-apart tender and I didn’t have an hour per pound or the patience to spare to get the job done. I tried everything when making it in the oven, resulting in fail, after fail, after fail.

On a number of occasions I have done a great pot roast in the slow cooker, but that involves searing the meat on a separate pan on the stove, then transferring the contents to the slow cooker. In the morning. Before work. With two rambunctious, demanding-my-attention-all-the-time boys that I have to get ready and fed before school lest I want to have the meltdown to end all meltdowns from either or both of them. (Despite that description of them, I love them dearly and can’t picture my life without them.)

My slow cooker pot roast is nothing short of fantastic. I endeavored to convert it into an Instant Pot version, because, why not?

A good pot roast starts with chuck roast. A chuck roast is a cheap cut of meat that’s tough and stringy with all of that fat running through it. Because of this, a chuck roast only becomes tender from low and slow cooking temperatures and long cooking times. So the slow cooker is the only way to get it done, especially if I can’t hack it the oven. Right?

Right?

WRONG! The Instant Pot can get you a spoon tender, melt-in-your mouth result just as well – or better – than the traditional methods.

My pot roast recipe which fools people into thinking I spent three hours alone just cooking the thing. Maybe I’m the Hispanic June Cleaver, it’s so good.

Don’t let me sway you away from the slow cooker version of this dish. It certainly has its place. There is something about the smell of delicious meal welcoming you home after a long day’s work. I love that about my slow cooker. My Instant Pot will never replace my slow cooker. But my slow cooker does not do anything fast. It wasn’t build for that.

Now, before I jump in, I need you to be aware of something. In this exact form, this isn’t a weeknight friendly recipe. However, you employ a few shortcuts if you want to have this meal the same day.

For example, you could skip the sauteing of ingredients and just dump and go and be eating in about 1 1/2 hours. And that’s fine. BUT, meals like pot roast, chili, and beans are always better the next day because the flavors have had a chance to meld.

I made this recipe and had it the same evening and it was phenomenal. But the next day, my boss who cannot eat meat due to dietary concerns asked me where I got my lunch. This old-fashioned pot roast recipe upset the balance in the world.

Ever see Once Upon a Time in Mexico (AKA Desperado 2)? There’s this side story about Sheldon Sands, a CIA agent who eats the same pork dish at every Mexican restaurant he ends up at. In one particular scene, he meets with El Mariachi and remarks that the slow cooked pork he’s eating is the best he’s ever had. And because it’s the best he’s ever had, it upsets the balance in the world. In order to reset the balance, he has no choice but to kill the cook.

My pot roast upsets the balance in the world. It is the pot roast of pot roasts, the recipe to end all recipes of this sort. Try it and you won’t be disappointed. Just don’t shoot the chef after you eat it.

For my 1950’s Sunday Pot Roast, read the recipe below.

Disclaimer: This post uses Amazon affiliate links. If you use my link and purchase the item, I get a small commission (and it doesn’t cost you anything).

I love my Instant Pot. Mine is a 6 quart 7-in-1 multicooker that can saute, pressure cook, make yogurt, steam, cook eggs, among other things. I’ve had since 2016 when we bought our house and since then we bought a 3 quart and adopted another 6 quart. I love having multiple pots since I can cook so many things at once for meal prep or potlucks. If you haven’t purchased one, you should consider it!

Equipment List:

  • 6-quart Instant Pot
  • Cutting board
  • Chef’s knife
  • Measuring spoons
  • Measuring cup
  • Tongs
  • Ladle to scoop the deliciousness
  • Wooden spoon
  • Veggie chopper (optional)
  • Plate
  • Aluminum foil

Ingredient List:

  • 3-4 pound chuck roast, cut into two even sized pieces
  • 1 teaspoon dried rosemary
  • 2 teaspoons garlic powder
  • 2 teaspoons dried or ground oregano
  • 2 teaspoons salt (cut down to 1 teaspoon if you’re sensitive to sodium)
  • 2 teaspoons pepper
  • 2 tablespoons of cooking oil (I used bacon grease)
  • 2 cups of beef stock
  • 2 teaspoons of fish sauce or Worcestershire sauce
  • 1 yellow onion
  • 3 ribs of celery
  • 6 cloves of garlic
  • a few sprigs of fresh thyme (optional)
  • a few sprigs of fresh rosemary (optional)
  • baby carrots (your choice how much)
  • creamer potatoes (your choice how much)
  • 4 tablespoons of salted butter, divided
  • Au jus seasoning packet (I used Lawry’s)
  • Dried parsley for garnish, if desired
Ingredients for an instant pot old-fashioned pot roast.
Cast of characters for tonight’s recipe.

It’s a lot of ingredients. But they all work together to produce a delicious pot roast. Trust me when I say it’s all worth it.

Recipe Instructions:

  • Slice the onion into half-rounds. Set aside.
  • Using the veggie chopper or your chef’s knife, dice the celery and garlic. Set aside.
  • If using, wash and pat dry the rosemary and thyme sprigs. This is optional, but I have these herbs growing in my garden and I wanted to use them here.
  • Mix together your dried seasonings. Do not include the fresh rosemary and thyme here. Reserve those for later.
  • Place the potatoes and carrots on separate pieces of aluminum foil. Add salt and pepper to taste and drop in one tablespoon of butter in each. Wrap up the foil and set aside.
Buttered creamer potatoes for my instant pot old-fashioned pot roast recipe.
I did the same with the carrots. I also decided to season each in their own packets for added flavor.
  • Cut your roast into two or three uniform-sized pieces. You will want each piece to fit in the bottom of your inner liner.
  • Season each piece of meat with the dry seasonings. Don’t be stingy with the seasoning here. You should use it all up.
Cut and seasoned chuck roast for my instant pot old-fashioned pot roast.
This is how your roast should look prior to searing. Feel free to add more seasoning if you want.
  • Push the Saute button and adjust the heat level to more. When the display reads “HOT,” put in the cooking fat and swirl it around the bottom of the pot.
  • After about a minute, brown the pieces of meat for about two to three minutes a side. Flip using tongs. Do not disturb the meat while it’s browning and make sure to not crowd the bottom of the pot.
  • While the meat is cooking, mix your wet ingredients in a 2-cup measuring cup.
Seared chuck roast for my old-fashioned instant pot pot roast.
This is the color you’re looking for on the roast. Those browned bits equal delicious flavor that will blow your mind.
  • Once the meat is seared, remove from the pot and set aside on a plate.
  • Meanwhile, pour in about a 1/4 cup of liquid mixture and the remaining butter and deglaze the bottom of the pot using your wooden spoon. Make sure to get as many of those browned bits up as possible since this will add depth of flavor to the finished dish and will prevent the pot from displaying a burn notice during the pressure cooking process.
  • Saute the onions for a few minutes, then add the celery and garlic. Saute the vegetables until they become translucent. Take care in this step to not burn the garlic.
  • Pour in the remaining liquid mixture and mix well. The browned bits will infuse with the liquid.
  • Place the roast back into the pot. If you cut it, be sure to nestle the pieces in evenly.
  • If using, place the rosemary and thyme on top. of the roast.
Prepared ingredients for instant pot old fashioned pot roast.
I know this is going to be goooooooooood eating!
  • Press the “Cancel/Keep Warm” button to stop the saute function.
  • Place the foil packets on top of the roast.

Now, you might be wondering, why put the veggies in now? It’s going to be a long cook time and they’ll turn to mush! True if potatoes and carrots are going straight in to the pot. But something about putting them above the rest of the ingredients and wrapped in foil keeps them from disintegrating. They certainly get cooked, but they don’t fall apart when you stick in a fork.

Almost there. I promise.
  • Seal and lock the lid. Place the pressure valve to sealing.
  • Press the manual or pressure cook button (I used the meat button. Note that there is no difference here) and using the +/- buttons, set the time to 60 minutes.
  • After the cooking cycle is over, let the pot naturally pressure release for about 15 minutes. Carefully release any remaining pressure by moving the pressure valve to venting.
  • Carefully remove the lid.
  • Remove the foil packets and set aside.
  • Remove and dispose the herb sprigs.
  • Remove the roast and set aside on a plate. The roast may fall apart at this point, so take care to not have hot liquid splashing on you!
  • Press the “Keep Warm/Cancel” button again.
  • Press the “Saute” button and adjust the heat to more.
  • Pour in the au jus seasoning and stir with a wooden spoon to incorporate. Allow the mixture to bubble for a couple of minutes to thicken to the desired consistency.
  • Slice meat.
  • Serve with the thickened sauce, potatoes, and carrots.
  • Enjoy!
Look at it. Just look at it. It needed a hunk of bread!

Bread hack: wrap in plastic and freeze your bread in medium sized hunks so you can heat up when the mood strikes! Warm in a 400 degree oven for about 10 minutes and slice to desired sized pieces. Crusty bread is great for sopping up that delicious sauce!

Let me know how you like your pot roast and when you usually have it. There isn’t one “right” way. I usually know it’s a hit when my husband goes for a second serving on a full stomach! I hope you enjoyed this recipe as much as we did!

Thank you for sharing some of your screen time with me! If you liked this recipe, please hit the like button so I know to make more content like this. Tell me what you want me to try making next in the comments below. Also, check out my Facebook and Instagram (tag me at @cookwithsamib) for more photos and my Pinterest for what inspires me. Finally, don’t forget to subscribe to my blog for updates when I hang new posts!

Join 57 other followers

Buen provecho! – Sami B.

Instant Pot Swedish-Inspired Meatballs

Disclaimer: This post uses Amazon affiliate links. If you use my link and purchase the item, I get a small commission (and it doesn’t cost you anything).

I love my Instant Pot. Mine is a 6 quart 7-in-1 multicooker that can saute, pressure cook, make yogurt, steam, cook eggs, among other things. I’ve had since 2016 when we bought our house and since then we bought a 3 quart and adopted another 6 quart. I love having multiple pots since I can cook so many things at once for meal prep or potlucks. If you haven’t purchased one, you should consider it!

There’s an Ikea just up the freeway from us. We don’t go often because it’s really an all-day thing. I once went on a lunch break to return an item and ended up staying there for almost 2 hours! On the days that we go, it’s just so hard look at some of the things. We have to look at all of the things!

There’s also the cafe. The wonderful delicious food at the cafe. If you’re an Ikea Family Member, you can get a mug of coffee for free and you can enjoy some lunch at the cafeteria which is conveniently placed on the second floor of the store where we live. I suppose they worked out that shoppers need energy to keep shopping, hence the cafeteria. Those sneaky Swedes!

One of my favorite things to eat as the Ikea cafeteria is Swedish meatballs with lingonberry sauce. So delicious! I can almost taste the flavorful sauce with the tender meatballs and the light sweetness of the lingonberry. You ever have that one thing that you just enjoy eating so much? That’s the Swedish meatballs at Ikea for me!

Also, I recently had some Swedish meatballs at a congregational meeting last month. I enjoy congregational meetings because we all get together to share some good food and talk church business. One of the ladies prepared Swedish meatballs and they were so delicious! The boys actually enjoyed a few pieces themselves, the picky eaters they are. Ever since that Sunday, I couldn’t get that meal out of my head. I needed to make some for myself!

This instant pot recipe for Swedish-Inspired meatballs is my take on the iconic dish. Lingonberry sauce is hard to find where I live, so I substitute cranberry sauce in its place. You’ll find that this recipe does meet the mark if you’re in the mood for some Swedish food, but not wanting to go to Ikea and not living in Sweden already. I hope you enjoy this recipe as much as I do.

Ingredients photo that includes: all purpose flour, garlic powder, salted butter, Dijon mustard, heavy whipping cream, frozen meatballs, chicken stock, and soy sauce.
Today’s cast of characters. Not pictured: salt and pepper and cranberry sauce.

The Dijon mustard was being a bit saucy for the group photo, LOL!

Equipment list:

  1. 6 quart Instant Pot
  2. Measuring cups
  3. Measuring spoons
  4. Wooden spoon
  5. Whisk
  6. Small bowl
  7. Soup ladle (the one that came with your Instant Pot works perfectly for serving)

Ingredients list:

  1. 2 cups chicken broth
  2. 1 package of your favorite meatballs* (check out the tip below)
  3. 2 teaspoons low sodium soy sauce (I only had the fully leaded version)
  4. 1/3 cup butter
  5. 1 teaspoon Dijon mustard
  6. Garlic powder, salt, and pepper to taste
  7. 1 cup heavy cream*
  8. 1/4 cup all-purpose flour*

*Tip: If you want or need to make this recipe gluten free, replace the all-purpose flour with arrowroot flour and read the packaging on your meatballs! We don’t have an issue with gluten, except for the fact that we love it so much (bread, cookies, pizza…), so I don’t mind that the Safeway Kitchens brand that I used has gluten. I also have no issue with using flour as the thickener.

*Tip #2: Always add major dairy products (milk, cheese, heavy cream, sour cream, etc.) in after the cooking cycle is done. Pressure cooking dairy makes it curdle and not as appealing at all. You’re better served mixing it in at the end.

Recipe instructions:

  1. Turn on the pot to saute and adjust to less by pressing “saute” and pressing the “adjust” button.
  2. Pour the chicken broth into the inner liner of your Instant Pot.
  3. Mix in Dijon, soy sauce, and garlic/salt/pepper to taste.
  4. Add desired amount of meatballs (I did about 20 ounces which was 20 meatballs).
  5. Close and lock the lid and set the valve to sealing.
  6. Select the “manual” or “pressure cook” button and using the +/- buttons, set the cook time to 5 minutes.
  7. Once the cooking cycle is over, let the pot naturally release pressure for 10 minutes, then release the remaining pressure but moving the sealing knob to venting.
  8. Press the “keep warm/cancel” button and go back to saute mode. It should stay on the “less” setting.
  9. Carefully pour in the heavy cream and stir with the wooden spoon.
  10. Scoop out about one cup of the broth into a snack bowl and quickly whisk in the flour.
  11. Add the flour slurry to the pot, quickly stirring with the wooden spoon. Saute until thickened to your preference.
  12. Serve!

I had mine over rice with some canned cranberry sauce. Pretty tasty.

Swedish meatballs on Jasmine rice with a little cranberry sauce.
Should’ve added some parsley, but I’m a home chef, so… 💁🏾‍♀️

Nutrition Information:

675 calories, 16 grams protein, 63 grams carbohydrates, 40 grams of fat. 1 serving is five meatballs with about a half cup of sauce. Tasty, but not for every dinner!

Let me know what you like to eat Swedish meatballs with or if you have any variations I should consider. If you have any suggestions for other meatball recipes you want me to try on the Instant Pot, let me know in the comments below. And if you like this recipe, hit the like and subscribe so you keep up to date with what I post. Share with your friends, too!

Join 57 other followers

Buen provecho! – Sami B.