Forget the grill! Instant Pot Hamburgers are easy to make in the pressure cooker in under 20 minutes and with less clean-up. Tender, juicy, and flavorful, these steamed burgers are sure to be a hit!
The Instant Pot might not be the first thing that comes to mind when cooking hamburgers, but there are many reasons you might want to put your pressure cooker to work the next time you’re craving our classic sandwich.
- No need to fire up the grill or tend a hot pan over the stovetop
- No messy cleanups
- Easy to make a big batch to feed a large crowd
- Great for any time of the year, all type of weather
- Burgers turn out moist, juicy, and super tasty with minimal effort
The recipe calls for store-bought beef patties to keep dinner super easy, but feel free to make from scratch if you like.
For the juiciest and tastiest burgers, I recommend ground beef with 70% lean and 20% fat. For a healthier but still relatively moist and tasty option, use 80% lean and 20% fat ratio.
The toppings and fixings are free game! Build your burgers with the suggestions below.
- Cheese-cheddar, American, cheese sauce, blue cheese
- Lettuce, arugula, or alfalfa sprouts
- Onions-raw, grilled, or pickled; crispy onion rings
- Sauteed mushrooms
- Avocado or guacamole
- Fried egg
- Crisp bacon
- Ketchup/ Mustard/Mayo
- BBQ sauce
- If making the burgers from scratch, shape in uniform size and thickness to ensure even doneness.
- The pressure time may vary depending on the size of the patties. We used quarter pounders for the recipe and they cooked perfectly in 12 minutes. Add about 1 to 2 minutes per extra ounce.
- If using frozen patties, increase the cooking time for about 1 to 2 minutes.
- Make an indentation in the center of the beef patties to keep from bulging during cooking.
- Open the foil packets carefully and be wary of pooled hot juices and escaping steam to prevent burns. Drain the liquid before serving.
- If you prefer cheeseburgers, top with the beef patties while still warm or place burgers on a baking sheet, top with cheese, and place in the oven under the broiler for 1-2 minutes or just until cheese is melted.
How to serve
- These steamed burgers are delicious as a midday snack or light meal. Serve with your favorite sides such as potato chips, french fries, macaroni salad, baked beans, or coleslaw to make it a hearty lunch or dinner.
- Store leftover cooked patties in an airtight container or resealable bag. Refrigerate for up to 3 days or freeze for up to 3 months.
- Reheat in a 400 F oven for about 2 to 3 minutes or until warmed through.
- 4 (4 ounces each) burger patties
- 2 tablespoons Montreal steak seasoning
- 1 1/2 cups water
- 4 hamburger buns
- 4 slices Cheddar cheese
- sliced onions
- Season the burger patties with Montreal steak seasoning.
- Wrap each burger individually in aluminum foil.
- Pour 1 ½ cups water in the Instant Pot and place the trivet inside.
- Arrange the wrapped burgers on the trivet. Close, seal, and pressure cook on HIGH for 12 minutes.
- Once cooking is finished, QUICK RELEASE the pressure.
- Using tongs or hand mittens, remove packets from the Instant Pot carefully remove burgers from foil. Drain liquid.
- For cheeseburgers, top the burgers with sliced cheese while still hot. Or, place burgers in a single layer on a baking sheet, top with cheese, and place in the oven under the broiler for 1-2 minutes or until cheese is melted.
- Remove from the oven and assemble with favorite additions.
“This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the USDA Food Composition Database, whenever available, or otherwise other online calculators.”