28 Delicious Instant Pot Recipes with Ground Beef

Dinnertime just got easier and more delicious! If you’re craving hearty, satisfying meals that come together in a flash, you’ve come to the right place. We’ve gathered 28 incredible Instant Pot recipes featuring everyone’s favorite: ground beef. From cozy classics to fresh twists, these dishes promise to become your new go-to favorites. Get ready to transform your weeknight dinners—let’s dive in!

Instant Pot Ground Beef Chili

Maybe it’s the way the steam rises from the pot, or how the spices scent the whole house, but this chili feels like wrapping yourself in a warm blanket on a crisp autumn afternoon. Making it in the Instant Pot means dinner is ready in a fraction of the time, yet it tastes like it simmered for hours, a small miracle for busy weeknights.

Ingredients

– 1 tablespoon of extra virgin olive oil, my go-to for its gentle, fruity notes
– 1 large yellow onion, diced small so it melts into the chili
– 4 cloves of garlic, minced (I always use fresh—it makes all the difference)
– 1 pound of lean ground beef, 85/15 is my preference for a good balance of flavor and leanness
– 2 tablespoons of chili powder, I like a medium heat level here
– 1 teaspoon of ground cumin, for that warm, earthy backbone
– 1/2 teaspoon of smoked paprika, which adds a subtle, smoky depth
– 1 (15-ounce) can of kidney beans, drained and rinsed well to reduce sodium
– 1 (15-ounce) can of diced tomatoes, with their juices for extra liquid
– 1 cup of beef broth, low-sodium so I can control the salt
– 1/2 teaspoon of salt, to season the beef as it cooks
– 1/4 teaspoon of black pepper, freshly ground if possible

Instructions

1. Press the “Sauté” function on your Instant Pot and let it heat for 2 minutes until the display reads “Hot.”
2. Add 1 tablespoon of extra virgin olive oil to the pot and swirl it to coat the bottom evenly.
3. Add 1 large diced yellow onion and cook for 4-5 minutes, stirring occasionally, until the onion turns translucent and soft.
4. Stir in 4 cloves of minced garlic and cook for 1 minute exactly, until fragrant but not browned.
5. Add 1 pound of lean ground beef, breaking it up with a wooden spoon into small crumbles.
6. Sprinkle 1/2 teaspoon of salt and 1/4 teaspoon of black pepper over the beef as it cooks.
7. Cook the beef for 6-7 minutes, stirring frequently, until it is fully browned with no pink spots remaining.
8. Tip: If there’s excess grease, carefully drain it off for a less oily chili.
9. Add 2 tablespoons of chili powder, 1 teaspoon of ground cumin, and 1/2 teaspoon of smoked paprika to the pot.
10. Stir the spices into the beef mixture for 1 minute to toast them and deepen their flavor.
11. Pour in 1 cup of beef broth and use a wooden spoon to scrape any browned bits from the bottom of the pot.
12. Tip: This deglazing step prevents the “Burn” warning and adds rich flavor.
13. Add 1 can of drained and rinsed kidney beans and 1 can of diced tomatoes with their juices.
14. Stir all ingredients together until well combined.
15. Secure the lid on the Instant Pot, ensuring the valve is set to “Sealing.”
16. Press “Cancel” to stop the sauté function, then select “Manual” or “Pressure Cook” and set the timer for 15 minutes.
17. Tip: For a thicker chili, let the pressure release naturally for 10 minutes after cooking, then quick-release any remaining pressure.
18. Carefully open the lid once the pressure indicator drops.
19. Stir the chili gently to incorporate any settled ingredients.
20. Let the chili rest for 5 minutes off heat to allow the flavors to meld further.

Deep and hearty, this chili boasts a thick, spoon-coating texture with tender beef and beans in every bite. The smoky paprika and cumin weave through the rich tomato base, making it perfect ladled over baked potatoes or alongside a slice of cornbread for dipping.

Cheesy Instant Pot Ground Beef Pasta

Dipping into the quiet rhythm of a Tuesday afternoon, I find myself craving the kind of meal that builds itself—a comforting, hands-off dish that fills the kitchen with warmth and requires little more than gathering a few simple ingredients and trusting the process.

Ingredients

– 1 lb ground beef (I like 85/15 for a good balance of flavor and not too much grease)
– 1 medium yellow onion, finely diced (this little step makes such a difference in building flavor)
– 2 cloves garlic, minced (fresh is always my preference here, it just sings)
– 1 (24 oz) jar marinara sauce (I reach for a robust, herby one)
– 8 oz rotini pasta
– 2 cups beef broth (low-sodium lets me control the salt)
– 1 cup heavy cream (room temp blends in so smoothly)
– 2 cups shredded mozzarella cheese, divided (I always save a little extra for that golden top)
– 1/2 cup grated Parmesan cheese
– 1 tbsp olive oil (extra virgin is my go-to for that fruity hint)
– 1 tsp Italian seasoning
– 1/2 tsp salt
– 1/4 tsp black pepper

Instructions

1. Set your Instant Pot to “Sauté” mode and let it heat for 2 minutes until the display reads “Hot.”
2. Add 1 tbsp olive oil to the pot, swirling to coat the bottom evenly.
3. Add 1 lb ground beef, breaking it apart with a wooden spoon into small crumbles.
4. Cook the beef for 5-6 minutes, stirring occasionally, until no pink remains.
5. Stir in the diced onion and cook for 3 minutes until it turns translucent and soft.
6. Add the minced garlic and cook for 1 minute until fragrant—be careful not to let it burn.
7. Turn off the “Sauté” function by pressing “Cancel.”
8. Pour in 2 cups beef broth, using it to scrape up any browned bits from the bottom of the pot (this adds so much depth to the sauce).
9. Add 8 oz rotini pasta, spreading it in an even layer over the beef mixture.
10. Pour the entire jar of marinara sauce over the pasta without stirring—this helps prevent the pasta from sticking.
11. Secure the lid, set the valve to “Sealing,” and select “Manual” or “Pressure Cook” on High pressure for 5 minutes.
12. Once cooking completes, allow a natural pressure release for 5 minutes, then carefully turn the valve to “Venting” to release any remaining steam.
13. Open the lid and stir in 1 cup heavy cream, 1 1/2 cups mozzarella, 1/2 cup Parmesan, 1 tsp Italian seasoning, 1/2 tsp salt, and 1/4 tsp black pepper until the cheese melts and the sauce becomes creamy.
14. Let the pasta rest for 3 minutes off heat to thicken slightly—it will continue to absorb the sauce as it sits.
15. Sprinkle the remaining 1/2 cup mozzarella over the top, place the lid back on for 1-2 minutes until the cheese melts, and serve warm.
Perhaps what I love most is how the rotini cradles the creamy, tomato-kissed sauce, each bite rich with melted cheese and savory beef. Try scooping it into shallow bowls with a side of garlic bread for dipping, or spoon it over steamed greens for a comforting, complete meal.

Instant Pot Ground Beef Stroganoff

Perhaps there’s something quietly comforting about transforming humble ingredients into a meal that feels like a warm embrace on busy evenings. Pouring everything into the Instant Pot feels like a small act of kitchen magic, where patience yields the most tender results.

Ingredients

– 1 lb ground beef (I like 85/15 for better flavor)
– 1 medium yellow onion, finely diced (the sweet variety melts beautifully)
– 8 oz cremini mushrooms, sliced (their earthy depth beats white mushrooms)
– 3 cloves garlic, minced (freshly crushed releases more aroma)
– 2 cups beef broth (low-sodium lets you control salt)
– 1 tbsp Worcestershire sauce (this secret umami boost is essential)
– 1 tsp Dijon mustard (adds a subtle tang without overpowering)
– 1 cup sour cream, room temperature (cold sour cream can curdle)
– 8 oz wide egg noodles (the ridges hold the sauce perfectly)
– 2 tbsp unsalted butter (for finishing richness)
– 1 tbsp chopped fresh parsley (brightens the whole dish)

Instructions

1. Press the “Sauté” function on your Instant Pot and wait until the display reads “Hot.”
2. Add the ground beef and cook for 5 minutes, breaking it into small crumbles with a wooden spoon.
3. Stir in the diced onion and sliced mushrooms, cooking for 4 minutes until the onions turn translucent.
4. Add the minced garlic and cook for 1 minute until fragrant, being careful not to burn it.
5. Pour in the beef broth, using a wooden spoon to scrape any browned bits from the bottom of the pot.
6. Stir in the Worcestershire sauce and Dijon mustard until fully incorporated.
7. Add the wide egg noodles, pressing them down gently to submerge in the liquid.
8. Secure the lid, set the valve to “Sealing,” and pressure cook on High for 4 minutes.
9. When cooking completes, carefully perform a quick release by turning the valve to “Venting.”
10. Open the lid once the pressure indicator drops and stir in the room temperature sour cream.
11. Add the unsalted butter and chopped fresh parsley, stirring until the butter melts completely.
12. Let the stroganoff rest for 3 minutes off heat to allow the sauce to thicken slightly.

A silky sauce clings to each tender noodle, with the beef maintaining just enough texture against the earthy mushrooms. Sometimes I serve it over roasted potatoes instead of noodles for a comforting twist, or top it with extra parsley for a fresh contrast to the rich, creamy base.

Instant Pot Stuffed Peppers with Ground Beef

Zestful moments in the kitchen often arrive unexpectedly, like today when the rain taps gently against the window and the Instant Pot hums with promise. These stuffed peppers, filled with savory ground beef and rice, feel like a warm embrace on an autumn afternoon—simple, comforting, and deeply satisfying.

Ingredients

– 4 large bell peppers (I like using a mix of red and green for color, but any will do)
– 1 lb ground beef (85% lean works well for flavor without too much grease)
– 1 cup long-grain white rice (rinsed until the water runs clear—it makes such a difference)
– 1 small yellow onion, finely diced (the sweetness balances the beef beautifully)
– 2 cloves garlic, minced (fresh is always my preference for that bright, aromatic punch)
– 1 (15 oz) can tomato sauce (I reach for the no-salt-added kind to control seasoning)
– 1 cup beef broth (low-sodium, so the dish doesn’t become overly salty)
– 1 tsp dried oregano (rubbed between my palms to wake up the oils)
– 1/2 tsp black pepper (freshly ground if you have it)
– 1/2 tsp salt (I add this at the end, after tasting)
– 1 tbsp olive oil (extra virgin is my go-to for sautéing)

Instructions

1. Slice the tops off the bell peppers and remove the seeds and membranes, keeping the peppers whole.
2. Heat the olive oil in the Instant Pot using the “Sauté” function set to “Normal” for 3 minutes until the oil shimmers.
3. Add the diced onion and cook for 4 minutes, stirring occasionally, until the onion turns translucent and soft.
4. Stir in the minced garlic and cook for 1 minute until fragrant, being careful not to let it brown.
5. Add the ground beef, breaking it up with a wooden spoon, and cook for 6 minutes until no pink remains.
6. Mix in the rinsed rice, tomato sauce, beef broth, dried oregano, and black pepper, stirring to combine evenly.
7. Turn off the “Sauté” function and carefully place the prepared bell peppers upright in the pot, nestling them into the beef and rice mixture.
8. Secure the lid, set the valve to “Sealing,” and pressure cook on “High” for 10 minutes.
9. Once cooking completes, allow a natural pressure release for 10 minutes, then manually release any remaining steam.
10. Open the lid, sprinkle the salt over the peppers and filling, and let rest for 5 minutes to absorb flavors. Just right, the peppers emerge tender but still hold their shape, the filling richly savory with hints of oregano and sweet onion. Juicy and hearty, they pair wonderfully with a crisp green salad or a sprinkle of fresh parsley for a bright finish.

Instant Pot Ground Beef Tacos

Mornings like this, when the kitchen fills with quiet light, I find myself reaching for recipes that feel like comfort in a pot—simple, forgiving, and deeply satisfying. This one, with its humble ingredients and gentle simmer, has become my go-to for evenings when time feels scarce but warmth is needed most.

Ingredients

– 1 lb ground beef (I like 85% lean for a bit of richness)
– 1 yellow onion, finely diced (the sweet variety is my favorite here)
– 2 cloves garlic, minced (freshly crushed releases the best aroma)
– 1 packet taco seasoning (I often use the low-sodium kind to control saltiness)
– 1 cup beef broth (homemade if I have it, but store-bought works beautifully)
– 1 tbsp olive oil (extra virgin is my kitchen staple)
– 8 small corn tortillas (warmed slightly—they tear less)
– ½ cup shredded cheddar cheese (I prefer sharp for a tangy bite)
– ½ cup diced tomatoes (ripe ones from the farmer’s market when possible)
– ¼ cup chopped cilantro (a generous handful for freshness)

Instructions

1. Press the “Sauté” function on your Instant Pot and let it heat for 2 minutes until the display reads “Hot.”
2. Add 1 tbsp olive oil to the pot, swirling to coat the bottom evenly.
3. Place 1 lb ground beef into the pot, breaking it apart with a wooden spoon into small crumbles.
4. Cook the beef for 5–7 minutes, stirring occasionally, until no pink remains and it’s lightly browned.
5. Stir in the diced onion and minced garlic, cooking for 3 more minutes until the onion turns translucent and fragrant.
6. Sprinkle the taco seasoning packet over the beef mixture, stirring for 1 minute to coat everything evenly and toast the spices.
7. Pour in 1 cup beef broth, using the spoon to scrape any browned bits from the bottom of the pot—this adds depth to the flavor.
8. Secure the lid, set the valve to “Sealing,” and pressure cook on High for 8 minutes.
9. Once done, allow a natural pressure release for 5 minutes, then carefully turn the valve to “Venting” to release any remaining steam.
10. Warm 8 corn tortillas in a dry skillet over medium heat for 30 seconds per side, or until pliable and lightly toasted.
11. Spoon the beef mixture onto each tortilla, topping with shredded cheddar, diced tomatoes, and chopped cilantro.

Layers of tender beef, subtly spiced and simmered to perfection, melt into each bite alongside the crisp freshness of tomatoes and cilantro. I love serving these tucked into a basket with lime wedges for squeezing, the bright acidity cutting through the richness in the most delightful way.

Instant Pot Ground Beef and Rice

Perhaps there’s something quietly comforting about the way simple ingredients transform under pressure, the way ordinary Tuesday nights become something worth remembering when the Instant Pot hums with possibility.

Ingredients

• 1 lb ground beef (I like 85/15 for flavor without too much grease)
• 1 cup long-grain white rice (rinsed until water runs clear—it makes all the difference)
• 1 medium yellow onion, finely diced (the smaller pieces melt into the dish beautifully)
• 2 cloves garlic, minced (freshly crushed releases that wonderful aroma)
• 1 ½ cups beef broth (homemade if you have it, but store-bought works perfectly)
• 2 tbsp olive oil (extra virgin is my kitchen staple)
• 1 tsp smoked paprika (it adds that subtle depth I always crave)
• ½ tsp dried thyme (rubbed between my palms to wake up the oils)
• Salt and black pepper (I’m generous with both)

Instructions

1. Press the “Sauté” function on your Instant Pot and wait until the display reads “Hot,” about 2 minutes.
2. Add 2 tablespoons olive oil to the pot, swirling to coat the bottom evenly.
3. Add 1 finely diced yellow onion and cook, stirring occasionally, until translucent and fragrant, about 3-4 minutes.
4. Stir in 2 minced garlic cloves and cook for 30 seconds until golden but not browned.
5. Add 1 pound ground beef, breaking it apart with a wooden spoon into small crumbles.
6. Cook the beef until no pink remains, approximately 5-6 minutes, draining any excess fat if desired.
7. Sprinkle 1 teaspoon smoked paprika, ½ teaspoon dried thyme, and season generously with salt and black pepper over the beef mixture.
8. Pour in 1 ½ cups beef broth, scraping the bottom of the pot to lift any browned bits.
9. Add 1 cup rinsed long-grain white rice, stirring gently to combine without overmixing.
10. Secure the lid, set the valve to “Sealing,” and pressure cook on High for 5 minutes.
11. When cooking completes, allow natural pressure release for 10 minutes, then carefully quick release any remaining steam.
12. Remove the lid away from your face and fluff the rice and beef mixture with a fork.

Velvety rice grains soak up the rich beef essence while maintaining their separate integrity, creating a texture that’s neither mushy nor dry. I love serving this straight from the pot into shallow bowls, sometimes topped with a sprinkle of fresh parsley or alongside roasted vegetables for color.

Ground Beef Instant Pot Cabbage Rolls

Kind of like finding an old photograph in a forgotten drawer, this recipe brings back the warmth of my grandmother’s kitchen, where simple ingredients transformed into something deeply comforting on chilly autumn evenings. The way the cabbage leaves soften around the savory filling feels like a gentle embrace after a long day.

Ingredients

– 1 large head green cabbage (I look for one that feels heavy for its size, with tightly packed leaves)
– 1 pound lean ground beef (85/15 works beautifully here, giving just enough richness without being greasy)
– 1 cup cooked white rice (leftover rice from last night’s dinner is perfect for this)
– 1 small yellow onion, finely diced (I let the knife do the work while the morning coffee brews)
– 2 cloves garlic, minced (freshly crushed releases those wonderful aromatic oils)
– 1 large egg, lightly beaten (room temperature helps it bind everything together smoothly)
– 1 teaspoon dried oregano (rubbing it between my palms awakens its earthy fragrance)
– 1/2 teaspoon smoked paprika (just a whisper for depth)
– 1/4 teaspoon black pepper (freshly ground always)
– 1 (15-ounce) can tomato sauce (I reach for the one with no added sugar)
– 1/2 cup beef broth (homemade if I have it, but good quality store-bought works too)
– 2 tablespoons brown sugar (the dark variety adds a lovely caramel note)
– 2 tablespoons apple cider vinegar (that tang balances the sweetness beautifully)
– 1 tablespoon Worcestershire sauce (my secret weapon for umami richness)

Instructions

1. Core the cabbage and place it in the Instant Pot with 1 cup water.
2. Close the lid, set valve to sealing, and pressure cook on high for 4 minutes.
3. Quick release the pressure immediately when timer beeps.
4. Carefully remove cabbage and let cool until comfortable to handle.
5. Gently peel off 12 large outer leaves, trimming any thick ribs with a paring knife.
6. In a mixing bowl, combine ground beef, cooked rice, diced onion, minced garlic, beaten egg, oregano, smoked paprika, and black pepper.
7. Mix with your hands until just combined—overmixing makes the filling tough.
8. Place 1/4 cup filling in the center of each cabbage leaf.
9. Fold sides inward, then roll tightly from stem end to form neat packages.
10. In a small bowl, whisk together tomato sauce, beef broth, brown sugar, apple cider vinegar, and Worcestershire sauce.
11. Pour half the sauce into the clean Instant Pot.
12. Arrange cabbage rolls seam-side down in a single layer.
13. Pour remaining sauce over rolls, ensuring they’re completely covered.
14. Close lid, set valve to sealing, and pressure cook on high for 15 minutes.
15. Let pressure release naturally for 10 minutes, then quick release any remaining pressure.
16. Carefully remove rolls with tongs, letting excess sauce drip back into pot.

Draped in that glossy, sweet-tart sauce, the cabbage leaves become silken sheaths yielding to the savory filling within. I love serving these over creamy polenta, where the sauce mingles beautifully, or with crusty bread for dipping into every last bit of that rich tomato broth.

Instant Pot Ground Beef and Potato Soup

Years seem to fold into themselves on afternoons like this one, when the wind carries the first real chill of autumn and my thoughts turn to simple, grounding meals that simmer away while I watch the world from my kitchen window.

Ingredients

– 1 tablespoon extra virgin olive oil (my go-to for its gentle fruity notes)
– 1 pound ground beef, 85% lean (I find this ratio gives the best balance of flavor without too much grease)
– 1 medium yellow onion, diced (I like the sweetness it develops as it cooks down)
– 2 cloves garlic, minced (freshly minced makes all the difference here)
– 4 cups beef broth (homemade if you have it, but a good store-bought works beautifully)
– 3 medium russet potatoes, peeled and cut into ½-inch cubes (their starchy quality thickens the soup so nicely)
– 1 teaspoon dried thyme (rubbed between my palms before adding to wake up the oils)
– ½ cup heavy cream (room temperature so it doesn’t cool the soup too much when stirred in)
– Salt and freshly ground black pepper (I keep my pepper mill close by for finishing)

Instructions

1. Press the “Sauté” function on your Instant Pot and let it heat for 2 minutes until the display reads “Hot.”
2. Pour 1 tablespoon extra virgin olive oil into the pot, swirling to coat the bottom evenly.
3. Add 1 pound ground beef, breaking it apart with a wooden spoon into small crumbles.
4. Cook the beef for 5-7 minutes, stirring occasionally, until no pink remains and it’s lightly browned.
5. Add 1 diced yellow onion and cook for 3 minutes, stirring, until the onion turns translucent.
6. Stir in 2 minced garlic cloves and cook for 1 minute until fragrant (be careful not to burn it).
7. Pour in 4 cups beef broth, using the spoon to scrape up any browned bits from the bottom of the pot.
8. Add 3 cubed russet potatoes and 1 teaspoon dried thyme, stirring gently to combine.
9. Secure the lid, set the valve to “Sealing,” and pressure cook on High for 8 minutes.
10. Once cooking completes, allow natural pressure release for 10 minutes, then carefully turn the valve to “Venting” for quick release of any remaining steam.
11. Open the lid and stir in ½ cup heavy cream until fully incorporated.
12. Season with salt and freshly ground black pepper to your preference, starting with ½ teaspoon salt and ¼ teaspoon pepper.

But what truly makes this soup special is the way the potatoes break down just enough to thicken the broth into something velvety, while the beef remains tender in every spoonful. I love ladling it into deep bowls and watching steam curl toward the ceiling, sometimes with a sprinkle of fresh parsley or a crusty piece of bread for dipping.

Spicy Ground Beef Instant Pot Enchiladas

Just thinking about how some of the coziest meals come together in the quiet hum of the kitchen, especially when the Instant Pot does most of the work, letting flavors meld while I simply breathe. Today’s recipe feels like a warm embrace, with spicy ground beef and tender tortillas wrapped in a rich sauce—a dish that simmers slowly, much like my thoughts on a calm afternoon. It’s one of those effortless dinners that fills the house with a comforting aroma, perfect for when you need a little solace without the fuss.

Ingredients

– 1 lb ground beef (I like 80/20 for that extra juiciness, but lean works too if you prefer)
– 1 medium onion, finely chopped (yellow onions are my favorite for their sweet balance)
– 2 cloves garlic, minced (freshly minced garlic makes all the difference in depth)
– 1 tbsp olive oil (extra virgin is my go-to for a fruity hint)
– 1 cup enchilada sauce (I often use a mild red sauce, but spicy adds a nice kick)
– 1 cup shredded cheddar cheese (sharp cheddar melts beautifully for that gooey pull)
– 6 corn tortillas (warmed slightly to prevent tearing, as I’ve learned from past mishaps)
– 1/2 cup water (just enough to create steam in the pot)
– 1 tsp chili powder (adjust to your heat preference, but this gives a gentle warmth)
– 1/2 tsp cumin (toasted lightly for an earthy note that I adore)

Instructions

1. Set the Instant Pot to “Sauté” mode and heat 1 tbsp olive oil until it shimmers, about 2 minutes.
2. Add 1 finely chopped onion and cook, stirring occasionally, until translucent and soft, roughly 4-5 minutes.
3. Stir in 2 minced garlic cloves and cook for 1 minute until fragrant, being careful not to burn them for the best flavor.
4. Add 1 lb ground beef, breaking it up with a spoon, and cook until no pink remains, about 6-7 minutes.
5. Sprinkle in 1 tsp chili powder and 1/2 tsp cumin, stirring to coat the beef evenly and toast the spices lightly.
6. Pour in 1/2 cup water and 1 cup enchilada sauce, scraping the bottom to deglaze and prevent burning.
7. Turn off “Sauté” mode and layer 6 corn tortillas over the beef mixture, overlapping slightly if needed.
8. Sprinkle 1 cup shredded cheddar cheese evenly over the tortillas.
9. Secure the lid, set the valve to “Sealing,” and pressure cook on high for 5 minutes.
10. After cooking, allow a natural pressure release for 10 minutes, then quick release any remaining steam.
11. Carefully open the lid and let the enchiladas rest for 2-3 minutes to set before serving. Knowing how the tortillas soak up the sauce makes this step worth the wait for a perfect texture.
12. Serve warm, scooping portions directly from the pot. Keeping the layers intact ensures each bite has a balance of beef and cheese.Keeping things simple, the enchiladas emerge tender and saucy, with the beef infused with spice and the cheese melted into every crevice. For a creative twist, I love topping them with a dollop of cool sour cream or fresh cilantro to cut through the richness, making each serving feel like a cozy, personalized treat.

Instant Pot Ground Beef Sloppy Joes

Beneath the soft glow of the kitchen light, there’s something deeply comforting about returning to a childhood favorite, reimagined here with the gentle hum of the Instant Pot—a quiet promise of warmth and simplicity on a busy evening.

Ingredients

– 1 lb lean ground beef (I find 85/15 works beautifully for richness without excess grease)
– 1 small yellow onion, finely diced (this melts into the sauce so nicely)
– 1/2 cup ketchup (I always reach for the organic kind—it’s just a bit sweeter and smoother)
– 1/4 cup water (a splash to help everything mingle)
– 2 tbsp brown sugar (packed lightly—this adds a caramel-like depth)
– 1 tbsp yellow mustard (my secret for a subtle tang)
– 1 tbsp Worcestershire sauce (a dash of umami that ties it all together)
– 1 tsp garlic powder (for that cozy, aromatic note)
– 4 soft hamburger buns (toasted lightly, if you like a bit of crunch)

Instructions

1. Set your Instant Pot to “Sauté” on the normal heat setting and let it preheat for 2 minutes until the display reads “Hot.”
2. Add the ground beef and diced onion to the pot, breaking the meat into small crumbles with a wooden spoon as it cooks for 5–6 minutes, until no pink remains—this ensures even browning and flavor development.
3. Drain any excess grease from the pot carefully, using a paper towel to blot if needed; I find this keeps the sauce from becoming too oily.
4. Stir in the ketchup, water, brown sugar, mustard, Worcestershire sauce, and garlic powder until everything is well combined and the sugar has dissolved.
5. Secure the lid, set the valve to “Sealing,” and pressure cook on high for 5 minutes—the timer starts once pressure is fully built, which usually takes about 8–10 minutes.
6. Once the cooking cycle ends, allow a natural pressure release for 5 minutes, then carefully turn the valve to “Venting” to release any remaining steam; this gradual release helps the flavors meld without overcooking.
7. Open the lid and give the mixture a final stir—it should be thick, glossy, and deeply aromatic.
8. Spoon the hot Sloppy Joe mixture generously onto the hamburger buns, serving immediately for the best texture and warmth.
Divinely messy and warmly spiced, this version cradles that nostalgic, saucy beef in a tender embrace, with just enough sweetness to balance the tang. I love serving these open-faced alongside a crisp green salad or tucked into toasted brioche buns for a slightly richer bite—each mouthful feels like a quiet sigh of contentment.

Instant Pot Ground Beef Bolognese

Years of simmering pots have taught me that some of the most comforting meals come together not with hours of stirring, but with quiet, intentional moments. This Instant Pot version of a classic Bolognese is one of those gentle kitchen gifts, transforming humble ingredients into something deeply nourishing without demanding your entire afternoon. It’s the kind of recipe that simmers while you tidy the kitchen or simply stand by the window, watching the light change.

Ingredients

– 1 tablespoon extra virgin olive oil (my go-to for its fruity depth)
– 1 medium yellow onion, finely diced (I find a smaller dice here melts into the sauce more gracefully)
– 2 carrots, peeled and finely diced (their sweetness balances the tomatoes so beautifully)
– 2 celery stalks, finely diced
– 3 cloves garlic, minced (freshly minced garlic makes all the difference, I’ve found)
– 1 pound ground beef (85% lean works well for flavor without being too greasy)
– 1/2 cup dry red wine (a splash of something you’d enjoy drinking adds lovely complexity)
– 1 (28-ounce) can crushed tomatoes
– 1/2 cup whole milk (room temperature milk incorporates more smoothly)
– 1 teaspoon dried oregano
– 1/2 teaspoon salt
– 1/4 teaspoon black pepper

Instructions

1. Press the “Sauté” function on your Instant Pot and allow it to heat for 2 minutes until the display reads “Hot.”
2. Pour 1 tablespoon of extra virgin olive oil into the pot and swirl to coat the bottom evenly.
3. Add 1 finely diced yellow onion, 2 finely diced carrots, and 2 finely diced celery stalks to the pot.
4. Sauté the vegetables for 5 minutes, stirring occasionally, until the onion becomes translucent and soft.
5. Add 3 cloves of minced garlic and sauté for 1 additional minute, just until fragrant.
6. Add 1 pound of ground beef to the pot, using a wooden spoon to break it apart into small crumbles.
7. Cook the beef for 5-6 minutes, stirring frequently, until it is fully browned and no pink remains.
8. Pour in 1/2 cup of dry red wine, scraping the bottom of the pot with your spoon to lift any browned bits.
9. Allow the wine to simmer for 2 minutes, until the liquid has reduced by about half.
10. Add 1 (28-ounce) can of crushed tomatoes, 1/2 cup of whole milk, 1 teaspoon of dried oregano, 1/2 teaspoon of salt, and 1/4 teaspoon of black pepper to the pot.
11. Stir all ingredients until fully combined, ensuring no tomato paste sticks to the bottom.
12. Secure the lid on the Instant Pot, ensuring the steam release valve is set to the “Sealing” position.
13. Press the “Manual” or “Pressure Cook” button and set the timer for 15 minutes at high pressure.
14. Once the cooking cycle is complete, allow the pressure to release naturally for 10 minutes.
15. Carefully turn the steam release valve to “Venting” to release any remaining pressure.
16. Remove the lid once the float valve has dropped, stirring the sauce to incorporate any separated liquids.
Each spoonful holds the soft richness of slowly melted vegetables and beef, a texture that clings perfectly to pasta without feeling heavy. Especially lovely when served over pappardelle, its deep, savory notes seem to deepen with each passing hour, making any leftovers a quiet gift for tomorrow.

Instant Pot Ground Beef and Bean Stew

Perhaps there’s something deeply comforting about watching steam rise from the Instant Pot, knowing that within that sealed chamber, simple ingredients are transforming into something warm and nourishing. On evenings when the world feels a bit too loud, I find myself drawn to this ritual, to the quiet promise of a stew that requires little from me but gives so much back.

Ingredients

• 1 tablespoon of extra virgin olive oil, my go-to for its gentle, fruity notes that form the foundation of so many good things
• 1 medium yellow onion, diced into neat, uniform pieces—I find the rhythm of chopping almost meditative
• 2 cloves of garlic, minced finely so their sharpness melts seamlessly into the broth
• 1 pound of lean ground beef, which I prefer for its cleaner sear and less rendered fat
• 1 teaspoon of kosher salt, the flaky crystals dissolving evenly
• 1/2 teaspoon of freshly cracked black pepper, ground just before using for the brightest flavor
• 4 cups of low-sodium beef broth, my little secret for controlling the salt level myself
• 1 (15-ounce) can of kidney beans, drained and rinsed until the water runs clear to remove that tinny taste
• 1 (15-ounce) can of diced tomatoes, with their juices—they add a necessary acidity
• 2 medium carrots, peeled and sliced into hearty, half-inch coins that hold their shape
• 2 teaspoons of dried oregano, rubbed between my palms to wake up the oils

Instructions

1. Press the “Sauté” function on your Instant Pot and let it heat for 2 full minutes until the display reads “Hot.”
2. Pour 1 tablespoon of extra virgin olive oil into the pot and swirl it to coat the bottom evenly.
3. Add 1 diced medium yellow onion and sauté for 4 minutes, stirring occasionally, until the pieces turn translucent and soft.
4. Add 2 minced cloves of garlic and cook for 1 more minute, stirring constantly to prevent the garlic from burning and turning bitter.
5. Add 1 pound of lean ground beef, using a wooden spoon to break it into small, crumbled pieces as it cooks.
6. Sprinkle 1 teaspoon of kosher salt and 1/2 teaspoon of freshly cracked black pepper over the beef, stirring to distribute the seasonings evenly.
7. Cook the beef for 6-7 minutes, continuing to break it apart, until it is fully browned and no pink remains.
8. Press “Cancel” to turn off the sauté function.
9. Pour in 4 cups of low-sodium beef broth, using it to scrape up any browned bits stuck to the bottom of the pot—this adds incredible depth of flavor.
10. Add 1 drained and rinsed can of kidney beans, 1 can of diced tomatoes with their juices, and 2 sliced medium carrots.
11. Stir in 2 teaspoons of dried oregano, ensuring it is well incorporated into the liquid.
12. Securely lock the lid into place, making sure the steam release valve is set to “Sealing.”
13. Select the “Manual” or “Pressure Cook” setting and set the timer for 15 minutes at high pressure.
14. Once the cooking cycle completes, allow the pressure to release naturally for 10 minutes—this keeps the beans from splitting.
15. After 10 minutes, carefully turn the steam release valve to “Venting” to release any remaining pressure.
16. Unlock and remove the lid, opening it away from your face to avoid the hot steam.
17. Give the stew a gentle stir to combine everything before serving.

This stew settles into a wonderfully thick, almost gravy-like consistency, with the carrots tender but not mushy and the beans plump from absorbing the rich broth. The flavor is deeply savory with a subtle herbal note from the oregano, a perfect balance that feels both rustic and refined. I love serving it in wide, shallow bowls with a thick slice of crusty bread for dipping, or sometimes spooning it over a bed of creamy mashed potatoes for the ultimate comfort meal.

Instant Pot Ground Beef Meatballs

Remembering how my grandmother would spend hours simmering meatballs on the stove, I find such comfort in knowing these Instant Pot versions capture that same rich flavor in just minutes. There’s something quietly satisfying about watching steam rise from the pot, transforming simple ingredients into something that feels like it simmered all afternoon. These meatballs have become my go-to for busy evenings when I crave that deep, familiar taste without the long wait.

Ingredients

– 1 pound ground beef (I find 85/15 gives the perfect balance of flavor without being too greasy)
– 1/2 cup breadcrumbs (I always keep panko in my pantry for their light texture)
– 1/4 cup whole milk (room temperature helps it incorporate smoothly)
– 1 large egg (I crack mine into a separate bowl first to avoid shells)
– 2 cloves garlic, minced (freshly minced makes all the difference)
– 1/4 cup grated Parmesan cheese (the real stuff from the refrigerated section)
– 1 teaspoon dried oregano (rubbed between my palms to release the oils)
– 1/2 teaspoon salt (I use fine sea salt for even distribution)
– 1/4 teaspoon black pepper (freshly ground from my pepper mill)
– 1 tablespoon olive oil (extra virgin is my kitchen staple)
– 1 1/2 cups beef broth (low-sodium lets me control the seasoning)
– 1/4 cup tomato paste (the concentrated flavor forms such a rich base)

Instructions

1. Combine ground beef, breadcrumbs, milk, egg, garlic, Parmesan, oregano, salt, and pepper in a large mixing bowl.
2. Gently mix with your hands until just combined, being careful not to overwork the meat.
3. Shape the mixture into 1 1/2-inch meatballs, rolling them gently between your palms.
4. Set your Instant Pot to Sauté mode and let it heat for 2 minutes until the display reads “Hot.”
5. Add olive oil to the pot, swirling to coat the bottom evenly.
6. Working in two batches, brown the meatballs for 2 minutes per side, turning them with tongs to develop a golden crust.
7. Remove all meatballs to a plate and cancel the Sauté function.
8. Pour beef broth into the pot, using a wooden spoon to scrape up any browned bits from the bottom.
9. Whisk in tomato paste until fully incorporated into the broth.
10. Return all meatballs to the pot, arranging them in a single layer.
11. Secure the lid, set the valve to Sealing, and pressure cook on High for 5 minutes.
12. When cooking completes, let the pressure release naturally for 10 minutes before turning the valve to Venting.
13. Carefully remove the lid, tilting it away from you to avoid the steam.
Looking at these tender meatballs swimming in their rich, glossy sauce, I’m always struck by how they practically melt at the touch of a fork. The Parmesan adds a subtle salty depth that plays beautifully against the sweet tomato notes, making them perfect nestled in creamy polenta or tucked into crusty bread for the most satisfying sandwich.

Instant Pot Korean Ground Beef Bowls

Zestfully, I find myself returning to this recipe on quiet afternoons when the kitchen feels like a sanctuary, the Instant Pot humming with promises of comfort and simplicity. There’s something deeply satisfying about how these Korean ground beef bowls come together—each ingredient whispering stories of flavor waiting to unfold. It’s the kind of meal that feels both nourishing and effortless, a gentle pause in the day’s rhythm.

Ingredients

– 1 pound ground beef (I like 85% lean for that perfect balance of richness)
– 1/3 cup brown sugar, packed (dark brown adds a lovely molasses depth)
– 1/4 cup soy sauce (I reach for low-sodium to control the saltiness)
– 1 tablespoon sesame oil (toasted variety for its nutty aroma)
– 4 cloves garlic, minced (freshly crushed releases the most fragrance)
– 1 teaspoon ginger, grated (I keep a knob in the freezer for easy grating)
– 1/2 cup beef broth (homemade if I have it, but boxed works beautifully)
– 2 cups jasmine rice, rinsed until water runs clear (this removes excess starch for fluffier grains)
– 2 cups water
– 2 green onions, thinly sliced (the green parts add a fresh, crisp finish)
– 1 tablespoon sesame seeds (toasted lightly in a dry pan for extra crunch)

Instructions

1. Press the “Sauté” function on your Instant Pot and wait until the display reads “Hot,” about 2 minutes.
2. Add the ground beef to the pot, breaking it apart with a wooden spoon into small crumbles.
3. Cook the beef for 5–7 minutes, stirring occasionally, until no pink remains and it’s lightly browned.
4. Tip: If there’s excess grease, carefully drain it off for a cleaner sauce.
5. In a small bowl, whisk together the brown sugar, soy sauce, sesame oil, minced garlic, and grated ginger until the sugar dissolves.
6. Pour this sauce mixture over the cooked beef in the Instant Pot, stirring to coat every crumble.
7. Add the beef broth, scraping the bottom of the pot to lift any browned bits—this deepens the flavor.
8. Tip: A flat-edged spatula works best here to prevent burning messages.
9. Place a trivet or steamer basket into the pot, ensuring it sits above the beef mixture.
10. In a heatproof bowl that fits inside the Instant Pot, combine the rinsed jasmine rice and 2 cups water.
11. Carefully lower the bowl onto the trivet, making sure no rice grains fall into the beef below.
12. Secure the lid, set the valve to “Sealing,” and pressure cook on high for 4 minutes.
13. Once done, allow a natural pressure release for 10 minutes, then quick-release any remaining steam.
14. Tip: Letting it rest briefly helps the rice absorb any residual moisture evenly.
15. Open the lid away from your face to avoid steam, then fluff the rice with a fork.
16. Stir the beef sauce to combine, and divide the rice into bowls, topping with the beef mixture.
17. Garnish generously with sliced green onions and a sprinkle of toasted sesame seeds.

Delicately, the beef melts into the rice, each bite a harmony of sweet, savory, and nutty notes. I love how the sesame seeds add a subtle crunch against the tender grains, and sometimes I’ll tuck in steamed broccoli or a soft-boiled egg for extra warmth. It’s a bowl that feels like a quiet conversation with comfort, perfect for savoring slowly.

Instant Pot Ground Beef Lasagna Soup

Gently, as the autumn leaves begin their slow descent outside my window, I find myself craving the kind of meal that wraps around you like a well-worn blanket—this lasagna soup came to me during one of those quiet, contemplative evenings when the kitchen felt more like a sanctuary than a workspace.

Ingredients

– 1 tablespoon extra virgin olive oil (my go-to for its fruity depth)
– 1 pound ground beef (I like 85/15 for richness without being too heavy)
– 1 medium yellow onion, finely diced (the sweetness balances the savory notes so beautifully)
– 3 cloves garlic, minced (freshly crushed releases the most aromatic oils)
– 1 (28-ounce) can crushed tomatoes (San Marzano are my favorite for their bright acidity)
– 4 cups beef broth (homemade if you have it, but a good quality store-bought works wonderfully)
– 8 lasagna noodles, broken into 1-inch pieces (the irregular edges create lovely texture pockets)
– 1 teaspoon dried oregano (rubbed between my palms to wake up the oils)
– 1/2 teaspoon salt (I use fine sea salt for even distribution)
– 1/4 teaspoon black pepper (freshly ground makes all the difference)
– 1 cup whole milk ricotta cheese (room temperature blends more smoothly)
– 1/2 cup grated Parmesan cheese (I prefer the nuttiness of aged Parmigiano-Reggiano)
– 1 cup shredded mozzarella cheese (the low-moisture kind melts into perfect strands)

Instructions

1. Press the “Sauté” function on your Instant Pot and let it heat for 2 minutes until the display reads “Hot.”
2. Pour 1 tablespoon extra virgin olive oil into the pot, swirling to coat the bottom evenly.
3. Add 1 pound ground beef, breaking it apart with a wooden spoon into small crumbles.
4. Cook the beef for 5-6 minutes, stirring occasionally, until no pink remains and it develops golden edges.
5. Stir in 1 diced yellow onion and cook for 3 minutes until translucent and fragrant.
6. Add 3 minced garlic cloves and cook for 1 minute until aromatic but not browned.
7. Pour in 1 can crushed tomatoes, using the spoon to scrape any browned bits from the bottom—this deglazing step builds foundational flavor.
8. Add 4 cups beef broth, 1 teaspoon dried oregano, 1/2 teaspoon salt, and 1/4 teaspoon black pepper.
9. Submerge 8 broken lasagna noodles in the liquid, pressing them down gently to ensure they cook evenly.
10. Secure the lid, set the valve to “Sealing,” and pressure cook on High for 5 minutes.
11. When cooking completes, carefully perform a quick release by turning the valve to “Venting”—stand back as steam escapes forcefully for about 2 minutes.
12. In a small bowl, combine 1 cup ricotta, 1/2 cup Parmesan, and 1 cup mozzarella until loosely mixed.
13. Ladle the hot soup into bowls and dollop with the cheese mixture, letting it melt slightly into creamy pockets.
O, the broken noodles create these tender, irregular bites that hold the rich tomato broth like little edible cups, while the trio of cheeses melts into silken ribbons that swirl through each spoonful—I love serving this with garlic bread for dipping, watching the broth soak into the crisp edges until they’re just soft enough to yield.

Instant Pot Ground Beef Shepherd’s Pie

When the autumn chill settles in and the days grow shorter, I find myself craving the kind of meal that feels like a warm embrace—something simple, hearty, and deeply comforting. This shepherd’s pie, made entirely in the Instant Pot, is exactly that kind of dish for me, a quiet ritual that fills the kitchen with the most wonderful aromas.

Ingredients

– 1 tablespoon of extra virgin olive oil, my go-to for its gentle fruity notes
– 1 medium yellow onion, diced small—I find this size helps it melt into the sauce beautifully
– 2 cloves of garlic, minced finely so their flavor disperses evenly
– 1 pound of lean ground beef, which I like for its lower fat content and cleaner taste
– 1 cup of frozen mixed vegetables, a convenient little mix of peas, carrots, and corn that I always keep on hand
– 1 cup of beef broth, using the low-sodium variety to better control the seasoning
– 1 tablespoon of tomato paste, which adds a subtle sweetness and rich color
– 1 teaspoon of Worcestershire sauce, my secret weapon for that deep, savory umami kick
– 2 pounds of russet potatoes, peeled and cubed—their high starch content makes for the fluffiest mash
– 1/2 cup of whole milk, warmed slightly to prevent the potatoes from cooling too quickly when mixed
– 4 tablespoons of unsalted butter, cut into small pieces for easier melting into the potatoes
– 1/2 teaspoon of salt, and another 1/4 teaspoon for seasoning the beef layer—I prefer to layer the salt this way for balanced flavor

Instructions

1. Press the “Sauté” function on your Instant Pot and let it heat for 2 minutes until the display reads “Hot.”
2. Pour 1 tablespoon of extra virgin olive oil into the pot and swirl to coat the bottom evenly.
3. Add 1 medium diced yellow onion and cook for 3 minutes, stirring occasionally, until the onion turns translucent and soft.
4. Stir in 2 cloves of minced garlic and cook for 1 minute exactly, until fragrant but not browned—this prevents any bitter notes.
5. Add 1 pound of lean ground beef, breaking it apart with a wooden spoon into small crumbles.
6. Cook the beef for 5 minutes, stirring frequently, until it is fully browned and no pink remains.
7. Drain any excess fat from the pot using a spoon, which helps keep the final dish from being greasy.
8. Mix in 1 cup of frozen mixed vegetables, 1 cup of beef broth, 1 tablespoon of tomato paste, 1 teaspoon of Worcestershire sauce, and 1/4 teaspoon of salt until well combined.
9. Place a steamer basket into the pot, ensuring it sits above the beef mixture without touching it.
10. Add 2 pounds of peeled and cubed russet potatoes to the steamer basket in an even layer.
11. Secure the lid, set the valve to “Sealing,” and pressure cook on High for 8 minutes.
12. Once cooking completes, allow a natural pressure release for 10 minutes, then carefully quick release any remaining pressure.
13. Remove the steamer basket with the potatoes and set the beef mixture aside temporarily.
14. Transfer the hot potatoes to a large bowl and mash them until smooth with no lumps remaining.
15. Pour in 1/2 cup of warmed whole milk, 4 tablespoons of unsalted butter, and 1/2 teaspoon of salt, then stir until fully incorporated and creamy.
16. Spread the mashed potatoes evenly over the beef mixture in the pot, creating swirls on top with a spoon for better browning.
17. Press the “Sauté” function again and cook uncovered for 5 minutes, until the edges of the potatoes are lightly golden and bubbly.
18. Turn off the Instant Pot and let the shepherd’s pie rest for 5 minutes before serving to allow the layers to set. Heaped into bowls, this pie offers a wonderful contrast—the creamy, cloud-like potatoes give way to a savory, deeply flavored beef filling that’s studded with tender vegetables. For a cozy twist, I sometimes top individual servings with a sprinkle of sharp cheddar or serve it alongside a simple green salad to cut through the richness.

Conclusion

So much deliciousness awaits in these 28 Instant Pot ground beef recipes! From quick weeknight dinners to cozy comfort food, there’s something for every craving. We hope you find new family favorites—give them a try, leave a comment sharing which ones you loved, and don’t forget to pin this roundup on Pinterest to save for later. Happy cooking!