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Confetti Egg Salad
| Prep Time | 10 minutes |
| Cook Time | 15 minutes |
| Servings |
4 servings
|
Ingredients
- 1 lb ground beef preferably 93% lean
- 3 tsp dry ranch seasoning
- 2 tsp Worcestershire sauce
- 3 oz Cheddar cheese cut into
1/3 inch dice - 1 1/2 cups Water
- 4 brioche hamburger buns toasted
- Burger toppings of your choice
Ingredients
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Instructions
- In a large bowl, combine beef, ranch seasoning, worcestershire and cheddar cheese until uniform.
- Shape into 4 patties and wrap each patty individually in foil, sealing the edges.
- Pour 1 1/2 cups of water in the Instant Pot and insert the steam rack. Place foil packets on the rack (3 on the bottom and one on top).
- Secure the lid, making sure the vent is closed.
- Using the display panel select the MANUAL or PRESSURE COOK function*. Use the +/- keys and program the Instant Pot for 10 minutes.
- When the time is up, quick-release the pressure.
- Carefully remove the packets from the pot, remove the rack and discard water.
- (Optional) Coat the inside of the pot with nonstick spray. Using the display panel select the SAUTE function. Brown the burgers on both sides, 2 minutes per side.
- Serve burgers on toasted buns with toppings of your choice.
Recipe Notes
*The MANUAL and PRESSURE COOK buttons are interchangeable.
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First recipe i made in the pot, so some mistakes may be on me. But very good!! We took down the W sauce to half the requested amount, so not a huge punch. Be careful with the hot juices that are kept in the sealed pouches. Will definitely make again!
Made them with a dry ranch dressing! Very tasty and juicy!
Loved it!!