Leave a Reply
Want to join the discussion?Feel free to contribute!
Risotto with Lemon and Shrimp
Cheddar Ranch Burgers
| By : |
Ingredients
|
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.
All recipes by :
You might also like
Feel free to contribute!
Download Recipe App
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!!
I subbed soy sauce for worcestershire sauce, but great! Definitely keeping this recipe.
We hated them in the insta pot , but i made them again on the stove & they were AMAZING. Only 3 stars because the insta pot ones were horrible.
How would I increase the recipe and cooking time for 6 burgers?
Not sure why I’d want to use the Instant Pot to “pressure cook” hamburgers, or even using the saute method. The recipe sounds good, but I’d just use a frying pan.