This method is all about convenience. Forgot to thaw the meat? No problem. The Instant Pot handles frozen beef with ease, turning solid cuts into juicy, fork-tender dishes. It saves time, locks in flavor, and reduces the mess of stovetop cooking. Perfect for stews, tacos, casseroles, or meal prepping, this technique offers dependable results with minimal hands-on effort.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Frozen beef (ground, stew meat, or roast)
Water or broth (for pressure cooking)
Salt
Pepper
Optional seasonings: garlic powder, onion powder, paprika, Italian seasoning, bay leaf (depending on the cut and desired dish)
Directions
Place the trivet or rack inside the Instant Pot insert.
Add 1–1.5 cups of water or broth to the bottom of the pot.
Place the frozen beef on the trivet (if using a roast or large cut) or directly into the pot (for ground beef or smaller cuts).
Seal the lid and ensure the valve is set to sealing.
Cook on high pressure:
Ground beef (1–2 lbs): 20–25 minutes
Stew meat (1–2 lbs): 25–30 minutes
Roast (3–4 lbs): 60–90 minutes, depending on thickness
Allow natural pressure release for at least 10–15 minutes, then manually release any remaining pressure.
Remove the beef, season to taste, and shred or chop as needed for your dish.
If using ground beef, you may need to drain excess liquid or sauté briefly to brown.
Servings and timing
This recipe yields approximately 4–6 servings, depending on the cut of beef used. Preparation time: 5 minutes Cooking time: 20–90 minutes (depending on cut and size) Natural release: 10–15 minutes Total time: 35–105 minutes
Variations
Taco Meat: After cooking ground beef, drain and sauté with taco seasoning.
Beef Stew: Add chopped vegetables, seasonings, and tomato paste after cooking the meat for a full meal.
Barbecue Beef: Shred cooked roast beef and mix with barbecue sauce for sandwiches.
Asian-Style: Add soy sauce, garlic, and ginger post-cooking for a stir-fry base.
Italian-Inspired: Stir in marinara, Italian herbs, and garlic for pasta or subs.
Storage/Reheating
Store cooked beef in an airtight container in the refrigerator for up to 4 days.
For longer storage, freeze in portions for up to 3 months. Allow to cool completely before freezing.
To reheat, use the microwave or stovetop with a splash of water or broth to keep the beef moist. For best texture, reheat gently and stir occasionally.
FAQs
Can I cook a beef roast from frozen in the Instant Pot?
Yes, the Instant Pot is perfect for cooking frozen beef roasts. Just increase the cooking time depending on the size and thickness of the roast.
Is it safe to cook beef from frozen?
Yes, pressure cooking frozen beef is safe as long as it reaches the appropriate internal temperature (at least 145°F for whole cuts and 160°F for ground beef).
Should I sear the beef before pressure cooking?
While searing adds flavor and texture, it’s not required, especially with frozen beef. You can always sear after pressure cooking using the sauté function.
Can I add vegetables when cooking frozen beef?
It’s best to cook frozen beef first, then add vegetables and cook briefly afterward. Long cook times may over-soften vegetables.
What if the beef isn’t fully cooked after the timer?
You can reseal the Instant Pot and cook for an additional 5–15 minutes depending on the doneness. Always check internal temperature with a meat thermometer.
Can I use broth instead of water?
Yes, using beef broth or stock will add more flavor to the final dish.
How do I prevent the burn notice?
Make sure there’s enough liquid in the pot and avoid thick sauces before pressure cooking. Always deglaze the pot if browning meat beforehand.
Does frozen beef take longer to reach pressure?
Yes, the Instant Pot will take longer to come to pressure when using frozen ingredients, but the overall result is still faster than oven or stovetop methods.
Can I cook multiple pounds of beef at once?
Yes, just ensure you don’t exceed the max fill line. Cooking time remains the same for most cuts, though larger volumes may require slightly longer natural release.
How can I shred cooked beef easily?
After cooking, let the beef rest briefly, then shred using two forks or a hand mixer for quick results.
Conclusion
Instant Pot Frozen Beef is a lifesaver when you need a fast, reliable protein option without the hassle of thawing. With just a few basic ingredients and almost no prep, you can transform frozen meat into flavorful, ready-to-use beef for a wide variety of meals. Keep this method in your back pocket for stress-free dinners and efficient meal planning
Cooking frozen beef in the Instant Pot is a quick and convenient way to get tender, flavorful meat without the need to thaw. Perfect for ground beef, stew meat, or roasts, this method transforms frozen cuts into ready-to-use protein for any meal.
Ingredients
1–4 lbs frozen beef (ground, stew meat, or roast)
1–1.5 cups water or broth
Salt, to taste
Pepper, to taste
Optional: garlic powder, onion powder, paprika, Italian seasoning, bay leaf
Instructions
Place the trivet or rack inside the Instant Pot insert.
Add 1–1.5 cups of water or broth to the bottom of the pot.
Place the frozen beef on the trivet (for roasts or large cuts) or directly in the pot (for ground beef or small cuts).
Seal the lid and set the valve to sealing.
Cook on high pressure based on the type of beef:
Ground beef (1–2 lbs): 20–25 minutes
Stew meat (1–2 lbs): 25–30 minutes
Roast (3–4 lbs): 60–90 minutes
Allow natural pressure release for 10–15 minutes, then manually release remaining pressure.
Remove the beef, season to taste, and shred, chop, or sauté as needed.
Notes
Use broth instead of water for added flavor.Drain and sauté ground beef after pressure cooking for better texture.Always check internal temperature: 160°F for ground beef, 145°F for roasts/stew meat.You can reseal and cook longer if the beef isn’t fully done.Let beef rest a few minutes before shredding for best texture.
