Using a pressure cooker may just be my favorite way to get super flavorful, juicy burgers! And by stuffing them with cheese, we are just upping the wow factor. You may never want to make burgers any other way again.
While we love cheeseburgers at our house, I do not always have time to man the grill. The Instant Pot is the perfect way to get seriously flavorful and juicy burgers in a hands off way.
And by stuffing the insides with cheese, you get a “cheeseburger” without having to melt the cheese on top!
Then load it with your favorite toppings like: bacon, lettuce, tomato, cheese, pickles, etc. and you have the best burger ever! Serve it up with air fryer french fries or a nice corn salad, for a complete meal.
What You Need to Make Cheese Stuffed Burgers
This recipe is a simple one, but with great flavor, and a go to for our busy family. Here is the scoop on what you need to prepare this meal of cheeseburgers made in the pressure cooker:
- Lean Ground Beef: To make your patties with.
- Worcestershire Sauce: Helps give your beef a smokey, delicious flavor.
- Minced Garlic: Flavor adder! Can skip if you don’t like garlic
- Cheddar Cheese: To stuff the burgers with.
- Water: To help the pot come to pressure
- Spices: To make the meat flavorful and delicious. Don’t be intimidated by the number of spices, you should have all of them on hand!
How to Make Cheese Stuffed Hambugers in the Instant Pot
Time needed: 35 minutes
Incredibly flavorful and juicy hambuger patties, stuffed with cheese. Cooked by steaming in the instant pot under pressure.
- Combine the hamburger meat and spices!
- Divide meat into 12 even sized balls.
- Form patties and place cheese on half the patties. Use the other half of the patties to cover the cheese, pinching together to form a bigger, thicker, patty with cheese at the center.
- Wrap each of the patties in foil, nice and secure.
- Place water in the bottom of the instant pot, followed by the trivet, and the wrapped burger patties.
- Cook, then unwrap!
- Assemble burgers with fixings of your choice, and enjoy!
Tips and Tricks
We all want juicy delicious burgers, and making them in the instant pot is Eazy Peazy…but here are a few tips and tricks to insure you get perfect results every time!
- Even Size Patties: Be sure you have evenly sized balls of the hamburger mixture. A kitchen scale can be useful for this. This will help all the patties cook evenly.
- Line Outside: Sometimes, depending on your Instant Pot model, the patties in the center do not cook as well as the outside ones, so start by lining the exterior of your pot. A 6 or 8 quart instant pot is best for this recipe.
- Prep Ahead: You can prep your burger patties ahead, stuff, assemble, and wrap in foil. Then refrigerate or freeze for later. Just add a few extra minutes to your cook time if preparing from frozen.
- Adjust for Preference: The beautiful thing about this cooking method is you can adjust the spices to your personal preference. Don’t be afraid to play around with the flavor profile.
- Adjust Time: Check patties and add time if needed. It takes about 10 minutes for the instant pot to come to pressure. But after they are done cooking, if you check them and they need a couple extra minutes, the pot will come to pressure faster. Another option is to throw them on a sheet pan in the broiler for a few minutes. This will help brown them up for a prettier color, and cook them through if needed.
Make Ahead and Storage
How to make this recipe ahead of time:
One of my favorite things about this recipe is how easy it is to prep it ahead. Sometimes when I menu plan and shop for the week, I come home with a couple pounds of ground beef, and I just make the patties right away.
You can then refrigerate or freeze them until you are ready to make them.
If cooking frozen patties, add 3-4 minutes to the cook time.
Once cooked, store in an airtight container and reheat by steaming in the instant pot for 2-3 minutes.
Other Great Instant Pot Ground Beef Recipes:
- Instant Pot Spaghetti and Meatsauce
- Instant Pot Meatloaf
- Instant Pot Chili Mac
- Instant Pot Lasagna
- Mongolian Beef Meatballs (Crock Pot and Instant Pot)
Instant Pot Cheese Stuffed Hamburgers
- 2 pounds lean ground beef
- 1 teaspoon Worcestershire sauce
- 1 teaspoon Minced Garlic
- 6 ounces cheddar cheese cut into 6 thick slices.
- 1 cup water
- Toppings: bacon, lettuce, tomato, cheese, pickles, etc
- 6 Hamburger Buns
- 1/2 tablespoons kosher salt
- 1 teaspoon black pepper
- 1 teaspoon granulated garlic
- ½ teaspoon smoked paprika
- 1 teaspoon granulated onion
- ½ Tablespoon ground coriander
- ½ teaspoon crushed red pepper flakes
- ½ teaspoon dried mustard
- 1 teaspoon dried parsley flakes
- In a mixing bowl, combine all spices, Worcestershire sauce, minced garlic, and 2 lbs of ground beef.
- After mixing it all together, form it into patties, by dividing the meat mixture into 12 even balls, and flatten them into thin patties. Make sure they are all the same size.
- Place a piece of cheese on top of 6 of the patties, and cover them with the remaining 6 patties, press the edges to seal them, and form the patties.
- Wrap each burger patty in foil, folding up the sides so that it is completely sealed. Set aside.
- In a 6 QT Instant Pot, add one cup of water to the bottom of the pot.
- Place a trivet in pot and stack the patties in the pressure cooker over the trivet. Line the exterior first before stacking.
- Place the lid on the pot, and lock it into place. Turn the valve to the “SEALING” position.
- Select HIGH PRESSURE for a cook time of 16-18 minutes. (Less if you want your burgers less cooked/medium rare).
- After the cook time is done, do a quick release of pressure with the valve.
- Carefully remove each foil patty with a pair of tongs. If they need more cooking time, return to instant pot for 1-2 minutes.
- Open the foil packets, the burgers will be a slightly grayish color, so you can either dress them up on the bun, or if you want them to be prettier, you can sear them in a skillet with a bit of butter. They aren’t pretty but they are juicy, and cheese stuffed, and delicious.
- Assemble your burgers on toasted buns, with sauces of choice, lettuce, onions, etc. And enjoy!
Our recipe card software calculates these nutrition facts based on averages for the above ingredients, different brands, and quality of produce/meats may have different nutritional information, always calculate your own based on the specific products you use in order to achieve accurate macros for this recipe.
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