• 1 ½ pound (671g) lean ground beef
  • 1 (200g) onion, diced
  • 1 (200g) green or red bell pepper, diced
  • 3 (10g) garlic cloves, minced
  • ¾ cup (188ml) ketchup
  • 1 tablespoon (15ml) tomato paste
  • 1 tablespoon (15ml) soy sauce
  • 1 tablespoon (15ml) Worcestershire sauce
  • 1 tablespoon (12.5g) brown sugar
  • 1 teaspoon (5ml) dijon mustard
  • ½ cup (125ml) water
  • 1 tablespoon olive oil
  • Salt & black pepper to taste
  • 2 – 3 drops liquid smoke


  1. Add 1 tbsp (15ml) olive oil to the Instant Pot and press Sauté button.
  2. Wait for the pot to heat up, then brown ground beef, seasoning generously with kosher salt and freshly ground black pepper.
  3. The ground beef will begin to release moisture. At the 5-minute mark, drain & discard the ground beef juice.
  4. Allow ground beef to brown. Stir occasionally until they are slightly crisped and browned (~5 – 7 minutes).
  5. Saute Vegetables: Add diced onion to browned beef and saute for 2 minutes. Add in diced bell pepper and minced garlic, then saute until fragrant (roughly a minute).
  6. Deglaze: Add 1 tbsp (12.5g) brown sugar, 1 tbsp (15ml) light soy sauce, 1 tbsp (15ml) Worcestershire sauce, and ½ cup (125ml) water, then fully deglaze bottom of the pot by scrubbing all the flavorful brown bits with a wooden spoon. Mix the brown bits with the liquid mixture.
  7. Turn pot off.
  8. Add 1 tbsp (15ml) tomato paste, 1 tsp (5ml) dijon mustard, and ¾ cup (188ml) ketchup on top. Do not mix. Close lid and pressure cook at High Pressure for 5 minutes + 10 minutes Natural Release. After 10 minutes, turn venting knob to venting position to release remaining pressure.
  9. Open the lid carefully and stir.
  10. Add in the liquid smoke if desired. Taste and season with more salt and black pepper if necessary.
  11. In a pan, toast burger buns for a few minutes over medium heat.