Instant Pot Turkey Burgers
Instant Pot Turkey Burgers are deliciously easy weeknight dinner that's loaded with flavor. By using a pressure cooker, these healthy turkey burgers are tender, juicy, and ready in just 30 minutes!
Ingredients
- 2 pounds ground turkey
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon smoked paprika
- ½ teaspoon salt
- ½ teaspoon black pepper
- Buns, lettuce, tomato slices, etc. (for topping)
Instructions
- In a large mixing bowl, add ground turkey, garlic powder, onion powder, paprika, salt, and pepper. Mix well and then divide meat into four equal portions and then flatten into burgers. Wrap each burger in foil (see note below). If using buns, shape each patty slightly larger than the buns, as they will shrink when cooking.
- Add 1 cup of water to the pot and then place the trivet into the bottom. Add burgers, cover, and place the lid into the lock position and make sure the valve is in the 'sealing' position. Press the 'manual' button and set the timer for 15 minutes on high pressure (burgers should reach an internal temperature of 165℉). **Remember that it will take the IP about 10 minutes to come to pressure and then will count down from 15 minutes**
- When the timer goes off, do a quick release by turning the valve to the venting position and letting steam release until the pin drops. Remove burgers and serve immediately with your desired toppings.
Notes
- Wrapping each burger in foil is optional but will help each patty retain moisture and stay juicy when cooking.
- Leftovers will keep in an airtight container in the refrigerator for up to four days.
- See my tips and tricks for making these Instant Pot Turkey Burgers above the recipe box.
Nutrition
Serving: 1g | Calories: 260kcal | Carbohydrates: 1g | Protein: 54g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 0.04g | Cholesterol: 125mg | Sodium: 408mg | Potassium: 698mg | Fiber: 0.4g | Sugar: 0.1g | Vitamin A: 304IU | Vitamin C: 0.1mg | Calcium: 12mg | Iron: 2mg