Place 1/2 cup of water in the bottom of your Instant Pot Pressure Cooker and put the silver trivet that comes with the Instant Pot inside.
Place frozen ground meat on top of the trivet.
Place the lid on the pot and make sure the vent valve is in the sealing position.
Using the display panel select the MANUAL/PRESSURE COOK function, high pressure. Use the +/- arrows until the display panel reads 20 (or 10 minutes per pound).
When the pot chimes to let you know it’s finished move the valve from the sealing to the venting position, administering a quick release.
Press the CANCEL button and select the SAUTE function. Use a turkey baster to remove excess water and grease. Season to taste.