First, start by seasoning the ground beef with salt, pepper, granulated garlic and smoked paprika.
Shape the ground beef into equal sized patties. Make an indentation at the center of each burger patty using your thumb. The center of the patties will rise up during the cooking process so this will help you achieve the best shape. I shaped 1.5 lbs of ground beef into 4 patties.
Place each burger patty inside a packet of aluminum foil. Place the patty at the center of a piece of aluminum foil and close it so it looks like a packet.
Add water to the instant pot. Check notes below for quantities.
Place the trivet inside the instant pot.
Place the burgers on top of the trivet. It’s fine to place them on top of each other if you need to.
Close the lid and cook on high pressure for 15 minutes. Once the burger patties have finished cooking, engage the quick release button. For slightly rare burgers, cook on high pressure for 10 minutes with a quick release.
Remove the burgers from the instant pot using a spatula or tongs. Let them rest inside the packet for at least 5 minutes before opening. You may also broil the patties for 3-4 minutes for a crispy top after removing them from the foil.
Add cheese, ketchup, lettuce, tomato, onions and any other topping of choice. Serve and enjoy!