In a medium sized skillet over a medium flame, add ground beef, garlic powder, salt and pepper to taste. Drain grease when browned.

Place ground beef into bottom of pyrex container.

Add cheddar cheese on top of ground beef.

In a bowl, add milk, eggs, and Bisquick. With whisk mix well until lumps are gone. To avoid lumps, I slowly added milk into the batter mixture and mixed with a whisk accordingly.

Pour liquid contents over ground beef and cheese in pyrex bowl.

Using a PIP method, add 2 cups of water into your IP container, place 2 - 1 1/2" ramekins to inside of the IP pot container. Place pyrex bowl on top of ramekins.

Place lid on top and lock into place. Place on High Manual Pressure for 15 minutes and let NPR for 5 minutes.

Release remaining steam from IP. Remove lid at an angle so water doesn't drip on top of cheeseburger pie. Allow to cool and then remove from the IP.

Serve and enjoy!