Description
An old fashioned beef and potato casserole that’s been reimagined for your Instant Pot.
Ingredients
Scale
- 1 pound lean ground beef
- 1 cup diced onions
- 1 tsp kosher salt
- 1/2 tsp black pepper
- 1 tsp garlic powder
- 1/4 tsp smoked paprika
- 1 Tbsp Worcestershire sauce
- 1/2 cup chicken or beef broth
- 4 medium red potatoes, cut into half inch cubes
- 1 (4 oz) can diced green chiles
- 1 Tbsp cornstarch
- 1/4 cup evaporated milk or half and half
- 1 cup shredded sharp cheddar
Instructions
- Turn Instant Pot to saute setting. When display says HOT add in the beef and break it up. Add in the onions. Brown for about 5 minutes. Drain off excess grease. Stir in the salt, pepper, garlic powder, paprika and Worcestershire.
- Pour in the broth and scrape bottom of pot so that nothing is sticking. Turn off Instant Pot.
- Dump in the potatoes and green chiles. Don’t stir.
- Cover Instant Pot and secure the lid. Make sure valve is set to sealing. Set the manual/pressure cook button to 4 minutes. When time is up move valve to venting and remove the lid.
- In a small bowl stir together the cornstarch and milk until smooth. Turn Instant Pot to saute setting. Stir the slurry into the pot until thickened. Turn off Instant Pot. Salt and pepper to taste.
- Sprinkle the cheese evenly over the top. If you have an air fryer lid place it on top and bake at 350 for 5 minutes. If you don’t have an air fryer lid then place the stainless steel liner in the oven and bake at 350 for 10 minutes.
- Serve and enjoy!
- Category: Beef
- Method: Instant Pot