Description
An old-school dinner made in the Instant Pot or slow cooker. It’s complete comfort food in a bowl with its seasoned ground beef, tender potatoes and carrots, sweet corn, green beans, and a creamy mushroom sauce.
Ingredients
Scale
- 16 oz ground beef
- 1 cup diced onion
- 1 tsp kosher salt
- 1 tsp black pepper
- 1 tsp garlic powder
- 1 cup beef broth
- 4 carrots, peeled and sliced
- 4 medium Russet potatoes (about 20 oz), peeled and cut into 1/2 inch cubes
- 1 1/2 cups frozen sweet corn
- 1 1/2 cup fresh green beans, cut into 1/2 inch pieces
- 1 (10.5 oz) cream of mushroom soup
Instructions
Instant Pot Instructions:
- Turn Instant Pot to sauté setting. When display says HOT add in the beef and break it up. Add in the onions. Brown for 5 minutes. Drain off excess grease. Stir in the salt, pepper and garlic powder.
- Pour in the broth and scrape bottom of pot so that nothing is sticking. Turn off Instant Pot.
- Dump in the carrots and potatoes. Sprinkle a little salt and pepper on the potatoes. Dump in the corn, green beans and cream of mushroom soup. Don’t stir.
- Cover Instant Pot and secure the lid. Make sure valve is set to sealing. Set manual/pressure cook button to 3 minutes. When time is up let pot sit for 5 minutes and then move valve to venting. Remove the lid.
- Gently stir. Scoop onto plates and serve.
Slow Cooker Instructions:
- Heat a pan over medium high heat. Add in the beef and break it up. Add in the onions. Brown for 5 minutes. Drain off excess grease. Stir in the salt, pepper and garlic powder. Transfer to the slow cooker.
- Stir in the broth, carrots and potatoes. Sprinkle a little salt and pepper on the potatoes. Stir in the corn, green beans and cream of mushroom soup.
- Cover and cook on low for 3-4 hours, or until potatoes are tender.
- Gently stir. Scoop onto plates and serve.
- Category: Beef
- Method: Instant Pot