Description
Beef and cabbage casserole with cheddar and biscuits. Made with the help of your Instant Pot!
Ingredients
Scale
- 1 pound lean ground beef
- 1/2 cup diced onion
- 1 tsp kosher salt
- 1 tsp black pepper
- 1 tsp garlic powder
- 1/2 cup beef broth
- 1 carrot, peeled and grated
- 3 cups chopped cabbage
- 4 ounces cream cheese
- 1 package refrigerated biscuits or crescent rolls
- Optional: shredded cheddar for topping
Instructions
- Turn Instant Pot to saute setting. When display says HOT add in the beef and break it up. Add in the onion. Brown for about 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.
- Add in the carrot and cabbage and top with the cream cheese.
- Cover and secure the lid. Make sure valve is set to sealing. Set the manual/pressure cook button to 5 minutes. While Instant Pot food is cooking bake the biscuits according to package directions. When time is up on the Instant Pot let pot sit for 5 minutes and then move valve to venting. Remove the lid.
- Stir well so that it is all incorporated. Serve the mixture on top of opened biscuits. Top with cheese, if desired.
- Category: Beef
- Method: Instant Pot and Oven