Description
A cheesy beef and potato casserole that’s an easy one-pot dinner made with ground beef, tender potatoes, carrots, corn and cheddar cheese in the Instant Pot or slow cooker.
Ingredients
Scale
- 16 oz lean ground beef
- 1 cup diced onion
- 1 tsp garlic powder
- 1 tsp dried parsley
- 1/2 tsp dried thyme
- 1 tsp black pepper
- 1 tsp kosher salt
- 1 Tbsp Worcestershire sauce
- 2 Tbsp tomato paste
- 1 cup chicken or beef broth
- 1 rib celery, sliced
- 2 large carrots
- 32 oz Russet potatoes, peeled and cut into 1/2 inch cubes
- 2 cups frozen corn
- 4 oz cream cheese
- 1 cup shredded cheddar cheese
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 onion. Brown for 5 minutes. Drain off excess grease. Stir in the garlic powder, parsley, thyme, pepper, salt, Worcestershire and tomato paste.
- Pour in the broth and scrape bottom of pot so that nothing is sticking. Turn off Instant Pot.
- Dump in the celery, carrots and potatoes. Sprinkle a pinch of salt over the potatoes. Add in the corn and cream cheese. Don’t stir.
- Cover Instant Pot and secure the lid. Make sure valve is set to sealing. Set manual/pressure cook button to 2 minutes. When time is up let pot sit for 5 minutes and then move valve to venting. Remove the lid.
- Gently stir in the cheddar cheese.
- Serve and enjoy!
Slow Cooker Instructions:
- Heat a pan over medium high heat. Add in the beef and break it up. Add in the onion. Brown for 5 minutes. Drain off excess grease. Stir in the garlic powder, parsley, thyme, pepper, salt, Worcestershire and tomato paste. Transfer to the slow cooker.
- Stir in the broth, celery, carrots and potatoes. Sprinkle a pinch of salt over the potatoes. Add in the corn and stir.
- Cover and cook on high for 2-3 hours, until tender. Stir in the cream cheese and let it melt.
- Gently stir in the cheddar cheese.
- Serve and enjoy!
- Category: Beef
- Method: Instant Pot or Slow Cooker