Creamy Beef and Potato Casserole–a comfort food dinner made with tender potatoes, seasoned ground beef, green chiles, sour cream and melted cheese. Make it in the Instant Pot or slow cooker.
Creamy Beef and Potato Casserole
Simple ingredients, minimal prep and no babysitting the stove. This meat and potatoes meal is really delicious! Greg and I took this down in no time. The addition of green chiles was a fun pop of flavor and the smoked paprika gives it just a hint of smokiness. It was creamy and it was cheesy and there were no leftovers! Enjoy!
Ingredients/Substitution Ideas
- Lean ground beef — or ground turkey
- Onion
- Garlic powder — or 1 Tbsp minced fresh garlic
- Kosher salt
- Black pepper
- Smoked paprika
- Beef or chicken broth — or water and Better Than Bouillon chicken or beef base
- Russet potatoes–or Yukon gold potatoes
- Diced green chiles–use two cans for extra flavor
- Sour cream–or plain Greek yogurt
- Shredded cheddar jack cheese — or cheddar, Colby jack, or a Mexican blend
Steps
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 garlic powder, salt, pepper and smoked paprika.
Pour in the broth and scrape bottom of pot so that nothing is sticking. Turn off Instant Pot.
Add in the potatoes and green chiles.
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.
Stir in the sour cream and cheese.
Serve and enjoy!
Notes/Tips
- Serve with a side of corn and green beans.
- This recipe is gluten free.
- I used my 6 quart Instant Pot*. You can also make this in a 4 or 8 quart pot.
- Store leftovers in an airtight container* in the refrigerator for up to 5 days. You can freeze it, but the texture of the potatoes and sour cream may soften slightly. If freezing, let it cool completely and freeze in a freezer-safe container for up to 2 months. Thaw overnight in the fridge before reheating.
- Don’t skip draining the excess grease after browning the beef. It helps keep the final dish from being too oily and ensures the flavors stay balanced.
- Keep your potato cubes uniform in size (about 1/2 inch) so they cook evenly.
- Make sure to scrape the bottom of the pot well after adding the broth to prevent the “burn” notice from appearing during pressure cooking.
- Try adding in some baby carrots when you add in the potatoes.
- Other recipes you can make with sour cream are Soft Lemon Sugar Cookies and Henny Penny Chicken.
Did you know you can filter the recipes on my website to search by meat type, IP or Crockpot, low carb, gluten free, etc.? Use the filter to find exactly what you are looking for.
Creamy Beef and Potato Casserole
- Prep Time: 20 minutes
- Cook Time: 3 minutes (plus 5-10 minute NPR)
- Total Time: 23 minutes
- Yield: 4–6 servings 1x
Description
A comfort food dinner made with tender potatoes, seasoned ground beef, green chiles, sour cream and melted cheese. Make it in the Instant Pot or slow cooker.
Ingredients
- 16 oz lean ground beef
- 1 cup diced onion
- 2 tsp garlic powder
- 1 tsp kosher salt
- 1 tsp black pepper
- 1/4 tsp smoked paprika
- 1/2 cup beef or chicken broth
- 4 medium Russet potatoes, peeled and cut in 1/2 inch cubes
- 1 (4 oz) can diced green chiles
- 3/4 cup sour cream
- 4 oz (1 cup) shredded cheddar jack 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 onions. Brown for 5 minutes. Drain off excess grease. Stir in the garlic powder, salt, pepper and smoked paprika.
- Pour in the broth and scrape bottom of pot so that nothing is sticking. Turn off Instant Pot.
- Add in the potatoes and green chiles.
- 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.
- Stir in the sour cream and 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 onions. Brown for 5 minutes. Drain off excess grease. Stir in the garlic powder, salt, pepper and smoked paprika. Transfer to the slow cooker.
- Stir in the broth, potatoes and green chiles.
- Cover and cook on low for 3-4 hours.
- Stir in the sour cream and cheese.
- Serve and enjoy!
- Category: Beef
- Method: Instant Pot or Slow Cooker
More beef and potato dishes…
Buttery Beef and Potatoes
A hearty Instant Pot (or slow cooker) beef dish with ground beef, potatoes, carrots and garlic flavored with onion soup mix and cooked under pressure in just 3 minutes.
Mashed Potato Beef Casserole
Ground beef cooked with onions, mushrooms, carrots and seasonings in the Instant Pot. It’s spooned over buttery mashed potatoes made at the same time in the same pot.
Amish Harvest Casserole
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.
Wisconsin Potato and Hamburger Soup
Instant Pot or slow cooker soup made with seasoned ground beef, tender potatoes, carrots and finished with cream and cheddar.
*Karen Petersen is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to amazon.com.
An easy, comfort-food meal. I only made two minor changes–used mini Yukon gold potatoes cut in half and had a mix of cheeses so I could empty three bags that didn’t have much in them. I’m sure the leftovers will be as good as the first time around.
So glad you enjoyed it!! I love the mini Yukon gold potatoes and using up those cheese odds and ends is such a great idea!! 😊
I cant wait to try this meal. I’ll let you know how it turns out. we get tired of eating the same things over and over again.
I hear you! I hope this gives you something new to mix things up. Can’t wait to hear how it turns out!
I just found you on You Tube and I bought your IP book. Love it I am new to the IP and I trying to cook more healthy dishes for my husband and I. We don’t like spice or lots of seasoning will the recipes still be good with out these? I just received the Instant Pot Rio Mini for Christmas and how to learn how to use it better.
I’m impressed by the amount of recipes you have to offer. What is you background?
Happy Cookin
My name is Karen too
Karen Walker
Sorry I missed typos
Hi Karen! I’m so happy you found me on YouTube and picked up the Instant Pot book. thank you so much! And congrats on the RIO Mini… that’s a great size, especially for cooking for two.
Yes, the recipes will absolutely still be good without spice or heavy seasoning. Many readers do the same thing. You can:
Skip spicy ingredients entirely
Use half the seasoning to start and add more only if needed
Stick to simple flavors like garlic, onion, herbs, butter, and broth
The nice thing about the Instant Pot is that it really brings out the natural flavor of food, so you don’t need a lot to make things taste good.
If you’re new to the Instant Pot, my biggest tip is to start with simple, forgiving recipes—soups, rice dishes, and chicken recipes are great confidence builders. You’ll be surprised how quickly it clicks.
As for my background, I’m just a regular home cook who wanted easy, family-friendly meals that actually work. I’ve spent years testing Instant Pot recipes so readers don’t have to guess or troubleshoot. If it works in my kitchen, I share it.
So nice to “meet” another Karen 😊
Happy cooking, and thank you again for your support!
I made this recipe in the slow cooker and it turned out well. I appreciate I could use common pantry ingredients and didn’t need to shop for special products.
Thank you so much! I’m glad it turned out well in the slow cooker. Using simple, pantry ingredients is always the goal, so I love hearing that!