Empty Wallet Casserole–a ground beef and potato dish made in the Instant Pot or slow cooker with mushrooms, savory seasonings, and a creamy sour cream finish.
Empty Wallet Casserole
When you have an empty wallet and need to shop the fridge and freezer at home to put together dinner try out this delight. It’s like a ground beef stroganoff with potatoes instead of egg noodles (so it’s gluten free!). With minimal prep and cleanup it makes a perfect weeknight dinner idea. Serve alongside a simple side of steamed green beans with a squeeze of lemon juice and a sprinkle of flaky salt.
Ingredients/Substitution Ideas
- Lean ground beef–or ground turkey, ground pork, ground chicken
- Mushrooms
- Kosher salt
- Black pepper
- Onion powder
- Garlic powder
- Beef broth–or water and Better than Bouillon beef base
- Russet potatoes–or red, yukon gold
- Cornstarch
- Sour cream
Steps
Turn Instant Pot to saute setting. When display says HOT add in the beef and break it up. Add in the mushrooms. Brown for about 5 minutes. Drain off excess grease. Stir in the salt, pepper, onion powder and garlic powder.
Pour in the broth and scrape bottom of pot so that nothing is sticking. Turn off Instant Pot.
Add in the potatoes. Sprinkle a pinch of salt over the potatoes.
Cover Instant Pot and secure the lid. Make sure valve is set to sealing. Set the manual/pressure cook button to 3 minutes. When time is up move valve to venting and remove the lid.
Stir 1 Tbsp cornstarch together with 1 Tbsp cold water, until smooth. Turn Instant Pot to saute setting. Stir the slurry into the pot to thicken the sauce. Once thickened, turn off Instant Pot and stir in the sour cream.
Salt and pepper to taste. Serve and enjoy!
Notes/Tips
- Serve with steamed green beans or broccoli.
- This recipe is gluten free.
- This recipe can easily be doubled to serve 6. Double all ingredients except the broth and cornstarch and keep the cooking time the same.
- I used my 3 quart mini Instant Pot*. You can also make this in a 6 or 8 quart pot.
- Store leftovers in an airtight container* in the refrigerator for up to 4 days or in the freezer for up to 3 months.
- Other recipes you can make with sour cream are Instant Pot Loaded Baked Potato Soup and Instant Pot Fancy Potatoes.
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.
Empty Wallet Casserole
- Prep Time: 20 minutes
- Cook Time: 3 minutes
- Total Time: 23 minutes
- Yield: 3–4 servings 1x
Description
A ground beef and potato dish made in the Instant Pot or slow cooker with mushrooms, savory seasonings, and a creamy sour cream finish.
Ingredients
- 1/2 pound lean ground beef
- 4 ounces sliced mushrooms
- 1/2 tsp kosher salt
- 1/2 tsp black pepper
- 1 tsp onion powder
- 1 tsp garlic powder
- 3/4 cup beef broth
- 10 ounces Russet potatoes, peeled and cut into cubes
- 1 Tbsp cornstarch
- 1/2 cup sour cream
Instructions
Instant Pot Instructions:
- Turn Instant Pot to saute setting. When display says HOT add in the beef and break it up. Add in the mushrooms. Brown for about 5 minutes. Drain off excess grease. Stir in the salt, pepper, onion powder and garlic powder.
- Pour in the broth and scrape bottom of pot so that nothing is sticking. Turn off Instant Pot.
- Add in the potatoes. Sprinkle a pinch of salt over the potatoes.
- Cover Instant Pot and secure the lid. Make sure valve is set to sealing. Set the manual/pressure cook button to 3 minutes. When time is up move valve to venting and remove the lid.
- Stir 1 Tbsp cornstarch together with 1 Tbsp cold water, until smooth. Turn Instant Pot to saute setting. Stir the slurry into the pot to thicken the sauce. Once thickened, turn off Instant Pot and stir in the sour cream.
- Salt and pepper to taste. Serve and enjoy!
Slow Cooker Instructions:
- Heat a pan over medium high heat and add in the beef and break it up. Add in the mushrooms. Brown for about 5 minutes. Drain off excess grease. Stir in the salt, pepper, onion powder and garlic powder. Transfer to the slow cooker.
- Stir in the broth and potatoes.
- Cover and cook on low for 3-4 hours.
- Stir 1 Tbsp cornstarch together with 1 Tbsp cold water, until smooth and stir it into the slow cooker. Cook on high with the lid on until the sauce thickens. Stir in the sour cream.
- Salt and pepper to taste. Serve and enjoy!
Notes
This recipe can easily be doubled to serve 6. Double all ingredients except the broth and cornstarch and keep the cooking time the same.
- Category: Beef
- Method: Instant Pot
More beef and potato recipes…
My Man’s Casserole
An easy and delicious meat and potato casserole that is made quickly in your Instant Pot.
Instant Pot Cowboy Stew
A hearty stew with smoked sausage, ground beef, bacon, corn and beans. You can make this in the Instant Pot or the slow cooker.
Instant Pot Amish Cabbage and Potato Casserole
Seasoned ground beef with cabbage, potatoes and a creamy sauce.
Instant Pot Hobo Casserole
Like hobo dinners you make when you are camping but way faster and in a the form of a family-style casserole. The ultimate comfort food!
*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.
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