Description
A one-pot dish of ground beef, potatoes, and corn in a creamy mushroom sauce, topped with cheddar cheese. Make it in the Instant Pot or slow cooker.
Ingredients
Scale
- 1 pound lean ground beef
- 1/2 cup diced onion
- 1/2 cup diced green bell pepper (optional)
- 1 tsp kosher salt
- 1 tsp black pepper
- 1 tsp garlic powder
- 1/8 tsp smoked paprika
- 1 Tbsp ketchup
- 1/2 cup chicken or beef broth
- 20 oz Russet potatoes, cut into 1/2 inch cubes (I left the peels on)
- 1 (15.25 oz) can corn, drained
- 1 (10.5 oz) can cream of mushroom soup or golden mushroom soup
- 1/2 cup shredded cheddar cheese
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 diced onion and peppers. Brown for 5 minutes. Drain off excess grease. Stir in the salt, pepper, garlic powder, smoked paprika and ketchup.
- Pour in the broth and scrape bottom of pot so that nothing is sticking. Turn off Instant Pot.
- Scatter the potatoes into the pot. Dump in the corn and mushroom soup.
- 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 let pot sit for 5 minutes and then move valve to venting. Remove the lid.
- Gently stir. Sprinkle the cheese on top and let melt. Serve.
Slow Cooker Instructions:
- Heat a pan over medium high heat. Add in the beef and break it up. Add in the diced onion and peppers. Brown for 5 minutes. Drain off excess grease. Stir in the salt, pepper, garlic powder, smoked paprika and ketchup. Add to the slow cooker.
- Add in the broth, potatoes, corn and soup. Stir.
- Scatter the potatoes into the pot. Dump in the corn and mushroom soup. Stir.
- Cover and cook on low for 4 hours, or until potatoes are tender.
- Gently stir. Sprinkle the cheese on top and let melt. Serve.
- Category: Beef
- Method: Instant Pot or Slow Cooker