Description
A beef and potato casserole made with layers of tender sliced potatoes, seasoned ground beef, and creamy mushroom sauce. It’s cooked in your Instant Pot or slow cooker and topped with melty cheddar cheese.
Ingredients
Scale
- 16 oz lean ground beef
- 1 cup diced onion
- 1 tsp kosher salt
- 1 tsp black pepper
- 1 tsp garlic powder
- Dash of smoked paprika
- 1/2 cup beef broth
- 16 oz sliced russet potatoes (1/4 inch slices)
- 1 (10.5 oz) can cream of mushroom soup
- 4 oz (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 about 5 minutes. Drain off excess grease. Stir in the salt, pepper, garlic powder and smoked paprika.
- Pour in the broth and scrape bottom of pot so that nothing is sticking. Turn off Instant Pot.
- Layer the potatoes on top of the meat, try not to stack them directly on top of each other to ensure proper cooking. Sprinkle the potatoes with a pinch of kosher salt. Scoop the mushroom soup over the top, don’t stir.
- Cover Instant Pot and secure the lid. Make sure valve is set to sealing. Set manual/pressure cook button to 1 minute. When time is up let pot sit for 5-10 minutes and then move valve to venting. Remove the lid.
- Stir gently. Sprinkle the cheese on top and let it melt.
- 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 about 5 minutes. Drain off excess grease. Stir in the salt, pepper, garlic powder and smoked paprika. Transfer to the slow cooker.
- Stir in the broth, potatoes and mushroom soup. Sprinkle with a pinch of kosher salt.
- Cover and cook on low for 2-3 hours, or until potatoes are tender.
- Stir gently. Sprinkle the cheese on top and let it melt.
- Serve and enjoy!
- Category: Beef
- Method: Instant Pot or Slow Cooker