Instant Pot 5-Ingredient Ground Beef Casserole–an easy ground beef and potato dinner with only a handful of ingredients!
Instant Pot 5-Ingredient Ground Beef Casserole
If we’re not counting salt and pepper (which I don’t because it’s something everyone has) this recipe only has 5 ingredients. Oh, and 2 bonus ingredients (which are optional but encouraged) will bump up the flavor to a new level. So technically it has 9 ingredients if you’re really a stickler. But 5 MAIN ingredients. Just don’t email me about it 🤣.
Start this recipe by browning a pound of ground beef using the sauté setting. While the ground beef is browning peel and cube some potatoes. After you deglaze the pot with beef broth. You’ll place a steamer basket full of the potatoes into the pot. The reason I use a steamer basket is because the potatoes retain a better texture than if they are thrown into the pot with everything else. If you don’t use a steamer basket the potatoes get a bit grainy. My favorite steamer basket is the Avokado silicone steamer basket*. If you don’t have a steamer basket you can try using a trivet to get the potatoes off the bottom of the pot.
After the potatoes are pressure cooked for 5 minutes, you’ll simply stir in sour cream, cheddar, Worcestershire sauce, garlic powder and salt and pepper. It comes together quickly and has good flavor that’s a tiny bit reminiscent of beef stroganoff. It’s one of those foods that certainly isn’t the prettiest but is super tasty. There were no leftovers at our house! I served this Instant Pot 5-ingredient ground beef casserole with fruit cocktail and a green salad.
More Ground Beef Recipes…
15 Instant Pot Recipes that use 1 Pound of Ground Beef
50+ Ways to Use Ground Beef in the Instant Pot or Slow Cooker
Mac and Cheese Meatloaf Casserole
Instant Pot Farmer’s Delight Casserole
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Instant Pot 5-Ingredient Ground Beef Casserole
- Prep Time: 15 minutes
- Cook Time: 5 minutes
- Total Time: 20 minutes
- Yield: 4–6 servings 1x
Description
An easy ground beef and potato dinner with only a handful of ingredients!
Ingredients
- 1 pound ground beef
- Salt and pepper
- 1 1/2 cups beef broth (or 1 1/2 cups water with 1 1/2 tsp beef bouillon base)
- 2 pounds Russet potatoes, peeled and cubed
- 1 cup sour cream (or 1 can cream of mushroom soup)
- 1 cup shredded cheddar cheese
- Optional: 1 Tbsp Worcestershire sauce and 1/2 tsp garlic powder
Instructions
- Turn Instant Pot to sauté setting. When display says hot add in the beef and break it up. Brown for about 5 minutes. Drain any excess grease. Lightly salt and pepper the meat. Pour in the broth and scrape bottom of pot so that nothing is sticking. Turn off Instant Pot.
- Add potatoes to a steamer basket and lower the basket into the pot on top of the meat and broth.
- Cover and lock lid into place. Set valve to sealing. Set the manual/pressure cook button to 5 minutes. When time is up move valve to venting. Remove lid. Potatoes should be soft when pierced with a fork.
- Dump the potatoes in with the meat. Stir in the sour cream, cheese and Worcestershire and garlic powder (if using). Salt and pepper to taste. Sauce thickens up as it sits. Serve and enjoy!
- Category: Beef
- Method: Instant Pot
*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.
Fast easy delicious thanks for sharing your recipes
They’re simple and awesomely great
Thank you so very much
★★★★★
Thank you Aeil for the 5 stars!
This tasted good, but was much soupier than I expected and than your photos suggest even after sitting.
★★★★
Could you do the potatoes right in the meat?
The reason I use a steamer basket is because the potatoes retain a better texture than if they are thrown into the pot with everything else. If you don’t use a steamer basket the potatoes get a bit grainy. My favorite steamer basket is the Avokado silicone steamer basket*. If you don’t have a steamer basket you can try using a trivet to get the potatoes off the bottom of the pot.
Thanks for your reply, Karen. I had already cooked it with the potatoes in the mix, and it still tasted great.
★★★★★
Karen, child, you must have read what’s left of my mind!! I just bought a mega-pkg of lean hamburger at Sam’s Club yesterday & was thinking last night of a new recipe to use some of it before it hits the freezer. BAM! And here you are! Guess what’s for supper tonight?? Back with stars tomorrow. You bad.
P.S. I learned a version of this WAY back in high school Home Economics class & lost the recipe
You and I are on the same wave length Kim!
Yep, you nailed it! Was sooooo good. Hubby wants me to use pepper jack chz next time & add some mushrooms. Am thinking about it…..every once in awhile I do what he says, it shocks him & keeps him on his toes! ;-}
★★★★★
lol Kim!
Ooo! I grew up on this dish with slight seasoning variation (no broth or sour cream, but I can see Joe those would be delicious Austin’s)
I’ve never seen it or anything close online anywhere. Honestly, for a while I thought either it was something my mother invented or it was just so basic of a recipe that it didn’t need to be in print because everyone knew it!
You’re right, it’s not the prettiest thing but it is so delicious and comforting. I never would’ve thought to make it in the instant pot. I’ve got ingredients on hand…guess what’s for dinner tonight!
★★★★★
Yep it’s definitely not pretty but it does taste good!
lol! You left my comment with the typos! Oh well…it will give readers something to decipher!
No worries!
I wish I could send a photo of what’s in my dinner bowl! Thanks for the inspiration!!
Glenda
★★★★★