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Instant Pot Church Supper Hotdish

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  • Author: 365 Days of Slow and Pressure Cooking
  • Prep Time: 15 minutes
  • Cook Time: 4 minutes
  • Total Time: 19 minutes
  • Yield: 4-6 servings 1x

Description

A casserole with ground beef, potatoes, carrots and celery topped with cheese and chow mein noodles. It might be sacrilegious but there are no cream of soups in this church supper hotdish.

Ingredients

Scale
  • 1 pound ground beef or turkey
  • 1 cup diced onion
  • 1 1/2 tsp dried parsley
  • 1 1/2 tsp garlic powder
  • 1 1/2 tsp dried thyme
  • 1 1/2 tsp kosher salt
  • 1 tsp black pepper
  • 1 cup beef broth
  • 1 1/2 pounds peeled and cubed potatoes (about 3 medium potatoes)
  • 1 cup sliced celery (about 2 ribs)
  • 1 cup sliced carrots (2–3 medium carrots)
  • 1 bell pepper, cored and diced
  • 1/3 cup heavy cream
  • 2 Tbsp potato flakes (optional)
  • 1 cup grated cheddar
  • 1 cup chow mein noodles

Instructions

Instant Pot Instructions:

  1. Turn Instant Pot to saute setting. When the display says HOT add in the onions and ground beef and break it up*. Brown for about 5 minutes. Drain any excess grease. Stir in half of the parsley, garlic powder, thyme, salt and pepper.
  2. Pour in the beef broth and scrape bottom of pot so that nothing is sticking. Turn off Instant Pot.
  3. Add in the potatoes, celery and carrots. Toss with the other half of the seasonings. Dump bell peppers on top.
  4. Cover Instant Pot and secure the lid. Make sure valve is set to sealing. Set the manual/pressure cook button to 4 minutes. When time is up move the valve to venting. Remove the lid. 
  5. Stir in the heavy cream and potato flakes. Sprinkle the cheddar and chow mein noodles on top. If you have an air fryer lid place it on top for a couple of minutes to melt the cheese and brown up noodles. 
  6. Scoop onto plates and serve. 

Slow Cooker Instructions:

  1. Heat a pan over medium high heat. Add in the onions and ground beef and break it up*. Brown for about 5 minutes. Drain any excess grease. Stir in half of the parsley, garlic powder, thyme, salt and pepper. Add to the slow cooker. 
  2. Toss in broth, potatoes, celery, carrots, bell pepper and other half of seasonings. 
  3. Cover and cook on low for 4-6 hours or on high for 3-4 hours, or until veggies are tender. 
  4. Stir in the heavy cream and potato flakes. Sprinkle the cheddar and chow mein noodles on top. 
  5. Scoop onto plates and serve. 

Notes

You can easily double this recipe for a larger group. Double all ingredients (except broth and potato flakes) and keep the same cooking time. 

I used my 6 quart Instant Pot Duo 60 7 in 1*. Make in the 3 quart with no changes. If you use an 8 quart pot increase broth to 1.5 cups. 

  • Category: Beef
  • Method: Instant Pot or Slow Cooker

Find it online: https://www.365daysofcrockpot.com/instant-pot-church-supper-hotdish/

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