Description
A casserole take on hobo dinners. Ground beef, carrots, onions and celery in a creamy sauce.
Ingredients
Scale
- 1 pound lean ground beef (I used 93/7)
- 1/2 cup diced onion
- 1 tsp seasoned salt
- 1/2 tsp pepper
- 1 tsp garlic powder
- 1/2 cup beef broth
- 1 pound Russet potatoes (about 3 medium), peeled and cubed
- 2 ribs of celery, diced
- 3 carrots, peeled and sliced
- 1 (10.5 oz) can cream of chicken soup
- 1 Tbsp Worcestershire sauce
Instructions
- Turn Instant Pot to sauté setting. When display says HOT add in the beef and break it up. Add in the onions. Brown the beef for about 5 minutes. Stir in the seasoned salt, pepper and garlic powder.
- Pour in the broth and scrape the bottom of the pot so that nothing is sticking. Turn off sauté setting.
- Dump potatoes, celery, carrots and finally cream of chicken soup into the pot. Don’t stir.
- 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 let the pot sit for 5 minutes and then move the valve to venting. Remove the lid.
- Stir in the Worcestershire sauce. Scoop onto plates and serve.
- Category: Beef
- Method: Instant Pot