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Hungry Man’s Casserole

  • Author: 365 Days of Slow and Pressure Cooking
  • Prep Time: 15 minutes
  • Cook Time: 1 minute (plus 5 minute NPR)
  • Total Time: 16 minutes
  • Yield: 4-6 servings 1x


A hearty meat and potatoes dinner that cooks in just a 1 minute pressure cooking time! 


  • 1 pound lean ground beef
  • 1/2 tsp kosher salt
  • 1/2 tsp black pepper
  • 1/2 cup diced onions
  • 1 cup beef broth
  • 4 medium Russet potatoes, peeled and thinly sliced
  • 1 (10.5 oz) can cream of chicken soup
  • 1/2 cup sour cream + 1 Tbsp cornstarch
  • 1 cup shredded cheese of your choice


  1. Turn Instant Pot to sauté setting. When display says HOT add in the beef and onions and break it up. Brown for about 5 minutes. If there is excess grease, drain it off. Add in the salt and pepper.
  2. Pour in the broth and scrape bottom of pot so that nothing is sticking. Turn off Instant Pot. 
  3. Add the potatoes on top of the meat. Lightly salt and pepper. Spoon the soup over the potatoes. Do not stir. 
  4. Cover Instant Pot and secure the lid. Make sure valve is set to sealing. Set the manual/pressure cook button to 1 minute for cardstock thick potatoes or 2 minutes for cardboard thick potatoes. When time is up let pot sit for 5 minutes and then move valve to venting. Remove the lid. 
  5. In a small bowl stir together the sour cream and cornstarch. Stir the mixture into the Instant Pot.
  6. Sprinkle the cheese on top. Place lid on top of Instant Pot and let cheese melt for 3-5 minutes. Remove lid. Serve and enjoy!
  • Category: Beef
  • Method: Instant Pot