Instant Pot Lisa’s Comfy Casserole

Instant Pot Lisa’s Comfy Casserole–a creamy potato, ground beef and mushroom dish that is all made in one pot.

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Instant Pot Lisa’s Comfy Casserole

Today’s recipe is an adaptation of a comforting casserole on Just a Pinch. The original author, Lisa, said, “I whipped this up last night for supper and it was awesome, so awesome there was no leftovers, my family loved it.” I do have to agree! There were no leftovers at our house either.

The original recipe was made in the oven and called for a 90 minute cooking time. I love the Instant Pot because it cooks potatoes soooo quickly! Something that takes an hour and a half in the oven takes only 2-3 minutes of pressure cooking time.

This recipe sort of reminded me of beef stroganoff with potatoes instead of noodles. I love me some ground beef stroganoff so I loved this dinner. It is a simple and fast weeknight dinner! Enjoy!

Ingredients/Substitution Ideas

• Lean ground beef–or ground turkey or ground pork
• Onion–or 2 Tbsp minced dried onion
• Mushrooms–I chop them to hide them from my son
• Garlic salt–or make your own
• Chicken broth–or water and Better than Bouillon
• Russet potatoes–or red or yellow potatoes
• Canned green beans–or 8 ounces fresh or frozen green beans. The green beans are optional. We didn’t add the green beans in because my family prefers to eat vegetables on the side.
• Campbell’s Cream of Mushroom Soup–or cream of chicken soup or cream of celery soup.

Steps

Turn Instant Pot to saute setting. When display says HOT add in the beef and break it up. Add in the onions. Brown for 3 minutes. Add in the mushrooms and cook for 2 more minutes. 

Drain off excess grease–Tilt the Instant Pot to one side while holding the ground meat against the other side with a wooden spoon. This should make most of the grease pool on the tilted side. Lower the Instant Pot down, the meat should stay to its side and the grease on the other. Place a couple paper towels into the grease and use the spoon to sop up the grease. Discard the paper towels.

Stir in a half teaspoon of the garlic salt. Pour in the broth and scrape the bottom of the pot so that nothing is sticking. Turn off the Instant Pot.

Dump in the potatoes. Sprinkle the potatoes with the remaining half teaspoon of garlic salt and some fresh cracked pepper. Dump in the green beans (if using).

Dump in the cream of mushrooms soup. Don’t stir.

Cover Instant Pot and secure the lid. Make sure valve is set to sealing. Set the manual/pressure cook button to 3 minutes. When time is up move valve to venting and remove the lid.

Stir well. Serve and enjoy!

Notes/Tips

• Serve with some steamed vegetables and some garlic bread. We like the broccoli, carrot and cauliflower blend.
• To make this lower carb try using 1 pound of cauliflower florets in the place of the potatoes. Only pressure cook for 1 minute.
• To make gluten free use gluten-free cream of mushroom soup.
• Try stirring in a quarter cup of sour cream to really amp up the creaminess factor.
• Variation idea: try using a pound of frozen hashbrowns in the place of the potatoes. Use a zero minute pressure cook time.
• I used my 6 quart Instant Pot*. You can also make this in a 3 or 8 quart pot.
• Store leftovers in an airtight container* in the refrigerator for up to 5 days or in the freezer for up to 3 months.
• Other recipes you can make with garlic salt are Instant Pot Melt in your Mouth Chicken and Mexican Black Beans and Rice.

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More Instant Pot Recipes with Mushrooms

Did you know you can filter the recipes on my website to search by meat type, IP or Crockpot, low carb, gluten free, etc.? Use the filter to find exactly what you are looking for. 

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*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.