Instant Pot Meat and Potato Casserole

Enjoy this hearty and comforting Instant Pot Meat and Potato Casserole recipe. It’s a one-pot dish that the whole family will love. And no cream of soups are used in this easy 8 ingredient recipe!

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Instant Pot Meat and Potato Casserole

Although it’s not much to look at this dinner was a complete slam dunk at my house. The pot was scraped clean. It almost tastes like a beef stroganoff with potatoes instead of noodles. The dry ranch dressing mix sounds like an odd addition but it added so much flavor to the creamy sauce! My family’s only complaint was that there wasn’t enough.

Ingredients/Substitution Ideas

• 1 pound ground beef–you can also make this with ground turkey, pork or chicken
• A pinch of kosher salt and pepper–to season the ground beef
• 1 cup chicken or beef broth–I like to use 1 cup water and 1 teaspoon of Better Than Bouillon Chicken Base
• 1 Tbsp dry minced onion–you can also use ½ cup of fresh diced onion (saute it with the ground beef) or you can use 1 teaspoon of onion powder
• 1/4 cup dry ranch dressing mix–I use Hidden Valley brand. I buy the big container at Costco and use it in recipes like bacon ranch chicken. Do not use ranch salad dressing. It won’t be the same. You can make your own dry ranch dressing mix.
• 1 1/4 pounds Russet potatoes–you can also use other types of potatoes like Yukon Golds or red potatoes
• 1/2 cup sour cream–you can use plain Greek yogurt as a substitution, softened cream cheese or a can of cream of mushroom soup, cream of celery soup or cream of chicken soup
• 1/4 cup half and half–you can also use a quarter cup milk or heavy cream
• 1/2 cup shredded colby jack cheese–you can use cheddar cheese

How to make Instant Pot Meat and Potato Casserole

1. Turn Instant Pot to saute setting. When display says HOT add in the beef and break it up. Brown for about 5 minutes. Drain off excess grease. Stir in the pinch of salt and pepper. 
2. Pour in the broth and scrape bottom of pot so that nothing is sticking (this will help prevent the burn error message). Turn off Instant Pot.
3. Sprinkle in the onion and 1 Tbsp of the ranch dressing mix. Layer the potatoes on top of the beef. Fan them out so they aren’t stacked directly on top of each other (otherwise they may not cook through evenly). Sprinkle the remaining 3 Tbsp of the ranch dressing mix over the top. 
4. Cover Instant Pot and secure the lid. Make sure valve is set to sealing. Set the manual/pressure cook button to 1 minute (yes only 1 minute! Because the potatoes are sliced thin they cook really quickly!). When time is up let the pot sit for 5 minutes then move valve to venting. Remove the lid. 
5. Gently stir in the sour cream and half and half. Sprinkle the cheese on top and let melt.
6. Serve and enjoy!

OVEN directions: You can also make this in the oven. Brown the beef over medium heat in a large skillet. Drain grease. Add browned ground beef and potatoes to a large bowl. In a separate bowl stir together the broth, ranch dressing mix, sour cream, half and half and minced onion. Fold the sour cream mixture into the potato and ground beef mixture until coated well. Pour it all into an 8×8 inch baking dish. Cover the pan with foil. Bake at 350 degrees F for 60 minutes. Remove the foil and sprinkle with cheese and bake for another 10 minutes. 

Helpful Equipment

• I used my 6 quart Instant Pot Duo 60 7 in 1*. You can also make this in the 3 quart pot with no changes. For the 8 quart pot you will have to increase broth to 1.5 cups.
• Hamburger Chopper Tool*–this is excellent for breaking up ground meats
• Saute paddle* for browning beef and scraping bottom of pot
• Cutting board* for slicing the potatoes
• Knife* for slicing potatoes

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Hamburger Potato Casserole Recipe Notes

• For draining 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.
• Should I peel the potatoes? I didn’t peel the potatoes. Because they are sliced so thin I didn’t notice them at all. You can choose to peel or not, it’s up to you.
• For an even FASTER meal brown ground beef ahead of time and keep in the freezer or fridge until ready to use. And use frozen hashbrown potatoes instead of sliced potatoes.
• This recipe only makes 3-4 servings…we scraped the pot clean. You may want to double the recipe. Double the ingredients and keep the cooking time the same.
• Store leftovers in an airtight container in the refrigerator for up to 5 days. This recipe isn’t my favorite to freeze because the sour cream separates when reheated.
• What to serve with hamburger meat casserole–serve alongside a big bowl of green salad or steamed green beans or broccoli and a dinner roll

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More Ground Beef and Potato Instant Pot Recipes…

Instant Pot Hobo Dinner

Instant Pot Cowboy Soup

Instant Pot Hungry Man’s Casserole

Instant Pot Dinner in a Dish

Instant Pot Total Dude Casserole

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. Here are some recipes that I know you’ll love…

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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.