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Instant Pot Meat and Potato 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: 3-4 servings 1x


A one-pot dish that the whole family will love. No cream of soups are in this easy 8 ingredient recipe!


  • 1 pound ground beef
  • A pinch of kosher salt and pepper
  • 1 cup chicken or beef broth
  • 1 Tbsp dry minced onion
  • 1/4 cup dry ranch dressing mix, divided
  • 1 1/4 pounds Russet potatoes, washed and thinly sliced
  • 1/2 cup sour cream
  • 1/4 cup half and half
  • 1/2 cup shredded colby jack cheese


  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. Turn off Instant Pot.
  3. Sprinkle in the onion and 1 Tbsp of the ranch dressing mix. Add the potatoes on top. Fan them out so they aren’t stacked directly on top of each other. 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. 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 half. Sprinkle the cheese on top and let melt.
  6. Serve and enjoy!
  • Category: Beef
  • Method: Instant Pot