Instant Pot “Not a Camper” Casserole–a hamburger, potato and cheese casserole that started out as a camping dinner made in a dutch oven. My version is made indoors with your Instant Pot or slow cooker.
Note: the SLOW COOKER instructions are listed in the recipe card below
Instant Pot “Not a Camper” Casserole
When I was young I LOVED camping. It was such a fun activity as a kid! Don’t you agree? Playing outside, swimming in the lake, telling stories around the campfire, eating mom’s delicious dinners, flapjacks for breakfast and of course making s’mores. Now, as a mom, I don’t think camping is that fun! Too much work! LOL!
But I do love the nostaligic dutch oven recipes that many campers make. This is one of them that is so much easier (not to mention FASTER) to make at home in your Instant Pot. It’s a combination of potatoes, ground beef, steak seasoning, onions, sour cream and cheese. The addition of corn and green chiles took this basic recipe to a whole new level! My house loved this dinner a lot! I think you’ll love it too. (P.S. if you want the dutch oven camping version of this recipe you can watch this video).
Ingredients/Substitution Ideas
- Lean ground beef–I used 85/15. You can also use ground turkey.
- Diced or sliced onions–I used yellow onions
- Montreal steak seasoning–or another brand of steak seasoning you enjoy
- Worcestershire sauce
- Beef broth–or 1 cup water and 1 teaspoon Better than Bouillon Beef Base
- Red potatoes–or peeled Russets or Yukon golds. I cut my potatoes into small cubes (about the same size you’d use for potato salad).
- Frozen sweet corn–or drained, canned corn
- Sour cream–or 1 can of cream of chicken or mushroom soup
- All purpose flour–use to stabilize the sour cream so it doesn’t separate
- Diced green chiles–I used mild
- Colby Jack cheese–you can also use another type of cheese like pepperjack or cheddar
Steps
- Brown the ground beef with the saute setting. I like using a hamburger chopping tool* to break up ground meats.
- Layer in the potatoes, steak seasoning and corn. Don’t stir, this will help the food cook properly and prevent the starchy potatoes from burning on the bottom of the pot.
- Pressure cook. The cubed potatoes cook quickly so I used a 2 minute pressure cooking time.
- Temper the sour cream. By stirring the room temperature sour cream with a little flour and some of the hot liquid from the Instant Pot you’ll help it to temper and it won’t separate.
- Stir in the green chiles and half of the cheese.
- Sprinkle the rest of the cheese on top. Replace the lid and let the pot sit on the KEEP WARM setting for a few minutes until the cheese has melted. Serve and enjoy!
Notes/Tips
- Serve with steamed or roasted veggies like broccoli, asparagus or green beans.
- I used my 6 quart Instant Pot*. You can also make this in your 3 or 8 quart pot with no changes.
- Store leftovers in an airtight container* in the refrigerator for up to 5 days. I haven’t tried freezing this recipe and am unsure on how it would go when rewarming it. The sour cream might be a little weird after reheating.
- This recipe can be gluten-free. Use gluten free steak seasoning, gluten free Worcestershire sauce and instead of flour use a tablespoon of cornstarch.
- Other recipes you can make with Montreal Steak Seasoning are: Instant Pot Poor Man’s Dinner, Instant Pot 5-Ingredient Pot Roast Dinner (From Frozen), Lunch Lady Delight, Instant Pot Ultimate Cheeseburger Casserole, Instant Pot Hot Beef And Cheese Sandwich
More Instant Pot Ground Beef Recipes…
- Instant Pot Cowboy Up Supper
- Instant Pot “In Case I Die” Casserole
- Instant Pot Bubble Up Enchiladas
- Inflation Navigation Casserole
- Instant Pot Philly Cheesesteak Sloppy Joes
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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Instant Pot “Not a Camper” Casserole
- Prep Time: 20 minutes
- Cook Time: 2 minutes (plus 5 minute NPR)
- Total Time: 22 minutes
- Yield: 6 servings 1x
Description
A hamburger, potato and cheese casserole that started out as a camping dinner made in a dutch oven. My version is made indoors with your Instant Pot or slow cooker.
Ingredients
- 1 pound lean ground beef (I used 85/15)
- 1 cup diced or sliced onions
- 1 Tbsp Montreal steak seasoning, divided
- 1 Tbsp Worcestershire sauce
- 1 cup beef broth
- 1 1/2 pounds red potatoes, cubed
- 1 cup frozen sweet corn
- 1 cup sour cream
- 1 Tbsp all purpose flour
- 1 (4 oz) can diced green chiles (I used mild)
- 1 1/2 cups shredded Colby Jack cheese
Instructions
Instant Pot Instructions:
- Set sour cream out so that it can come to room temperature.
- Turn Instant Pot to saute setting. When display says HOT add in the ground beef and break it up*. Add in the onions. Brown for about 5 minutes. Stir in half of the Montreal steak seasoning, the Worcestershire sauce and the broth. Scrape the bottom of the pot so that nothing is sticking. Turn off saute setting.
- Add in the potatoes. Sprinkle the potatoes with the remaining steak seasoning. Dump the corn on top. Don’t stir.
- Cover Instant Pot and secure the lid. Make sure valve is set to sealing. Set the manual/pressure cook button to 2 minutes. When time is up let pot sit for 5 minutes and then move valve to venting. Remove the lid.
- In a bowl stir together the sour cream and the flour. Add a large spoonful of the hot liquid from the pot into the sour cream to temper it. Scrape the sour cream mixture into the Instant Pot.
- Stir in the green chiles and half of the cheese.
- Sprinkle the rest of the cheese on top. Replace the lid and let the pot sit on warm for a few minutes until the cheese has melted. Serve and enjoy!
Slow Cooker Instructions:
- Heat a pan over medium high heat. Add in the ground beef and break it up*. Add in the onions. Brown for about 5 minutes. Stir in half of the Montreal steak seasoning. Add the mixture into the slow cooker.
- Add in the Worcestershire sauce, broth, potatoes and corn. Stir in the remaining steak seasoning.
- Cover and cook on high for 3-4 hours or on low for 4-6 hours, or until potatoes are cooked through.
- In a bowl stir together the sour cream and the flour. Add a large spoonful of the hot liquid from the slow cooker into the sour cream to temper it. Scrape the sour cream mixture into the slow cooker.
- Stir in the green chiles and half of the cheese.
- Sprinkle the rest of the cheese on top. Replace the lid and let the slow cooker sit on warm for a few minutes until the cheese has melted. Serve and enjoy!
- Category: Beef
- Method: Instant Pot
*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.
Do you drain the greece
★★★★★
yes, if there is excess I usually drain. If I use 90/10 I usually don’t have much to drain.
Delicious. I didn’t see the comment about no need for the flour if you used the cream soup but it was awesome. I had some Mexican shredded cheese and sharp cheddar. My husband had 2 servings
★★★★★
Thanks Cherie for the nice review!
I made this with cream of mushroom soup and it came out great. I highly recommend making it that way. It was easy and delicious.
★★★★
Good to know! Thanks Sarah!
I followed this recipe and instructions step by step. The sour cream sauce still separated anyway. It was not good. Yuk.
★
If you use cream of chicken or mushroom soup like you mentioned instead of sour cream, do you still use the flour step?
No flour needed!
Why does it look like chicken in the pic but the recipe says Ground beef?
I’m not sure…because it is ground beef 🙂