Description
A hearty lumberjack stew-like casserole with meat and potatoes that you can make in your Instant Pot or Crockpot.
Ingredients
Scale
- 1 pound lean ground beef
- 1 cup diced onion
- 1 tsp salt
- 1 tsp pepper
- 1 tsp garlic powder
- 1 tsp Italian seasoning
- 1 cup chicken or beef broth
- 4 medium potatoes, cubed
- 1 (14.5 oz) can petite diced tomatoes
- 1 (16 oz) can kidney beans, rinsed and drained
- 1 (10.5 oz) can cream of mushroom soup
- 1 cup shredded monterey jack cheddar blend
Instructions
Instant Pot Instructions:
- Turn Instant Pot to saute setting. When display says HOT add in the beef and break it up. Add in the onions, salt, pepper, garlic powder and Italian seasoning. Brown for about 5 minutes.
- Pour in the broth and scrape bottom of pot so that nothing is sticking. Turn off Instant Pot.
- Add in the cubed potatoes and sprinkle them lightly with some salt. Add in the tomatoes, beans, and cream of mushroom 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 4 minutes. When time is up move valve to venting. Remove the lid.
- Stir in the cheese and let it melt. Serve and enjoy!
Slow Cooker Instructions:
- Heat a pan over medium high heat. Add in the beef and break it up. Add in the onions, salt, pepper, garlic powder and Italian seasoning. Brown for about 5 minutes. Transfer to the slow cooker.
- Pour in the broth. Add in the cubed potatoes and sprinkle them lightly with some salt. Add in the tomatoes, beans, and cream of mushroom soup. Stir gently.
- Cover and cook on low for 4-6 hours or until potatoes are fork tender.
- Stir in the cheese and let it melt. Serve and enjoy!
- Category: Beef
- Method: Instant Pot