Description
An easy Instant Pot meal with seasoned beef, tender potatoes, cheddar cheese, and tangy pickles, all topped with a creamy homemade Big Mac-style sauce.
Ingredients
Scale
- 1/2 pound lean ground beef
- 1/2 cup diced onion
- 1/2 tsp kosher salt
- 1/2 tsp black pepper
- 1/2 tsp garlic powder
- 1/2 cup beef broth
- 12 ounces Russet potatoes, peeled and cut into 1/2 inch cubes
- 1 Tbsp yellow mustard
- 1/4 cup diced dill pickles
- 1/2 cup shredded sharp cheddar cheese
Big Mac Sauce
- 2 Tbsp mayo
- 2 Tbsp ketchup
- 2 Tbsp diced dill pickles
- 1 Tbsp pickle juice
Instructions
- Turn Instant Pot to saute setting. When display says HOT add in the beef and break it up. Add in the onion. Brown for 5 minutes. Drain off excess grease. Stir in the salt, pepper and garlic powder.
- Pour in the broth and scrape bottom of pot so that nothing is sticking. Turn off Instant Pot.
- Add in the potatoes and mustard.
- 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 let pot sit for 5-10 minutes and then move the valve to venting. Remove the lid.
- Stir in the pickles and cheese.
- In a bowl stir together the sauce ingredients (mayo, ketchup, pickles, pickle juice).
- Scoop meat and potatoes onto a plate and drizzle with the sauce.
Notes
This recipe can easily be doubled to serve 4-6 people. Double all ingredients except the broth.
- Category: Beef
- Method: Instant Pot