Ingredients
Scale
- 8 oz lean ground beef or bison
- 1/2 cup chopped onion
- 4 oz sliced mushrooms
- 1/2 tsp kosher salt
- 1/2 tsp black pepper
- 1/2 cup beef or chicken broth
- 16 oz Russet potatoes, peeled and cut into 1/2 inch cubes
- 2 Tbsp ranch dressing mix
- 1/4 cup bacon crumbles
- 1/2 cup shredded pepper jack cheese
- 1/4 cup sour cream
- 2 green onions, sliced
Instructions
Instant Pot Instructions:
- Turn Instant Pot to sauté setting. When display says HOT add in the beef and break it up. Add in the onion and mushrooms. Brown for 5 minutes. Drain off excess grease. Stir in the salt and pepper.
- Pour in the broth and scrape bottom of pot so that nothing is sticking. Turn off Instant Pot.
- Add in the potatoes and sprinkle them with the ranch dressing mix.
- Cover Instant Pot and secure the lid. Make sure valve is set to sealing. Set 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.
- Stir in the bacon, pepper jack, sour cream and green onions.
- Serve and enjoy!
Slow Cooker Instructions:
- Heat a pan over medium high heat. Add in the beef and break it up. Add in the onion and mushrooms. Brown for 5 minutes. Drain off excess grease. Stir in the salt and pepper. Transfer to the slow cooker
- Stir in the broth, potatoes and ranch dressing mix.
- Cover and cook on low for 4 hours or on high for 2-3 hours, or until potatoes are tender.
- Stir in the bacon, pepper jack, sour cream and green onions.
- Serve and enjoy!
- Category: Beef, Potatoes
- Method: Instant Pot or Slow Cooker