clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Teenager Delight Casserole

  • Author: 365 Days of Slow and Pressure Cooking
  • Prep Time: 20 minutes
  • Cook Time: 4 minutes (plus 5 minute NPR)
  • Total Time: 24 minutes
  • Yield: 4-6 servings 1x


Meat and potatoes with a cheesy crispy topping made fast in your Instant Pot.


  • 1 pound lean ground beef (I used 93/7)
  • 1 cup diced onion
  • Pinch of crushed red pepper flakes
  • Pinch of kosher salt
  • Pinch of pepper
  • 1 tsp garlic powder
  • 1/2 cup beef or chicken broth
  • 1 pound Russet potatoes, peeled and cubed
  • 1 (10.5 oz) can cream of chicken soup
  • 1 (14.5 oz) can green beans, drained
  • 1/2 cup shredded cheddar cheese
  • 1 cup french-fried onions


  1. Turn Instant Pot to saute setting. When display says HOT add in the beef and break it up. Add in the onions. Brown for about 5 minutes. Stir in the crushed red pepper, salt, pepper and garlic powder. 
  2. Stir in the broth and scrape bottom of pot so that nothing is sticking. Turn off Instant Pot. 
  3. Add in the potatoes. Scoop the soup on top of the potatoes and then dump in the green beans. 
  4. 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 let pot sit for 5 minutes and then move valve to venting. Remove the lid.
  5. Stir well. Salt and pepper to taste. Sprinkle with cheese and french fried onions. If you have an air fryer lid place it on top and air fry for 3 minutes at 400 degrees.
  6. Serve and enjoy!
  • Category: Beef
  • Method: Instant Pot